Wednesday, March 3, 2010
4 Fingers Bonchon Crispy Chicken
Bonchon is a Korean chain that's a hit in the U.S. A group of four friends (hence "4 Fingers") brought the franchise to Singapore. What caught my attention (besides the NYC subway style wall-tile decor) was the media attention it had garnered. In the U.S., Esquire and GQ lauded Bonchon as "best fried chicken" and The New York Times also did a feature on it. So now, is it really worthy of the praise?
There's quite a lot of fat in chicken wing skin, and the Koreans have managed to cook chicken in such a way (twice-fried) that renders the fat out (yay!), resulting in a delightfully thin and crunchy skin. Miraculously, the meat stays tender and moist.
I did a takeaway box (6 wings, S$7.95) of both flavours - soy garlic (rather sweet) and hot (very mild). The wings are lightly painted with sauce and the skin did a good job of staying crisp, despite our humid weather. I'd still recommend eating them fresh on the spot than doing a takeaway though.
Worthy of mention are their fries. Generously seasoned with seaweed, sea salt, paprika and chili flakes! Oh *love*! But even their "large" (S$3.50) is not a huge portion.
Other downsides? You do have to wait a while (about 15-minutes) for your chicken to be prepared. I guess this means they cook only upon order, and not pick from a tray of ready-fried items like KFC does.
And it's not cheap - my little snack of 6 chicken wings and pack of fries cost S$11.45, but I might come back still.
BONCHON CRISPY CHICKEN
2 Orchard Turn
#B4-06A ION Orchard
Open daily: 11 am to 10 pm
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