Bibik’s Supper Club presentsTHE FRIED CHICKEN GALA – Cocktails & Caviar Edition
Date: 23 April 2025 (Wednesday)
Time: 6, 6.30, 7 and 7.30pm
Venue: 1-Flowerhill, 6 Imbiah Rd, Singapore 099696
A one-night-only fried chicken omakase dinner helmed by Susan Jung, celebrated author of the fried chicken cookbook Kung Pao & Beyond, alongside two of Singapore’s most illustrious chefs: Julien Royer of the three Michelin-starred Odette and Dave Pynt of the one Michelin-starred Burnt Ends.
Brought to you by Bibik’s Supper Club, this one-of-a-kind dining experience showcases six unique expressions of fried chicken, showcasing the chefs’ interpretations of both Western and Asian flavours, each crafted with GG Poulet, a free-range, hormone-free, and chemical-free bird prized for its flavour and texture. While the menu remains under wraps, guests can expect to be regaled with a lavish array of accompaniments – elevated with Oscietra caviar for a touch of decadence.
Further elevating the evening, Shelley Tai of Nutmeg & Clove (#26 World’s 50 Best Bars 2024) has curated a lineup of bespoke cocktails, designed to complement the indulgence.
To conclude the dinner, Louisa Lim, Odette’s Pastry Chef and Asia’s Best Pastry Chef 2023, will present a signature dessert to close the night.
Our stellar lineup:
* Susan Jung – Hong Kong-based author of Kung Pao & Beyond
* Julien Royer – Chef-owner of the three Michelin-starred Odette
* David Pynt – Chef-owner of the one Michelin-starred Burnt Ends
* Louisa Lim – Odette’s Pastry Chef and Asia’s Best Pastry Chef 2023
* Shelley Tai – Operations Director of Nutmeg & Clove, No. 26 World’s 50 Best Bars 2024
Proudly Supported By:
VOSS, Toh Thye San, Eight Gems Caviar, Roku Gin, Hibiki Whisky, Huber’s Butchery
BIBIKGOURMAND 