One of the things to look forward to in adult-working-full-time-hood is LONG WEEKENDS WEEEEE. What better way to indulge than downing a plate of delicious fried chicken... Not KFC - don’t spoil your weekend like that. Gather your friends and take a trip down to the laid-back Frankel Ave neighbourhood where Bird Bird resides - trust me, you'll need more than one stomach.
You might have eaten their Southern Fried Chicken with truffle mash and gravy at Savour last year, almost the same is offered at the diner (without the truffle though), along with two other flavours - Bangkok style and Lebanese style. The Bangkok Fried Chicken is fragrant with the Thai aromatic spices added to the batter, though the experience is not complete without dipping the meat into the green chilli nam jim, a spicy blend of fish sauce and lime juice with green chilli, coriander and onions.
The Lebanese was #Burpproved by everyone at the tasting, after all it draws influence from its sister restaurant Artichoke, famed for its avant-garde Middle Eastern food. The portions are generously covered in Za’atar spices that are usually made with thyme, oregano, marjoram, and sumac - you can imagine how flavourful it was! My favourite part was dipping into the addictive garlic toum, so wonderfully pungent and prickly. If you need more heat to all these, the restaurant has a special shelf storing several types of hot sauce that could potentially burn your tongue, but hey YOLO 😜 All the fried chicken are served in “half bird” portion ($25) and “the whole damn bird” ($49).
Another dish that I could not stop eating was the Sticky Curly Fries ($11), house-made Idaho potato strips drenched in maple soy syrup, sriracha and kewpie mayo. The thin coils were so crispy and easy to gobble, and I just kept wanting to scoop up more of that sweet maple soy left at the bottom of the bowl. (continued next post)