Chippy serves fish and chips from a ground-floor unit at 14 Scotts Road in Far East Plaza, Orchard, and holds a 4.4 rating on Google.
Good fish and chips is decided at the fryer: the batter should be thin and crisp rather than thick and greasy, and the fish beneath it should flake into soft, moist pieces. The chips matter just as much — thick-cut, fluffy inside, with a little crunch at the edge. In Singapore's humidity, batter softens fast, so regulars ask for the fish fried to order and eat it soon rather than letting a takeaway box sit. Malt vinegar, a decent salting and whether mushy peas make the menu are fair measures of how seriously a chippy takes the tradition.
Tucked into Far East Plaza, Chippy puts a plate of fish and chips within easy reach of a day's shopping in Orchard.