It may be difficult to make out in that photo, but there is a whole spring chicken underneath that sheet of cabbage. and this place is known for this dish (10 Anson Road #02-29, 6220-7169). I can see why this gets them attention, especially since they fried the chicken before braising it, thus providing a lip-smackingly savory skin along with that delicate braising sauce, which is not particularly strong nor herbal.
The thing that was disappointing though was the white meat, which was rather dry despite soaking in that sauce. It was dry enough that I didn't really want to eat it, even though I oftentimes don't mind breast meat. The dark meat was fine though, and the best part was the naturally sweet and tender cabbage that could have easily helped me wolf down another serving of rice. The food came out super fast too.
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