We started off with the Signature Crispy Chicken Wingetts and Drumetts, and it quickly became apparent why these wings soared in popularity. The sticky hand-brushed glazing packed a tonne of flavour, coating every inch of the wings. The distinctly Asian style of batter is lightly applied and fried to a nice crisp, providing a slight crunch with each bite and a coarse texture that juxtaposed the tenderness of the chicken itself. Our favourite glazing was undoubtedly the Soy Garlic, a sweet and savoury concoction that was highly appetising.
We weren’t disappointed by the BFF or the BBFFs either. There’s honestly not much that distinguishes the two, apart from the darkness of the charcoal bun. However, sandwiched between a fresh and airy bun, we found ourselves an amazing piece of fried chicken patty. The thick, unprocessed thigh protein was cooked to perfection. The incredibly juicy chicken was well-seasoned and coated in a thin layer of crispy batter. Flavours were further enhanced by the roasted garlic sauce and mushrooms, providing a slightly earthy sensation. The chicken of course comes with your choice of soy garlic and the spicy variant.
Both the Chips and Sweet Potato Fries paled in comparison. They were universally bland and needed much more seasoning in order to excite the tastebuds. Another minute in the fryer also wouldn’t hurt in order to provide more crispness on the outer.
Originating from Singapore, this is 4fingers’ first foray into Australia. The choice of Melbourne as the food capital is understandable, though it is undoubtedly a tough demographic to impress given the abundance of international foods on offer. However, impress they did, and we certainly welcome more delicious, well-executed fried chicken with open arms!
Would Penguin Eat Again?
Of course! That BFF burger was absolutely delicious, and we’d be back for more!
Penguineats would like to thank 4fingers and Red Republic for inviting us.