Fei Zap Mai Laan (肥汁米蘭) @ Vivocity - Opens First Overseas Outlet in Singapore with Its Famous Hong Kong Rice Noodles

FËI ZAP MÂI LÄAN (肥汁米蘭), a well-known name for Hong Kong-style rice noodles, marks its first overseas venture with the opening of its 85th outlet at VivoCity. Originating in China, the brand is famous for its consistently long queues, with customers drawn to its nostalgic flavours and comforting bowls inspired by heritage recipes dating back over 60 years. The founder personally travelled to Hong Kong to learn the craft behind these recipes, and today, the same techniques are used to recreate the familiar flavours that many grew up with.

For those who prefer a straightforward choice, the Signature Bowls offer preset ingredient combinations carefully matched with each soup base, allowing diners to enjoy a well-balanced bowl without the hassle of customising from scratch.

The Mighty Four Bowl 4/5

The Mighty Four Bowl ($13.90) features a generous combination of fish roe balls, ham, wuxiang, and Fei Zap's house-made char siew, served with bean sprouts, coriander, and rice noodles. What stands out is the broth, which is thicker and richer than the usual clear soup. With savoury minced meat and a light smoky fragrance from the stir-fried zhajiang, the slow-simmered bone base delivers a smooth, collagen-rich texture that clings nicely to the noodles.

The Pickled Punch Beef Bowl 4.2/5

The Pickled Punch Beef Bowl ($15.90) is one of the most popular menu items. This bowl combines sliced beef, beef tendon balls, tau pok, and black fungus, finished with bean sprouts and coriander. Paired with the Pickled Punch Soup Base, the broth is bright and tangy with a gentle spicy kick, making it a refreshing option for those who enjoy bolder flavours.

The Supreme Twin Fish Bowl 3.8/5

Fish lovers will appreciate the Supreme Twin Fish Bowl ($16.90), which comes with both fried fish and sliced fish, along with black fungus, crabstick, radish, and bean sprouts. The broth is clean yet flavourful, allowing the fish's natural sweetness to come through. Light but satisfying, this is a good option for those looking for a nourishing and comforting bowl.

The Tomato Chop Bowl 4.2/5

Inspired by cha chaan teng classics, the Tomato Chop Bowl ($16.90) features a sunny side up egg, a specially marinated Hong Kong-style fried pork chop, vegetables, and diced tomatoes, served with macaroni. The tomato-based broth is gently tangy and sweet, and the crispy pork chop adds a hearty touch to this nostalgic, café-style dish.

Beyond the signature bowls, diners can customise their own combinations with over 30 different toppings, ranging from light vegetables to heartier meat options. Each topping is priced between S$0.99 and S$2.99, making it easy to tailor a bowl according to individual preferences.

Braised Wings 4/5

Curry Fishballs 3/5

Fried Wontons 3/5

To go along with the noodle bowls, a small selection of side dishes is available for sharing. The Braised Wings (S$4.90 for 3 pcs), Curry Fishballs (S$3.90 for 3 pcs), and Fried Wontons (S$5.90 for 5 pcs) make for easy add-ons to round out the meal. Among the three, the Braised Wings are the highlight, with tender meat that is well infused with the savoury marinade.

Mango Pomelo Sago 4/5

Red Bean Double-Skin Milk Pudding 4/5

For dessert, the Mango Pomelo Sago ($5.90) and Red Bean Double-Skin Milk Pudding ($4.30) provide a light, refreshing finish to the meal.

With its heritage-inspired recipes, comforting broths, and flexible customisation, FËI ZAP MÂI LÄAN offers a familiar yet satisfying noodle experience for those who enjoy Hong Kong-style rice noodles.

Note: This is an invited tasting.


Fei Zap Mai Laan (肥汁米蘭)
Vivocity
1 Harbourfront Walk
#01-167/168
Singapore 098585
Tel: +65 6298 3817
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 9pm

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

Murger Han @ Shenton Way - London Famous Xi'an Restaurant Opens In Singapore Serving Signature Biang Biang Noodles

UK-based Murger Han has built a strong following across its four London outlets for its authentic Xi'an cuisine. Now, it has opened its first Asian outpost in Singapore at Robinson Centre.

3-in-1 Noodles 4.5/5

The casual eatery offers its signature dishes at reasonable prices, with the highlight being its hand-pulled Biang Biang Noodles. We tried the 3-in-1 Noodles ($8.80), featuring a mix of tomato egg sauce, spring onion, chilli oil, and stir-fried vegetables. For the protein, diners can choose from Braised Pork, Slow-Cooked Lamb, Slow-Cooked Beef, or Beef Brisket. We opted for braised pork.

