Singapore’s cheekiest chef is at it again – Bjorn Shen’s Bird Bird moves from the CBD to the eastern ‘hood of Frankel. The humble chicken ($29/$49) takes centre-stage. Choose from three flavours: Southern fried chicken served with a side of thick gravy, Bangkok fried chicken tossed with lemongrass, kaffir lime and garlic, and Lebanese fried chicken coated in honey, lemon and a sprinkle of za’atar.
If that’s still not enough, complement your chick with a bevvy of sides including mac and cheese, milk-braised pork doughnuts or a healthier selection of salads to help ease the guilt of the sinful meal. Be sure to leave room for dessert – the durian softie pie is a winner with its medley of textures, but if you’re not a fan of the pungent fruit, there’s also a range of doughnuts glazed in honey buttercream and other unique flavours.
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