Lao Ma Ban Mian (老媽拌麵) @ West Mall - Tainan’s Iconic Sun-Dried Guan Miao Noodles Lands in Singapore at West Mall

Lao Ma Ban Mian (老媽拌麵), a beloved noodle brand from Tainan, Taiwan, has made its debut in Singapore with its first outlet at West Mall, opening on 15 April 2025. Known for its iconic sun-dried Guan Miao noodles (关庙面) crafted using traditional methods, the brand brings with it the distinct chewiness and aroma that have made it a staple in Taiwanese households. The noodles are available in two variations — wavy Guan Miao noodles that are perfect for soaking up bold sauces and soups, and traditional flat Guan Miao noodles that strike a delightful balance between smoothness and bite.

Dried Scallop Huadiao Chicken Noodles Soup (干贝花雕鸡汤面) 4.5/5

I tried the Dried Scallop Huadiao Chicken Noodles Soup ($16.50), a hearty bowl packed with robust flavours to kick off the meal. It featured tender, chunky chicken pieces, vegetables, mushrooms, and baby corn, all nestled in a comforting broth made by slow-simmering whole hens, Jinhua ham, and scallops. The addition of aromatic Huadiao wine elevated the overall profile, while the traditional Guan Miao noodles added a lovely, silky texture. It was a warm, soothing bowl that felt like a hug in noodle form.

Chilli Oil Preserved Egg & Meat Sauce Noodles (红油皮蛋肉酱面) 4.5/5

Next up was the Chilli Oil Preserved Egg & Meat Sauce Noodles ($12.50), a crowd-pleaser that brought together bold and complex flavours. The creamy, rich century egg combined with fragrant chilli oil and savoury minced meat sauce to create a beautifully umami-rich dish. The wavy Guan Miao noodles held the sauce effortlessly, allowing each bite to deliver a delightful explosion of flavour and texture.

Garlic Fermented Soy Pork Chop Noodles (蒜香豆乳猪扒拌面) 4.2/5

Garlic Fermented Soy Chicken Chop Noodles (蒜香豆乳猪扒拌面) 4.2/5

For those craving something closer to Taiwanese street food, the Garlic Fermented Soy Pork Chop Noodles ($15.50) and Garlic Fermented Soy Chicken Chop Noodles ($15.50) offered a satisfying alternative. The meats were marinated for over 24 hours in garlic and fermented tofu, imparting a deeply savoury and umami flavour. Between the two, I personally preferred the chicken chop for its tenderness and juiciness, though both versions complemented the dry-style Guan Miao noodles well.

Blanched Vegetables with Fried Shallots 古早味油葱烫青菜 3/5

French Beans with Sesame Sauce 胡麻酱四季豆 3/5

I sampled a couple of sides to accompany the main dishes. The Blanched Vegetables with Fried Shallots ($4.50) and the French Beans with Sesame Sauce ($4) were light, simple additions. While they didn't particularly stand out, they served their role as something to munch on in between the richer mains.

Braised Pig's Trotter 卤猪脚 3/5

Braised Beef Brisket 卤牛腩 4/5

Braised Bai-Ye Tofu 百页豆腐 3/5

There's also a selection of braised items, including Braised Pig's Trotter ($9), Braised Beef Brisket ($7), and Braised Bai-Ye Tofu ($4.50). The Braised Beef Brisket stood out the most of the trio — it was fork-tender and well-infused with the savoury braising sauce. The pig's trotter had a firmer, more gelatinous texture, catering to those who enjoy the collagen-rich chewiness. As for the Bai-Ye tofu, which is firmer and more rubbery like Tian Bu La, it may appeal to Taiwanese palates, though I prefer tofu with a softer texture and more pronounced soybean flavour.

Taiwanese Spicy Mala Hot Pot Rice 台式麻辣火锅饭 3.8/5

Another interesting addition to the menu was the Taiwanese Spicy Mala Hot Pot Rice ($17.50), which came with a generous mix of ingredients such as meat, prawn balls, cheese fishcake, fish dumplings, vegetables, and mushrooms. While it was hearty and packed with variety, the broth didn't quite live up to its "mala" name — it lacked the numbing spice and aromatic heat typically associated with mala dishes. It leaned more towards a sha cha (沙茶) flavour, which might leave mala lovers wanting more.

