New Westminster—Maenam Chef Angus An and Chef Justin Cheung continue the theme of remixing Asian culinary efforts with their latest poultry focused fast food eatery, Freebird Chicken Shack, located inside the River Market and across the hall from their other venture, Longtail Kitchen.
I sampled both versions of the quarter chicken meal. I preferred the Hainanese chicken (with pickles, broth, chicken rice, and fermented soybean sauce) for its satisfactory texture and taste. In particular, the dark meat was nicely tender. I was underwhelmed by the roasted chicken (served with papaya salad, chicken rice, and spicy sambal sauce) and found it rather dry and slightly bland.
While promising, I'm still holding out hope for more chicken and rice goodness yet couldn't help being disappointed by the simple but passable offerings.
FYI: On the other hand, the "famous" chicken wings (with tamarind sauce) from the aforementioned Longtail Kitchen were the real deal in all their fried deliciousness (and even better than Phnom Penh).
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