Remember Ah Five Chicken Rice? It’s still around! But Natalie – the poster girl of Ah Five, has since moved on to open her own little kampung chicken café at People’s Park Centre! She’s actually been there for over a year, but I only recently had the chance to catch up with her.
For those unfamiliar with her story, here’s a quick recap.
After a career in intellectual property law, she traded her high heels for a cleaver to honour her father’s legacy. Alongside her brother, she co-founded Ah Five Chicken Rice at an Ang Mo Kio coffeeshop. It was a move that sparked a media buzz, as few expected a polished professional to be chopping chickens. Last year, she handed over the stall’s operations to her brother and ventured out on her own to open Nat’s Chicks.
Staying true to her father’s Kampung Chicken Rice Recipe
She insists on using kampung chicken for her chicken rice. While kampung chicken has been around for over two decades, white broilers remain the more common choice at chicken rice stalls.
When kampung chicken first entered the scene, it generated some buzz, but over time, the excitement faded. Though a handful of stalls continue to serve it, most have stuck with the more familiar white broilers.
Personally, I prefer kampung chicken when it comes to chicken rice. While it may not be as plump or as tender as a white broiler, it has a richer flavor and a firmer, crunchier skin. With white broilers, much of the taste comes from the soy sauce drizzled over the chicken. Kampung chicken has a depth of flavour that stands on its own. You wouldn’t want to mask it with too much sauce. That’s how chicken rice was traditionally enjoyed.
Now, decades after kampung chicken first gained attention, the chicken rice world seems firmly divided into two camps. Or maybe three, if you count roast chicken.
Flavourful Chicken Rice
The rice at Nat’s Chicks deserves a special mention.
Natalie goes the extra mile by brewing a collagen-rich broth using extra chicken bones and feet, which she then incorporates into the cooking process. Instead of relying solely on chicken fat, she replaces half of the oil with this nutrient-packed broth. The result?
The rice is noticeably less oily but still retains a beautiful sheen, with each grain glistening and infused with natural chicken flavour.
She started out as the sole worker at her little rice shack and eventually managed to hire some help. But even with extra hands, she still does just about everything herself. On the day I visited, she was running the show alone—cooking, chopping, taking orders, serving food, collecting payment, clearing tables, and even washing dishes! And all with a bright smile on her face.
It’s not every day you see a young hawkerpreneur so hands-on in every aspect of the business. So if you happen to drop by when she’s flying solo, please be prepared for a bit of a wait. It’s all part of the charm.
There have been some complaints about the pricing. But it’s important to consider that kampung chicken is naturally more expensive than white broilers. Plus, running a standalone eatery comes with different costs compared to a hawker stall.
Conclusion
Overall, I thought the chicken was excellent—the skin had that perfect layer of jelly underneath. The rice was well-prepared, though personally, I would have preferred a bit more richness and oil for extra flavour. My makan kakis loved the chilli, though it didn’t stand out for me . What stood out to me was the vibe of the place. It truly captured that rustic kampung feel.
Print