Rogue is one of those establishments that we have had visited quite some time back — these folks were previously situated within a shophouse unit located at the foot of 20 North Canal Road, though they had recently made a move just a few steps away to 18 North Canal Road fairly recently. Whilst the new space does seem to be sized rather similarly to its previous, the current space of Rogue does seem to reflect the growth of the brand over the years — the industrial rawness that formed part of its vibe previously in the old shop unit had been replaced by one that sees a slightly more rustic vibe with a touch of playfulness in its new space; most of its dine-in space being made out of bar counter seating, though there are some seatings that sees the use of proper dining tables and chairs catering to small groups as well as for communal seating space. Best noted for their Sandos for their brunch operations since its founding, Rogue’s hot food menu is categorised into sections dedicated to House Snacks, Sides, Mains and Sandos.

One of the items that caught our attention whilst skimming through the menu at Rogue would be that of the Chicken Little which is listed under the Sando section of the menu. The menu describes the Chicken Little to come with elements such as that of deep-fried chicken thigh, pickled vegetables and lemongrass hot honey. One thing that is worth noting is how this particularly Sando is presented in a format that some would call a chicken sandwich more than that of a Sando — also worth noting would be how all Sandos do come default on their own and the addition of fries would be a chargeable add-on if $1. Digging into the Chicken Little, we did find that the buns that came with the Sando to be pretty soft, light and fluffy — the undersides being sufficiently crisp whilst the insides being a little airy which was fairly adequate given the heft of the deep-fried chicken thigh that came along with it. The deep-fried chicken thigh is being fried to golden-brown perfection; crisp on the outside whilst tender and juicy within — all that whilst being drenched with the lemongrass hot honey that provides a sweet, lightly spicy note with a bright and citrus-y aroma from the lemongrass which should be manageable for those whom are tolerable to moderate levels of spiciness. There are a mix of pickles that come in between the top layer of the bun and the slab of chicken thigh which adds a sour-ish tang to cut through the meat and carbs whilst delivering an additional crunch for another dimension of textures as well. The add-on of fries sees the addition of shoestring fries which are crisp without being greasy; adequately salted for flavour as well.