From the people behind Cantonese tapas bar Sum Yi Tai comes Chikin, a new yakitori and cocktail bar along Bukit Pasoh Road.

Chikin offers a wide selection of Szechuan-spiced skewers (from $3 a stick) from chicken thigh and windpipe to beef tongue and quail eggs. Try Chikin’s sharing plates such as chilled Japanese sea snails in Szechuan spice ($14) and unagi garlic fried rice with fish roe ($12).

My Sakura cocktail at Chikin

My Sakura cocktail at Chikin

Drinks-wise, local bartender Sam Wong—from Ah Sam Cold Drink Stall—designed Chikin’s extensive menu of cocktail infusions ($19 each). Drinks like the light and zesty Dozo Mango comprising an infusion of sake, gin, mango and pineapple are great to start the night. Or go for something stronger like the Sumoki Raisin, which features a whisky and sherry infusion smoked with apple wood chips.

6 Bukit Pasoh Road. Tel: 6221 3670; 


This was first published in Wine & Dine’s October 2017 issue – The Seafood Issue, ‘Aperitifs’

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