Hong Style Fried Rice (Ang Mo Kio)

Started by an ex-Din Tai Fung chef, @hong_style_fried_rice serves up affordable plates of fried rice from just SGD4 each! As of now, they already have 5 outlets around 🇸🇬 to satisfy your cravings!🤤

Pretty much tried everything on their stall menu sia…😉
👉Golden Egg Fried Rice w Pork Chop - SGD6.50
👉Garlic Egg Fried Rice w Luncheon Meat - SGD6
👉Dark Sauce Egg Fried Rice w Spicy Chicken Chop - SGD7.80
👉Sambal Egg Fried Rice w Shrimp - SGD7.50
👉Kimchi Egg Fried Rice w Clams - SGD8.50
👉Scallion Noodles w Pork Chop - SGD6.50
👉Chicken Wings (6pcs) - SGD3.50
👉Popcorn Chicken - SGD3.50

Having tried all their different egg fried rice and proteins, I’d recommend getting the Sambal Egg Fried Rice w Spicy Chicken Chop. SHIOK & actually not too spicy!👍

To my surprise, their scallion noodles fared well in both taste and texture. Can try if you haven’t!😄

[Media Invite]

📍Hong Style Fried Rice
Ang Mo Kio, Kallang Bahru, MacPherson, Serangoon, Yishun

It seems egg fried rice pretty popular with many places selling it now.

Hong Style Fried Rice is one of them and has seems expanding their presence across neighbourhood, with their first outlet here at Ang Mo Kio.

Just a bit down when I realised it was served with paper box, even for dining in.

But the pork chop made my day. The meat was super juicy and chewy.

Each piece of pork chop was juicy, and had a peppery flavour that complemented the richness of the fried rice.

Read more: https://www.misstamchiak.com/hong-style-fried-rice/

Recently, a special feature on 8 Days brought a lot of attention to Hong Style Fried Rice, a hawker stall in Ang Mo Kio that specialised in fried rice. The owner, who was previously the assistant chef supervisor from Din Tai Fung, decided to start his own business and hop on the bandwagon to fried rice paradise.

Their Golden Egg Fried Rice with Pork Chop (S$6.50) looked like a familiar sight like what we would see from the famous restaurant. In my opinion, I felt that the fried rice was nicely coated with eggs, but the staple appeared to be minutely on the bland side. On the other hand, the freshly marinated pork chop carried stronger flavours, but because the fried rice tasted mild on sodium, both items combined would actually be just nice altogether.

Interestingly, I also noticed that many diners would take scoops of their chilli sauce to complement the rice. That could be something I would try the next time round.

At the moment, the business made some changes to their menu to cater to the snaking queues that came over to support. I would most likely come back in a month’s time, just to see if the food would taste more consistently than when they had to rush their orders.

#BurppleTakeaways