Har Cheong Gai is the epitome of fried chicken wings. They are plump and juicy, and bursting with all the flavours and goodness when you bite into the crispy crust. While we can easily get them at restaurants and your favourite zi char place, don’t you wish you could get the chicken dish as a snack anytime you want à la fast-food style?

Har Har Chicken!, Singapore's first har cheong gai takeaway kiosk in Bishan's Junction 8 mall could be the answer to satisfying our craving on the go! Launched last month, it is founded by four friends who have a common love for prawn paste chicken. They are food personality and chef Lennard Yeong, one-Michelin-starred restaurant Labyrinth’s chef-owner LG Han, restaurateur Tay Jianli, and Bevin Desker, the former head of corporate development at food tech company TiffinLabs.

Bevin shares how the concept was hatched and why is a clucking good idea. 

Har Cheong Gai is the epitome of fried chicken wings. They are plump and juicy, and bursting with all the flavours and goodness when you bite into the crispy crust. While we can easily get them at restaurants and your favourite zi char place, don’t you wish you could get the chicken dish as a snack anytime you want à la fast-food style?
Har Har Chicken!, Singapore's first har cheong gai takeaway kiosk in Bishan's Junction 8 mall could be the answer to satisfying our craving on the go! Launched last month, it is founded by four friends who have a common love for prawn paste chicken. They are food personality and chef Lennard Yeong, one-Michelin-starred restaurant Labyrinth’s chef-owner LG Han, restaurateur Tay Jianli, and Bevin Desker, the former head of corporate development at food tech company TiffinLabs.
Bevin shares how the concept was hatched and why is a clucking good idea.

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