ABOUT CHICO LOCO
Located on Amoy Street in the buzzy Telok Ayer area, Chico Loco is here to buck the eat clean trend, and shake up what it means to eat healthy. Food can be a deliciously dirty four-letter word, and the Mexican chicken joint is here to dish out dirty healthy plates. Fresh, guilt-free comfort food that is irrevocably good for body and soul, and irresistible fare that chars, drips, smokes and sizzles. Forget eating clean. Chico Loco is here to serve up food worth getting dirty for.
Ubiquitous in global dining trend cities like New York City, Los Angeles and London, Chico Loco is paving the way to the rise of fast casual concepts in Singapore, where there is ample demand for high-quality food served speedily at a reasonable price point.
Heralding a fresh dining movement that offers more bang for the buck, Chico Loco brings a chef-driven fast food concept that does not compromise on nutrition, ingredients or techniques. Perfect for those looking for lunch on-the-go, Chico Loco’s fuss-free concept solves peak lunch hour woes with made-to-order meals ready in just 10 minutes.
Beyond offering expedited access to restaurant quality food that does not burn the pocket, guests are invited to dwell and dine in a lush, relaxed space designed for digging into hearty food in great company. Chico Loco takes the outdoor courtyard into a heritage conservation shophouse, from custom banquette seating inspired by park benches and an array of green hanging planters that frame the space. An installed skylight adds warmth and depth to the heart of restaurant, and details like exposed red bricks, terracotta tiles, and copper finishes lend an industrial, urban edge. The open kitchen is alive with culinary activity and scented with freshly baked tortillas, adding a buzzy, social dining atmosphere that tempts and invites guests to linger.
ABOUT CHEF RANDY
Born and raised in Austin Texas, Chef Randy’s passion for food stemmed from watching his Abuelita (grandmother) cook traditional Mexican food in the kitchen as a child – utilizing nose to tail of animals that his Abuelito (grandfather) hunted.
Growing up eating Mexican food on a daily basis, Chef Randy found himself interested in exploring other types of cuisines and was inspired by the impact of various cuisines on culture.
He went on to pursue his interest in cooking, graduating with a certification from Le Corden Bleu Culinary Arts and continued to work as an Executive Chef in hotels and restaurants specializing in European cuisine.
The latest addition to The Loco Group, Chef Randy Torres brings with him a wealth of experience, with over 20 years working in the food and beverage industry under his belt.
In 2010, an opportunity for him to help a friend with opening a restaurant in Singapore presented itself which Chef Randy immediately jumped upon. Having experienced running a restaurant business, he was eager to round up his experience by learning about the operational and business development aspect of a restaurant. He joined the Far East Organization in 2015 as a F&B General Manager & Brand Chef responsible for The Marmalade Pantry, Oriole Coffee Café and Cin Cin Bar. He was also responsible for developing the F&B operations department for Habitat by Honestbee when it first launched in 2018 before joining The Loco Group in 2019.
“I’ve known of The Loco Group when I first arrived in Singapore and always loved dining at all its restaurants,” says Chef Randy. “Having the opportunity to come back to my roots which is Mexican cuisine while having the ability to be creative in developing modern Mexican dishes at The Loco Group was what excited me and a challenge I’ve been looking forward to for a long time.”
Having been in Singapore for 10 years now, Chef Randy is often inspired by local ingredients and strive to marry flavours that Singaporeans are familiar with, with Mexican cuisine to create dishes that are accessible to everyone from all backgrounds.
EXPERIENCE AUSTRALIAN LAMB AT
Monday to Friday: 11:30am - 10:00pm
Saturday: 5:00pm - 10:00pm
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