I loved the thick and chewy noodles paired with well-balanced flavours of sweetness, savouriness, and a touch of tang.

For those wanting more variety, the 5-in-1 Noodles ($9.80) include two meat choices, while simpler options such as Spring Onion & Chili Oil Noodles ($6.80) and Tomato & Egg Sauce Noodles ($6.80) are also available.

Crusty Murger with Pork 3.8/5

Another signature is the murger, available with a normal or crispy crust and a choice of fillings. We tried the Crusty Murger with Pork ($5.80), but while the bread was flaky, it lacked crunch, and we found the filling slightly too salty. Other options include Lean Pork and Spicy Chicken with Peppers and Cumin.

Steamed Rice Noodles with Seasonal Vegetables 4/5

We also had the Steamed Rice Noodles with Seasonal Vegetables ($6.80), which were fresh, slightly chewy, and well-seasoned. We added a portion of Sesame Sauce ($1), which contributed a creamy nuttiness, though we wished the chilli oil had packed more heat.

Lamb Soup with Tofu, Vermicelli and Vegetables 4/5

For something warm, the Lamb Soup with Tofu, Vermicelli, and Vegetables ($7.80) was substantial. It featured lamb slices, vermicelli, and small dough-like noodles. While I found the lamb's gaminess very strong, my dining partner enjoyed the comforting broth.

Mixed Salad 2/5

However, the Mixed Salad ($7.80) was the least impressive, as the flavours were relatively muted.

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.


Murger Han
Robinson Centre
#01-02
61 Robinson Road
Singapore 068893
Tel: +65 6970 0286
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Nearest MRT: Shenton Way (TE Line), Tanjong Pagar (EW Line), Downtown (DT Line)

Opening Hours:
Daily 11am - 10pm
(Closed on Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit 6. Walk to Mccallum Street. Turn left and walk down Mccallum Street. Turn right onto Boon Tat Link. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit F. Walk to Robinson Road. Turn left and walk down Robinson Road. Walk to destination. Journey time about 6 minutes. [Map]

3) Alight at Downtown MRT station. Take Exit E. Walk to Commerce Street. Turn right and walk down Commerce Street. Turn left onto Boon Tat Link. Walk to destination. Journey time about 6 minutes. [Map]

Club Rangoon @ Duxton Road - A Taste of Contemporary Burmese Cuisine in Singapore

After making its mark in Hong Kong, Club Rangoon by Burmese restaurateur, Nelson Htoo has found a new home in Singapore. Nelson's decision to relocate was driven by the lease ending in Hong Kong and his deep-rooted connection to Singapore, where he spent his teenage years. Additionally, Singapore's vibrant Southeast Asian community, including a significant Burmese diaspora, makes it an ideal place to showcase Burmese cuisine's rich and spiced flavours.

Laphet Thoke 4/5

We started our lunch with the Laphet Thoke ($17), a refreshing fermented tea leaf salad. This dish is a staple in Burmese cuisine and consists of shredded cabbage, cherry tomatoes, and green chilli, all tossed in a tangy sauce. The real star, however, is the double-fried beans that add an irresistible crunch to each bite. The tea leaves themselves, which are traditionally fermented, add a unique flavour that elevates the dish. While most of us are more accustomed to drinking tea, in Burma, it's just as common to eat it, making this dish a fascinating introduction to the cuisine.

Shan Htamin Jin 3.8/5

Next, we sampled the Shan Htamin Jin ($12.5/2pc), which translates to Shan-style rice. This light bite featured mildly turmeric-flavoured fermented rice balls crowned with a tomato chilli rice pillow. I was advised that it's best enjoyed in a single bite, allowing the slightly sticky yet firm rice to mingle with the savoury, tangy, and earthy notes. It's a textural delight that offers a harmonious blend of flavours, making it one of the standout items on the menu.

Dirty Egg Bites 4.2/5

Another popular item on the menu is the Dirty Egg Bites ($12/2pc). This dish features hard-boiled eggs topped with a curry and coriander sauce, accompanied by caramelized onions and a split pea chip. It’s a dish that offers a glimpse into the rich and complex flavors of Burmese cuisine. The combination of the egg with the curry sauce and crunchy chip makes for a satisfying bite that leaves you wanting more.

