He's probably been doing this thing for a while now, but this was my first time trying it. Limited to only 20 bowls a day, the chilies and oil were done to just the right amount. Navigating that bone-in chicken with chopsticks was still a bit of a challenge, but that meat *was* super tender. This and the sansho-based black broth are easily my two favorite bowls of his in Singapore. Just watch out for the dragon breath later.
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