Mian Mian 麵糆

Mian Mian 麵糆

Yummy noodles in all forms, but not coming from Hawker Centres.
Siming T
Siming T

When the Laksa Supreme was served, I must admit that I was not impressed with what was in front of me, especially when it costed S$12.80 for a bowl of Laksa.

Even though the Laksa gravy looked like cream of pumpkin soup, it actually tasted like Laksa (phew!). Interestingly, the Supreme version had cuttlefish balls, quail eggs and raw cucumber sticks, ingredients that we seldom see with Laksa, alongside the Tau Pok and prawns. And since the chilli paste was served by the side, it might be better if they had some chopped Laksa leaves to garnish this dish for that distinct fragrance.

Would I order this again? Well, only if I wanted a Laksa fix very badly and I could not find better options within the vicinity.

One Canton came across as somewhat close to a Hong Kong Café, but I was a tad confused when they also had things like Teochew Porridge.

Anyway, I was pleased with the richness of the soup in this Shrimp & Pork Dumplings Tomato Soup Noodles. By using rice noodles, the pairing went well with the overall flavours. Did I also mention that their dumplings were quite plump too?

So at S$9.80 for a bowl of noodles, it was not too bad a meal, except that I probably would not slurp down too much of that soup, as compared to a pork broth for instance.

A delightful bowl of rice noodles that came with beef slices, beef balls and a very tasty clear beef broth. I was almost fooled to believe that the Signature Australian Beef Boat Noodle (S$7.90) was actually Pho, but I thought maybe there was a bit more greens in the latter. And then I realised that the resemblance was only made possible because of a “No Chilli” option that I had selected from the ordering kiosk.

Beverages were also available at a fifty-cent discount when purchased together with the main.

To cater to customers who had dietary restrictions against beef, go for their Chicken Dry Noodles (S$8.90 for Small) with Normal noodles. This choice of noodles was perfect to balance with the garnishing of the noodles, which for some reason reminded me of the Malaysian “kecap” taste.

Along with the noodles were a significant portion of grilled chicken which was sufficiently juicy. And if you could take beef, the staff would provide a small bowl of their beef broth for additional warmth and comfort.

And, as of what I last understood, Tongue Tip Lanzhou Beef Noodles was Halal-certified at their Tiong Bahru Plaza outlet, so I believe with this outlet also getting the stamp of approval soon, our Muslim community would also get to experience the taste of Lanzhou.



Along the row of shops in Mongkok, Tongue Tip Lanzhou Beef Noodles claimed their space to serve some good stuff to their customers.

I said this not because I was invited to a Burpple Eatup here, but because it actually took me a while to discover flavours close to what I missed from Taipei (I can share more about this Taipei place separately... I digressed). The restaurant served six main dishes including this Signature Beef Noodles (S$8.90 for Small), and each item would also be available in 8 forms of noodles; the one in the photo was the Flat noodles.

What I really liked about this dish was that the beef broth was quite light but very tasty indeed. The tender beef slices came in thick sizes so it made the presentation more impressive. Most importantly, I had a great time savouring the flat noodles which had a thick, chewy texture which I would always fall for.

With a S$4.00 top-up, they would throw in a braised egg, side dish and a canned drink that were self-service, perfect for those who liked some variety above the carb-heavy meal. However, my opinion was that the top-up was entirely optional because the noodles would already account for the satisfaction.

After this Eatup, I shall look out for their other outlets at Tiong Bahru Plaza or Chinatown Point to try the same dish, this time with Small Flat noodles instead.


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KARA’s own version of a chilled (凉拌) Mala meal was quite an interesting dish for me, because I would not expect to find a Chilled Mala Chicken and Noodles (S$19.00) behind those frozen yoghurt dispensers.

Having said that, the dish had almost everything in there, from noodles to pulled poached chicken thigh meat to homemade pickles to sliced cucumbers to roasted peanuts. What was really missing was the anticipated Mala’s numbing and spicy kick, maybe because they had held back from splashing the food with lots of their self-concocted chilli oil.

