Claypot braised mi tai bak + deep-fried prawn rolls ($5.50 each + $11)!
Tze char dinner — two claypots of braised mi tai bak (rice pin noodles) with minced pork and onions, plus a plate of deep-fried prawn rolls. $5.50 each + $11.
Tze char dinner with BB — two claypots of special braised mi tai bak + a side plate of deep-fried prawn rolls. $22 total. Old-school Chinese restaurant comfort. 😋
What was on the table ($5.50 each + $11):
- Two clay sand pots of braised mi tai bak (米台目) — short rice-pin noodles in a thick dark gravy loaded with minced pork, sliced onions, chopped scallions and the signature glossy soya glaze. Visible bits of meat distributed throughout.
- A floral porcelain plate of deep-fried prawn rolls (ngoh hiang style) — golden bite-sized cubes of fried minced prawn + pork wrapped in beancurd skin, served with pickled chilli green chillies in soy sauce and a small dish of bright orange sweet chilli sauce.
Mi tai bak (literally “rat tail” in Hokkien — the noodle shape is short cylinders with pointed ends, vaguely resembling rat tails) is the heritage noodle that’s been around for generations. The claypot braising technique seals in the flavour and gives the bottom layer a slightly caramelised crust.
The deep-fried prawn rolls are the proper Hokkien-Teochew tze char side — cut into bite-sized cubes for easy chopstick eating, generous prawn content + minced pork in the beancurd-skin wrap. Dip in either sauce.
Pickled green chillies are the underrated condiment — slightly sour, slightly spicy, balances out the heavy braised dish perfectly.
Total: $22 for the spread.
Overall: 4.3 / 5. Mi tai bak texture was the right slippery-chewy combo, gravy had proper Hokkien depth, prawn rolls were generous. Old-school Chinese tze char done well. 😍👍🏼
