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Ma’ Plucker joins the bevy of single ingredient-focused menus which have been popping up in the capital (Balls & Company, Chick ‘n’ Sours, Bad Egg, Egg Break…), as a small but perfectly formed Soho joint based around chicken. Choose from chicken three ways: rubbed and rotisserie-roasted, buttermilk-dipped and crispy or pulled and spicy, barbecued slow and low. Then pop it on a base of salad, a house bun or maple waffle and top it off with lashings of sauce, including chicken skin gravy, chipotle chilli or Kansas BBQ. Get a hefty side of pickles, jerk runner beans or Ma’s slaw –to name but a few – and if you’re veggie, swap chicken for crispy halloumi cheese – just don’t tell Ma. Round things off with a sweet ‘n’ salty popcorn sundae or a slice of apple pie from the pie counter.
Being born in Malaysia means that a love of fried chicken is built into my DNA, along with a badminton gene and a saying lah gene.KFC is my fast food poison of choice and I travel in search of good fried chicken in the UK and abroad. So, when Andrew invited me to join him for dinner at new chicken joint Ma’ Plucker, it was a no brainer.
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