Was scrolling around social media and got to learn about the opening of the new Rasapura Aneka that had opened within the Foodhub coffeeshop at the foot of Blk 325 Clementi Avenue 5 very recently. This neighbourhood is within walking distance away from Clementi MRT Station. Whilst being a new name to the local F&B scene here, Rasapura Aneka is by the same folks behind Little Myanmar Halal Foods which has been operating also as a coffeeshop stall for quite a while just a few blocks away at Blk 328 Clementi Avenue 5. Unlike Little Myanmar Halal Foods which serves up a full menu of Myanmar cuisine for its menu, Rasapura Aneka serves up a much more curated menu as compared to Little Myanmar Halal Foods; whilst still carrying some Myanmar dishes in its menu, there is also an attempt to better relate with local tastebuds with the offering of more familiar dishes like Nasi Lemak Berempah and Laksa on its menu as well.

One dish that we hadn’t quite seen being served around establishments serving up Myanmar fare in Singapore would be the Panthay Fried Noodle. The Panthay Fried Noodle does come with wok-fried yellow noodles, onions, lime, herbs, ginger, shredded cabbage, dried chili and sunny-side up; it can also be observed that the dish does come with chicken on the side as well. Based on the information that we can find on the dish, it can be noted that it is a bit of a fusion dish enjoyed by the Muslim-Chinese community in Myanmar that sees both Chinese and Burmese elements in the same plate. The use of onions, lime, herbs and dried chilli can be described as something similar to that of the Nangyi Thoke; a Burmese spicy noodle salad dish, though the main difference here would be the use of wok-fried yellow noodles over boiled thick rice noodles and the lack of chickpea flour in the Panthay Fried Noodle. Considering how the Panthay Fried Noodle does come with yellow noodles that has been wok-fried with a dark sauce, there is quite a bit of similarity with the fried noodles that is being served up at local-style economic bee hoon stalls; mixing up the noodles with the onions, shredded cabbage, herbs and dried chilli with a bit of lime zest gives a slight zing, crunch and the fragrance of Lao Gan Ma-esque chili that gives a contrast of flavours to the wok-fried yellow noodles. The chicken that accompanies the dish was decent, consisting of a drumstick with some other smaller and slightly bony parts with somewhat tender flesh that falls off from the bones easily — all that while the sunny side-up does come with a runny egg yolk, soft whites and free from grease and any undesirable odour from overused oil.