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The exterior of Asam Chicken Rice in Sheung Wan, Hong Kong. Photo: Holly Chik

Hainan chicken rice, beef rendang and other Southeast Asian classics for under US$12 at Asam Chicken Rice in Sheung Wan

  • Asam Chicken Rice specialises in Hainan chicken rice and other treats from around Southeast Asia
  • The dishes were authentic affordable and full of flavour and the drinks were silky smooth

In case the name of the restaurant wasn’t enough to let you know the speciality of Asam Chicken Rice, the row of cooked chickens hanging in the window should give you a strong clue.

But this cosy restaurant in Sheung Wan serves more than just Hainan chicken rice: the menu lists other southeast Asian dishes including beef rendang, Singaporean curry laksa and Penang shrimp noodles.

The walls are decorated to look like the rows of shophouses you might find in the fashionable areas of Malaysia and Singapore.

Our hot drinks (HK$10 with meals, or HK$25 if ordered separately) were served before the mains. Both the Nanyang coffee and teh tarik (“pulled tea”) hot milk tea, were silky and smooth. While the coffee was creamy with a hint of caramel, the tea was heartwarming and strong.

Boneless Hainanese chicken with seasoned rice and soup. Photo: Holly Chik

The chicken rice (HK$88, US$11.30) came with the bones removed (even from the wing!) and was served on a wooden tray with seasoned rice, the traditional trio of dipping sauces and chicken broth with wax gourd and straw mushrooms. The chicken was lovely: lean but tender and juicy, and went well with the ginger, chilli and sweet dark soy sauces. The rice was a little soggy.

The stewed pork knuckle with rice (HK$75) was another winner. The braised knuckle, served in a dish that resembled a bamboo basket, was moist, meltingly soft and full of flavour.

Bean sprouts with belacan. Photo: Holly Chik

To balance the richness of the fatty meat, be sure to eat the accompaniments of pickled turnip, tomato, cucumber and sweet deep-fried tiny fish with sesame seeds. The sweet and sour pickles refreshed the palate.

We also had the bean sprouts (HK$30), which were cooked with belacan – a fermented dried shrimp paste that adds a lot of umami flavour. The bean sprouts were from Ipoh in Malaysia, and were far more delicious than the ones you can find elsewhere. These were short and plump with a sweet flavour and crunchy texture.

Asam Chicken Rice, LG/F, 174-178 Wellington Street, Central, tel: 2682 6162. Open: Monday to Saturday 11am to 9pm

This article appeared in the South China Morning Post print edition as: Chickens point the way to Southeast Asian classics
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