Showa Pudding 昭和布丁 4/5

To end the meal on a sweet note, we had the Showa Pudding. Smooth, creamy, and comforting, it was topped with chewy pearls for a delightful contrast in texture, making it a lovely finale to the meal.

As part of its grand opening celebration, Lao Ma Ban Mian is offering an exclusive Grand Opening Promotion from 15 to 29 April 2025. Diners can enjoy the signature Chilli Oil Preserved Egg & Meat Sauce Noodles at a special price of just $5, down from the usual $12.50. On top of that, customers can sign up for a free membership programme, which offers a lifetime 10% discount on all menu items and lets diners earn points with every purchase. With its rich heritage, comforting flavours, and thoughtful promotions, Lao Ma Ban Mian brings a truly authentic Taiwanese noodle experience to the heart of Singapore.

Note: This is an invited tasting.


Lao Ma Bàn Mian (老媽拌麵)
West Mall
1 Bukit Batok Central
#B1-K10/K23
Singapore 658713
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Nearest MRT: Bukit Batok (NS Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Bukit Batok MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Fu Hui Gen Tang (福慧根汤 ) @ Thye Hong Centre - Experience The Culinary Wellness Ritual Of Taiwan’s Famed 40-year-old Speciality Soup Restaurant

Fu Hui Gen Tang (福慧根汤 ), Taiwan's famed 40-year-old speciality soup restaurant, debuts in Singapore this February at Thye Hong Centre, bringing its renowned herbal wellness soup culture. Favoured by celebrities and politicians, its signature soup, crafted from 50 traditional Chinese medicinal herbs, is based on an imperial recipe from the Eastern Han Dynasty. Co-founded by Professor Wu, a renowned TCM practitioner, the restaurant marries ancient wisdom with modern refinement after years of research.

The soup follows the principles of five elements and five flavours, undergoing a meticulous "九蒸九晒" (nine steaming, nine sun-drying) process for optimal purity and balance. To fully experience its restorative effects, diners are advised to drink three bowls (600ml) of the soup before starting the rest of the meal. This allows the soup to enter the liver for detoxification, the spleen for nutrient absorption, and the kidneys for storage. Interestingly, the taste profile of each bowl changes depending on individual constitution, ranging from sweet, bitter, tingling, sour, to salty.

Fu Hui Gen Tang Chicken 5/5

The soup is available in three variations: Fu Hui Gen Tang Original, Chicken, and Mushroom. Diners can opt for an à la carte order or curated set menus, which pair the soup with a selection of complementary dishes. I tried the Individual Set Menu ($108 per person) featuring the Chicken variation, which had a deep herbaceous aroma but remained light and smooth on the palate. I was told the original variation delivers an even more intense herbal flavour. Drinking the soup might have a boozy effect on some individuals due to the accelerated blood circulation in the body. Back in Taiwan, diners will rest themselves on the tatami floor!

Black Fungus

Celtuce

After finishing the three bowls of soup, the meal began with two cold starters: Black Fungus with Vinegar and Celtuce with Preserved Snow Cabbage. The black fungus had a satisfying crunch, with a slight tanginess that whetted the appetite, while the celtuce offered a crisp texture and a subtle umami from the preserved snow cabbage.

White-braised Pig Trotter 3.8/5

Next came the White-braised Pig Trotter. Unlike the rich, heavily seasoned braised pork dishes, this version was much lighter in taste, almost reminiscent of Okinawan-style braised pig trotter. The clean flavours allowed the natural gelatinous texture of the pork to shine, though it could have been even more tender.

Vermicelli with Steamed Egg White 4.5/5

The final savoury dish was Vermicelli with Steamed Egg White. Japanese vermicelli is used for its texture and ability to absorb stocks. The soft, silky noodles soaked up the essence of the broth, harmonising perfectly with the delicate steamed egg white beneath.

Dessert was a serving of gelatinous White Fungus with Astragalus and Angelica. Lightly sweetened and infused with herbal depth, it was a soothing end to the meal, rounding out the experience with a lingering, aromatic finish.

Kindly Note: Fu Hui Gen Tang's soup is not recommended for individuals who have recently undergone major surgery, those with alcohol allergies, women in the early stages of pregnancy, and children under six years of age.

