Not the most insta-friendly meal, but a true Malaccan specialty made vegan and at RM4, who’s complaining? 😜

My mum is from Malacca so chicken rice balls and I go pretty far back. There are a few theories behind the story of how this incarnation of a Hainanese classic came to be. The underlying theme of all these stories is one of convenience - rice in ball form was easier to transport, stay warm, and eat. And when you’re working at the docks all day errday, I guess this was a lifesaver.

It was a real treat to enjoy this simple pleasure once again at Jonker Walk - this time with a soy chicken drumstick! Next time you’re out and about in this historic city, a stop at Shui Xian Vegetarian cafe is recommended for hawker food made meatless.