For those who did not opt out of the beef, they got the exact same thing as the Wagyu Beef with Truffle, except that the beef was changed to chicken. Really tender(I'm guessing sous vide) chicken placed atop the same creamy rich risotto, marmite/dark soya sauce dressing and shaved white truffle. This reminded me of the chicken rice that Chef Alvin Leung of Bo Innovation created and I would choose this over the current Singapore version of chicken rice any day. Also, I think if I had to pay $20 or more for chicken rice, I would choose a dish like this over chatterbox without any hesitation.