We had the chance to find out more about how Chikin came about and the inspiration behind this concept with the team from Coterie Dining Concepts (CDC).
Chikin which stands for ‘chicken’ in Japanese, is the second outlet under the umbrella of CDC which also owns Sum Yi Tai, the Cantonese Tapas Bar on Boon Tat Street. This concept is run by Ms. Tay Eu-Yen (co-founder and former executive chairman of the now-defunct Butter Factory Group) and Ms. Sandra Sim (former managing director of Sauce Bar – a subsidiary of The Butter Factory Group).
Sandra Sim (Left)
Just like its sister bar, Chikin was inspired by CDC’s vision to modernise the setting where Asian cuisine is traditionally served. Wooing a fun and youthful audience, Chikin is boldly decked out in Japanese pop-artsy works such as mounted posters, murals, and neon installations, and offers yakitori among other Japanese dishes, with a touch of Szechuan spice!
From what we know, the Coterie Dining Concepts Group is looking to launch a few more dining concepts with the goal of further shaking up the bar scene with outlets that offer truly Asian chow. So keep your eyes peeled!
And the Interview Continues…
How About The Origin of Art Design And Style of Chikin? Who Designed It?
Veteran Creative Director Cheah Wei Chun is behind the fabulous interior of Chikin that catches your eye the instant you step in. From the entrance to the attic, Cheah revives Japanese pop culture of the 80’s with popular Japanese characters, fashion & vintage brands. Neon lights that frame Chikin’s murals remind you of Tokyo’s energetic city skyline, calling out to the young adults who enjoy a vibrant nightlife.
Sichuan And Japanese, How Does Your Chef Juggles With These 2 Flavours?
Chef Jeff Lee believes the two more complement than conflict each other. On Chikin’s food menu (yakitori and izakaya), ingredients and techniques are 80% Japanese — some ingredients are even air-flown from Japan — while Szechuan influence stands at about 20%. They work well together, catering to the Singaporean palate that is highly receptive to a wide variety of Asian flavours & spices.
Sichuan Yakitori | A Choice of 13 parts of the chicken including thigh, wing, heart, gizzard, tail, windpipe, skin, and cartilage, with other Kushiyaki (meat and vegetable) options to pick from. This includes foie gras!! | Using Mala Spicy Sauce Instead of the Usual Japanese’s Savoury Sweetness, the amount of Sichuan peppercorn used has been adjusted to suit our local buds therefore when you eat the skewers, you don’t feel the numbness on your tongue as much which is rather more enjoyable.
What Is A Good Unagi Fried Rice?
Our Unagi Garlic Fried Rice with Roe is a fried rice dish that must be made with slightly moist rice that is fried a la minute. Every ingredient has to be added accurately in terms of proportion and temperature (prepared under high heat), which are the main challenges of achieving consistency bowl after bowl. Our chefs have to meticulously ensure each ingredient is added at the right moment.
Ikura Tomato Rice | Simply Healthy and Delicious!!
The “Secret” Of Japanese Sea Snails In Sichuan Sauce
While this dish is no longer available as the Japanese sea snails are difficult to order in stock consistently, we have yet another notable seafood dish on the menu we’d highly recommend to your readers! Even though its main ingredient is the versatile Asari clams, “Asahi” Clams in Spicy Garlic Butter Dashi is so named because of the Asahi Super Dry beer we add to the briny broth for a fuller-bodied and slightly malty finish. The otherwise commonplace dashi broth is made memorable with our favourite drink of each evening.
We Gonna Miss These Savoury Escargots!! Hope to See Them Back!
Your Mala Sauce: Share Your Chef’s Effort In Creation/Prep
Just like the traditional Szechuan chilli sauce, Chikin’s Szechuan mala sauce is made with black bean paste (dou ban jiang), Szechuan peppercorn, chilli powder among other ingredients, all of which are high quality to ensure great taste. Even though the prep and cooking take well over an hour altogether, Chef is taking extra care in its ingredients and prep process to ensure the star of the restaurant is at its best, always.
Any Criteria For Karaoke Attic In Terms of Dining Or Drinking?
The karaoke attic is open to all at a minimum spend of $100++ per pax. The fee for private booking of the entire third-story space depends on peak or off-peak periods, & usually starts from $1200++. However, the newly-launched Karaoke Tuesday offers open-mic karaoke, free-flow house beer, house sake, and house highball from 7 to 11 pm, and 10% off our izakaya menu. All this is priced at just $68++ per head if pre-booked. Walk-ins pay $78++.
Cocktail Social (Episode 3) #Throwback
A way for Chikin to gathering some of the best bartenders in Singapore to collaborate, create and showcase their specialty cocktails!
EPISODE 3 of the Cocktail Social is all about Hendricks Gin, Monkey Shoulder Whisky, and two crazy hot female bartenders. These ladies are known to make the BEST cocktails using these spirits!
Tasha Lu, Hendricks Gin Regional Brand Ambassador, South East Asia
Marie Nakazawa from El Tadeo, National Champion Monkey Shoulder Ultimate Bartender Championship 2017
Our Favourite Drink Among the Three Cocktails by Tasha
A twist of the classic cocktail, The Manhattan. Not too sweet, Not too sour.. Something like the old fashion.
SHADES OF MAHOGANY comes about because of the different colours and contrasts/shades when Marie mixes different sherry wines together. “It is very important to choose a good sherry wine,” said Marie. “And just like grapes, the lighter and dryer sherry gives out a lighter colour.” Tasting and experimenting lots of great sherry wines in Marie’s workplace, EL TARDEO, a Spanish Tapas Bar has indeed helped her research in developing this lovely cocktail.
Jay Gray. William Grant & Sons’ Monkey Shoulder Brand Ambassador for Southeast Asia is probably the ‘reason for his potion’ to be ‘brewed’… The GREY’s XXX POTION is meant to be kinky.. with a ‘hint’ of a joke.
Known as a twist of the classic penicillin cocktail, the smoky whiskey, this XXX Potion is created with an element; the elevated charcoal (powder) to give a little bit of smokiness. The dark grey as you can see on top of the surface is the charcoal powder. Add more if you like it to be “smokier”. Let’s get mysterious!
We Gonna be Back!
Tuesday Special: Get your FREE FLOW drinks, karaoke & awesome Izakaya at Chikin!!
Keep yourself updated on all the events visit: Chikin’s Facebook
6 Bukit Pasoh Rd, Singapore 089820
Mon-Fri: 5pm-1am, Sat: 6pm-1am
Food Last Order – 11.00PM
Phone: +65 6910 2742