Fish & Chips 4.2/5

When you see Fish & Chips ($14) on the menu, you might expect the British classic. However, Club Rangoon's take on this dish is a delightful surprise. Instead of the usual battered fish, barramundi is pounded with a mixture of spices reminiscent of otah, a local fish cake. The dish is served with fish crackers, allowing you to scoop the spiced barramundi onto the crackers like nachos. It's a creative and flavorful twist on a familiar dish that showcases the chef's ingenuity.

Mohinga 4/5

No exploration of Burmese cuisine would be complete without Mohinga. This staple noodle dish is a complex and comforting bowl of goodness, featuring rice noodles in a lemongrass-catfish soup, banana stems, egg, grilled catfish, split pea fritter, chilli powder, and lime. The broth is light yet flavorful, with silky soft noodles that make it a joy to eat. The banana stems add an interesting crunch, although the fibrous texture might not be to everyone's liking. Overall, Mohinga is a must-try for anyone new to Burmese cuisine, offering a well-balanced and satisfying experience.

Duck Leg Confit Curry 4.5/5

The highlight of the meal for me was the Duck Leg Confit Curry ($32). The duck leg was cooked to perfection, fork-tender and rich in flavour. The curry itself was aromatic and deeply flavorful, enriched by the sweetness of onions and a medley of spices. This is the kind of dish that demands a bowl of steamed jasmine rice ($5) to soak up every last drop of the delicious curry. It's hearty, comforting, and absolutely delicious — a true showcase of the depth and complexity of Burmese cuisine.

Club Rangoon brings a slice of contemporary Burmese cuisine to Singapore, offering a diverse, familiar, and novel menu. Whether you're new to Burmese food or a seasoned fan, the dishes here are sure to leave a lasting impression. From the refreshing Laphet Thoke to the hearty Duck Leg Confit Curry, there's something for everyone to enjoy. Club Rangoon is a welcome addition to Singapore's vibrant food scene, and I can't wait to return for another round of culinary exploration.


Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 1130am - 3pm, 530pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to destination. Journey time about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to destination. Journey time about 6 minutes. [Map]

Burma Social @ Siglap - Singapore’s First Multicultural Restaurant and Bar Opens 2nd Outlet in the East

Burma Social has recently opened its second outlet at Siglap. As Singapore's first multicultural restaurant and bar, this new space aims to offer an experiential immersion into the culture and heritage of the Burmese people, where traditional Burmese recipes take on modern interpretations infused with influences from its five bordering neighbours — Chinese, Thai, Indian, Bangladeshi, and Laotian.

Kyar Pin Kyaw 2/5

Siam Spiced Barramundi 4/5

From the Wok & Fried selections, we had the Kyar Pin Kyaw ($24), featuring fried lotus root slices tossed with Pin Sean Tamarind Sauce and Siam Spiced Barramundi ($28). I preferred the latter, which offered tender barramundi in an appetising chilli coriander sauce, complemented by crunchy pieces of mustard leaf stems. The fried lotus roots were a tad too saucy and salty.

Silky Siam Truffle and Har Gao 3/5

What's interesting about this new outlet is the lineup of contemporary takes on dim sum. We had the Silky Siam Truffle ($18/4 pcs) and Har Gao with Green Curry Prawn Farce ($22/4 pcs). The truffle dumpling had an enjoyable skin, but the filling lacked texture, being simply a mixture of cream cheese and truffle. The latter was tasty with a well-seasoned filling, but it was rather ordinary without the green curry drizzle, which was supposed to be served together.

Burmese Bao 2.5/5

Pork Bao 2.5/5

The dim sum includes Bao Buns laced with Burmese spices. We tried the Pork ($24/3 pcs) and Burmese Bao ($20/3 pcs) versions. While the pork slices were unctuous and tender, they were overly sauced, which caused the bao to be soggy. Unfortunately, the Burmese Bao was a plant-based version with mock meat and was just as highly flavoured.

Shan Kauk Swe Prawns 3.8/5

For mains, we had Shan Kauk Swe with Prawns ($36) with Burmese rice noodles and pickled mustard greens, and Curry Pyazzo ($28), a traditional Indian herb-infused curry served with Burmese salad, black chickpeas, and onion fritters. Both were equally mouthwatering with robust flavours. Shan Kauk Swe with Prawns is served with a spiced chickpea gravy, where you toss the rice noodles with the gravy when served. The spiced gravy had a fruity tomatoey flavour, which balanced the spices and savoriness of the dish perfectly. Sprinkled with crunchy condiments, the textural play in the dish was superb, though it could benefit from silkier rice noodles.