Note: This is an invited tasting.


Fu Hui Gen Tang
Thye Hong Industrial Centre
2 Leng Kee Road
#01-05/06
Singapore 159086
Tel: +65 8805 5400
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Tue - Sun: 12pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]

Shao (烧) Modern Teochew Dining @ Rangoon Road - The Group's Third Outlet In The Quiet Corner of Little India

SHAO (烧), with its flagship restaurant at Frankel, has recently opened a third outlet at Rangoon Road, named SHAO Modern Teochew Dining. This new venue offers a contemporary take on Teochew cuisine. The interior presents a captivating blend of modern and traditional aesthetics, with part of the dining hall resembling a Chinese opera stage, adding to the unique dining experience.

Teochew Cold Roe Crab 4.2/5

As a Teochew, I couldn't resist trying the Teochew Cold Roe Crab ($78 for 400-500g). The meat was sweet and packed with umami roe, capturing the essence of crustacean flavours. They also offer an elevated BBQ Roe Crab version, which I'm eager to try next time.

Stewed Iberico Pork with Soy Bean Paste 4.5/5

This was my first encounter with the Stewed Iberico Pork with Soy Bean Paste ($38/$58). Served in a piping hot claypot, the tender Iberico pork is simmered in a sweet, tangy broth reminiscent of the Salted Vegetable Duck Soup. This dish stood out for its rich flavours and comforting taste.

Braised Combination Platter 3/5

Braised items are a staple in Teochew cuisine, so I had to order the Braised Combination Platter ($28/$38), which includes braised duck, pig trotter, and tau kwa. Among the three, the pig trotter was the most enjoyable for its tenderness. However, the duck meat was a bit dry, and the braising sauce needed to have the fragrant depth I was hoping for, failing to infuse the ingredients adequately.

Stir-fried Fish Noodle with Seafood 4/5

For our carbo dish, we chose the Stir-fried Fish Noodle with Seafood ($18). The noodle texture was unique, being bouncier than the regular noodles. Adding truffle and stir-frying lent an earthy note and smokiness, while the roes provided a savoury uplift, making it a delightful dish.

Mix Fruit Pai in Teochew Style 3/5

We wrapped up our dinner with the simple Mix Fruit Pai in Teochew Style ($10). This dish features cut fruits in a sour plum and liquorice root sauce, offering a refreshing end to the meal. Their Orh Nee is also highly recommended for those seeking something more traditional.

SHAO Modern Teochew Restaurant at Rangoon Road successfully blends contemporary and traditional elements, both in its ambience and its culinary offerings. While some dishes stood out more than others, the overall dining experience was enjoyable, making it a worthy addition to the Teochew dining scene in Singapore.

Note: This is an invited tasting.


Shao (烧) Modern Teochew
223 Rangoon Road 
#01-01/02
Singapore 218460
Tel: +65 69932223
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 11pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit B. Walk to the traffic junction of Tessensohn Road and Rangoon Road. Cross the road and walk to Rangoon Road. Walk to the end of Rangoon Road. Walk to destination. Journey time about 8 minutes. [Map]

Sumbao Seafood Restaurant @ Race Course Road - Unique Charcoal Claypot Fish Soup Hotpot

Newly opened along Race Course Road is Sumbao Seafood Restaurant serving Ipoh Malaysian-style Zi Char dishes. Unique at Sumbao is its Charcoal Claypot Fish Soup Hotpot that comes in a charcoal stove, unlike the usual fish head steamboat.

Sumbao Signature Claypot Fish Soup Hotpot 4/5

The Sumbao Signature Claypot Fish Soup Hotpot is served in a claypot over a charcoal stove. Customers get to choose the type of fish to go with their claypot fish soup hotpot. There are four choices - Grouper ($48/$65), Red Grouper ($68/$98), Pomfret (Seasonal), and Giant Grouper (Seasonal). The fresh fish is cut into slices and served on the side for customers to cook individually, like having shabu shabu. There are also other ingredients in the claypot, such as fish head, yam, seaweed, tofu, tomato, Chinese cabbage, and celery. The sweet and savoury fish soup is addictive, with a hint of smokiness probably from the charcoal fire and claypot heat.

Hokkien Style Pig's Trotter 4.2/5

A highlight at Sumbao is the Hokkien Style Pig's Trotter. I was surprised at how soft and tender the pig's trotter was, falling apart easily. The pig's trotter was flavourful and well-flavoured from the delicious braising sauce, which goes well with a bowl of steaming rice.

Golden Sand Cereal Chicken, Small $18 | Large 4.2/5

Usually, I have cereal prawn, but Golden Sand Cereal Chicken (Small $18 | Large $28) is first for me. The tender chicken pieces coated in sweet and crispy cereal, plus the aroma from the curry leaves, is a deliciously executed dish that will be enjoyed by both young and old.

Deep Fried Prawns with Special Soy Sauce 4.2/5

I am not sure precisely what the sauce's concoction is, but the succulent Deep Fried Prawns with Special Soy Sauce (Small $19 | Large $33) is very addictive. The sauce's sweetness complemented the fresh prawns, which is very appetising.

Stir Fried Chinese Fungus with Mixed Veg 4/5

Lastly, we had the Stir Fried Chinese Fungus with Mixed Veg (Small $12 | Large $20). I love the use of the different fungus and vegetables, which have a delightful crunch.

Note: This is an invited tasting.


Sumbao Seafood
378 Race Course Road
Singapore 218646
Tel: +65 91328083
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Mon, Wed-Sun: 11am - 230pm, 5pm - 10pm
(Closed on Tue)

Direction:
1) Alight at Farrer Park MRT station. Take Exit B. Turn right and walk to Race Course Road. Turn left onto Race Course Road. Walk down Race Course Road. Walk to destination. Journey time about 5 minutes. [Map]

Spice Brasserie @ Parkroyal on Kitchener Road - Lunch 茶 Buffet

Spice Brasserie at Parkroyal on Kitchener Road has recently launched Lunch 茶. In just one seating of four hours long and at one price, you get to indulge in a lunch buffet, followed by an afternoon tea set. The buffet offers a line up of Malaysia and Singapore inspired dishes that warm you up with familiar tastes and flavours.

Braised Black Vinegar Trotter 4/5

I was surprised to find a very homely dish - Braised Black Vinegar Trotter. Bringing flavours from his hometown, Penang, Executive Sous Chef Patrick Ooi uses Gula melaka in his recipe to develop his version of this family classic. The perfectly braised egg is a star of its own too.

Penang Fried Kway Tiao & Carrot Cake 4/5

Other notable dishes from his hometown include Penang Fried Kway Tiao and Carrot Cake, and if you drop by for the weekday lunch buffet, there will be Penang Assam Laksa as well.

DIY Popiah station

One of the highlights of this buffet is the DIY Popiah station - The turnips was very well stewed with dried shrimps and mushrooms, alongside fluffy shredded eggs and crunchy beansprouts.

DIY Rojak

I had a lot of fun at the DIY Rojak station too, that is filled with chopped juicy pineapples, cucumbers, green mangos, turnips, crunchy youtiaos and beancurd skin.

The buffet line also comes with a live Pratas and Naans station, serving robust fish curry and rich butter chicken. Right beside it is the station where you can order a handpulled Teh Tarik to complement your warm and fluffy pratas and naans.

Chee Cheong Fun

Lo Mai Kai

Other delights include local style dim sum such as Chee Cheong Fun, which is one of our favourites among the dishes, as well as Lo Mai Kai.

DIY Muah Chee

There's even a Muah Chee station too, in which you can simply load your plate with heaps of the well roasted crushed peanuts!

This new Lunch 茶 (pronounced as Lunch-‘cha’) buffet serves you an Afternoon 茶 Set after the lunch buffet ends at 230pm, which allows you to continue to chill with your loved ones till 4pm. Each set comes with free flow of tea and coffee. Featuring Asian sweets such as Nonya Kuehs, you will also get interesting creations such as Portuguese Durian Egg Tarts.

The Saturdays and Sundays Lunch 茶 Buffet is priced at $45 nett per person.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Spice Brasserie
Parkroyal on Kitchener Road
181 Kitchener Road
Singapore 208533
Tel:+65 31382518
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun, PH: 12pm - 4pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]