Hainanese chicken chop

Well, it has been a fortnight since my trip to Taiping and Kuala Kurau with Saw See and Wong Hiong Wah. Mana eh chai, the day after our road trip, Taiping was declared a red zone for the coronavirus. That really put us in a bit of a bother since coming back because we really didn't know which part of Taiping was affected. The MySejahtera app on the mobile proved particularly helpful, in retrospect. I keyed in Jalan Pasar, because that was where we went for brunch. No reported cases within a kilometre, it said. I keyed in Antong coffee factory, because that was where we made an unscheduled stop before leaving Taiping. Also no reported cases. I heaved a sigh of relief. I guess my friend would have too.

But what were we doing in Taiping in the first place? Actually, my first intention was to visit Hiong Wah to borrow some of his Ban Hin Lee Bank stuff. But days earlier, I had also invited him to follow us down to Taiping and Kuala Kurau, and he readily agreed to join us. So after picking him up, we scooted down to Taiping. "There's a place there that I want to eat," I told him, "it serves the very best Hainanese chicken chop. Even better than the ones in Penang or Kuala Lumpur."

I've written briefly about the Yut Sun restaurant in the past but I don't mind repeating here that this Hainanese restaurant has survived more than 100 years old. It's probably the second or third generation running the place now. Where we ate was at their traditional location in Jalan Pasar but they have a newer branch just across the road. Air-conditioned and probably the food is a bit more expensive. 

But why go there when I can sit back enjoy some old-world charm with the overhead ceiling fans slowly turning? A group of Malay customers were enjoying their meals nearby as we walked in; so obviously the food must be halal. And during the course of our meals, I observed other Malays and Indians flitting in and out of the restaurant. 

Coming back to the Hainanese chicken chop that we ordered - we all ordered the same - nothing much has changed since my last time here in July last year: a portion of chicken breast meat bathed in a delicious gravy and served with chunky potatoes, a slice of tomato and some green peas. Isn't that what Hainanese chicken chop is all about? Yes, of course, but we all agreed that this one was the best ever. And that it has to be cooked in a small town like Taiping makes it an undiscovered gem among all the Hainanese restaurants I have known.