I stared at the Boomers Hainanese Chicken Chop in front of me, and the only word that came to mind was massive.
It sprawled across the plate like a deep-fried continent—golden, crispy, and unapologetically oversized.
I eyeballed it, snapped a few photos, and realized… it barely fit the frame.
Around me, other diners were happily wolfing down their portions, heads down, fork-and-knife action in full swing.
And just like that, I was reminded of my visit to Coliseum Café in KL, a near-century-old institution that has sadly closed its doors.
The Hainanese-owned café served old-school Western-Hainanese dishes—chicken chop, oxtail soup, sizzling steaks, fish and chips—alongside classic Hainanese comfort food.
I remember the sizzling steaks gliding past, trailing wisps of steam, and the rich aroma of seared perfection that clung to our long hair.
(Back when Dory was in her 30s—long, straight hair cascading down her back and an appetite to match.)
Finishing a French onion soup, a sizzling steak, a cream cake, and coffee?
Easy.
The only thing that ever slowed me down was the price tag.
Contents
What is Hainanese Chicken Chop?
Hainanese Chicken Chops are the ultimate East-meets-West comfort food: crispy, deep-fried chicken bathed in a tangy, tomato-based gravy.
I’ve always associated the sauce with a slight tomatoey tang, except for Hai Onn’s version, which marches to the beat of its own drum.
This dish sparks nostalgia.
I used to wait all year for family reunions when a rich uncle or generous editor—SH Tan of Straits Echo—would treat us to chicken chop meals.
Those were the moments when stories flowed as freely as the gravy on our plates.
Picture this: a golden, breadcrumb-crusted chicken chop, still sizzling from the oil-filled wok, drowning in a rich, slightly sweet, slightly tangy sauce loaded with onions and mushrooms.
On the side?
You have a handful of green peas you could count (because of tradition), a single lettuce leaf, a slice of tomato and cucumber (for fiber, of course), and fries or roasted potatoes (because why not?).
This dish isn’t just food—it’s history.
In the 19th century, Hainanese migrants brought their culinary skills to British Malaya, blending their famous Wenchang chicken with colonial influences.
And just like that, a legend was born.
One bite and I was hooked on Chicken Chops.
They’re a little messy, crispy, and savory, but hey, the best comfort foods always are.
Boomers XL Chicken Chop
When I posted a photo of this behemoth on IG Stories, my friends predictably leaned in with curiosity.
“How is it?” one of them asked.
Honestly, I didn’t stand a chance.
Boomers Menu
First impressions count.
I had waltzed into dinner alone, only to be greeted by a massive poster outside, proudly showcasing this oversized chicken chop.
The menu had it plastered on the cover, then again on an inside page.
When I asked for recommendations, the response was almost automatic:
“If this is your first visit, we recommend the chicken chop. All our customers love it.”
So, I ordered and waited impatiently.
All around me, diners were chowing down on their chicken chops.
Everyone seemed to love it.
It was obvious.
I opened my mouth, but all I could say was, “It’s… huge.”
“Yes, but how does it taste?” another friend prodded.
I blinked, still processing the sheer size of what I had attempted to devour.
“It’s… really, really big.”
Laughter erupted around the table.
But truth be told, I hadn’t quite figured it out yet.
Boomers Hainanese Chicken Chop Review
The chicken thigh—possibly even the drumstick—was heavily coated in batter and deep-fried to a glorious golden brown.
The meat inside was juicy, but the thick crust made it hard to appreciate.
It was crispy, golden, and beautiful, yet also a lot of deep-fried batter.
I could already hear SD chiding me for eating deep-fried food again.
I did my best to finish it—almost an impossible task.
Jeff from Roots Cafe Bar swung by to chat for a bit, giving me a welcome break from the mountain of chicken in front of me.
But finishing the chicken chop and ordering a cream cake for dessert?
That was out of the question.
By the halfway mark, I felt my stomach stretch.
By three-quarters, I had flashbacks of overloading my plate with tiger prawns at a buffet and wondering how to power through.
I gave up.
Three-quarters of the way in, I set my fork down and thought to myself.
“I’m not eating fried chicken for the rest of the year.”
Is Bigger Always Better?
The sauce had a tangy note, a flavor some might love—like how some enjoy a dirty latte made with sweet soy milk.
Me? Milk is cow’s milk—no debate.
Ane always worries when I order fresh, unpasteurized milk with my Bru Coffee, but I’ve been drinking it since I was knee-high to a grasshopper. So I’ll live.
Back to the sauce.
It lingered on my tongue, slightly off-kilter, just enough to make me wish for something else.
Finally, one of my friends leaned in, exasperated.
“But is it delicious?”
I hesitated.
Would my review make or break this restaurant?
Probably not.
Taste is personal—everyone brings their own expectations to the table.
Some might adore the tangy twist of the sauce, while others, like me, might find it an odd pairing.
So, the truth hurts—but this is one experience I won’t repeat.
I know some of you reading this are probably thinking,
“What’s wrong with that Dory?”
But hey, I can have my opinions and choose my favorite restaurants.
This XL Hainanese Chicken Chop is a overwhelming, golden-battered, plate-dominating experience.
Don’t let one aunty review stop you from trying.
Just be prepared to answer the inevitable question: “How is it?”
The Boomers Hainanese Western Restaurant
Address: 78, Jalan A.S. Mansoor, 10050 George Town, Penang
Lunch: 12:00 PM – 2:30 PM
Dinner: 5:30 PM – 9:30 PM
Blog Disclosure: This blog is written independently. No compensation, such as free meals, monetary payment, or services, has been received from any of the featured establishments.
