Kiap Kiap Chicken Club & Bar: The newest go-to spot for fried chicken and impeccable vibes

When I first came across the name “Kiap Kiap”, my mind wandered to the kitchen tongs — the ubiquitous utensil we use to pick things up. The term is also used in reference to sandwiching something in between two things to lift it up.

As it turns out, I wasn’t too far off.

Kiap Kiap Chicken Club & Bar is a new fried-chicken spot located along the vibrant Liang Seah Street, just a stone’s throw from Bugis MRT station, and yes — it leans into how the term is used colloquially! 

If anything, it’s also a clear indicator that the trio behind this deep red-themed venue — Lucas Chua, 33, Aderline Chee, 28, and James Wang, 35 — don’t take themselves too seriously and that’s what makes this place fun, beyond its trendy menu.

How Kiap Kiap started

The concept first came about when secondary school friends Lucas and James reconnected in late 2025 and realised they both had plans to start something in the F&B space. 

Lucas wanted to build something of his own, while James had a concept similar to Taipei’s Weekend Chicken Club & Bar in the popular Xinyi district, in mind. 

By then, James had amassed over two decades in the industry, with well-known homegrown F&B names such as Golden Pillow 933 and zi char concept Goldrock Charcoal Fishhead Steamboat under his belt. He’d also grown up around his family’s chicken rice business.

Lucas himself was making his mark in the drinks space, clocking stints as head bartender at Burger and Lobster, an F&B supervisor at Singapore Airlines’ airport lounges, and most recently, at Singapore’s top cocktail bar Jigger & Pony. 

With food and drinks down pat, the duo brought in the missing piece — Lucas’ wife, Aderline  — to helm the hospitality side of things. 

Aderline, who also goes by Ader, was a shoo-in given her people-oriented background, having worked in production, events, and also as a Twitch streamer. 

It was perhaps no surprise then that when we first visited Kiap Kiap two weeks ago on a weekday evening, it felt like we were over at a friends’ place, chilling, snacking, and yapping as the sun went down.

Right off the bat, Kiap Kiap Chicken Club & Bar looks cosy, in part by design and another because it’s taken over Fat Bird’s second-floor dining space (the concept still occupies the first floor). 

While we were there when it was relatively quiet, we can imagine that you’ll definitely need to shuffle a bit here and there once the seats fill up — but it is definitely not cramped by any means. 

The all-red, diner-style aesthetic does take some getting used to, but it’s also not glaring as some recent red-themed F&B concepts in Singapore have been, perhaps because there’s still a shred of warm light coming through from the stairway. 

What’s on Kiap Kiap Chicken Club & Bar’s menu

While its name is chicken-focused, it’s the seven locally inspired cocktails by Lucas that take centrestage at Kiap Kiap Chicken Club & Bar. 

The kaya daiquiri (S$20) is an easy starter, featuring pandan butter fat-washed rum, and a housemade pandan syrup. The aromatic beverage is predictably sweet, but not too cloying, and the accompanying butter waffle cookie also helps temper some of the sweetness. 

We also enjoyed the Wasabi Silk (S$22), a simple clarified milk punch tinged with wasabi and citrus notes. It’s not gonna clear any sinuses but Lucas does make sure there’s enough wasabi in there to give wasabi lovers a good kick. 

While the place is only a month into operations, the trio tell us that some clear favourites have emerged: U & Me (S$20), an umbeboshi-infused gin with Kiap Kiap’s own root beer recipe and the Babygirl (S$22), a tequila number with elderflower and raspberry. 

If cocktails don’t quite tickle your fancy, there’s draft beer from People People Brewing Co., which recently opened at Resort World Sentosa’s Weave complex, starting at S$13 per pint. 

As for food, after twenty years in the business, James clearly knows what’s up — he’s filled the menu with comforting dishes, from fried chicken to his mother’s udon and a whole list of hearty sides.