Curry Pyazzo 3/5

As for the Curry Pyazzo, the chickpea curry was moreish with Indian herbs, offering textural enjoyment from the onion fritters. However, it was too soupy to be a satisfying curry without substantial ingredients.

Gula Melaka Sago 3/5

For dessert, we had Gula Melaka Sago ($14). The freshly grated coconut was a plus, but I would have preferred a more proportionate ratio of sago to ice cream. After all, it is a sago dessert.

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.


Burma Social
907 East Coast Road
Singapore 459107
Tel: +65 6016 9140
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Nearest MRT: Marine Terrace (TE Line), Bedok (EW Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 6pm - 12midnight
(Closed on Mon)

Direction:
1) Alight at Marine Terrace MRT station. Take Exit 4. Walk to bus stop opposite block 57 (Stop ID 92071). Take bus number 13 or 16. Alight 5 stops later. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bedok MRT station. Take Exit B or C. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 16. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 18 minutes. [Map]

WO WO DIAN 窝窝店 @ Raffles City Shopping Centre - Buns Made with 130 Years Old Recipe

Established in 1889 in Mianyang, Sichuan, Wo Wo Dian (窝窝店) recently opened its first overseas outpost at Raffles City. Over the past 130 years, it has become renowned for its steamed stuffed buns made with real Laomian (traditional sourdough). Today, Wo Wo Dian offers a menu that encompasses traditional Sichuan cuisine for a complete dining experience.

Traditional Sauced Pork Buns 4.5/5

Traditional Pork Bun 4.2/5

The buns here are truly superb. Crafted using traditional sourdough, the bun skin is exceptionally light with a slight chewiness that leaves you wanting more, even after indulging in three buns. Two types of pork buns are available: the Traditional Pork Bun ($8.90) and the Traditional Sauced Pork Bun ($7.90). The latter boasts a more flavourful and aromatic profile due to the marination, while the traditional version offers a more straightforward taste with a slightly porkier flavour.

Crispy Bamboo Shoots 2.8/5

Mouth-Watering Chicken 3.5/5

We tried a couple of cold dishes - the Crispy Bamboo Shoots ($6.90) and the Mouth-Watering Chicken ($10.90). While the bamboo shoots with peppercorn dressing didn't quite suit my palate, the Mouth-Watering Chicken was much more appetising with its well-balanced piquant chilli dressing, although the portion was relatively small.

Firecracker Chicken 4.5/5

The Firecracker Chicken ($13.90), a common dish in Sichuan restaurants, is one of the better versions I've tried. Each morsel is crispy yet tender inside, with just the right amount of heat.

Kung Pao Eggplant with Shrimp 4/5

Boiled Pork Belly With Spicy Sauce 3.8/5

Other side dishes include the Kung Pao Eggplant with Shrimp ($22.90) and the Boiled Pork Belly With Spicy Sauce ($25.90). The Kung Pao Eggplant with Shrimp features a mild in-house sauce that pairs well with the spongy texture of the deep-fried eggplant cubes and the prawns. On the other hand, the Boiled Pork Belly With Spicy Sauce feels like a hearty hangover dish, mainly because its finishing touch was a douse of hot oil. While the meat was tender, it lacked its own distinct flavours.

Classic Chicken Broth Rice Noodles 3.5/5

Szechuan Beef Broth Rice Noodles 4/5

There are two noodles options: the Classic Chicken Broth Rice Noodles ($14.90) and the Szechuan Beef Broth Rice Noodles ($13.90). Both feature silky rice noodles imported directly from Mianyang, as well as kelp and chickpeas. While the chicken broth was rich and thick, I found it needed more depth of flavour. In contrast, the beef broth was robust and heady.

Poached Pear in Rice Wine 4.2/5

Three Delicacies Iced Jelly 4/5

Be sure to try their dessert. The Poached Pear in Rice Wine ($6.90) and the Three Delicacies Iced Jelly ($4.90) are delightful options. I particularly enjoyed the poached pear for its rice wine infusion, and neither dessert was overly sweet. The Three Delicacies Iced Jelly is a refreshing choice to cleanse the palate after a hearty meal.

Penned 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.


WO WO DIAN (窝窝店)
Raffles City Shopping Centre
252 North Bridge Road
B1-13/14/15
Singapore 179103
Tel: +65 6513 5598
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am – 9pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]