How to maximise your ‘shiok’ level when eating Monga fried chicken

The best combinations of drinks, sides and food.

How to maximise your ‘shiok’ level when eating Monga fried chicken
How to maximise your ‘shiok’ level when eating Monga fried chicken
01 Oct 2019

How to maximise your ‘shiok’ level when eating Monga fried chicken

Photos: Monga Singapore, Alvin Teo

By now, you probably would have heard of the hottest new Taiwanese fried chicken in town: Monga fried chicken. With 45 outlets worldwide, including some in Canada and Malaysia, Singapore became the newest country on the franchise’s list when it opened its doors at JEM mall on September 28.

Monga, which is the brainchild of Taiwanese host Nono and the King of Fried Chicken Liu Mingdao, prides itself on having its food taste exactly the same in every single stall around the world.

“If someone from Taiwan comes to Singapore and feels that the food here is more or less delicious than the ones back home, then we know that there’s something wrong,” Nono explained during the media preview, held a day before the shop’s opening. “The environment might differ in each country, so we tweak the cooking process to ensure that we can have the food tasting exactly the same everywhere.”

This fastidious nature has seen him pop by random Monga stores unannounced, asking the staff to fry him some chicken for him to ensure that his high standards are maintained.

His signature chicken cutlets are made of 280g of breast meat which are at least 2cm thick, marinated with honey and made to order. That means that you may have to wait a little to get your chicken, but trust us, it’s worth the wait.

After sampling the fried chicken, sides and drinks at Monga, we’ve come up with a master list of how to maximize the shiok level when eating there (especially if you’ve journeyed from the other side of the island to try it).

Read on for more.

The King, The Taiker, Hot Chick (S$6.90 each)
The King, The Taiker, Hot Chick (S$6.90 each)
01 Oct 2019

The King, The Taiker, Hot Chick (S$6.90 each)

These massive chicken cutlets are best eaten uncut, as we were told by the staff. It might look like a huge slab when you first get it, but because there’s no greasy feeling from eating these, we wolfed down the entire thing in the blink of an eye.

The King, which is our favourite, is seasoned with salt and pepper. It might sound boring, but it’s also the best way to savour the original taste of the chicken.

Hot Chick, on the other hand, is for more adventurous taste buds. Coated with a blend of over 20 spices, it’s tasty without being overly spicy. For those who love spicy food, however, this might not be your favourite.

Pro tip: The staff shared that it’s possible to request for your Hot Chick to be extra spicy, although they wouldn’t recommend it.

Lastly, there’s the Taiker. We’re pretty much on the fence for this one, as it’s been bathed in a honey-like sauce and sprinkled with seaweed powder. Not our favourite, but we’d go for this if we’re craving a certain fast food outlet’s seaweed shaker fries when it’s not on the menu.

Which snacks can be eaten on its own, and which are the best with chicken?
Which snacks can be eaten on its own, and which are the best with chicken?
01 Oct 2019

Which snacks can be eaten on its own, and which are the best with chicken?

The problem with having everything on the menu fried is that things can get a bit jelak if you’re trying to wolf down a chicken cutlet and a side. Our recommendation for those who want to get a side with your chicken: go with the Sweet Potato Fries with Plum Powder (S$3.50).

The chunky fries taste like real sweet potatoes and not just of batter, and are just the right level of sweet to balance out with the chicken.

If you’re passing on the chicken and just want something to munch on, go for the Fried Chicken Skin (S$3.90) or the Monga Nuggets (S$5.90 for 6 pieces, S$7.90 for 9 pieces).

The fried chicken skin is non-greasy and super easy to polish off (we say this from experience). Even when not piping hot, this would make an amazing snack while watching dramas.

The Monga Nuggets, on the other hand, are something that you’ll need to be in the right mood for having. The chicken meat is succulent despite looking a tad over-fried, but it’s the seasoning that had some of us on the fence.

The seasoning, which tastes like a mixture of salt and pepper, is so overwhelming that some might find it overly salty. We can foresee ourselves craving for that when we’re stressed, or just want something super savoury to hit the spot.

Orange Green Tea, Grapefruit Green Tea (S$4.50 each) Osmanthus Oolong or (S$3.30)
Orange Green Tea, Grapefruit Green Tea (S$4.50 each) Osmanthus Oolong or (S$3.30)
01 Oct 2019

Orange Green Tea, Grapefruit Green Tea (S$4.50 each) Osmanthus Oolong or (S$3.30)

These drinks go very well with the fried food that Monga offers, which is probably why they’re offered at S$2 if purchased with a chicken cutlet value meal.

We found that the Osmanthus Oolong was the perfect complement for the food that tasted ‘heavier’, such as the Monga Nuggets. It’s light and fragrant, which perfectly washes down the heaty fried stuff.

The Orange Green Tea and Grapefruit Green Tea are just the right mix of tea and fruits, and would go better with everything else.

In case you’re wondering, you’re also able to ask for less or no sugar with your drinks.

In conclusion, here are the combinations that we love the most:
In conclusion, here are the combinations that we love the most:
01 Oct 2019

In conclusion, here are the combinations that we love the most:

The King + Sweet Potato Fries + Osmanthus Oolong

For days when we really feel like indulging ourselves, this will be our pick. We might have to hit the gym after, but it’ll be well worth it.

Hot Chick + Grapefruit Green Tea

Spicy food with a citrusy drink? We love.

Monga Nuggets + Osmanthus Oolong

Warning: these nuggets are delicious but can get jelat real quick, so the Osmanthus Oolong is your best friend.

Monga Singapore is located at #B1-K10 JEM and is open daily from 11am-9.30pm.

Report a problem