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33 Cuppage Road
Cuppage Terrace
Singapore 229458

(open in Google Maps)

Thursday:
04:00pm - 01:00am

Friday:
04:00pm - 02:00am

Saturday:
04:00pm - 02:00am

Sunday:
04:00pm - 12:00am

Monday:
04:00pm - 12:00am

Tuesday:
04:00pm - 12:00am

Wednesday:
04:00pm - 01:00am

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Enjoy 1-for-1 Deals

at MAMA SOI
Main Dish
SAVE ~$21
Pasta
SAVE ~$15
Burger
SAVE ~$15
Burger
SAVE ~$15

Reviews

From the Burpple community

When Fridays call for weekend celebrations, grab the gang for tipples and nosh at this mod-Asian bar and grill concept in Cuppage! Burppler Miss Ha ~ gives her nod of approval to the Chili Sea Salt Wings (from $10 for 4 pieces) – think tender chicken encased in a crunchy batter tossed in Himalayan sea salt and Sichuan pepper. Other must-try picks include the Son-In-Law Eggs ($7) served with chilli jam and addictive Wok Fried Salt Pepper Squid ($19) – best enjoyed with ice cold beers!
Photo by Burppler Miss Ha ~

1 Like

Ordered the truffle pasta and the smell was promising. Prawns were very fresh and well cooked.

According to chef, this is one popular dish that people return for. When asked about the reason for the name of this appetizer, chef shared that it’s actually a popular Thai street food and the story goes as a mother served deep-fried eggs to her son-in-law as a reminder/warning to treat her daughter well, or his valuable bits would be in danger.

Hard boiled eggs are first cooked with a precise timing such that the yolks are still runny like the ones in soft boiled eggs, and subsequently deep fried till the exterior crisp up, just like those of fried fish balls. Served with Mama’s signature chili jam, star of the dish. Processed over 8 hours, the chili jam is a creation based on sambal, less spicy but sweeter as palm sugar is used, and has a jammy texture. Caters well to those who can’t take spicy stuff, but I would have preferred the actual sambal.

Thank you @burpple for the invitation and @mamasoisg for the hosting!

4 Likes

Pork has a unique taste with their sauce. Fish was good as it is not too dry. Overall is good.

Are you team sio bak or team lor bak? Get the best of both worlds in this pork belly platter! Deemed as Chef’s personal favourite, savour the Guangzhou style roasted pork belly that has its crispy skin rubbed with Sichuan pepper or the Taiwanese style braised pork belly that’s marinated with coca cola and soy sauce for its sweet caramelic savoriness. Seated near the kitchen, we could already smell the fragrant aroma of the roasted pork belly before it was served. Would have even been better if the pork bellies, both cooking methods, were cooked till tender and not as tough.

Served with herb cucumber and greens. Dip in the in-house chili sauce for a complete experience.

Thank you @burpple for the invitation and @mamasoisg for the hosting!

3 Likes

•HOSTED TASTING•

On first look when it was served, I thought the beef short rib looked like a block of steamed fish with shredded ginger. Apparently, preparing this dish is no easy feat. The New Zealand short rib is first marinated in coconut milk and kecap manis for 2 days before slow cooking it for 12 hours. This results in its tenderness such that the meat can be pulled off easily, except that it was rather gamey. Finishing off the dish with a som tam, shaved papaya herb salad, and Thai basil. However, the green papaya seemed to be overcooked, lacking crunchiness and freshness.

Thank you @burpple for the invitation and @mamasoisg for the hosting!

4 Likes
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