Favourites at Summer Hill
French Fried Chicken
Classic Roast Chicken
Classic Roast Chicken
French Fried Chicken Platter
Buttermilk brined, dredged, fried to order, then finished in beurre noisette with garlic, rosemary and sage.
Five pieces, five sides, built for two.
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À la carte: Lunch - Tuesday to Thursday • Dinner - Tuesday to Saturday.
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☀️Who remembers Fried Chicken Day, back at Sunset Way?
✍🏼 Here’s a bit of Singapore resta
French Fried Chicken Platter
Buttermilk brined, dredged, fried to order, then finished in beurre noisette with garlic, rosemary and sage.
Five pieces, five sides, built for two.
~
À la carte: Lunch - Tuesday to Thursday • Dinner - Tuesday to Saturday.
~
☀️Who remembers Fried Chicken Day, back at Sunset Way?
✍🏼 Here’s a bit of Singapore restaurant lore for you: Bird Bird was a fried chicken restaurant on Frankel Ave. That’s where some of us worked with Artichoke head honcho Bjorn Shen, before opening Summer Hill. The recipe was finished there, but never landed on a menu!
Summer Hill opened in January 2018 and we brought it to tables three months later with the 1st Fried Chicken Day. You might remember over 100 people coming through that tiny HDB shop on FC Days, and a harried Head Chef Chris changing the oil on our tiny tabletop fryer midway through the day! (He never lets us forget 👀)
It’s taken a long route to get to Orchard Rd, but we’ve cooked it the same way as ever. And now Fried Chicken Day is every day on the à la carte menu.
👋 If you’re one of the Sunset Way OGs, come say hi!
watch how we cook it
Classic Roast Chicken
Classic Roast Chicken
Classic Roast Chicken
We've been open since 2018, but cooking together since 2010.
And perfecting this recipe over the last 16 years and cooking it the same way ever since.
It starts with antibiotic and hormone-free birds. Barn-raised so they can run around and grow at a healthy, natural pace.
When they reach the kitchen, they're brined for 24hrs to lock in flavo
We've been open since 2018, but cooking together since 2010.
And perfecting this recipe over the last 16 years and cooking it the same way ever since.
It starts with antibiotic and hormone-free birds. Barn-raised so they can run around and grow at a healthy, natural pace.
When they reach the kitchen, they're brined for 24hrs to lock in flavours, then pats of herb & garlic butter are slipped under the skin before roasting.
Each bird is cooked to order and takes 60mins, so we recommend pre-ordering when you book!
Côte de Boeuf
Classic Roast Chicken
Côte de Boeuf
There's nothing better than a good steak, grilled over open coals.
Mayura Station MBS 8/9 Wagyu beef, grilled on the bone to your desired doneness and a selection of sides to choose from.
To give it that touch of Southwest France, go with the sauce periguex - red wine, truffles, caramelised onions and veal jus make this a winner with steak
There's nothing better than a good steak, grilled over open coals.
Mayura Station MBS 8/9 Wagyu beef, grilled on the bone to your desired doneness and a selection of sides to choose from.
To give it that touch of Southwest France, go with the sauce periguex - red wine, truffles, caramelised onions and veal jus make this a winner with steak.
Various sizes available, and each hefty cut takes about an hour and a half to cook, so we recommend pre-ordering when booking!