Mini Hotpot with Sliced Meat, Minced Meat, Siganture Meatball, Fishballs, Egg n many more
Springy noodles coated with crispy pork lard, vinegar, and chilli, topped with our very own firm and bouncy fishballs.
Thick bee hoon noodles in a fragrant and spicy seafood coconut based soup made from evaporated milk, dried shrimp, and sambal chilli. Topped with fish cake, prawns, cockles, and tau pok.
Noodles cooked to al dente springiness. Tossed in chilli, oil and vinegar. Served with braised mushrooms, minced meat, meatball, fishballs and prawns.
Flat egg yellow noodles cooked to al dente springiness. Tossed in chilli, oil and vinegar. Served with top grade abalone clams, fuzhou fishball, prawns and mushrooms.
Deep fried golden crispy tender chicken cutlet atop yellow noodles with braised mushroom, minced and sliced meat
Chicken cooked in a fragrant mix of spices and herbs, garnished with potatoes and carrots.
Handmade fish dumplings with fillings of grounded meat.
Flat, broad white noodles served in soup. Served with top grade abalone, fish slices, prawns and pork liver.
Porridge served with minced meat, mushroom slices, and pork lard. Garnished with spring onions and shallots.
Homemade firm and bouncy fuzhou fishballs made from minced pork filling encased in a fish mixture exterior.
Our Signature Meatball coupled with bouncy fishball soup
Handmade Teochew dumpling wrapped with grinded meat
Rice with our cripsy breaded chicken cutlet, braised egg and colestraw
Noodles tossed with chilli, lard and vingear topped with deep fried cripsy teo chew dumpling
Golden-brown chicken cutlet fried to a light, crisp crunch.
Handmade from Mingfa’s signature fishpaste, every pancake is individually wrapped in tofu skin. Every bite is a golden crispy crunch.
Fried fishball with stuffings of pork, fish, cuttlefish and onion.
Fried wonton with fish and ground pork contents, every piece is individually handmade.
Tofu fried to crisp, golden brown. Served with sweet and sour chilli sauce and crunchy cucumber and carrot shred
Served with Ngoh Hiang (five-spice pork rolls wrapped with tofu skin), fried chicken cutlet, fried dumpling and crispy fish cake.
Fried golden brown fish cake. Firm texture and chewy consistency.
handmade fishcake stuffed with vegetable and chilli
Using our very own teochew dumpling and chilli and vinegar to create a perfect side dish.
Big handmade wuxiang with pork and fish fillings.
Stir fried beansprout marinated with our specially-created in house sauce. Topped with braised mushrooms.
Blanched crunchy Kai-lan vegetables served in savoury oyster sauce. Topped with crispy fried shallots.