The best version of mala chicken I’ve ever had and that’s saying something as I’ve never cared for this dish. I couldn’t stop picking from this dish.

The meat was aromatic and fall off the bone tender. No wonder they sell over 8 million of these every year!

Quite a bit tastier than other versions I’ve had.

Remote culinary vacationing in the southwest (at least in my imagination 😹) with this scrumpdillyicious repast of “lightly breaded chicken stuffed with creamy jalapeño cheddar dip, seared until golden, and topped with even more cheddar and jalapeños” + Mexican style creamed corn to round out the experience. Also my first time preparing chicken for stuffing. The first fillet involved a clumsy attempt to create a pocket until I tried bluntly dissecting through the middle with kitchen scissors…and voila! Whole pockets of dead space opened up for all the cream cheese one could want to stuff (or pack?) and not have to suture back. Who knew that what little vet surgical skills I retained from my past life would come in handy on this occasion? The irony!😸

This was surprisingly good.

Used bread crumbs and an Italian seasoning, both of which I created from scratch.

This was really tasty, thanks to an overnight soak in a kicap manis-based spicy marinade.

Juicy chicken rice chicken from Tian Tian’s master chef of 20 years.

Chicken was tender and perfectly smoked.

“Nori-wrapped chicken skin chips, tossed in a house-blend of yuzu and pepper spice, served with sour cream, chives and shio konbu.” I’m not sure I tasted yuzu, but they were very tasty.

Chicken boobs sautéed in a simple sauce of lemon juice, lemon zest, thyme, garlic and shallots.

furflebear's dish. Tried a small piece for added protein.

One of the better dishes among the many ordered that night.

It reminded me of a spicy version of popcorn chicken.

I thought I’d placed an order for the duck but it looks like they served us chicken instead 😏 It was drier than I would’ve liked but thankfully the accompanying sambals saved it.

$6.95 lunch special with a > 50% mandatory charge for clearing your table!

This is a Szechuan delicacy based on extensive use of Chinese pepper, chili padi and dried chili. Tender cubes of deboned chicken thighs are sautéed with chili oil, and then tossed with Chinese peppers, chili padi and dried chilis for that distinctive hot, spicy taste. Didn’t burn my tongue though.

I think(?) this was chicken with mash.

Think they put a lot of honey in this. Could barely taste the marmite. Probably a good thing.

Twice Cooked, Caramelised Shallot, Truss Tomatoes, Parsley Pistu, Jus

flame-grilled chicken, with a mild chilli sauce