Mini Hotpot with sliced meat, minced meat, Signature Meatball, fishballs, egg and 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.
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 crispy breaded chicken cutlet, braised egg and coleslaw.
Noodles tossed with chilli, lard and vinegar topped with deep fried crispy Teochew dumpling.
Rice with our fried pork ribs, braised egg and coleslaw.
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 fish cake stuffed with vegetable and chilli.
Using our very own Teochew dumpling with chilli and vinegar to create a perfect side dish.
Big handmade Wu Xiang 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.