It might be tempting to get Kiap Kiap’s original fried chicken (S$12) for a start, but trust us and get the fried chicken with aji verde sauce (S$16) instead, and ask for the sauce on the side instead of having it drizzled on top. 

It’s essentially the same thing — a fried drumstick and a thigh — but with a side of spicy Peruvian green sauce to zhuzh things up if you decide that the unembellished protein is too plain. James uses Chinese screw pepper instead of regular green chillies for an earthier, sweet-spicy hit. 

If you’re all about that glazed chicken-life though, then get the duck fat mala chicken (S$14), which is tossed in duck fat and mala spices. It’s not too greasy and has just the right spice hit that numbs without killing your tastebuds for the rest of the meal. 

I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Wondering how the chicken fares? As someone who loves my fried chicken very crispy, I’d say this one’s a decent cross between Arnold’s and KFC’s hot & crispy chicken — with a thin batter that still shatters with a satisfying crunch. 

The chicken is also adequately moist, having been brined for a day prior to frying. 

I love that the chicken parts given are thigh and drum — though a teeny part of me wishes there were wings, too — as James says those are the best parts. This I have to agree with. If you’re going to be unhealthy, you might as well go all the way with the dark meats. 

And in case you still haven’t realised what a pair of tongs have got to do with fried chicken or this venue — you get a pair of tongs if you order the whole fried chicken with hot honey chili oil (S$22). 

You’ll want to continue on this decadent trajectory with the King’s truffle poutine (S$20), Kiap Kiap’s take on Canada’s unofficial national dish, where hot brown beef gravy, truffle shavings, and parmesan are loaded onto thick, crisp fries, topped with a sunny-side up. 

I typically wouldn’t go for loaded fries or anything in that category as I loathe soggy fries, but the fries in the truffle poutine stayed crispy even after soaking in the deliciously umami sauce for quite a bit — it’s easy to see how this dish became a fast favourite among regulars. 

Another saucy dish you’ll want to pay attention to is Jenny’s udon (S$12 for chicken, S$16 for seafood), a heaping dish of stir-fried udon named after James’ mother, who used to cook the dish for James. 

When we saw its listed price, we had expected a single serving but were pleasantly surprised to find that the comforting dish — which reminded us very much of Hokkien mee, albeit a simple, fuss-free one that’s cobbled up at home  — could easily feed two, or even three people. 

The special fried rice (S$18), with a choice of wagyu beef or seafood, is also similarly portioned. 

If you need something to wrap up the whole meal with, and still have space for more, the basil white clams soup (S$15) is a must order. 

“It’s our version of a hangover soup,” Ader says. 

Order it towards the end when you’ve had a couple of drinks in, or just as you’re about to head home, because the heavy-handed smattering of ginger and garlic helps warm the stomach right up. (And yes, the portion for this is huge, too.)

If you prefer something sweeter as a finisher, the sole dessert on Kiap Kiap’s menu doesn’t disappoint, either. 

Its banana pudding (S$6), served tableside, is a hefty scoop of caramelised banana pudding that’s got the right consistency, a touch of sweetness, and more than enough bananas in there. This is a dish that tastes homemade in the best possible way. 

To add to the house-party vibes at Kiap Kiap, Ader has also curated a selection of card games that’ll get tables talking, whether you’re a duo wanting to get to know each other better or a chaotic group planning for another stop after. 

All of a sudden the big square tables, which I had earlier seen as being a tad too clunky, made sense — it provided enough space for food and fun at the same time. 

The closely situated chairs also facilitate mingling, which the founders say does happen on Kiap Kiap’s special themed nights, especially. 

And really, when you’re at a friend’s place having fun, who really cares about the furniture, anyway? 

This was a hosted tasting. 

For more fun spots, check out the all-new Liora at Clarke Quay, a Korean-European concept, or Tokyo Brew Lab at Concourse Skyline, with cosy city-pop vibes.