The Chicken Rice Shop built by Moms

Saturday, 07 May 2011 00:53

At the recent opening of The Chicken Rice Shop (TCRS) at Robinson’s Place in Manila, Ms. Gaik Wong, Managing Director of TCRS was both excited and nostalgic. It seems like only yesterday when her daughter, after graduating with an accounting degree from an Australian university, decided to go into the food business. Ms. Gaik was quite open to the idea, as she herself had extensive experience in the food and beverage industry, having served as Executive Director and COO of a leading fastfood chain in Malaysia for 30 years. She recalls: “I said, why not? After all, I had the background and the business network. Plus, we had grandma’s secret recipe for authentic Hainanese chicken rice.” So, with two mothers’ expertise in business and Chinese-Malaysian cuisine, they started a chicken rice business. Of course, it being a closely guarded secret, no one expects to extricate the formula for the chicken rice and its accompanying extra special sauce. All one can do is enjoy the simply tasty goodness of Hainanese chicken rice.

Those who are familiar with its distinct taste will understand why Hainanese chicken rice is a hands-down favorite of Malaysian foodies. At the Chicken Rice Shop, this dish undergoes an exacting process before it is served.

Delivered daily, locally sourced fresh, not frozen, chicken are thoroughly cleaned and drained of liquids for about 10-15 minutes without any flavorings. Then, perched on S-hooks, the chicken is boiled for 45 minutes in a stock pot already seasoned with herbs. During that time, the chicken is turned every 15 minutes to even out the flavor, without damaging the skin. The absence of blood when the thigh part is poked with a chicken needle indicates that the chicken is cooked. When done, the whole chicken 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. It is then ready for serving. A piping hot chicken serving sauce heats up the chicken pieces served on a bed of cucumber slices.

Rice, the other component of Hainanese Chicken 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 and triple A rice are added, along with spices and water. Afterwards, the cooked rice is mixed again to even out the color and flavors. This chicken rice is automatically served along with the Hainanese chicken and other chicken dishes, unless the diner specifically requests otherwise.

Now, in keeping with its slogan, Chicken Rice ... and More, TCRS also offers chicken in various other ways --- roasted, braised, and deboned barbecue with a delightful honey sauce. Another Malaysian staple is Curry Laksa, which packs a fiery punch for the uninitiated palate. Diners can also start their meals off with appetizers like Nyonya Pai Tee, crispy pastry shells filled with shredded vegetables and chicken meat accompanied by a tangy sweet and sour sauce. Likewise, the Kerabu Mango (sweet, spicy and salty green mango salad with fish sauce and rock sugar) Goldern Fortune Wings (chicken wings) and Golden Fortune Rolls (vegetables rolled in wonton wrappers) are good meal openers. A variety of dishes from noodles to beancurd to vegetables enhance the chicken-based food offerings. Also available for families and friends are group meals complete with chicken, rice, appetizers, soup and drinks. Uniquely Malaysian beverages like Kuching Three Layered Tea and Teh Tarik are also served to quench the thirst after a big chicken meal.

Martin Lorenzo, Chairman and CEO of Pancake House, Inc. enthused about their partnership with TCRS: “We saw how the Chicken Rice Shop has grown in Malaysia because the food and service are really very good. It’s really fitting that this concept be brought here into the Philippines because chicken is a main product in the Filipino market. We are looking at growing this brand to 20 or maybe 30 outlets over the next five years and we’ll be able to grow as long as we’re focused on the service and delighting our customers.”

For her part, Ms. Gaik declares: “I see there’s enormous potential to grow the Chicken Rice in this region because of Pancake House and the capable leadership of Martin Lorenzo and his team. And the same thing with Pancake House; we are opening Pancake House in Malaysia so that it is a cross-partnership. Malaysians love variety just like the Filipinos, and pancakes and a host of other food items as well. It is synergistic to our group and we believe that we can grow Pancake House in Malaysia and you can grow The Chicken Rice Shop in the Philippines. It’s a fantastic partnership.” - Article courtesy of Manila Bulletin.