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Review: Chikin Bar on Bukit Pasoh Road

15th January 2018 by Anthia Chng 2 Min Read

https://expatliving.sg/chikin-bar-review/

We scour the bar scene to bring you the new and noteworthy. It’s a tough job, but somebody’s got to do it! We check out Chikin Bar, Singapore’s first Sichuan yakitori bar, housed in a heritage shophouse.

Chikin Bar

First impressions: If you’re a fan of creative tipples and innovative bar grub, you need to check out six-month-old Chikin Bar, housed in a heritage shophouse in the charming Bukit Pasoh enclave. It offers Japanese-inspired skewers and plates, alongside refreshing cocktails, in a hip three-storey joint decked out in fun and edgy art murals. We dined on the second floor, where the mood was quiet and relaxed – well-suited for a casual date or a cosy catch-up with friends.

The Chosen One: Headed by award-winning bartender Sam Wong, the extensive cocktail list at Chikin Bar features interesting concoctions with Japanese influences like sake, choya and sencha. We kicked things off with Shiso My Mojo ($19), a simple sundowner that features only three ingredients: sake, shiso leaf and yuzu. Light, refreshing and easy to drink, it was the perfect starter for our night out. For something more potent, try Kuru Strawberry ($19), cheekily curated as “the best break-up drink”, as there’s nothing sweet about it despite the inclusion of strawberries. Made with sake, gin, strawberries, orange bitters and berries, this heady cocktail is great if you prefer a stronger mix. Another noteworthy mention is Gin and Ginseng ($19), a unique combination of gin, suze (a French liqueur), Lillet Blanc (an aperitif wine) and ginseng, the latter ingredient imparting a strong aroma that isn’t for the faint-hearted! I wasn’t a huge fan of this one (blame it on the herbal ginseng drinks I was forced to drink when growing up), but it got two thumbs up from my partner who loves bold flavours.

Chikin Bar
Gin Ginseng
Chikin Bar
Shiso my mojo
Chikin Bar
Kyoho Mojito

The Cheapskate: All prices here are nett. Look out for happy hour promotions from 5pm to 8pm daily, where all cocktails go at $15 a pop and you can score yourself a glass of vino for only $10.

Bite on this: For someone who isn’t big on dishes featuring mala (a numbingly spicy Sichuan sauce), I was surprised by how much I enjoyed the yakitori served at Chikin Bar. Meat and vegetable skewers are first marinated in a Sichuan peppercorn sauce, then grilled over binchotan (white charcoal) flames. The result? Each mouthful is tender, flavourful and beautifully charred, with a hint of spice that isn’t overbearing. Out of all the yakitori we sampled, our favourites were the chicken tail ($3.50), mid joint wing ($4.50) and thigh ($3.50). If you’re visiting in a crowd, opt for the big platters – 20 pieces ($68) serve three to four people while the 30-piece set ($98) is perfect for four to six. Other must-tries include yuzu-wasabi devil’s tongue ($10) – a light palate cleanser made up of konjac jelly – and chikin karaage ($10) – the classic Japanese fried chicken dish, done right.

Chikin Bar
Unagi Rice
Chikin Bar
Yakatori
Chikin Bar
Chikin Bar
Karaage
Chikin Bar
Yakitori

Last but not least: For those who can’t take too much heat, you can request for the skewers to be less spicy. – Anthia Chng

Chikin Bar
6 Bukit Pasoh Road
6910 2742 | chikinbar.com

Images: Studiokel Photography by Kelly Fan

Want more? Read: 

The ultimate guide to bars in Singapore

Review: The Apothecary on Ann Siang Road

5 of the best nightspots to get your groove on

This article first appeared in the January 2018 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!

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Categories: Wine & Dine Tags: Bar Review Bukit Pasoh Road Chickin bar

Anthia Chng

Born and bred on this little red dot, Anthia is obsessed with all things beauty and food. When she's not trawling the web for the latest makeup launches and best hair salons, she's busy sussing out the hottest restaurants and bars to visit. Occasionally, she writes about her Muay Thai and baking adventures, too.

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