Gai Wong- North Melbourne, VIC
My go-to venue for Hainanese Chicken Rice in VIC, Australia has me wishing that they have an outlet in NSW!
I remember first hearing about Gai Wong, some time back- keeping them on my socials, watching, until they took to their Instagram to address the remarks about the state of the chicken and the method of cooking, commenting about the jelly that forms under the skin of the chicken. When I had seen the post, the excitement that coursed through my veins was palpable, with me deciding that Gai Wong was instantly a top contender for Hainanese Chicken Rice in Australia.
Since moving to Australia, there have been a number of venues that I have tried and I have found a few fundamental issues with most chicken rice venues here.
The broth that the chicken is cooked in does not have enough collagen to poach the chicken in.
Some restaurants do not use the full chicken, resorting in the meat itself being poached at higher temperatures for a quicker cook, resulting in overcooked meat that is stringy in texture.
The cooked chickens should usually placed in an ice bath after cooking which this preserves the texture of the meat and skin, leaving it smooth and firm before the chickens are hung. I have not found many locations to have the same process, leaving the meat and skin texture wanting.
After all my time searching, I have found that the texture of Gai Wong’s chicken is the closest that I have got to the Hainanese Chicken Rice I’ve had back home which is the highest compliment I can bestow upon them.
While the sauces are closer to the taste of what we have at home compared to what I found in Australia, I feel that due to the difference in ingredients, I have not found a place that truly replicates the variety of sauces from back home just yet and the closest that I’ve got to replicating it still does not quite come close.
On that note, each store back home usually has their own spin on their sauces, the chilli sauce itself potentially fluctuating from being more watery, or with a sharper tang. The ginger sauce can either be chunky with a bit more bite, with the inclusion of more green onions or more watery- some favour using younger ginger over the more fibrous old ginger. The variety of these sauces is what also defines one venue from another in Singapore, truly differentiating one hawker to the next.
The Family Set
The Family set comes with a plate of pork char siew, 4 plates of chicken rice and an 850g plate of chicken.
A worthwhile feed with friends!
Though Gai Wong has introduced a number of familiar items on their menu that are reminiscent of food back home like Gai See Hor Fun and Kolo Mee, whenever I am in Melbourne, it is usually for a limited duration during which I prioritise indulging in my favourites like their Hainanese Chicken Rice.
The owners are extremely welcoming and friendly and often engage in conversation with visitors, often responding to my messages and sending their own recommendations on Instagram whenever I am in town!
Gai Wong has a special place in my heart for their dedication to their craft and sharing the taste of Hainanese Chicken Rice with Melbourne, their warm service always welcoming me back to Melbourne and back into their embrace.
Watching their success since my first trip to Gai Wong has only been the sweetest as there is no one better or more deserving!
Shop 1/5-17 Flemington Rd, North Melbourne VIC 3051