Singapore's Kiap Kiap Chicken Club & Bar

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Nestled on the second floor of 1 Liang Siah Street, Kiap Kiap Chicken Club & Bar brings a fresh, house-party atmosphere to the local dining scene. Born from a reconnection between secondary school friends Lucas and James in late 2025, the concept combines decades of industry experience with a relaxed, social vibe.

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James brings his background from family chicken rice businesses and homegrown F&B ventures like Golden Pillow 933 and Goldrock Charcoal Fishhead Steamboat, while Lucas draws on his expertise from venues including Burger and Lobster and Jigger & Pony. Rounding out the trio is Aderline, managing hospitality to ensure visitors feel right at home.

Taking over the second-floor dining space of Fat Bird, the interior embraces an all-red, diner-style aesthetic warmed by natural light filtering up the stairway. Large square tables and closely situated seating encourage mingling, complemented by card games curated by Ader to keep groups chatting and snacking as the evening unfolds.

The Drinks Programme

Lucas helms the beverage menu, offering a selection of seven locally inspired cocktails alongside draft beer from People People Brewing Co. starting at S$13 per pint.

* Kaya Daiquiri (S$20): An easy starter featuring pandan butter fat-washed rum and housemade pandan syrup, tempered by an accompanying butter waffle cookie.

* Wasabi Silk (S$22): A clarified milk punch tinged with wasabi and citrus notes, delivering a gentle kick for wasabi enthusiasts.

* U & Me (S$20): An umeboshi-infused gin paired with Kiap Kiap's proprietary root beer recipe.

* Babygirl (S$22): A vibrant tequila drink blended with elderflower and raspberry.

Comfort Food and Fried Chicken Favorites

James oversees the kitchen, putting together a menu filled with comforting dishes ranging from fried chicken to hearty sides and noodles.

* Fried Chicken with Aji Verde Sauce (S$16): Features a drumstick and thigh served with a spicy Peruvian green sauce made with Chinese screw pepper for an earthier, sweet-spicy hit.

* Duck Fat Mala Chicken (S$14): Tossed in duck fat and mala spices, offering a numbingly pleasant spice without overwhelming the palate.

* Whole Fried Chicken with Hot Honey Chili Oil (S$22): Served with a pair of tongs for an interactive dining experience.

* Mochiko Chicken: Boneless chicken coated in Japanese sweet rice flour for added chewiness.

* King's Truffle Poutine (S$20): Thick, crisp fries loaded with hot brown beef gravy, truffle shavings, parmesan, and a sunny-side up egg.

* Jenny's Udon (S$12 for chicken, S$16 for seafood): A generous stir-fried udon dish named after James' mother, capable of feeding two to three people.

* Special Fried Rice (S$18): Available with a choice of wagyu beef or seafood.

* Basil White Clams Soup (S$15): A heavy-handed ginger and garlic soup designed as a warm, comforting hangover remedy.

* Banana Pudding (S$6): A hefty, tableside-served scoop of caramelised banana pudding with a homemade taste.