For just one day, Soho’s Chicken Shop will hold a takeover event in collaboration with Gareth Ward – the brilliant mind behind the two Michelin starred Ynyshir. Saturday 21st June will be half love letter, half food riot.
At the centre: a Singapore chilli crab chicken burger. Tender battered chicken that’s crunchy and proud, smothered in a hot, sticky, crab-laced sauce that would make the hawkers of Singapore faint. There’s elegance, depth, heat, and sticky richness that coats your hands and your memory. A mess, in the best possible way. Japanese mayo, soft buns, and two house pickles.
A Singaporean dish with Japanese flavours, part Welsh, filtered through London and slapped between two buns.
To drink? The “Kinda Like a Salted Newcastle Brown Ale Caramel Thingy Shake” is a mouthful in every sense – cold, thick, salty-sweet, shot through with crushed pretzels and something malty. Like someone made a sticky toffee pudding and then poured a pint over it. Confusing. Comforting. Perfect.
This collaboration is a delicious collision. Michelin-starred technique dropped into Chicken Shop grease, and neither side backed down. No tablecloths, no tasting menu – just a loud, dirty, brilliant thing that exists for one day and then disappears.
Turn up, get fed, regret nothing.
