The best har cheong gai in Singapore, according to local chefs

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.”

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.”

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.”

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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).”