SINGAPORE, April 9 — Whether it’s Korean, Thai or Japanese, here are some options
1 CHICKEN UP (48 Tanjong Pagar Road #01-01, Tel: 6327 1203). With chicken marinated for 12 hours and then double-fried to seal in the flavours, Chicken Up offers a variety of fried chicken such as its best-selling Yangnyum — a sweet and tangy flavour, and Ganjang — feauturing a garlic-soya based blend. There are also outlets in Tampines, Jurong East and Buangkok.
2 GOLDEN ROOSTER BY TENDERFRESH Known for its fried and barbecued chicken, this stalwart franchise has 34 outlets spread across the island, mostly in coffeeshops in the heartlands. It aptly boasts one of the most affordable options, should the craving persist. Whole fried chicken with fries will set you back only S$9.80 (RM28.40).
3 CHIC-A-BOO (4 Hillview Rise #02-12 HILLV2, Tel: 6710 5605). This is another stalwart coffeshop Western food stall to find success with its signature fry-ups. They use only fresh chicken, and complement their fried chicken with the usual sides, such as coleslaw and fries. Set meals start at S$7.90 for two pieces of chicken (no choosing of chicken parts, unfortunately), two side dishes, corn muffin and a soft drink.
4 BIRD BIRD (18 Ann Siang Road). This Thai-inspired eatery celebrates the humble chicken in some of the most creative ways, and, yes, it has a mean rendition of deep-fried chicken — a Southern-style Thai fried chicken with green chilli nam jim (spicy dipping sauce), to be precise. And if you like, you can finish the meal with the Bird Bird Sundae, comprising coconut ice cream topped with palm sugar caramel, corn and fried chicken skins.
5 VATOS URBAN TACOS (36 Beach Road, Tel: 6385 6010). Besides the usual bites you would expect from this Korean tex-mex chain, it also offers a unique spin on the honey tequila wings — deep-fried and drizzled with a sweet and spicy sauce, and topped with deep-fried masa-battered jalapenos.
6 BINCHO AT HUA BEE (78 Moh Guan Terrace #01-19, Tel: 6438 4567). This unique dining concept features Japanese grilled dishes, a cocktail bar, fishball noodles, and kopi and kaya. And while it remains a hot-spot in the evenings for artisanal meats on sticks, its lunchtime offerings have also grown to offer fried chicken drumlets, which comes with its signature donburi (rice bowl) sets. These are based on a Nagoya-style recipe and the house-made sauce it is served with features a unique amalgamation of shoyu, sugar, mirin, sake and sesame.
7 PAPER CRANE (96 Waterloo Street, Tel: 6837 0836). This hip yet cosy bistro serves unpretentious fare even hipsters can appreciate. Case in point is its Southern-style fried chicken served with slaw and fries. This is its signature buttermilk fried chicken, which is marinated in spices for more than 24 hours. It’s available all day too. — TODAY