Cover Food spread at Har Har Chicken!, which sells har cheong gai (Photo: Har Har Chicken!)
Food spread at Har Har Chicken!, which sells har cheong gai (Photo: Har Har Chicken!)
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The chef of one-Michelin-starred Labyrinth has teamed up with the social media personality and his restaurateur and food tech friends to take on the zi char staple, har cheong gai
A must-have on the zi char table, har cheong gai, or prawn paste chicken, is beloved for its crispy batter giving way to tender, glistening meat bursting with umami. On July 5, this side dish is getting its time in the spotlight with the opening of food kiosk Har Har Chicken! at Junction 8 in Bishan.
This isn’t your normal har cheong gai. The food kiosk’s owners include famous names in the restaurant industry, including LG Han, chef-owner of one-Michelin-starred Labyrinth, alongside chef and social media personality Lennard Yeong. Restaurateur Tay Jianli, who previously ran Momma Kong’s, and Bevin Desker, the former head of corporate development of food tech company TiffinLabs, also run the show.
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Above From left: LG Han, Bevin Desker, Lennard Yeong, Tay Jianli
From left: LG Han, Bevin Desker, Lennard Yeong, Tay Jianli
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You can, of course, expect the Har Har Wings to be perfectly fried in its signature prawn paste batter, with up to six wings in a box. If you’re hungrier, however, its range of rice boxes should do you well—the Saver Box comes with one wing and your choice of chicken rice or fries, while the Har-ty Double Wing Fry Box packs in two wings; if not, the Har-ty Boneless Thigh Box should do the trick, best enjoyed with sides of fried egg, mini popcorn, or achar slaw.
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Above Har Har Wings, Har Har Chicken!’s version of har cheong gai
Above Har Har Pops, the har cheong gai version of popcorn chicken
Har Har Wings, Har Har Chicken!’s version of har cheong gai
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Fried chicken burgers will also receive the har cheong gai treatment with the Har-burger, which stars a prawn paste chicken cutlet with tomato and lettuce, and slathered in regular or sriracha mayo. The same goes for the Har Har Pops, the har cheong gai version of popcorn chicken.
Above Har-burger, which features a chicken cutlet cooked in prawn paste batter
Above Har-ty Double Wing Fry Box, which features har cheong gai with a side of fries or chicken rice
Har-burger, which features a chicken cutlet cooked in prawn paste batter
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The concept has been ruminating in the four owners for about two years, with at least 10 to 12 rounds of recipe development to perfect the har cheong gai. It joins several fried chicken shops to open in Singapore in recent memory, including Korean outfits BHC Chicken and Daily Beer, but for now, we can finally say that we have a Singaporean-inspired fried chicken shop.
Ethan Kan was Tatler Singapore’s dining writer.
