Squawk

The reliable fried chicken gets instant invigoration from the sriracha-spiked creamy mayo, which gently needles your tongue like a flirtatious acupuncturist. 3.7/5

Essentially chicks born out of black pepper and Korean gochujang wedlock. 3.7/5

http://secretlifeoffatbacks.com/2015/11/sticky-spicy-wings-20f-specialty-coffeehouse/

Essentially chicks born out of black pepper and Korean gochujang wedlock. 3.7/5

http://secretlifeoffatbacks.com/2015/11/duck-waffle-20f-specialty-coffeehouse/

Fairly intriguing - when all components come together in one mouthful (and you should definitely try it once with the fatty duck skin included) you get tender duck meat and a buttery, slightly sour waffle wet with a tinglingly glacial, pleasingly sour jam-oil suspension. 3.8/5

http://secretlifeoffatbacks.com/2015/11/duck-waffle-20f-specialty-coffeehouse/

Essentially moist and crispy duck leg – so much duck juices upon bite in yer mouth – soaking itself in a sweet mild curry with a most zippy passionfruit tang. Comes with rice, but the shaved cauliflower serves equally well as curry sponge. 4/5

This was a hosted meal, courtesy of Ding Dong.

http://secretlifeoffatbacks.com/2015/10/crispy-duck-curry-ding-dong/

The duck confit had a waxy, glazed personality as if it had just waltzed in from a nearby Hong Kong barbecued meats hawker stall, but for the price ($13.90 nett at point of publication) this was greasy good fun. 3.5/5

P.S. This newly opened joint - two minutes away from Kembangan MRT - serves up more neighbourhood café-style, cheap and good fare as opposed to "media tasting" chic and Instagram-friendly delights, so bring your non-"serious" foodie pals down and have earnest grub whilst knocking back a few - I did, and had a surprisingly good time.

http://secretlifeoffatbacks.com/2015/10/duck-confit-birdie-num-num-gastrobar/

The very exotic-looking pandan chicken, which looks like an intimidating love child of Street Fighter’s Blanka and The Hulk, was an aromatic and intriguing mixture of sweet, tender and roasty, while elsewhere the fries were delightfully addictive, coated with the kind of wondrous powder you get all over Taiwanese fried chicken. 3.8/5

http://secretlifeoffatbacks.com/2015/09/pandan-chicken-burger-collective-brewers/

Essentially happily fatty, thoroughly marinated and flavoured grilled chicken satay soaking in a creamy, lush and literally verdant green curry (the greens are in the green, if you know what I mean). 4.1/5

http://secretlifeoffatbacks.com/2015/09/green-chicken-curry-soi-60/

The leg confit fared competently, but the pigeon may have sustained a serious chest injury from all the free weights training (due to societal pressure, Instagram topless selfies, A&F and Hollister culture etc) as its breast was very, very raw and tender. 3.6/5

http://secretlifeoffatbacks.com/2015/07/pigeon-la-ventana-singapore/

Duck confit from On The Table. Whilst the citrusy sauce was refreshingly sweet, it could not distract me from the intense déjà vu that I experienced of my many gloriously greasy moments spent at KFC during my secondary school days. 3.4/5

http://secretlifeoffatbacks.com/2015/06/duck-confit-on-the-table/

Whilst the baby bird tasted its age and probably indulged in luxurious spa body rubs with exotic herbs sponsored by Mama Bird, I was not a fan of the sesame puree, which tasted like a tempestuous collaboration between sesame paste and chicken liver, with results that were more plop than squawk. 3.6/5

http://secretlifeoffatbacks.com/2015/05/whole-french-poussin-pluck/

The tender duck tasted like it had used a good and expensive moisturiser during its living days while its fatty and saggy skin soaked up the memorably soy-intense and majorly slurpsome sauce wonderfully well. I was surprised by the random stray cabbage slices hidden below, who looked as lost and out of place on the plate as a wandering child at Vivocity on Sundays. Perfect for throwing lovingly at your mother on her birthday, Mother’s day or similar celebratory event. 4.2/5

http://secretlifeoffatbacks.com/2015/05/roasted-duck-four-seasons/