I assumed I had put my rooster rice adventures to relaxation after travelling round Klang Valley making an attempt the very best my metropolis has to supply. Nevertheless, just some days in the past, my rooster rice instincts had been summoned to attempt Nasi Ayam Sungai Buloh, a rooster rice restaurant positioned in Sungai Buloh that serves genuine Hainanese rooster rice fare which supposedly tastes method higher than the Michelin-approved stalls.
In keeping with evaluations, this rooster rice restaurant is commonly teeming with prospects throughout lunch time so I made a decision to go over for breakfast. I like to recommend you to do the identical as there have been only a few prospects at 10am.
Parking right here is unquestionably a problem however fortunately there’s a free open parking house positioned simply 3 minutes away from the restaurant.
What I attempted at Nasi Ayam Sungai Buloh
There’s no roast rooster, roast pork or char siew right here— simply Hainanese poached rooster rice.
You may go for a plate of plain rooster rice (RM7) however I counsel you go for the soup with the well-known springy fish balls in addition to the bean sprouts. This in complete chalks as much as RM14 and is value each cent. Simply belief me.
The server will ask when you choose your rooster deboned. Although I’m a sucker for a juicy rooster thigh, I made a decision to stray from my common path and opted for deboned— the proper approach to take a look at if the rooster breast is dry and chewy or tender.
Inside 10 minutes, the server swiftly got here round with a plate of rice, a facet of poached rooster, soup with fish balls, a plate of fats bean sprouts and a small bowl of chilli.
It should be stated that Nasi Ayam Sungai Buloh does dwell as much as its popularity as ‘among the best rooster rice’, because the poached rooster is absolutely onerous to beat in each style and texture. The tender rooster meat is immersed in a balanced soya sauce cocktail which bears the unmistakable perfume of sesame oil.
I’m often not a fan of rooster breast, nevertheless the rooster served right here was unmistakably tender and didn’t require numerous chewing. I used to be actually shocked by this texture as I’ve had many unlucky experiences which concerned me tirelessly chewing on poached rooster breast.
I completely loved their chilli sauce because it had a spicy kick to it. It was like a magical mixture: a spoonful of rice, flavourful tender rooster, and a splash of chilli. Every spoonful was a delight. The rice (perfumed with ginger and rooster inventory) additionally hits the spot. The grains are fluffy and never too oily, so that you received’t finish your meal feeling overly stuffed.
The one dish that actually blew my thoughts was the bean sprouts. Sure, I can’t consider I’m saying this however the vegetable was actually the spotlight of my meal. Topped with fried onions and spring onions, each chunk of the fats bean sprouts was a deal with to the ears. Crunch, crunch.
I discovered that the bean sprouts had been from Ipoh— that defined their tastiness. It’s no hidden secret that bean sprouts grown in Ipoh are the very best on the planet. Native lore says it’s as a result of the limestone makes the water particular.
I digress. I’ve eaten method too many plates of bean sprouts at rooster rice stalls however more often than not, they had been nothing to shout about. The one at Nasi Ayam Sungai Buloh, nevertheless, was extraordinarily recent, crunchy and juicy. In reality, at one level, I had the bean sprouts with plain rice and nonetheless loved it. I wiped the complete plate clear— that’s how scrumptious it was.
Remaining ideas
Is that this the very best Hainanese rooster rice I’ve ever had? I must say sure, but it surely needs to be paired with the chilli sauce and bean sprouts for it to be a healthful dish. There’s nothing fancy about this rooster rice dish but it surely simply makes you are feeling proper at dwelling.
For those who’re ever in search of a purpose to journey right down to Sungai Buloh, this rooster rice store has obtained to be it.
