When people say chicken rice, I think Tak Chee. It is my “go to” for guaranteed consistently tasty chicken rice. Last night was a chicken rice kind of night.
WHAT WE ORDERED & THOUGHT
Food generally comes out pretty fast at hawker joints like this but we were really hungry so we ordered some loh bak to feed the hunger pains. Loh bak (aka lor bak) is Chinese five spice marinated pork wrapped in bean curd skin. The fattier parts of the pork is used to make this so you can expect it to be soft and juicy. This one at Tak Chee was a little on the sweeter side than I would have liked. The meat was sweet and the dipping sauce was sweet…
We wanted to order 1/2 pan fried garlic chicken and 1/2 steamed chicken but to our dismay they ran out of fried chicken! How can they run out of fried chicken at 7pm? It’s not like we dined super late? I was talking to a friend about it after and he said they always run out of fried chicken (or at least that’s what he gets told every time he orders it). We have come to the conclusion that it’s their way of luring us back because we missed out!! I would suggest heading in early to avoid disappointment.
I’ve never had a disappointing experience with the chicken here. I always go for the thigh/wing parts of the chicken rather than the breast because the meat tends to be more moist in those areas. Dry meat is a big no-no! The price you pay for what you get is very reasonable! I guess the only thing that can vary is the size of the chicken.
You can’t go to eat chicken rice without ordering the chicken flavoured rice. Cooked in chicken stock, this oily rice (that’s what we call it in Chinese) is infused with all fat from the chicken, making it very flavoursome. For those that know me well, I don’t eat rice. So for me to actually enjoy eating rice, it better be damn tasty. And this was just that! Mmmm fatty, oily, chicken flavoured goodness.
We ordered some greens to go along with our meal to make it more “balanced”. Okra is one of my favourite veggies no matter how it is cooked. Sambal okra is definitely at the top of the list. I could have gone without the prawns though. I presume they used a cheap brand of frozen prawns because it wasn’t very sweet. You know how some prawns are dry and flaky/powdery? Yeah…that’s what it was like.
The steamed Chinese bok choy was just MEH. Nothing special. Wish we hadn’t ordered it!
Tak Chee is an oldie but goodie! It still remains my “go to” for chicken rice in Perth. I just hope that next time they’ll have the fried chicken available.