Tie Fun Wan Review: Ex-Hotel Chef Serving Ma La Pork Noodles, Beef Rice Bowls And More From $8

Located at Farrer Park, the cafe showcases Chef Chia’s cumulative culinary experience from stints at The Ritz-Carlton, Crowne Plaza Changi Airport. The Fullerton Hotel to the table, serving some fun or 饭 (fàn) in the form of rice bowls. Food at Tie Fun Wan With a short menu of only five fixed dishes and one daily special, Tie Fun Wan still packs a punch with their rice bowls.

The 72-hour Slow Cooked Beef ($14) bowl was highly recommended by Chef Chia himself, and after trying it for myself, I totally agree. The dish was served with beef slices covering a bed of Japanese pearl rice, and topped with a 63° egg ($1.50) .

Thanks to the 72-hour sous vide process, I could easily bite through the tender slices of meat. The sweetness and charred taste of the torched beef went hand in hand, bringing out natural flavours in each slice without the dish getting too jelak. It was definitely a good idea to heed Chef Chia’s advice to add the 63° egg .

The onsen egg elevated the dish by adding a creamy coating to each piece of beef. The aroma of the Braised Pork (Lor Bak) ($8) bowl brought me back in time, as I remember eating this dish growing up.

It was served with bite-sized chunks of braised pork that seemed super tender at first glance. As someone who usually opts for the healthier choice, I was pleased that the lor bak was not oily compared to other braised pork I’ve tried in the past.

The Ma La Pork Collar ($10) bowl used to only be a seasonal item, but quickly found its place on the fixed menu as a signature. With more shoppers coming back for this dish, Chef Chia knew he had to keep it on the menu.

Sora Boru Review: Affordable Japanese Rice Bowls And Soba From $3.90 Nett At Orchard A generous portion of sliced pork collar was served along with noodles. Each thickly cut slice of meat was well-marinated in ma la sauce, with strong hints of peppercorn.

The noodles had a QQ bite to it, with each strand evenly coated with a dark, sweet sauce. Each strand of noodle was evenly coated with a sweet dark soya sauce, which made for a heartier bowl with its rich taste.

The noodles in addition changed things up by providing a firmer bite along with the sliced pork. Each order of a signature bowl, be it rice or noodles, comes along with a bowl of soup. With a few slices of cabbage, the complimentary soup was rather light-tasting, but provided a supporting role to the strong flavours present in each fun bowl.

The verdict If I worked around the area, trips to Tie Fun Wan for their affordable and flavour-packed rice bowls would definitely be a frequent one.