Fei Zap Mai Laan — pickled chilli beef rice noodle bowl!
Fei Zap Mai Laan (肥汁米蘭) HK chain at Harbourfront — pickled chilli punch beef bowl with rice noodles in creamy fat-sauce broth, sliced beef, mushrooms, beancurd skin, coriander.
Dinner at Fei Zap Mai Laan (肥汁米蘭) Harbourfront — went for the pickled chilli punch beef bowl. The Hong Kong fat-sauce rice noodle chain’s signature kick. 😋
What was in the bowl:
- Large black bowl branded with 肥汁米蘭 Fei Zap Mai Laan • HONG KONG print:
- Rice noodles (lai fun / Guilin style thick rice noodles) at the base.
- Creamy pale-tan “fat sauce (肥汁)” broth — the chain’s signature.
- Sliced beef scattered through, half-cooked from the broth heat.
- Black wood ear mushrooms + enoki mushrooms + fried beancurd skin pieces (foo chuk).
- A pile of fresh coriander and chopped scallions on top.
- A red Chinese-style spoon submerged in the broth.
Fei Zap Mai Laan (肥汁米蘭) is the Hong Kong rice noodle chain that opened SG outlets the past 2-3 years — the name translates to “Fat Sauce Milan” (Mai Laan = Milan in Cantonese, a brand-y suffix). Specialises in rice noodle bowls in creamy “fat-sauce” broth + side of pickled chilli (the “punch”) that you mix in yourself.
The “fat sauce” broth is the trademark — boiled-down pork broth with the natural pork fat emulsified into a creamy off-white liquid. Different from milky tonkotsu (which boils bone marrow) — this leans more on rendered pork fat for body. Smooth, rich, slightly funky.
The “pickled chilli punch” comes on the side — a dish of green chopped pickled chilli (visible in the background plate of the photo). The whole point of the meal is the DIY assembly: spoon the pickled chilli into the broth, watch the green spread, taste the transformation. Without the chilli = comforting rich noodle bowl. With chilli = sharp-spicy-tangy punch that cuts through the richness.
The background plate also shows a luncheon meat + sambal-egg side dish — typical SG-HK fusion add-on.
Rice noodles are the lai fun (赖粉) style — thick chewy rice noodles, fatter than mei fun, holds the broth without going soggy. Sliced beef poaches in the residual broth heat.
Total: bowl + side ~$15-18 range typically at this chain.
Overall: 4.2 / 5. Fat-sauce broth had proper pork-fat richness, pickled chilli was the smart self-mix interaction, beef + mushrooms + foo chuk gave good variety. Hong Kong rice noodle bowl done right. 😋👍🏼
