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This is one of their interesting mains that look simple but tastes amazing.⠀
When it was first brought out I could smell the tantalising scent of stir fried garlic 😍
Their fried rice is unlike the zichar or hawker centre fried rice where it can be oily. Having ikura in this dish also gives the fried rice a different texture.⠀
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I really like the interior and chill vibes of this place. PLUS they play good music 😂😂😂
Not only do they serve mains, they have Szechuan Yakitoris (what they are known for) and also a range of drinks to pair with.
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Rate: 4/5🌟
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Read more about what I think of the food on my blog www.foodiehoetravels.com 😎
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Thanks @gnohznaij for inviting me!!
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#chikinbar #sgbars #sgjapfood #sgfoodie
Their efforts for providing Szechuan style Yakitori is commending and a good start if you are looking to venture into the world of tongue numbing addictive spiciness. 🤤
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Personally I’d recommend that you choose the Szechuan seasoning over the original. Service and thoughtfulness is paramount in the FnB industry and you can feel that here with their handmade Tsukune (Chikin Meatballs), Tebasaki (Mid Joint Wing) and grilled San Marzano Tomatoes. 🔖
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#fooddiary #foreverhungry #foodiegram #sgfoodie #foodiesg #foodsg #burpproved #burpplesg #burppletastemaker #TheNewHealthy #huffposttaste #f52grams #8dayseat #STFoodTrending #ChopeSG #Chikin #ChikinBar #izakaya #bar #yakitori #tsukune #tebasaki #Szechuan #kushiyaki #SupportLocal #焼き鳥 #ねぎま #おいしい
With bespoke cocktails designed by award winning bartender @boatquayahsam , yakitori and mains conceptualized by Chef Jeff, it is a perfect setting to catch up and even make new friends over an array of delectable dishes.
I truly enjoyed breaking up the onsen egg in the fusion recipe Tan Tan Men and the succulent grilled steak of the Gyuniku Terriyaki
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🏢 6 Bukit Pasoh Road Singapore 089820
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🕚Opening Hours:
Monday to Friday: 5.00 pm to 1.00 am
Saturday: 6.00pm to 1.00 am
Sunday Closed
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💲Cost:
Chikin Karaage: $12
Gyuniku Terriyaki: $16
Tan Tan Men with Onsen Egg $14
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💌Tks @sandrasim and @chikinbar for inviting, @daintyx for hosting!
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#instafood #igfood #sgfood #instasg #igsg #sgig #sgcafes #sgcafe #singaporefood #sgfoodlover #cafehoppingsg #sgrestaurant #foodstagram #food #igfoodies #foodgram #foodiesg #igfoodie #sgfoodie #sgfoodies #vscofeed #foodlover #igfood #stfoodtrending #exploresingapore #singapore #burpple #burpplesg
But in place of the usual burgers and fries, they served Yakitori instead. Not just any Yakitori, the ones here @chikinbar were served with a Szechuan Mala twist, smokey and juicy.
But what impressed me more were the Unagi fried rice with fish roe and the Salmon Cartilage, both of which went well with their spicy Yakitori. And did I mention that they served some good cocktails too? Featured here was the Izakaya Smash, a light Gin and Basil mix.
Thanks @makanwarrior for the invite and @chikinbar and @daintyx for having us.
@ChikinBar brings all the flavor from Szechuan spices with Japanese skewers over Binchotan flames, & this unexpected marriage of the two Asian disciplines kicks it up a notch from simplicity & creates an atmosphere of intimate fun to complete the dining experience. Some of the star skewers include:
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Momo – Chicken Thigh ($3.50)
Tebasaki – Hot Joint Wings ($4.50)
Tsukune – Chikin Meatballs ($4.50)
San Marzani Tomatoes ($4)
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On top of the bite-sized morsels of meat & vegetables, the menu also boasts a variety of Izakaya style dishes such as their 💖Unagi Garlic Fried Rice w/ Fish Roe ($16), Thinly-sliced Salmon Cartilage on Spicy Sauce ($10), Chikin Skin Chips ($12), & Tonkatsu Bites ($14).
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Notably, the expansive drink list also features designer cocktails, sake by the bottle, beer on tap, Japanese whiskies and more. Or you can also get your bespoke cocktail crafted from award-winning bartender Sam Wong.
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The three-story shophouse houses a neon lit long bar on the ground floor, restaurant setting on the second, and a private karaoke bar in the attic! Each corner is plastered with vibrant Japanese pop art themed murals. (Swipe to see more)
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Psst! They’re currently having ✨FREE FLOW Beers, Sake & House High Balls every Tuesday (7pm-11pm), as well as 15% off bottles for the service industry every Monday night.
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Thanks @miss_teatime_sg for letting me drink!🍸
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📍Chikin Bar
6 Bukit Pasoh Road, S089820
Mon-Fri: 5pm-12am, Sat: 6pm-12am
(Closed Sun)
they have my kinda food oh - chicken gizzard, chicken tail, chicken other stuff 😄 @chikinbar .
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#yakitori #canton #cocktailbar #sgbars #sgyakitori #szechuanfood #foodsg #chill #coolbars #instafoodsg #japanesefood #sakebar #cocktaillover #grill #innards #sgfoodies #stfoodtrend #burpple #meatlover #singaporeinsiders #sgfoodporn #sgfoodie #eggporn #skewers #foodphotography
This is one excellent sake. It has a 35% polishing ratio, which means that 65% of the rice had been polished away. I really liked how smooth this is, and that floral fragrance coming from it.
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And don't forget the yakitori, which was skewered using binchotan charcoal and Szechuan spices. They're really enjoyable over sake or their infused cocktails crafted by award winning bartender Sam Wong.
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This is taken during a tasting.
Imagine fried fish skin. But chicken. And Szechuan salt. Infused with smokiness. Great snack that you can just keep munching on and so crunchy.
(I was positive I took a picture of the beef tongue but it doesn't show up at all. )
Beef tongue 6nett per stick
Texture was still ok but I expected more especially since you can grill some bomb beef tongue yourself at some Japanese BBQ buffets lol. But for 6nett it's a tad expensive compared to the rest so my suggestion is to stick to their chicken skewers for a sure bet.
Otherwise the heart( a bouncier version of the thigh which I quite liked) and the cartilage (tried it for novelty and tbh I still prefer meat a lot more) were all not bad. I'm convinced everything is good when it goes with Szechuan spices. Which is really what they are trying to do here so congrats to them for succeeding magnificently
Pitched against the rest of their excellent skewers, the thigh(momo) actually becomes an underdog and is arguably less tender than say, the wing. However it's still a sure bet for 3nett
The chicken wing(tebasaki) however was worth the effort trying to dislodge the bone. The high in collagen skin becomes so crisp that it crackles when grilled and the tender meat made the laziest people work(at removing the bones) for it. Would definitely be my top pick if it were deboned
At first I thought it's a standalone item but seems like it's the perfect size to go with a few sticks of yakitori. This was actually q sweet from the tare in a good way and it has just enough sauce to remain moist. The unagi bits pop up here and there to tickle ur tastebuds and I would suggest you do not mix the roe in as it lends a briny punch to each bite. I had to protect my bowl from my friends as they keep digging their spoon into this light and flavourful carb that goes well with the yakitori sticks