To raise the game instead of going for this 小小辣 (very mildly spicy) combo, give the friendly staff a request that you needed more spicy kick, especially if you were mindful like me about their price point.


Simple joy of having beef noodles came from this bowl of Braised Marbled Beef Noodle (S$10.90), and the best taste for me would be made of authentic braised beef broth and La Mian, with slices of beef lined up on top. Much as the actual serving looked quite different from the menu (because they gave a very generous portion of broth), it was the taste that mattered more.

Another point to note was that the braised beef broth would usually be on the salty side, so either you sip the soup with the floating bits of pickled vegetables, or you order a drink to quench the thirst from the food itself.

Tsuru-koshi opened their new outlet at Millenia Walk, and I bet the office workers around the vicinity would be totally pleased with their deliciously chewy Udon.

And for just S$9.50 my tummy was filled with their Kakiage Udon, which was served with Bonito fish broth. Even though the soup was on the lighter side, it was really not bland at all. In fact, I enjoyed flipping my bowl over to empty the whole bowl of soup at the end of it!

The Kakiage was fried perfectly to the shape of a ball, but I did secretly wish that the oil could be dabbed away, for it did make a low-cost lip gloss every time I tried biting the fritter.

Available from around 11.30am onwards, one of the four main dishes of Brown Sugar was the Prawn Laksa Noodle (S$7.80), which was also claimed to be the Singapore classic.

The ingredients included some large prawns, fish cake, “tau pok” and half a boiled egg, and the dish was garnished with chopped Laksa leaves. I was quite pleased with the freshness of the prawns as indicated by its crisp to every bite, and it seemed that the “lemak” flavour was quite there too. I would be even happier if the gravy tasted less diluted to accentuate the soul of a good bowl of Laksa.


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After Rong Cheng Bak Kut Teh completed their renovation a couple of months back, the space in Midview City also offered some local breakfast and Ban Mian, converting the spacious restaurant into a cosy “kopitiam”-style eatery.

One of their new stalls sell Ban Mian, which had a seemingly clearer soup than most other Ban Mians in Singapore. I felt that the Slice Poro Belly Ban Mian (S$5.00) was overpriced, with baby-sized meatballs, petite portion of handmade noodles and a soup that seemed to lack that wee bit of umami layer to it. As a personal preference, I prefer handmade noodles with some chewiness to it, whereas this one could also do more of. On the whole, this was an average Ban Mian that can be easily forgettable.


This place has been in my wishlist for a long time, and thankfully I travelled all the way to Tampines for this. Before the dish was served to my table, I could already whiff the “wok hei” coming from the hor fun. But the highlight of the dish was actually the deep fried hor fun which added a lot of contrast to the texture and crisp to my dinner. Though I am not sure to ask for more ingredients than the vegetables, sliced pork and La La, but I was extremely pleased with this delicacy.

The small portion is sold at S$15.00, and could be shared among 2 to 4 pax.


Spices and wine are my kind of things, and today I had this craving for a taste from early adulthood days. I recalled this restaurant from Holland Drive area and it appeared that they had moved to their current location.

But I was still very impressed with their XO Fish Meat Bee Hoon (S$12.00 for 2 pax). The milky fish soup was cooked with ground black and white pepper, and XO was added with the already existent yellow rice wine (花雕酒), so you bet the soup is filled with that layers of goodness. I was so tempted to pick up the large bowl to drink the remaining soup, but I guess I should watch my table manners.

The cabbage, just like the thick Bee Hoon, where cut into bite size, so scooping it with the ladle instead of using chopsticks is actually possible. But what I really loved was that they were cooked until softened, making them very easy to chew and swallow.

The fish were chunky and firm, and fried beforehand. Just be informed that some of these chunks might still have hidden fish bones, so consume with caution.

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Siming T

Level 9 Burppler · 1007 Reviews

First world problem: What to eat for the next meal?

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