Liang Liang Hainanese Chicken - Yongchun Branch

Classic Hainanese chicken rice, using sous-vide boneless chicken thigh, extremely tender and juicy. Served with Thai fragrant rice cooked in chicken broth, the grains are distinct and have a chicken oil aroma. It is recommended to eat with the special three-color sauces (black soy sauce, chili sauce, scallion-ginger paste) for a better flavor.

A flavor dish from Sichuan. Tender white cut chicken thighs are drizzled with a special spicy "saliva" chicken sauce, combining numbing, spicy, fresh, and fragrant flavors. The sauce contains Sichuan peppercorns and chili oil, offering a rich and stimulating taste, perfect with rice.

Traditional Jiangnan-style cold dish. Steamed chicken thigh meat is steeped in a marinade made with Shaoxing wine and Chinese medicinal herbs. The chicken skin is crisp and elastic, the meat is infused with a rich wine aroma and sweetness, and it is refreshing and not greasy.

Cantonese-style chicken dish. Hot scallion and ginger oil sauce is poured over tender chicken thigh meat. The scallion aroma is rich, further enhancing the natural sweetness of the chicken. The flavor is home-style and classic.

Classic Thai green curry dish. Sauce made with green chilies, coconut milk, lemongrass, and other spices, poured over chicken thighs. The flavor is slightly spicy with a hint of sweetness, rich in coconut milk aroma, smooth in texture, and full of Southeast Asian charm.

A creative fusion of Chinese and Western flavors. Melted cheese is spread over hot chicken thigh meat. The savory and milky flavor of the cheese perfectly combines with the tender chicken, creating a rich and complex texture, suitable for those who enjoy strong flavors.

An appetizing Thai-style dish. Drizzled with Thai sweet and sour sauce made from lemon, chili, and fish sauce. The sweet, sour, and slightly spicy taste is very refreshing, stimulating the appetite, and suitable for hot weather.

A classic Taiwanese home-style soup. Chicken and dried shiitake mushrooms are slow-cooked over low heat. The soup is clear and golden. The unique aroma of shiitake mushrooms blends into the chicken soup, making it fresh, sweet, and nourishing for the stomach.

A Taiwanese specialty chicken soup. Stewed with pickled peeled chili peppers, the soup is slightly spicy and sweet. The chili peppers become tender after cooking, and the chicken soup is sweet with a hint of spiciness, very appetizing and smooth.

A specialty soup from Hainan. Chicken is stewed directly using pure coconut water as the soup base. The soup is extremely sweet and clear, with a faint coconut aroma. The chicken absorbs the sweetness of the coconut milk, becoming more tender. It is a refreshing and nourishing dish.

Authentic Malaysian Klang-style Bak Kut Teh. The soup base is simmered with various Chinese medicinal herbs, presenting a dark color, with a rich and sweet herbal aroma. Abundant ingredients include tender pork ribs, fried dough sticks, and firm tofu that have absorbed the soup. It is nourishing and delicious.

A light set meal combination. Includes a small bowl of fragrant Bak Kut Teh and a side of blanched vegetables. Suitable for customers who want soup and fiber but not meat.

A nutritious soup set. Choose one of the restaurant's specialty braised chicken soups (mushroom, peeled chili, or coconut), served with a side of seasonal blanched vegetables. Suitable for those who prefer a healthy and light meal.

A refreshing and palate-cleansing dessert combination. Includes a cup of Thai specialty drink (milk tea or coconut water) and a side of blanched vegetables. Suitable as an afternoon tea or an add-on to your meal.

A rich and satisfying set meal. Includes a bowl of flavorful Klang herbal Bak Kut Teh (with ribs, etc.) and a side of blanched vegetables. Enjoy the nourishing herbal soup and the refreshing vegetables in one meal.

A la carte boneless chicken thigh. The meat is tender and juicy, with a smooth skin. Does not include rice, suitable for those who want to order extra meat.

Blanched seasonal vegetables, seasoned with a little soy sauce or scallion oil. Crispy texture, replenishes dietary fiber and balances greasiness.

A la carte chicken oil rice. Cooked with Thai fragrant rice, chicken broth, chicken oil, and pandan leaves. The rice grains are distinct and full of rich chicken broth aroma, delicious even on its own.

Semi-cooked soft-boiled eggs are steeped in a special sauce to absorb flavor. The egg white is chewy, and the yolk is a thick, creamy consistency, smooth in texture, with a light soy sauce aroma.

Chewy chicken feet tendons tossed with spicy seasoning. Crispy texture, flavorful and spicy, a perfect side dish for drinks or as an appetizer.

Made with fermented napa cabbage, the sauce is golden yellow. The flavor is moderately sweet and sour, with garlic and a hint of spice. The texture is crisp and refreshing, very effective at cutting through richness.

King oyster mushrooms are cut into pieces and marinated in a golden sauce. The texture is juicy and elastic, with a sweet and appetizing flavor, and a rich aroma of fermented bean curd or pumpkin puree.

Brewed with Thailand's famous Cha Tra Mue black tea leaves, mixed with condensed milk and evaporated milk. The tea is reddish-orange, with a rich tea flavor and a mellow milky taste. It is quite sweet and is a classic Thai beverage.

Coconut water from Thai fragrant coconuts. The taste is naturally sweet and clear, with a unique taro aroma. It is refreshing and thirst-quenching, the best drink for hot weather.