Just to make sure it wasn't just the cooks' off day, I went back last week for the chicken again.
This time I ordered the Lewellyn's Fine Fried Chicken ($35), which is the same half bird, but without waffle or watermelon. And it was still not mind-blowing, just okay.
In fact, other dishes made deeper impressions.
One is the Fried Green Tomato BLT ($18), a twist on a BLT sandwich sans the bread. Instead, a thick slice of fried green tomato formed the base for layers of smoked pork belly, pimento cheese, smoky tomato jam and frisee lettuce. It was the bomb.
I ordered it on both visits and it was good each time. Eat the layers separately or together, they taste good either way.
I would go back for Deviled Eggs ($14) too. Smoked trout roe, mashed with egg yolks and mixed with dill and chives, was stuffed into the hollows of halved hard-boiled egg whites.
The smoked roe was salty, but the egg white balanced that nicely. The result was a moreish combination of springy egg white and pasty egg yolk that I loved.
Shrimp n' Grits ($39) had really salty shrimps, but in this case, there wasn't anything to tone it down. The grits, ground corn mixed with lots of butter, though delicious, were also really heavy.
So I'd pass on this rich and salty dish, which was a bit of a shame as the shrimps were fresh and firm.
Other mains that I tried, Short Rib ($45) and St Louis Style Pork Ribs ($42), tasted generic. They were fine, but did not stand out from what you get at many other restaurants - basically heavily sauced meat that fell off the bone easily.
Low Country Laksa ($38), specially created for the Singapore outlet, comprised a pan-fried snapper fillet and a poached egg served on a pilau of Carolina rice, sweet corn and spiced pecans.
At the table, the server poured in a caramelised ginger and coconut broth. The result was more like a Japanese curry than a laksa. And if you, like me, are no fan of Japanese curries, I would suggest you skip this too.
Leave room for dessert though. The Flower Pot Mississippi Mud Pie ($18) might not be very original, but having the dessert look like a flower pot filled with soil would still get smartphone cameras clicking and prompt a chuckle or two.