Best roast chicken in Singapore
The restaurant uses a free-range and hormone-free French breed chicken from Toh Thye San Farm for its roast chicken. The bird is seasoned with the chef’s special mix of ingredients like salt, pepper, paprika, sugar and oregano, after which it is put into the rotisserie—which allows it to rotate, roast evenly, and cook in its own fat—for 25 to 30 minutes. The cooked poultry rests for 10 minutes before carving begins. #01-00, 165 Tanjong Pagar Road. Tel: 6444 9672. Book a table at Bar-roque Grill with Chope.
DB Bistro doles out an herb-roasted organic chicken that lives up to its celebrity restaurant status. The bird is brined for 24 hours in a bath of salt, water, herbs, lemon, garlic, peppercorns and bay leaves to retain moisture during roasting. A mixture of brioche breadcrumbs and butter is added under the skin for texture and flavour before it is poached in a fortified stock for 30 minutes and roasted at 175°C for another 20 minutes. The whole roasted chicken is presented tableside to the guests before carving. B1-48 Galleria Level, The Shoppes at Marina Bay Sands. Tel: 6688 8525. Book a table at DB Bistro with Chope.
BANK BAR & BISTRO
The weekend roast special at the Bank Bar & Bistro is all you can ask for in a meal. You get half a chicken dunked in savoury mushroom sauce, garden vegetables consisting of broccoli, carrots and potatoes, corn on the cob, and toasted bread. The chicken is roasted only upon order and is warm and tender with each bite. The skin is crunchy and the peppery flavour makes it worth the indulgence. #01-01, 1 Shenton Way. Tel: 6636 2188
TOOTS BRASSERIE [CLOSED]
Oven-roasted to perfection, a whole chicken is stuffed with 40 cloves of garlic, rosemary, sage and thyme. It is crispy on the outside but very juicy and tender on the inside. A lengthy cooking process allows the flavour to seep into the meat, so you get intense flavour and succulence with every bite. The Bordelaise sauce is also a highlight, made extra rich with a dash of chicken jus and bone marrow.
#01-01, 101 Jalan Sultan, Sultan Hotel. Tel: 6292 0740
Poulet Vous has just one regular dish on its menu: rotisserie Sakura chicken in whole or half size. Marinated with rosemary, thyme, lemon and garlic, then cooked on high heat to seal in the flavours, the fowl is lastly slow roasted until its skin is brown and crispy. This casual eatery functions more as a takeaway joint, but the juiciness of the fowl holds up even after a couple of hours. Do call in advance to place your order. 5 Ridgewood Close, Ridgewood Condominium #G6. Tel: 6463 1205
When a restaurant keeps its signature item on the menu for over four years, you know it’s there for good reason. Cocotte’s poulet roti is an organic, hormone-free chicken, marinated for two days, stuffed with garlic and rosemary, then roasted to a crisp with fresh herb butter. Even if you eschew breast meat that is often drier and slightly tougher, you'll find that the particular cut here is roasted till tender and milky white. 2 Dickson Road. Tel: 6298 1188. Book a table at Cocotte with Chope.
Executive chef James “Jimi” Tegerdine is British, and no one nails down a proper roast like the Brits. But Tegerdine also throws in some clever Italian touches, bringing his Poussin to new heights. Marsala cream adds a luscious touch to the spring chicken, while pancetta brings with it notes of smoke and salt. Perfectly roasted thigh and wing meat is served on a bed of fregola, plump balls of Sardinian pasta drizzled with aromatic mustard oil. #33-01 Marina Bay Financial Centre Tower 1, 8 Marina Boulevard. Tel: 6834 3133. Book a table at LeVeL33 with Chope.
SQUE ROTISSERIE & ALEHOUSE
A special blend of bay leaves, thyme, rosemary, Italian parsley, lemon, garlic, honey and salt gives SQUE’s roast chicken its pleasantly brackish flavour. The fowls are brined and left to dry so the skin crisps perfectly when cooked. With each order, it goes in the rotisserie for 16 minutes, gets pulled out and another coat of spice rub, then returns to the hot pit for a final seven minutes. #01-70 The Central, 6 Eu Tong Sen Street. Tel: 6222 1887
In accordance to a traditional recipe, chickens are brined for a full day before they are tanned to a golden brown in the rotisserie. Thick-cut button mushrooms and a splash of Chardonnay perk up the cream-enriched sauce, but if it's a tangy hit you're after, opt for the freshly made cranberry gravy, served with a hearty swipe of double mustard. #04-12, 201 Victoria Street, Bugis+. Tel: 6509 9411. Book a table at Poulet with Chope.
Say what you will about restaurant chains, but Nando’s has been blazing its own noteworthy trail for chicken. Here, succulent birds are trimmed of extra fat and butterflied to ensure even browning on all cuts. When flame-grilled, the chickens’ deep char marks lock in all the tangy flavours of the Afro-Portugese Peri-Peri spice during basting (choose extra hot or hot if you want it spicy). #B1-09, The Star Vista. Tel: 6694 0630
Excerpt from the May 2014 issue of epicure.