Taufik Batisah’s Fried Chicken Is So Spicy, It Comes With A Waiver — And Yes, Some Customers Ended Up In Hospital

While the original eatery has a humble chicken shack vibe, the Prinsep branch turns things up a notch with neon lights, checkered floors and brightly coloured walls. “We were going for a futuristic Americana diner type of vibe, hence the loud colours and pop art. The disco ball was the icing on the cake — we just wanted it to be funky and fun,” chirps Taufik.

Why wait seven years to open a second outlet? 

“Rental is very expensive!,” Taufik exclaims. “It took us a while to find the best location,” he adds. “Somewhere that accommodates our crowd, especially students and the younger generation.” Prinsep Street makes a "strategic location”, with arts schools like SOTA and NAFA nearby, he adds.

“I wouldn’t suggest F&B to anyone”

“I wouldn’t suggest [working in] F&B to anyone. Rental breakeven is very tough,” he laughs. “When I told my Malaysian and Indonesian friends [about our rental costs], they said ‘are you nuts?’”

Factoring in both rising rent and food costs, Taufik says: “We’ve tried our best to keep up with inflation — we haven’t changed the $9.99 weekday lunch set promo (the popular set includes a chicken burger, fries and drink) since 2018.” 

Pals before becoming business partners

Taufik Batisah, 43, together with co-owners Bober Ismail, 38, and Zad, 44, first launched the Muslim-friendly eatery at Jalan Pisang in Kampong Glam in 2018, specialising in Nashville-style fried chicken. The new Prinsep Street outlet, which opened in February 2025, marks their next big step.

Taufik shares: “Bober and I have been best friends since 2004. We met at our neighbourhood gym in Jurong.”

Invested a six-figure sum into Prinsep spot

Bober reveals that they invested a six-figure sum into the new outlet. They declined to disclose the new outlet’s revenue or profits. He says Chix managed to achieve profitability at the first outlet, though it took time to get there. “It was challenging at the start, to introduce a new concept in Singapore but we kept going,” Bober shares. 

“Taufik is the face and voice of Chix Hot Chick’n”

“I love fried chicken. I can eat fried chicken everyday,” Taufik cheekily remarks. The Indian-Malay singer says that his wife often teases him: “You’re not very Indian or Malay if Western food is your comfort food.”

Taufik shares: “[My role is to bring] people down to Chix. I come by both outlets whenever I can, to talk to our customers and get feedback on how we can improve.”

Customers must sign indemnity form before eating their spiciest chicken

Chix’s halal chicken from Malaysia is brined in buttermilk before being dredged in seasoned flour, fried till crisp, then massaged with a reddish dry rub of ground cayenne peppers and other “secret ingredients”. 

The menu at this new outlet is similar to the OG one, with the exception of a few new items (more on that later). Expect Chix’s fried chook in six levels of spiciness — level six featuring the world’s spiciest pepper, the Carolina Reaper. Three chicken wings cost $13.90 while three chicken tenders cost $14.90 — with a top-up for spice level four onwards (from $0.99 to $1.99 for Atomic).

What kind of damage can you expect from the Atomic heat level of chook? Bober explains: “It can cause a range of intense physical reactions due to its high concentration of capsaicin (it hits two million on the Scoville chart, which measures how hot a chilli is). While it can trigger a release of endorphins, leading to a temporary "high," it can also cause significant pain, digestive issues or diarrhoea.” Whoa. 

And that’s why Bober says customers must sign an indemnity form before attempting the Atomic option.  

7 customers who couldn’t take the heat sent to hospital in ambulances

“We've had about seven ambulances called,” shares Bober. “One guy tried to impress his girlfriend and went for the Atomic level chicken. He started tearing up, lying down on the floor and passed out.” So they sent him to the hospital. 

Evidently, said customer turned out fine — he was spotted back at Chix months later — this time fully upright and steering clear of the Atomic chicken. 

With up to 30 customers ordering the Atomic chicken each month according to Bober, they see customers vomiting outside the restaurant countless times. “While we may not see customers having diarrhoea in our toilets, most of them usually vomit outside the shop,” he quips. 

Taufik himself got all teary-eyed at level five (“Insane”) of Chix’s hot chicken in 8days.sg’s TikTok video. He barely managed the Atomic chook, with tears streaming down his face and jokingly telling his wife that he’d gladly give her his leftovers.  

New dishes exclusive to Prinsep joint

What’s Taufik’s go-to burger? The Chix Cordon Bleu burger at medium spice level. “So I can enjoy my burger. But if I’m feeling adventurous, I'll go for hot,” he says. 

“We kept 80 percent of our menu the same as the original outlet’s and 20 percent new so that each branch will have something that the other doesn’t,” adds Bober. 

The Prinsep joint also offers all the existing promotions — including weekday $9.99 lunch sets and $5 milkshakes every Wednesday — along with a new exclusive student deal: two burgers for $11.99, available here only.

The new food options include three burgers. The Miss Alabama features chicken thigh rubbed in a barbecue spice blend, smothered in the American state’s popular white barbecue sauce that often contains apple cider and mayo. At Chix, they’ve added a hint of black truffle to keep things different.

The Smokin’ Cajun burger comes with the same crunchy chicken fillet dusted in a smoky spice rub, and a drizzle of Cajun sauce (inspired by viral US fried chicken chain, Raising Cane’s — made with ketchup, mayonnaise and spices).

If you prefer it sweet and saucy — the Sweet Barbecue burger stars fried chicken glazed in smoky-sweet ’cue sauce with gochujang, topped with Chix’s signature pink sauce (a blend of chipotle, garlic and mayo).

Wash it down with the all-new milkshake flavour: Cookies & Cream ($8.90).

Taufik plans to sing here  

Taufik has big plans for Chix Hot Chick’n beyond just the food. He hopes to transform the Prinsep Street outlet into a platform for young creatives to showcase their talents. “We plan to host open mic and stand-up comedy nights,” he says, noting the proximity of nearby art schools.

Penny University coffee and Paparch cheesecake collab

Is Taufik hanging up his music career after upcoming solo concert? 

“The entertainment industry has served me well, but [my] popularity is going to eventually die off and simmer down,” Taufik says candidly. “It’s important to diversify our work and [ways to] earn income.”

The property agent-cum-co-owner of interior design company Ivory Cove had announced his first — and possibly last — solo concert, One Last Dance, this October at The Star Theatre. Tickets to his 5,000-seat concert are already sold out, with prices ranging from $78 to $228 each.

Taufik says venturing into F&B has always been one of his goals. “It’s one of the businesses I’ve always wanted to pursue,” muses the multi-hyphenate.

Chix Hot Chick’n has two outlets including 64 Prinsep St, #01-01, S188667. Open Sun to Thur 11.30am - 9.30pm; Fri to Sat 11.30am - 10.30pm. More info via website and Instagram.

Photos: Chix Hot Chick’n

No part of this story or photos can be reproduced without permission from 8days.sg.

8days.sg is now on #tiktok! Follow us on www.tiktok.com/@8dayseat.