Crusted with a crumbed blend of fresh parsley, sage, rosemary and thyme, Herb Crust Chicken’s poultry pleasure is distinctively delicious: Skinless chicken breast sous-vide for an hour, oven-finished to order for super-tender smoothness, served with soft, hand-whipped mashed potatoes, gentle gravy and crisp pickled cabbage with sesame seeds.
It’s a thoughtful meal in a surprising spot, Subang’s SS13 New Sea View kopitiam, by a stall with a friendly young founder who sharpened his skills in kitchens like Mandarin Oriental KL’s Mandarin Grill.
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