I've never been to Lee Do Restaurant, but they set up a Fuzhou stall at 313@somerset's Food Republic where Yu Zhong Bu Tong used to be. I went for this "red wine chicken" at the top of the menu.
Keep in mind that this isn't like coq au vin featuring grape-based red wine, but instead hongzao, which is fermented glutinous rice mixed with red yeast rice. The broth was pleasantly fragrant enough to slurp this all down with ease. No, it was not spicy despite its appearance. The (boneless!) chicken inside was tender too, but it was all about the broth for me.
I tried this dish once at another restaurant last year and haven't come across it since, so I'm glad that I was able to get it again tonight. The mee sua noodles on the side are apparently a traditional accompaniment.
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