FireRice (Toa Payoh)

The sambal fried rice was even more scrumptious, thanks to the sambal binding to the rice in the wok. The result is an acutely aromatic plate of fried rice with a little spice and even more sapidity. Unfortunately the mala chicken cutlet was a disappointment, and the breading was awfully hard and the chicken lacked both the spicy & numbing hallmarks of mala peppers. The deep fried spicy pork chop fared better with its tenderness, but I felt that the numbing factor of the mala could’ve been cranked up a couple of notches.

@firericepengxiang is another entrant into the crowded marketplace that is the Din Tai Fung style fried rice, owned & operated by two Din Tai Fung chefs. They’ve decided to start out with an outlet in Toa Payoh and another in Crazytown-sorry, I meant Yishun, and two varieties of fried rice on the menu: Egg Fried Rice & Sambal Fried Rice. Now, two fried rice options doesn’t sound like much, but the plethora of protein options is where the fun begins.⠀
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I opted for an Egg Fried Rice with Black Pepper Pork Chop ($7.00), a Sambal Fried Rice with Mala Chicken Cutlet ($7.50 nett), and a side of Deep Fry Spicy Pork Chop ($4.20) since they were out of chicken wings on the night I was there. I was pleasantly surprised by just how flavourful the standard Egg Fried Rice was, and it might actually be one of the tastiest egg fried rice around town. The complementing black pepper pork chop was tender and sufficiently salty, but not particularly peppery.