Fried Chicken

Still not fully recovered, but longing to dive into this pile of crispy, golden chicken parts. Using only fresh, not frozen, meat, this dish has the poultry marinated for 6 hours in a proprietary seasoning before being battered and deep-fried. You'll find the meat is immensely tasty from skin to bone – great on its own or complemented with the accompanying salsa and honey mustard sauce. Also available as wings or boneless tenders.

P.S. - Wash down all that yummy chook with the Ladykiller! It's a boozy drink built for sharing: an upsized mojito with an upside-down bottle of beer that replenishes the cocktail as you sip from it.

Original x spicy fried rice chicken

Fried Chicken Wings

Wings 6 for $10, 12 for $20. Beer: Tuesdays $12 for 1.5L jug

Hidden in a little alley off the main shopping strip of Singapore's Orchard Road is a street filled old-Nanyang charm and the best chicken wings ever. America's famed Buffalo Wings are no matched for these lethally delicious Har Jiong Gai (shrimp paste chicken) that's oh so perfect with a cold afternoon drink

chicken wings

$21.50, with swicy sauce & 2 sides special delivery cos I'm having exams yay!

It seems like every country and culture has a version of fried chicken: The Koreans created the crispest of sweet and spicy wings, the Americans love their Southern-style fried chicken with biscuits and gravy, the Japanese munch on "karaage"... We Chinese folks here in Singapore? We have the "Har Cheong Gai" or prawn paste chicken, a good ol' "zi char" classic. I have never eaten any that I disliked but there have been a few exceptionally yummy stand-outs. This is one of them. Very fragrant, very crunchy (with bits of wispy batter still clinging on for dear life), very, very addictive.