Opening new doors, for himself and others

Fast-food veteran Chyn Koh wants Chick-fil-A Singapore’s workers to find purpose and nobility in hospitality

- Cherie Lok

Chick-fil-A Singapore's menu will feature its chicken sandwich and spicy deluxe sandwich.

(ST FILE)

For many of Chick-fil-A’s most ardent devotees, it is not so much a fast-food restaurant as a way of life.

Fans grow up on the American chain’s fried chicken sandwiches, get their first taste of employment navigating its deep fryers and wind their way through its ranks until finally, they reap the rewards of long service by calling the shots at an outlet of their own.

Singaporean Chyn Koh’s journey with the brand was somewhat more compressed. He took his first bite of Chick-fil-A in May in Singapore. By that time, he had already committed his future to the company and undergone a seven-month interview process in a bid to become the owner-operator of its first Asian outlet.

Having emerged victorious, he was suddenly struck by doubt. This was, after all, a sandwich made from chicken breast - often perceived by Singaporeans as the inferior cut. How good could it possibly be?

“My expectations had been built up a lot and I was so nervous,” says the 49-year-old. “But I took my first bite and then, boom. How can a piece of chicken with two buns and two pickles taste so good? It’s like one plus one equals three.”

Mr Koh was an instant fan and hopes that Singaporeans will be too when his restaurant starts selling chicken sandwiches and waffle fries in late 2025. Though popular market staples like the McSpicy from McDonald’s are made with thigh meat, he asks diners not to write chicken breast off just yet.

“As long as the meat is tender, I actually prefer chicken breast,” he says. “There’s just more bite to it. And when you chew it, it has a lot more substance. It’s just more satisfying.”