LFNK was started as a hawker stall by David’s father in 1967 before moving to its current premises below a block of HDB flats a year later. The standalone eatery, which sits around 90 pax, is more like a clean, mod open-air kopitiam, with no air-conditioning.About a third of Singapore’s chicken supply is imported from Malaysia, with most being imported live for slaughtering here.
While the government has assured that more supplies of chilled chicken from Australia and Thailand can be expected in the coming weeks,“I asked my supplier how much the fresh chilled chicken from Thailand would cost and he said $13 to $15 per kg. My chickens are all around 2kg, so this means I would have to pay $26 for a whole chicken. It’s crazy! Then how much do I have to sell my chicken for? $70? Who would want to pay $70 for soy sauce chicken? Even I wouldn’t buy it,” says David.
“I got wind about the ban from my supplier two days before the announcement, so I immediately started to R&D with frozen chicken,” shares David. He also used frozen drumstick and breast meat whenEarlier this month, LFNK sold frozen chickens alongside fresh ones at the eatery for a couple of days as a trial, and 8days.sg got a taste of it .
In addition to chicken, LFNK also offers a small selection of other dishes like roast duck, char siew, homemade ngoh hiang and double-boiled soups. To attract customers, David also hopes to introduce more duck dishes. He is currently R&D-ing white poached duck and if it works out, he will make it a permanent menu item.8days.sg got to try LFNK’s soy sauce chicken made with both fresh and frozen chicken back when they offered it at their shop during their trial.
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