Fusion Japanese yakitori restaurant CHIKIN may be best known for its Szechuan-inspired skewers since opening up along Bukit Pasoh Road in August this year, but it also boasts an impressive cocktail menu inspired by the possibilities of Japanese and Szechuan ingredients.
Coterie Dining Concepts – the same group behind Cantonese tapas bar Sum Yi Tai – in its latest F&B concept combines influences from two beloved Asian cuisines by taking the spices so beloved in Szechuanese food and dousing it on Japanese chicken skewers to offer a rather unique “Szechuan mala” yakitori. As word got out started packing in the crowds, so much so on some days popular items start to run out early.
But what’s interesting about CHIKIN is also its cocktail menu. More fun than serious, the offerings here has been crafted by award-winning bartender Sam Wong – also brand ambassador for Teisseire – who’s put together an exploration of Japanese and Szechuan ingredients in cocktail form meant to pair with its spicy skewers. So sure, while an ice cold beer is guaranteed to help wash down a mala burn, the infused Sake Sangria ($19) – which combines sake, gin, and various fruit extracts such as honeydew, watermelon and grapes – does the same job and is tastier as well.
Alternatively the crowd-pleasing Lychee Sake-tini ($19) is a modernised version of that favourite tipple from the 1990s, a sweet alcoholic tipple put together with sake, St Germain elderflower liqueur, lychee, grapefruit and lemon. For those who prefer something even more tropical, the Dozo Mango ($19) is a sweet treat with mango and pineapple. If you prefer something whisky-based, the Oold Fashioned ($19) is an Asian take of a regular Old Fashioned with an infusion of Oolong tea in the whisky.
What works with the food at CHIKIN though is the duo of Shiso My Mojo ($19) and Para Para Sakura ($19), both of which has floral and citrus components – the shiso and yuzu in the former, and sakura in the latter – that really helps to round out the spicy flavours of the yakitori.
But if you’re really looking for a challenge, the Szechuan Bloody Mary ($19) – made with vodka, Szechuan peppercorns, tomato, chili oil and lemon – comes in five different heat levels. We can guarantee at the spiciest level – WTF – you’re not going to be tasting anything else for the rest of the evening.
Try it. Or are you chicken?
Address 6 Bukit Pasoh Rd, Singapore 089820
Opening Hours Mondays to Saturdays from 5.00pm – midnight
Tel (65) 6910 2742
Email roostar@chikinbar.com
Web www.chikinbar.com
Facebook chikinrooster
Instagram @chikinbar
