Yit Lim Hong Kong Soy Sauce Chicken Rice & Noodle (Telok Blangah Crescent Market)

I was lucky to be the last in queue and managed to snag an extra drumstick when it reached me — a real bonus! The soy sauce chicken was tender and juicy with glossy skin that gave just the right touch of richness. The noodles had that springy bite, soaking up the savoury soy sauce without turning heavy, while the greens and clear soup kept the plate balanced. The portion was generous, definitely value for money and with that extra drumstick it felt even more satisfying. The long wait is part of the experience and you know it’s good when even the old folks are patiently queuing for it 》$12 / 2 Portions + 1 Drumstick

Recently, a famous food blog featured an article about Yit Lim, a hawker stall dedicated to the fine culinary art of soya sauce chicken rice, in the otherwise unremarkable Bendemeer Market & Food Centre. My dad has an unofficial hobby of comparing everyone’s soya sauce chickens to his own, so naturally he went to sample this highly rated stall. Now he’s a devotee of Yit Lim Hong Kong Soy Sauce Chicken Rice & Noodle, and he makes weekly excursions to have his fix of soya sauce chicken.⠀
⠀
Naturally I had to experience this revolutionary bird for myself, so one morning I followed my dad down to Yit Lim and endured a two hour long queue for a plate of this promising looking chicken rice. A plate of chicken rice here is an astoundingly affordable $3.50 or $4.50, and even buying a whole chicken is rather reasonable at twenty dollars per bird. I took one bite and oh my God…I get it. I understand why Yit Lim sees queues like prime Hawker Chan when he first got the Michelin Star.⠀
⠀
This is most certainly one of the most supple & tender chickens I’ve ever had the privilege of dining on. Each morsel of meat is super smooth & stunningly soft, and minimal chewing is required. The sight of the slightly bloody bone might make some squeamish, but that’s how you know a piece of dark meat is cooked just right. ⠀
⠀
The umami braising broth of soya sauce & other spices had bonded to the chicken at a molecular level, and each gloriously juicy & supple bit of chicken was superbly savoury. The beautifully browned chicken skin was the cherry on top of the chicken, with a delightful gelatinous texture that easily split apart. Most of the fat under the skin had been rendered out while braising, which is the only reason why the skin is so utterly perfect.⠀
⠀
For years my undisputed GOAT of soya sauce chicken was Fatty Ox at Chinatown Complex. Now the Ox has some serious competition.

So flavourful and succulent! This definitely exceeded my expectations. Don’t forget to pair this with either rice or noodles… Noods FTW

Must try if you’re in the area! You won’t be disappointed.👍