Succulent chicken bun

Succulent chicken bun

Between a chicken chop and pork chop, I would always pick pork.

Firstly, it is easier to overcook pork than chicken, which makes a juicy pork chop that much more precious to me. Secondly, I find chicken rather bland.

Having said that, I do appreciate Mayson Bakery's fail-safe take on the Macau pork chop bun.

The shop replaces pork with chicken in its $3.90 bun - a succulent chicken chop with sufficiently burnt ends, to be exact.

It also tries to give the bun character.

The bread has been toasted such that it is crackly outside while chewy inside, like a baguette.

To strike a balance between dryness and wetness, the bakery adds coleslaw and chilli sauce in the bun.

I tried the bun twice and it was wetter and better the first time, when a staff member gave me a bigger heap of coleslaw.

Do bear that in mind, if you like your food moist.



01-66/75 Jurong Point Shopping Centre, 1 Jurong West Central 3

Open: 6am to 10.30pm (Monday to Saturday), 7am to 11pm (Sunday). The chicken chop bun is available from about 9am daily

Rating: 3/5

This article was first published on September 2, 2014.
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