We spotted a queue while we were at Blk 93 Toa Payoh Lorong 4 Market and Food Centre and got curious. It was this little stall selling Hainanese Chicken Rice! They have a few variants of chicken: Roasted Chicken, Steamed White Chicken and Soy Sauce Chicken.

This stall used to be in Hougang and it moved to its current Toa Payoh premises about 8 years ago. The owners are a couple, and they start preparing daily from 3.30am! They prepare their own chicken stock, and also roast the poultry that they sell. They seem to be rather popular! When I went back at about 1pm, they only had chicken wings available.

Luckily for us, we got there early! I ordered Roasted Chicken for 2, some of the Sio Bak and Char Siew they made on their own for just $12.

I really love all things Char Siew. Whether its the meat itself, or a Char Siew bun or bread, as long as it is Char Siew I find it hard to resist. Ding Feng’s version tasted more like the traditional old-school version. They use lean pork meat to make their Char Siew. The meat is nicely charred on the sides, and is accompanied with a thick and sweet sauce. The Char Siew was chewy and softer in the middle. I would have preferred if the cut of meat had a little more fats to give it a nicer texture. If you like lean meat, this might be a great choice for you!

I was so glad that the Sio Bak skin was crisp! The meat was tender and lightly salted. I wonder how long they roasted this meat for. The oil was almost totally gone from the layer of fats and the texture of the meat was

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