張記海南雞飯

I ordered Bak Kut Teh rice, and the soup had garlic in it, which made the broth delicious. The pepper flavor wasn't too spicy to handle, and the soup was hot enough. However, the meat was a bit tough and also a little dry, probably overcooked. The cartilage was very soft and tender.

The you tiao (Chinese cruller) came on the side; I dipped it in the soup before eating, which made it less dry and soaked up the Bak Kut Teh flavor, and it was quite good.

The accompanying rice had chicken oil, which was very flavorful; I found it to be the best part of the whole meal.

The Bak Kut Teh rice didn’t come with vegetables, so I had to order some stir-fried greens separately, which cost $75—pretty expensive. Today it was cabbage, and the seasoning for the greens was quite light, which I really liked.