Boneless Korean fried chicken comes in nine flavours and three portion sizes, from a peppery original to a chilli-glazed sweet and spicy version.
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Jun 23, 2026
For over four decades, this Beach Road institution has cooked its claypot rice over charcoal, finishing each pot with a layer of crisped rice at the base.
Jun 22, 2026
A hawker stall in Bukit Timah fries its radish cake with egg into a single crisp, golden piece instead of loose cubes, with chilli worked directly into the wok rather than added afterward.
Jun 21, 2026
Grilled over charcoal, the skewers here reach past the usual thigh and wing to the tail, heart, gizzard, and skin, each seasoned simply and finished with a clean layer of smoke.
Jun 19, 2026
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