Aspect Verdict
Flavor Crispy, peppery, juicy – but the leg gets oily after a few bites
Texture Shatter‑crisp crust, tender meat; fries are golden & fluffy
Sauces Ah Ma’s Power Chilli – mild & tangy; Cheese Dip – classic cheddar
Value Generous portions, $25.80 for a two‑person “King’s Cut”
Overall 7.5/10 – A solid fried‑chicken experience that’s worth a visit, but don’t expect a “power” kick of heat.
- The Buzz Behind “Singapore Fried Chicken”
If you’ve been scrolling through food forums, TikTok, or your WhatsApp group chat lately, you’ve probably seen the neon‑orange sign of Xiang Xiang Ji at Beauty World Food Centre flashing the words “Singapore Fried Chicken.”
What makes this stall instantly recognisable isn’t just the bold branding – it’s the name attached to it: Rayston Heem, the 19‑year‑old dropshipping prodigy whose online persona polarises the internet.
Who is Rayston Heem?
A teenage millionaire who made his first fortune through dropshipping, digital marketing and a series of “get‑rich‑quick” e‑courses.
Known for a brash, unapologetic social‑media presence that has drawn both fans and fierce critics.
Recently announced a partnership with his aunt and uncle to launch Xiang Xiang Ji, promising a family‑owned recipe for “Singapore‑style” fried chicken.
The controversy has created a double‑edged hype: curious foodies want to see if the chicken lives up to the buzz, while some netizens have pledged a boycott because of Heem’s business ethics.
Our angle? We set aside the drama, ordered the biggest set on the menu, and judged the chicken on its own merits.
- What We Ordered – The “King’s Cut”
Xiang Xiang Ji’s menu is simple and straightforward, but it’s the King’s Cut that truly tests the stall’s claim to fame. Priced at $25.80, the set includes:
2 boneless chicken legs (the star of the show)
5 chicken fillets (bite‑size, perfect for sharing)
A large heap of fries
Two sides of your choice (we went with the classic coleslaw & cucumber salad)
Everything is fried to order, so patience is required. Expect a 10‑15‑minute wait for the kitchen to crank out that fresh, hot crunch.
- The First Bite – Crunch, Crack, and … Oily?
3.1. The Chicken Leg – A Love‑Hate Affair
“Piping hot, shatteringly crispy, tender inside – then… a little too oily.”
The boneless leg arrives with a golden‑brown crust that shatters under the fork. The batter is seasoned just right – a savory base with a subtle peppery zing that feels distinctly Singaporean (think local spices, not the sugar‑heavy Korean style).
The meat itself is juicy and succulent, making every bite a mini‑celebration. However, after the first few pieces, the leg becomes uncomfortably oily, with a slickness that borders on “jelak.” The excessive oil isn’t the rancid, old‑oil taste you sometimes get from fast‑food chains, but it does make the experience feel a touch sinful.
3.2. The Fillets – Light, Crunchy, and Less Greasy
The smaller fillets performed better on the oil front. Their bite‑size nature lets you enjoy the same crispness without the heaviness of the leg. While they lack the “mouth‑watering juiciness” of the larger piece, the contrast adds texture variety to the set.
3.3. The Fries – Underrated Heroes
The fries are golden, crisp on the outside, fluffy inside, and surprisingly generous in portion. They pair wonderfully with both sauces and act as a palate‑cleanser between bites of chicken.
- Sauces – Power? Not Quite
Sauce Flavor Profile How It Paired
Ah Ma’s Power Chilli Mild heat, tangy, slightly bland Good match for the chicken’s peppery crust but falls short of the “power” promise.
Cheese Dip Classic cheddar, creamy, savory Adds a comforting richness; works best with the fillets and fries.
If you’re after a fiery kick, you’ll be disappointed. The chilli sauce leans more toward tangy comfort than blazing heat. The cheese dip, meanwhile, is a standard cheddar that adds a pleasant creaminess without stealing the spotlight.
- The Verdict – Does “Singapore Fried Chicken” Earn Its Name?
5.1. What Sets It Apart
Authentic local seasoning – A peppery, savory batter that feels homegrown rather than a copy of Korean or American styles.
Fresh‑to‑order crunch – The crackle of the crust is immediate and satisfying.
Generous portions – Ideal for sharing (or for one person with a big appetite).
5.2. Where It Stumbles
Oil overload on the larger cuts – The leg becomes greasy after a few bites, which can be off‑putting.
Sauce expectations – “Power Chilli” is a misnomer if you’re chasing heat.
Price point – $25.80 is reasonable for the quantity, but compared with other hawker stalls, it sits on the higher side.
5.3. Bottom Line
Xiang Xiang Ji delivers a respectable, tasty fried‑chicken experience that lives up to the hype in terms of crunch and flavor. The oiliness of the leg and the underwhelming chilli sauce keep it from being a flawless 10/10, but it’s definitely worth a try—especially if you’re already at Beauty World and want to sample a new stall that’s causing a stir.
Our rating: 7.5 / 10 – “Good enough to come back for the fries and the fillets, but maybe not for the leg.”
- Practical Tips for Your Visit
Tip Why It Matters
Go early The stall gets busy; early birds snag the freshest batches.
Order the King’s Cut Best value and a full taste spectrum (leg + fillet).
Bring napkins The oil can be messy, especially with the leg.
Pair with a cold drink Cuts through the richness and refreshes the palate.
Respect the controversy If you’re a fan of Rayston Heem’s online ventures, you’ll enjoy the novelty; if not, treat it as a family‑run hawker experience. - Where to Find It
Location: Beauty World Food Centre, #02‑06, 33 Jalan Bukit Merah, Singapore 150051
Opening Hours: 10:30 am – 9:00 pm (daily)
Contact: Instagram @xiangxiangji_sg (updates, specials, and occasional flash discounts.
Happy eating, and see you at the next hawker stall!