Weekends are my favorite days for a reason. First, I finally get to take a break from work, and then it becomes my chance to explore the city and hunt for a new food place. For me, that is already a kind of adventure. Some people go to malls, some people go to parks, but for me, one of the best ways to enjoy the weekend is to find a food stall that can make my day exciting.
Last Sunday, I went to Lau Pa Sat for lunch. Lau Pa Sat is always interesting because there are so many stalls around, and every corner seems to offer something tempting. The place itself has that classic and beautiful architecture, but at the same time, it feels very alive with people ordering food, looking for seats, and enjoying their meals. It is the kind of place that makes food hunting even more fun.
While walking around, Sing Hong Kong Kitchen immediately caught my attention. Their signage looked bright and inviting, and the menu had many dishes that looked very appetizing. But one dish made me stop and think, “Okay, this is the one.” It was their Sing’s Special Baked Chicken Rice.
I have always liked this kind of chicken dish. Lam’s Salt Baked Chicken has already become one of my long-time favorites, so seeing another stall offering baked chicken leg made me curious. Of course, every stall has its own recipe and style, and that is what makes trying different versions exciting. Even if the dish sounds familiar, the taste can be very different depending on how it is prepared.
I arrived around lunch time, but the baked chicken leg was not ready yet. I had to wait for around 15 minutes. Normally, waiting can feel a bit frustrating when you are already hungry, but this time I was actually happy about it. Why? Because it meant that the chicken would be freshly cooked. Usually, this kind of dish is already prepared beforehand, but this one was fresh out of the oven.
And yes, the wait was worth it.
When the plate arrived, the chicken leg looked so appetizing. The skin had that beautiful golden-brown color, and it looked slightly crisp on the outside. Once I started eating, I really enjoyed the texture. The skin was still crispy, while the meat inside was juicy and tender. That combination is always a winner for me. Every bite had that comforting savory flavor, and the sauce made it even better.
The sauce was perfect with the rice. It gave the dish that extra depth of flavor without overpowering the chicken. I also liked the chili paste on the side. It added a nice hot and spicy touch, just enough to wake up the palate and make the whole meal more enjoyable. Sometimes a good chili can really change the experience of a dish, and this one worked very well with the baked chicken.
To go with my meal, I also got myself an iced Kopi-C, less sweet. I like this kind of coffee because it still has that nice creamy taste, but not too sugary. It was refreshing, especially after eating something savory and flavorful.
And because lunch feels even more complete with a little sweet treat, I also bought a classic cheesecake from Butter Cream dessert stall. It was creamy, smooth, and satisfying. A simple dessert, but definitely a nice way to end the meal.
Now that it is already Wednesday, I am already excited for the weekend again. Another break from work, another city walk, and hopefully, another delicious food discovery.
