[CLOSED] Mei Ming Taiwan Delicacy

21 Wishlisted
* This place has closed :( Please try somewhere else. * 美名台灣小食

159 Ang Mo Kio Avenue 4
Singapore 560159

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From the Burpple community

A perfect example of comfort food that feels like home. I like how the short-grain rice was drenched with sauce all the way to the bottom, such that I could still devour the tasty rice on its own.

Unfortunately, the stall at Ang Mo Kio creased operation soon after but will still be operating by delivery within Sembawang Area.
For more info, check out their Facebook page!
Rating: ⭐️⭐️⭐️⭐️

Something you can hardly find around in our little red dot is the Da Chang Bao Xiao Chang ($6.60) above, essentially Taiwanese sausage wrapped in a sticky chargrilled glutinous rice “bun” garnished with minced peanuts, parsley, shredded cucumbers & carrots. I thought the omission of the pickled garnish would be better.
Braised Pork Rice ($3.80) is a safe bet here, with succulent moist pork along with a braised egg included in the bill (usually +$0.50 elsewhere). Again, I believe it’s simple & sufficient on its own without the garnish, or better if could be served separately as the acidity kind of cuts through the savoury a little more than desired. Sometimes less is more.
Overall, worth a visit if you’re craving for decent Taiwanese eats without breaking the bank.
📍Mei Ming Taiwanese Delicacy
Block 159 Coffee Shop
159 Ang Mo Kio Avenue 4, S560159
Daily: 11am to 8pm


Lu rou fan - The sticky and plump grains absorbed the braising sauce nicely, adding depth to every mouthful of rice.

Read more: https://www.misstamchiak.com/mei-ming-taiwan-delicacy/

Hidden within the Mayflower neighbourhood at Ang Mo Kio is Mei Ming Taiwan Delicacy, a new coffeeshop stall that serves up braised pork rice, braised platters and “big intestine wrap small intestine”.

While the Braised Pork Rice here is somewhat slightly lighter in terms of flavour here, there is a slight zing that comes with every mouthful that cuts through the meatiness that was rather refreshing. Otherwise, the braised pork were considerably tender with a bit of bite, while the rice was also drenched in enough sauce for flavour. The pickled vegetables add a tinge of tartness that refreshes the taste buds, while the coriander also helps to cut through the meatiness to refrain the entire dish from being to jelak. The braised egg was also served warm in the middle; a notch better than the places who seemingly served theirs stone cold.