Salt Baked Chicken with Mixed Rice – S$7.30 nett
Given their clean website, initially I thought I could find their menu online, but turns out I was wrong.
Service was super fast after payment at the stall, as everything is already cooked.
From reading other reviews and the main website, I understand that they use Malaysia Kampong Chicken (basically free range chicken for you foreigners), Australian coarse sea salt and a combination of 8 herbs and spices to make this.
It doesn’t look like much, but the chicken is something that I will always come back for. Despite the name, it is not salty at all and instead has a distinct herbal flavour that is not overpowering. The meat is tender – and is almost like a half-filled water balloon with its chicken juices flowing with each bite.
Chili is sour and lightly sweet and just spicy enough for a little kick. Very rarely do I finish a serving of chili, but it pairs so well with the chicken and adds a dimension of flavour to the meat that I find myself wanting more, and eventually finishing the given saucer.
Soup has a good stock and a light flavour, but is not particularly memorable. Strange thing is after finishing the chicken I went and gulped down the soup. It is almost magical how the chicken seemed to turn the soup into something much more. As with the chili, it is not common I finish accompanying soups with no visible ingredients and enjoy it.
Of course, the meal is not perfect. The “Mixed Rice”, or as I see, some sort of claypot rice, is pretty average albeit a nice change up from white rice. I find myself wanting more greens than the cucumber, although the cucumber does a good job of providing a refreshing taste to takeaway the heat from the chili.
Rating for Lam’s Salt Baked Chicken
I rate food based on how far I am willing to travel, as well as whether I think the price I paid for it justifies it. You can read more about why here.
I got to admit that Lam’s is the first Salt Baked Chicken I have eaten in my life (although not this time that I am reviewing). It got me thinking about the origins of Salt Baked Chicken, and wondering if what I am eating now is a mere imitation of the real deal. Will a good Salt Baked Chicken in China be miles ahead of what I have ate here at Lam’s? It doesn’t make logistical sense to to travel to China just for a good salt baked chicken – as the very basic ingredients is simply chicken and salt in it’s most traditional method. But Lam’s is very delicious, and that is something that I feel I am willing to make adjustments in schedule to eat it.
I think it is more than fully worth the price, despite the imperfections in the meal. S$7.30 is more than a great deal, and I would eat this over and over until I find a better Salt Baked Chicken.
Usually, I dread visiting Food Courts, for their food are mostly average and unexciting compared to named stalls or restaurants outside of the Food Court. The likes of Lam’s and Chuan Yang Ji has made visiting Food Courts more exciting again, and perhaps even give me a reason to visit a Food Court instead of looking towards new stalls that popped up around.
And well, it is time to bring out the shitty fat boi icon once again as a sign of approval.
But I’m just a fat boi… What do other people think?
SethLui visited the oldest branch at Race Course Road, and it seems like they will be visiting Lam’s again.
MissTamChiak likes it, and they were tempted to takeaway one whole Salt Baked Chicken.
CavinTeo preferred fried chicken to the salt baked chicken.
SpringTomorrow highly recommends it.
FaceBook ratings are extremely positive. The average to bad ratings given seem to be based on increased prices and dropping of standards.
The ambience might also be a reason why the stall is rated low for some reviews, as the locations aren’t exactly considered great.
They have several outlets.