Korean Fried Chicken (KFC) from Copper on Stanley. Glazed and honey-sweet with a touch of that ubiquitous Korean spice, this was essentially Korean fried chicken as conceptualised and prepared by a Bedok 85 Fengshan Market BBQ chicken wing stall uncle. 3.8/5 Copper on Stanley 3 Stanley Street Singapore 068722
Wu Xiang Pop from Lin Rooftop Bar – deep-fried popcorn chicken tossed in five spice powder and crispy Thai basil leaves. The popcorn chicken had the vapid personality of a $0.50 URA/HDB parking coupon, but was reasonably redeemed by the assertive sassiness of the spicy, powdery dip. 3.6/5 Lin Rooftop…
Nori squid with sriracha lemon foam and yuzu mayo from Dibs Restaurant Singapore. The outrageously addictive sriracha lemon foam – a droplet of the Pringles BBQ powder-esque elixir delivers a coquettish jab to the tongue – was as aggressive in its entrapment tactics as primary six girls are with their…
Jumbo Prawns and Smoked Pancetta from &SONS. Essentially sweet and mildly oinky jumbo prawns which possess a certain home-cooked charm, the only difference being that they taste like they were prepared using Sixth Avenue oils. 3.7/5 &Sons (SONS Bacaro) 20 Cross Street #01-19 China Square Central Singapore 048422
Swicy Hot Chick from Black Nut – sweet and spicy gochujang chilli wings. Essentially chicken wings coated in a sticky, carrot cake chilli-esque sauce that will cheekily (chickily?) find its way all over your mouth. 3.6/5 Black Nut 2 Emerald Hill Singapore 229287
Sticky Spicy Wings from 20F Specialty Coffeehouse. Essentially chicks born out of black pepper and Korean gochujang wedlock. 3.7/5 20F Specialty Coffeehouse 20 Foch Road Singapore 209261
Balukoo Wantons from Black Nut – buah keluak flesh, finely diced prawn, spring onion, ginger, garlic and homemade sambal chilli dip. The ever so slightly bitter, earthy and dry wantons craved for the black nuts which arrogantly stayed safely in their sac, but the shrimpy, spicy Nasi Lemak-esque chilli made…
Avocado roll from Catalunya – fresh shredded lobster wrapped in strips of avocado. The avocado dutifully serves as vest to the oceanically fresh, crunchy and voluptuously Sofia Vergara-esque lobster chunks, while elsewhere the baby fish eggs add to oral texturality (”口感”) without unnecessarily upping the salt quotient. 4/5 This was…
Chilli Crab Bao from Bao Makers. The sweet chilli involved is a grower not a shower in terms of firepower, whilst the few crab pieces that managed to squeeze onto the fried mantou carriage are nicely plump. Essentially what hipster foodie tourists should have for a minimalist, mod and smelly-finger…