A-well-a ev'rybody's heard about the bird
B-b-b-bird, b-birdd's a word
A-well, a bird, bird, bird, bird is a word
Just up from the best Pho in Oslo at Sea Sushi, lies the newly opened fried chicken restaurant Hot Temper, helmed by chefs from Mucho Mas and ex-Way Down South.
At the time of trying, it was take-out or online order only, but there were plans in place for in-house service in the near future. I did wonder about the logistics of fried chicken and travel-times in a hot box, but friends who had eaten there and used delivery apps said the chicken arrived still beautifully crispy, so they must know something that defies science.
A group of us met up just when doors opened and immediately ordered a feed. We had a pleasant chin-wag with one of the chefs before two large paper bags of golden goodness were thrust towards and we made our escape down to Meyers to find a table.
We tore into it with the ferocity of captives. Pulling apart boxes, grabbing at random flesh and steering it towards mouths. The table sat silent for a good moment. Always a sign of enjoyment. Of the 5 of us, we got a variety of burgers, chicken pieces, nuggies and got a few ghost ribs thrown in. Some fries, coleslaw and macaroni salad made up the order along with dips.
Their chicken burger was wonderfully moist, held together in a good bun and offered relief by the coleslaw. All the pieces of thigh and breast were tender, crispy and flavoursome. Their nuggies were really addictive, and the Nashville spice level left a tiny hiss on the tongue but nothing dangerous.
It wasn't until we started on the ghost ribs that things got fun. Four of us gobbled one down and in varying degrees of pain/pleasure pulled back from the table and either laughed or began weeping uncontrollably.
Having made a lot of hot sauces myself using ghost peppers I didn't think it was obscenely hot, but definitely not something you want to eat the day before an important morning meeting or flight. The fries and dips were great and a definite step above the regular offerings you get elsewhere.
For Oslo, the prices are fair and the portions are generous. If I was to offer one piece of feedback it would be that the step up between Nashville & Ghost was extreme, and I cannot see the Regular-Norskville-Nashville having much of a difference in spice. If the Nashville was a bit hotter it would better suit my palate, and my friends, but we're a minority in Oslo for sure.
Keep it up guys and keep Oslo clucking!
These recommendations are just personal opinions based on my palate, things change, chefs get fired or replaced, places open-close, relocate, so take it all with a pinch of MSG and discover your own gems too. But please do try a few of these, they have been researched exhaustively.
"Tastes are subjective, so take everything with a pinch of salty tears"