Roast duck and chicken rice enthusiasts, bookmark SS2’s new Easy Chicken Rice for a thoughtful treat.
Easy takes the hard road to perfect its poultry: Ducks are dry-aged for 12 hours in a cabinet controlled for temperature and humidity, firming their skin and sealing their succulence before being charcoal-roasted.
Have these modern-minded ducks on their own, with classic noodles, or most memorably, with a Japanese twist, ochazuke-style, showered in steamy green tea broth.
Every detail is deliberate, from the size of these ducks, calibrated with the marination, to the flavour of tea to match the meat, rounded out with resilient Thai grains.
Kampung chicken rice is enjoyable too, boneless with smooth meat that’s full-bodied but not tough, a testament to the three-decade experience of Easy’s founders, who run the Kok Hing traditional roast shops in Bentong and Kepong.
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