Media Tasting at Rice and Fries
Tie Fun Wan is nestled along the bustling neighborhood of Rochor area, helmed by chef-owner Ken Chia whom discovered his passion for cooking at a tender age of 8 and made it a profession by age 16. With his decade of culinary experience, he set up Rice & Fries which became a household name over 5 years.
Following SOLD-OUT showings at a local street food bazaar, Chef Ken Chia’s special recipe Braised Pork Rice first made its debut in 2016. Today, this dish might or might not be his ‘Tie Fun Wan’ (pun intended).
With just 4 items on the menu and a ‘wild card’ that rotates occasionally, chef Ken stick to his no oil and MSG policy with all his sauces, condiment and drinks made in house. He hopes to deliver delicious, comforting yet affordable food daily to the neighbourhood.
The 72-hour slow cook beef rice bowl had gone through tedious processes before being served. Tender slices of beef that retained some bite were nicely charred as I could smell the aroma. The sauce was slightly sweet and it compliments well with the beef and rice.
72-hour Slow Cooked Beef Rice Bowl at S$14.
The braised pork belly was definitely a comfort food that night since I loved how tender it was. For this dish, I had noodles that were rather springy in texture, coated by a black sauce. I somehow love noodles over rice anytime.
Braised Pork (Lor Bak) Rice Bowl at S$8.
The last dish was teriyaki chicken rice bowl which I felt the taste wasn’t on par with the other 2 rice bowls. Thankfully chicken thighs were used and it was really tender.
Teriyaki Chicken Rice Bowl at S$8.
I love the 63-degree egg that was topped on every rice bowl as well as the addition of bonito flakes for flavour. Do check with chef regarding the ‘wild card’ – daily special and try their homemade refreshing drinks such their honey lemon, lemongrass or plum.
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