Address: 220 Katipunan Ave., Blue Ridge, Quezon City, Philippines
Telephone Number: 02-646-2047 / 0923-704-7531
Branches: Robinson’s Place (Padre faura Wing) / Sta. Lucia Mall / Harbor Square
The word chicken draws me to any restaurant bearing that name … my experience with Hainanese had been great in Singapore and Malaysia … it would be fun to experience that as well in the Philippines. Lo and behold! Great find!
The Chicken Rice Shop (TCRS) is a chicken ricefast-food restaurant and Halal family restaurant chain in Malaysia. The chain is operated by TCRS Restaurants Sdn Bhd, a company incorporated in Malaysia, which was established in June 2000.
The Chicken Rice Shop serves what it calls “grandmother’s traditional Hainanese secret recipe chicken rice” and local Malaysian dishes.
With the successful growth of TCRS in their domestic markets, they spread the culture of the Malaysian way of life into the Indonesia market 2007, followed by Australia, Singapore and other Asian countries. Their slogan is Bukan Sekadar Nasi Ayam: (Not just Chicken Rice) in Malay and “Chicken Rice and More” in English. *
This is under the Pancake House Group in the Philippines. Branches in Malaysia, Singapore and Taiwan.
(*) Nyonya Pai Tee ( 4 pcs / 6 pcs) Php 78 / Php98 – This appetizer is a must have !!! Delightful. Ranks high in taste department. Small things come in small packages … and this one comes in a crisp pastry shell called “top hats”with julienned vegetables like and jicama, carrot and chopped chicken topped with caramelized onion. This is served with a sweet and tangy sauce w/ chili.
(*) Golden Fortune Rolls ( 4 pcs / 8 pcs) Php 78/Php108 – vegetables in wonton wrappers. The wrap is the best I’ve tasted. Dip this crispy goodness in the sweet and sour sauce. Love this!
Ipoh Bean Sprouts (Php 68/Php98) The bean sprout only needs to be blanched no more than 10 seconds, then drizzle with sesame oil and soy sauce, and a smidge of white pepper for bit of kick. This is crunchy due to its freshness.
Hainanese Chicken Rice (Php 98) The chicken is locally sourced fresh. This is cleaned, drained of liquids (10-15 minutes) unflavored, perched on S-hooks, boiled (45 minutes) in a stock pot already seasoned with herbs. Then, it is dipped in ice cold water to stop the cooking process and to seal in the flavors. The chicken is removed from its ice bath after 30 minutes and hung out on display.
The Hainanese Rice is prepared in a similarly special way. Garlic and other herbs are sauteed with chicken rice oil in a rice cooker. Once the aroma of garlic and ginger has been released, uncooked special rice is added, along with spices and water. Afterwards, the cooked rice is mixed again to even out the color and flavors. This kind of rice is what I like because of the texture.
It is then ready for serving. A piping hot chicken serving sauce heats up the chicken pieces served on a bed of cucumber slices. The Chicken isn’t the same without the ginger and the chili sauce.
Curry Chicken Laksa – popular coconut, curry, spicy noodle soup from the Perenakan culture. The main ingredients include bean curd puffs, fish balls, and chicken. Laksa is commonly served with a spoonful of sambal chilli paste and garnished with Vietnamese coriander, or laksa leaf.
Ais Cendol (Regular /Large) Php 75 / Php 150 – my favorite dessert in Malaysia – this shaved ice with the combination of gula Melaka and coconut milk, served with cendol , green strips of dough (cooked dough of green pea flour and juice from pandan leaves). Kacang (peanut) and red beans are also added.
(*) Ais Belanda (Regular /Large) Php 98 / Php 196 – shaved ice with the combination of gula Melaka and coconut milk, with peanuts and bits of guyabano surprise. This is must have ! Sweet and Tangy and everything nice.
When I say it is good … you can bet it is.