When you talk about ‘braised meats’, some may immediately think of Taiwanese braised pork rice sets aka Lu Rou Fan.

However, the hawkers from Braise 卤之家 at Golden Mile Food Centre has responded to some reviews.

They clarify that while they aspire to create equally delicious Braised Rice, they are putting their spin on it – a blend of Chinese, Thai and Japanese flavours. Going by the generally positive reviews and long queues outside its stall, this works for them.

(Note: there is another popular Lu Rou Fan stall at the same food centre called Wen Li Taiwanese Food 文礼台湾美食.)

Braising is a style of cooking of using a cut of meat (usually tougher) gently in liquid until it is transformed into a tender, succulent, fall-off-the-bone masterpiece.

The stall is aptly named for sure.

The one thing I want to highlight is the queue system.

You take a queue number the first thing you do, wait for the number to be beeped, then order. (I noticed some first-time customers lining up first.)

Note that waiting time can be quite long (even if it seems like a short queue) as I observed that the hawker would arrange the ingredients ‘properly’ in the bowl (rather than just dump it all in), and that takes time.

On the menu are items of Taiwanese-style Braised Pork Rice ($3.50), Braised Pork Shank ($4.50), Braised Pork Belly ($5), and Braised Pork Ribs ($6).

Their most expensive set is the Braised Pork Cheek Set ($8) also known as the chef’s choice. However, they do not have this all the time.

Customers can top-up with various meat cuts such as belly, shank or cheek ($2 – $3), ajitama egg, shiitake mushrooms, tofu puffs, vegetables and more ($1 – $1.50).

Each bowl comes with flavoured rice and soy seasoned egg (ajitsuke tamago), pressed tofu (tau kwa), tofu puffs (tau pok), black fungus, and mixed vegetables.

The presentation is interestingly old-school, served in an enamel bowl, along with old wooden chopsticks and metal spoon.

The rice bowls have a generous serving of pork meat, and its gravy is generously slathered.

One way it differs from Taiwanese braised rice is that the lor or thick gravy is more herbal in its flavours rather than light and sweet. The hawkers achieve this through hours of braising in a flavourful pot of herbs, spices and wines.

Some customers may find the gravy atypical from the usual Teochew Lor Bak Png, too gao gao (thick) and jelak.

The self-serve chilli with a tang definitely helped to cut through some of that richness, so get a saucer of that.

I liked that there were other components such as the vegetables and egg that balanced out some of the flavours.

Something different in the hawker scene in Singapore, and a satisfying bowl for $5.

Just be prepared to wait (as long as hour?) to get your order if you come at peak hour lunchtime.

braise 卤之家
Golden Mile Food Centre #01-104, 505 Beach Road, Singapore 199583
Opening Hours: 11am – 3pm (Tues – Sun), Closed Mon

Other Related Entries
10 Luscious Lu Rou Fan In Singapore
Tie Fun Wan (Hougang)
Want Food Taiwanese Delights 恋恋湾味 (Cross Street)
Breakfast Hola 早餐好了 (South Bridge Road)
+886 Taiwanese Bistro (Jalan Besar)

* Written by Daniel Ang Instagram and Juls H. DFD paid for food reviewed unless otherwise stated.


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