Subang’s new Chicken Rice Hub struts into the spotlight with a perennially popular signature, serving free-range, 128-day-raised chicken (sufficiently smooth) with fragrant rice (rightly flavoursome). But it’s the condiments that really cross the road, as eye-catching as a traffic stop: Ginger-green onion (sharp and spicy), a fruity hot sauce (sweet and sour) and the classic chilli (faintly fermented). Complete the cluckfest with piping-hot hor fun in Ipoh-style prawn-and-chicken broth.
