The Cantonese name of the dish is “loh kai yik” meaning braised chicken wing but there’s only one very small chicken wing inside the dish.
The name of the stall in Chinese translates into “Wet Braised Delicacies.” The English name is “Loh Mei Specialist” meaning “Specialist in Braised Delicacies.” The stall (number 01-1106, People’s Park Food Centre) sells only one dish: a little kwali filled with pork skin, kangkong, bean skin, chicken gizzard, intestines, some meat, and yes, a tiny chicken wing – “kitchen sink” if you know what I mean, with all kinds of stuff thrown in – and cooked in a savory reddish soup whose main ingredient is fermented bean curd.
There’s always a long line probably because it’s the only stall of its kind in Singapore and people are curious.
I highly recommend this unique dish, especially to those hooked on bubble tea and Starbucks sugar-loaded crap drinks and shitty dimsum from 24-hour joints and eateries promoted by (paid) influencers and food bloggers who don’t know any better.
Here’s the dish:
