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]

Meow BBQ @ Bugis+ - CNY Exclusive Meow BBQ 2025 Can Platter

Usher in the Chinese New Year with lively energy and festivities at Meow Barbecue, a popular Chinese cat-themed barbecue restaurant known for its cute meat platters designed to look like cat food cans. Gather your friends and indulge in a festive feast specially crafted to celebrate the Year of the Snake.

Prosperity Yu Sheng

Since it's Chinese New Year, Meow Barbecue has launched a ⁠Prosperity Yu Sheng with little abalones. It's available at both the Bugis+ and VivoCity outlets until 9 Feb, so you can lo hei with friends and family when you come here for your next barbecue feast.

CNY-exclusive Meow BBQ 2025 Can Platter

Of course, the highlight of the evening was the CNY-exclusive Meow BBQ 2025 Can Platter. This festive platter opens up with fanfare to reveal six cuts of meat and signatures, perfect for grilling and sharing (suggested 2-3 pax). From 13 Jan to 9 Feb, the Lucky Snake Can Platter is available at a special price of $88++ (U.P. $128) at both Bugis+ and VivoCity outlets.

The platter consists of:

•⁠ ⁠Thick Cut Iberico Pork Belly (120g)
•⁠ ⁠Wagyu Beef Short Ribs (120g)
•⁠ ⁠Thick Cut Pork Collar (120g)
•⁠ ⁠Meow Signature Spicy Chicken with Szechuan Pepper (150g)
•⁠ ⁠Diamond Cut Marinated Beef Ribs (120g)
•⁠ ⁠Rose Ox Tongue (100g)

The platter offers a variety of delicious barbecue options, and the meat quality is satisfying. I was particularly intrigued by the signature spicy chicken with Szechuan pepper. Its bold, flavourful kick was delicious; I've not had BBQ chicken like this before. We also got to try ox tongue, which was a first for some at the table. You may opt to DIY or request that the staff help you grill the meat.

With every Lucky Snake Can Platter purchased, customers are entitled to a chance to try their luck at Meow Barbecue's Chinese New Year Hong Bao Wall, a sure-win lucky draw offering a chance to win real gold, along with other exclusive prizes, including a cute pair of chopsticks and bowls adorned with adorable cat-themed designs, a limited-edition Meow Barbecue Exclusive 2025 Calendar, dining vouchers and other festive goodies!

Customers also stand a chance to participate in the lucky draw for every $150++ spent and twice the chance if they spend $300++ on a single receipt.

We also tried the Pork Belly with Kimchi and Cheese, prepared by layering kimchi and cheese onto the pork belly, then folding and grilling it — almost like a grilled cheese sandwich! The result is a mouthwatering pocket of melty cheese, and kimchi enveloped in tender pork belly. The staff then sliced it into portions for us to enjoy. This was something quite unique and enjoyable.

We also participated in the Cheese Pull Challenge: Get 50% off every Cheese Corn (U.P. $6.80) ordered by simply tagging @meow_bbq on Instagram or Meow Barbecue on Facebook. Pull the cheese to 50cm or more to enjoy it for free! Honestly, the dish is rather simple, just consisting of melted cheese and corn. However, if you’re looking to have some fun, this could be an entertaining game to play at the table. Roll it well before stretching to ensure that you can get it above 50cm. In fact, our table stretched it to over a metre!

Signature Caramel Pudding, Strawberry Cat Paw Jelly Pudding

For dessert, we had their Signature Caramel Pudding and Strawberry Cat Paw Jelly Pudding. I preferred the Caramel Pudding, which had a lovely custard texture and flavour. The Strawberry Jelly, though undeniably cute, was way too sweet for my taste.

Meow Barbecue has a playful and quirky vibe, with feline-themed décor and friendly staff that adds to the overall fun experience. The grilled meat served is fresh and tasty, and the prices are rather reasonable, making it a good choice for gatherings the next time those BBQ cravings strike!

Photographed and penned by Shermine. She shares her journey of savouring new flavours and experiences through her pictures and stories. Note: This is an invited tasting.


Meow BBQ
Bugis+
201 Victoria Street
#01-17
Singapore 188067
Tel: +65 80384659
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Nearest MRT: Bugis(EW Line, DT Line)

Opening Hours:
Mon-Thu: 1130am - 1030pm
Fri-Sat: 1130am - 12midnight
Sun: 1130am - 1130pm

Direction: 
1) Alight at Bugis MRT station. Take Exit C. Cross the road. Turn left and walk down Victoria Street. Walk to destination. Journey time about 5 minutes. [Map]

Mizuki @ Ngee Ann City - Tempura Omakase with Quality Seasonal Ingredients in Orchard Road

Mizuki, located in Ngee Ann City since 2017, offers a refined dining experience that specialises in tempura. Guests can choose from a variety of omakase menus, including Tempura Omakase, Wagyu Omakase, and Signature Omakase, alongside set meals and à la carte options.

With its serene, minimalist interiors, the restaurant offers diners the opportunity to enjoy their meals at the 9-seater tempura counter or in private rooms, making it a perfect setting for an intimate experience.

Tempura Dinner Omakase 4.5/5

On our visit, we had the Tempura Dinner Omakase ($198/pax). Before the meal commenced, the chefs showcased the seasonal ingredients of the day, beautifully presented with autumn leaves, giving us a glimpse of what was to come.

Sashimi

The omakase began with Sashimi, featuring meticulously sliced fish of freshness, especially the Kampachi.

Chawanmushi

This was followed by a comforting shiitake and edamame Chawanmushi, topped with snow crab and shark fin.

Seasonal Tempura 9 Kinds

The highlight of the evening was undoubtedly the Seasonal Tempura 9 Kinds. We observed the chefs carefully prepare each piece, delicately laying each ingredient and coating it in a traditional batter before placing it in the fryer.

Diners are provided with an assortment of condiments, including salt, tentsuyu sauce, lemon, and freshly grated radish, to customise their tempura experience.

Japanese Tiger Prawn

The Japanese Tiger Prawn served with its head featured a light and crisp batter that complemented the prawn's natural sweetness rather than overwhelming.

Tara No Me

Tara No Me is a mountain vegetable with a slightly bitter taste. We enjoyed the bitter notes on their own, but they are also good paired with the Tentsuyu for an extra touch of savoury.

Uni on Shiso

One of the most luxurious bites was the Uni on Shiso, a harmonious combination of creamy bafun uni, baby whitefish, and caviar atop a tempura-fried shiso leaf and seaweed. It was indulgent without being excessive and left a lasting impression.

Ginkgo

Next was a classic Gingko.

Fish with Cucumber

The Fish with Cucumber was an unexpected combination. The fish meat was delicate and soft, and the cucumber gave a lightness.

Hotate

Another standout was the Hotate, served in two parts. The first was fried to retain a pink, tender centre, accompanied by a refreshing zest of grated yuzu.

Hotate

The second was wrapped in nori and topped with ikura, creating a delightful contrast of flavours and textures.

Mushroom

Additional prawn paste was added to the Mushroom before frying.

Ika

Next was the uniquely prepared Ika, drizzled with a reduced sauce made of squid head. While the exterior was crisp, the Ika in the middle was intentionally kept raw.

Anago

The Anago was one of my favourite courses, along with the Uni and Hotate. The mild, sweet meat was absolutely tender, enhanced by a squeeze of lemon.

Dried Persimmon

One of the more creative dishes was the Dried Persimmon with Mochi, where a tempura-fried persimmon slice was sandwiched between crispy mochi and wrapped in nori. The combination of sweet, chewy, and salty elements made it memorable.

Kakiage Don & Miso Soup

The meal concluded with the Kakiage Don & Miso Soup, a bowl of fried tiger prawns and sakura shrimp served over rice. I recommend breaking the egg yolk and mixing it in.

Assorted Dessert

Assorted Dessert followed, featuring a trio of homemade creations: Strawberry Ice Cream, Warabimochi, and Pudding. The desserts were decent, with the milky pudding standing out more for its creamy texture.

Overall, the tempura at Mizuki was outstanding, and I particularly appreciated the chefs' condiment recommendations for each piece served. Additionally, the pacing of the meal was attentive and comfortable.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Mizuki
Ngee Ann City
#05-32
391 Orchard Road
Singapore 238872
Tel: +65 8828 2260
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Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 3. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]