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4Fingers (stylised as 4FINGERS; also known as 4FINGERS Crispy Chicken) is a Singaporean multinational chain of fast casual restaurants that specialises in crispy Asian style fried chicken. Headquartered in Singapore, the chain was founded in 2009 and currently has 27 stores across Singapore, Malaysia, Indonesia, Thailand and Australia. The ...
The first modern Korean fried chicken franchise, Lims Chicken, was established in 1977 in the basement of Shinsegae Department Store, Chungmu-ro, Seoul, [14] [13] by Yu Seok-ho. It was "embraced as an excellent food pairing for draft beer"; the word for the pairing, "chimaek", is a portmanteau of "chicken" and "maekju", the Korean word for beer ...
Nene Chicken (Korean: 네네치킨) is a South Korean-based international fried chicken restaurant franchise. In November 2018, Nene Chicken was represented by NU'EST W and Seventeen , serving as the brand's models.
4 Fingers Crispy Chicken; Swensen's; Hawker stalls Hill Street Tai Hwa Pork Noodle ... Gastronomy in Singapore; References This page was last edited on 3 April 2024 ...
Dip the chicken wings in the batter and fry in the oil until crisp and golden. Chicken wings need around 8-10 minutes to cook. Remove the chicken wings from the oil and place in the sauce.
Samtaesong offers hamburgers marketed as "minced beef and bread" (Korean: 다진 소고기 겹빵 [6]), alongside kimchi, waffles, fried chicken, hot dogs, and "Sausage, Egg and Cheese McGriddles". [7] [8] The restaurant also serves coffee, smoothies, [9] and locally manufactured alcoholic beverages ranging from Pyongyang Cider to Kumgang Draft ...
Lotteria (Korean: 롯데리아; Japanese: ロッテリア; stylized in all caps) is a South Korean-Japanese company that operates a chain of fast food restaurants in East Asia, having opened its first restaurant in Tokyo in September 1972.
Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, [1] and is made with fermented shrimp paste (har cheong) and a host of other spices and ingredients. The shrimp paste used is not the darker Malaysian style paste used for rojak sauce, but the pinkish grey southeastern Chinese style.