Union Farm initially started off as a chicken farm in Toh Guan Road and began serving their signature paper-wrapped chicken in the 1960s. It eventually gave up chicken farming and concentrated on their fledging f&b business in the 1970s.

Owing to its ulu location, I never got to try their food at their kampung style eating house before it closed in 2017 after their landlord took back the land. They have since opened a hawker stall in Jurong which focuses on their signature paper-wrapped chicken.

Each piece of chicken is marinated for several days with their family recipe, painstakingly hand-wrapped and before they are deep-fried. The end result is a tender, juicy and subtly sweet piece of chicken leg lying in a pool of its sweet aromatic juices.

Despite the subtle flavours, I really enjoyed the chee pow kai. Yes, it's rather expensive because each bite size chunk of chicken leg causes nearly $3. It is also rather tedious because they only take advance (and limited) orders for their chicken and it is still rather out of the way in Jurong. That said, you can only imagine the effort taken to hand wrap each piece of chicken to seal the juices in without using a staple.

Chee pow kai is a dish you don't usually find readily available in Singapore these days so do show them some love and make an advance order if you plan to be in Jurong.

PSA When I spoke to the owner in April, he told me that he was closing the stall in early May due to health. He shared that he was going to take at least a month off to recover from surgery and is not sure if he's going to continue with the business. However, his landlord was going to keep the stall available for him. I have not heard anything since so do check if they are still in business before heading down and remember, advance orders are required!