Before the bingsoo craze, the food fad in Singapore was owned by another from the same origin - Korean fried chicken. I don't think any place offers 8 flavours of sauce coating other than Chick And Ken. I wish I could taste all 8 on my own, but even just 2 was a challenge to finish. The salted egg sauce fully coated the wings, finger-licking good with the slightly grainy consistency and heat from the chilli padi. The brown sugar was not as sweet as I expected, could afford to be more caramelised, but the lime zest made it quite appetising.