Cover Editor’s pick: Har cheong gai at Holland Village XO Fish Head Bee Hoon (Photo: Joey Tay)
Editor’s pick: Har cheong gai at Holland Village XO Fish Head Bee Hoon (Photo: Joey Tay)
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Singapore’s culinary maestros share their go-to spots for a scintillating serving of har cheong gai aka prawn paste chicken
Love it or hate it, har cheong gai or prawn paste chicken is uniquely Singaporean. Chicken parts, typically wings and drumlets, are first marinated in a wet coral-hued batter that spotlights fermented prawn paste, a Chinese cooking commodity. While it hibernates, the robust flavours—of all things umami, savoury, briny and a touch of heat—not only saturate the exterior coat of the chicken but permeate deep into the bone. And the ideal result, after a bubbling baptism of hot oil, is crackling crisp skin encasing glistening succulent meat.
A staple in most local tze char restaurants, it is a quintessential dish often found on the communal tables, enjoyed by both young and old. For the best versions of this sensational morsel, Tatler Dining spoke to top local chefs who followed their noses—and palates—to hunt down the best har cheong gai in Singapore. Here’s a list of them, in no particular order.
Read more: The best curry puffs in Singapore, according to local chef Willin Low
1. JB Ah Meng
Geylang
Above Har cheong gai at JB Ah Meng (Photo: Instagram / @joys_eats)
Har cheong gai at JB Ah Meng (Photo: Instagram / @joys_eats)
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Toraik Chua, executive chef of Zén
“Also known belacan fried chicken in some regions, I have been fortunate enough to try various versions and recipes from local eateries when growing up in Malaysia. One observation though, is due to the type of shrimp paste used, Singapore’s version of har cheong gai is milder in taste when compared to the Malaysian version. While in Singapore, JB Ah Meng is the best version I can get my hands on here. These thin-battered crispy wings, with their roasted prawn allure and fragrant aroma, are fried to perfection. The chefs are skilful, ensuring every batch is juicy and succulent, even the gelatinous joints and salty umami coating are irresistible.
My favourite way to enjoy this dish is by squeezing some calamansi lime over and eating with your fingers. After having a bite without any added condiments, I urge you to try the next with JB Ah Meng’s homemade sambal belacan.”
2. Hong Kong Street Chun Tat Kee 881 (XO) Fish Head Beehoon
Local
|
Balestier
Above Har cheong gai at Hong Kong Street Chun Tat Kee 881 (XO) Fish Head Beehoon (Photo: Instagram / @immichellechong)
Har cheong gai at Hong Kong Street Chun Tat Kee 881 (XO) Fish Head Beehoon (Photo: Instagram / @immichellechong)
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Eric Neo, director of culinary at Capella Singapore
“You have to like the flavour of fermented shrimp to love har cheong gai. The marination process is crucial: it needs exact amounts of fermented shrimp paste, ginger, garlic, and oyster sauce to give it its distinct flavour; to fully integrate the flavours, the egg and flour batter needs to be marinated together with all of the above; and always deep fry to golden brown to ensure a crispy and juicy wing. Hong Kong Street Chun Tat Kee 881 (XO) Fish Head Beehoon in Balestier hits the nail on the head for me. Although, Lai Huat Signatures in Geylang is a close runner-up.”
Hong Kong Street Chun Tat Kee 881 (XO) Fish Head Beehoon
Address:
412 Balestier Road, S(329805)
Map
Hours
3. Ah Tan Wings
Local
|
Sengkang
Above Har cheong gai at Ah Tan Wings (Photo: Instagram / @yyw)
Har cheong gai at Ah Tan Wings (Photo: Instagram / @yyw)
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Daniel Sia, executive chef and managing partner of The Coconut Club Singapore
“I like the traditional taste of Singaporean heritage foods. Ah Tan Wings is one place that gives me a nostalgic feeling whenever I am enjoying their har cheong gai. Thanks to the double frying method which they adopted, the fermented shrimp paste chicken wings are extra crispy. The longer marination of the chicken also means deeper flavour as it doesn’t just stop at the skin but all the way through the meat. It is most definitely one of the best in Singapore.”
In case you missed it: The best hokkien mee in Singapore, according to local chefs
4. Long Ji Zi Char
Local
|
Tiong Bahru
Above Har cheong gai at Long Ji Zi Char (Photo: Instagram / @cheryltan88)
Har cheong gai at Long Ji Zi Char (Photo: Instagram / @cheryltan88)
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LG Han, chef-owner of Labyrinth
“I recently teamed up with my foodie friends to open a har cheong gai food kiosk in Bishan called Har Har Chicken to give this hawker staple the spotlight it deserves. But before that, I patronise Long Ji Zi Char, renowned for delivering impressive and consistent tze char dishes. Their har cheong gai boasts a perfect balance of flavour, without any aspect being too overpowering while maintaining a juicy tender interior. This space also holds a special place in my heart as the welcoming atmosphere makes it a great spot for gathering with friends, which I still regularly do. Other must-try options to pair with these crispy wings are the signature crab bee hoon and sang cheong (wok-fried pig fallopian tubes).”
5. No.5 Emerald Hill
Local
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Orchard
Above Har cheong gai at No.5 Emerald Hill (Photo: Instagram / @no5emeraldhill)
Har cheong gai at No.5 Emerald Hill (Photo: Instagram / @no5emeraldhill)
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Amarit Kaur, senior sous chef of Araya
“I’ve been going to No.5 for aeons, and its consistency for its har cheong gai is unmatched, just like their martinis. The har cheong gai is always crispier and packed with umami, a standout in the realm of pub grub where fried chicken reigns supreme. My usual order is a set of wings complete with a dirty martini, a combination that never fails to hit the spot. This joint evokes a sense of nostalgia from my youth—the euphoria of carefree days spent in Orchard, doing my hair and nails, and then stopping by No.5 after for a special treat.”
