Truffle egg fried rice + pork cutlet ($8.50)!
Golden Mile truffle egg fried rice topped with a whole pan-fried black pepper pork chop, sliced, with chilli sauce. $8.50.
Lunch at Golden Mile. Truffle egg fried rice + pork cutlet, $8.50. πππΌ
What was on the plate:
- A whole pork cutlet: pan-fried, black-pepper-crusted, sliced into thick fingers and laid over the rice so it covers almost the entire plate
- Truffle egg fried rice underneath: pale gold, egg-coated grains with scallion through it, the truffle aroma rising as the plate lands
- House chilli sauce: the dark, seed-flecked dollop on the side
The cutlet is the Taiwanese-style da pai (倧ζ) school: a big flat pork chop, tenderised thin and wide, marinated (soy, white pepper, five-spice in the background), then pan-fried rather than breaded. No panko here; the crust comes from the sear and the cracked black pepper. Sliced into strips so every piece keeps a seared edge. Tender through the centre, the marinade doing the work.
Truffle in fried rice is the 2020s hawker flex: a few drops of truffle oil finishing a wok-fried egg rice. Done heavy it smells like a perfume counter; done right, like this plate, it reads as an earthy lift over the wok hei rather than the whole personality. The egg-coated grains stayed separate, the wok properly hot.
Why this combination works: the truffle-egg rice is rich-on-rich, so the black pepper crust and the sharp chilli sauce are the counterweights. Alternate bites; the plate balances itself.
Golden Mile Food Centre keeps proving itβs one of the best-value buildings in Singapore: this is a restaurant-plating dish at $8.50, sitting two floors from army surplus shops. The cafe version of truffle fried rice with a pork chop runs $16-$22.
Overall: 4.5 / 5. πππΌ The cutletβs pepper crust over the truffle rice was the standout combination. One of the better Golden Mile finds. Would absolutely re-order.
