@hemanfindholiao: 厨皇香港贵妃鸡！酒香贵妃鸡，竟然这么优惠？ #singapore #sgfoodies #sgfood #新加坡美食 #新加坡

user5019872377637 :

吃过不错👍

🇸🇬小弟国际签证万事通达人 :

地址价钱

one chicken :

William Chan :

不好吃很貴

user18389696722 :

David Choo :

👍👍👍

Ben MA :

Whenever I craved chicken rice during my six years living in Hong Kong, I’d usually go for Gui Fei Ji/贵妃鸡 instead. Chu Huang Hong Kong Royal Chicken/廚皇香港貴妃雞 at People’s Park Centre in Chinatown is one of the few places in Singapore serving authentic HK style Gui Fei Ji. It’s founded by Chef Wu, an award winning chef from Guangzhou who has even cooked for international leaders, including former USA President Bill Clinton. I ordered a quarter of the lower portion. Since Qingyuan chicken isn’t readily available in Singapore, they use kampung chicken instead. In my opinion, it’s about 80% similar to the Gui Fei Ji I used to enjoy in Hong Kong & Guangdong. The chicken was juicy, tender & full of flavour. The skin had a beautiful deep yellow colour with a bouncy, slightly crunchy texture, while the meat was served with slightly pink bones - a signature of properly cooked Cantonese style chicken. The meat was moist and succulent, with just the right amount of bite. Personally, I prefer this style of chicken over the usual local white broiler Hainanese chicken rice. I find this version much more flavourful, while the typical broiler chicken can be rather bland & less satisfying. Don’t skip the ginger scallion dipping sauce - it’s a must. It pairs perfectly with the savoury chicken & really brings out its natural sweetness. A simple combination, but one that makes the meal even more enjoyable. If you’ve lived in Hong Kong or Guangdong before, this is probably the closest you’ll get to that familiar taste in Singapore.