NEW YORK (WABC) --New York is filled with Asian restaurants, but it's not as easy to come across a place that focuses on serving Singaporean food.
"Chomp Chomp" in the West Village is inspired by the food served in Singapore food halls, a cuisine and culture that Chef Simpson Wong loves.
"It's a combination of influences from India and China and Indonesia and Malay and Malasia," Wong said.
The flavors are bold, whether it's the noodles, roti, or chicken wings. The marinade is a mix of ginger and garlic juice, salt, sugar, and the all important shrimp paste.
After at least 24 hours of marinating, the wings are tossed in rice flour and deep friend. A sweet and spicy chili sauce is made and drizzled on right before serving.
Wong has been spreading the word of Singaporean food.
"It's been amazing," Wong said. "We've been packed since day one."
Hah Zheung Gai
Shrimp Paste Chicken Wings
5 lbs chicken wings (about 15 pieces)
Oil for frying
4 tablespoons garlic juice
5 tablespoons ginger juice
5 tablespoons shrimp paste (hah zheung)
1 tablespoon salt
1 tablespoon sugar
Chicken wing sauce (about 1 cup):
1 cup chili paste
1 tablespoon distilled white vinegar
2 tablespoon sugar
2 tablespoon salt
2 tablespoon minced garlic
Chopped Chinese celery
Combine all marinade ingredients.
Rub marinade over chicken wings, making sure all surface are covered. Set aside for at least two hours.
In a small bowl, mix all ingredients for chicken wing sauce.
Dust wing with rice flour.
In a deep saut pan, heat oil to 275F. Gently place chicken wings into the heated oil, making sure they are completely submerged in the oil. Fry the wings for about 10 minutes until golden.
Remove wings from oil and drain all excess oil. Drizzle chicken wing sauce over the chicken. Sprinkle with chopped Chinese celery and crispy garlic.