After tasting this and Jiang Ji Traditional Hainanese Chicken Rice, my choice is the latter if they continue to maintain the standard.
They only use fresh chicken which is tender. The chicken is chopped into large chunks, and they try to keep the meat on the bone to retain as much of its natural flavour as possible.
I preferred the dry version of the Hakka Lui Cha to the traditional way of eating it as I really enjoyed the crunchiness of the vegetables, and being able to taste the differences between the various vegetables. Also, the fried pork belly was such a treat!