[pinkypanther]

If there's one hawker dish which has had the, for lack of a better word, misfortune of being utterly done to death by too damn many unbuccaneering, pandering jamokes in recent times, fried rice would most certainly take the cake. Fried rice this, fried rice that. Or fried rice with this, fried rice with that, how earth-shaking seminal. Make no mistake though, fried rice in all its glorified permutations is le dernier cri in peasant fare, small wonder then 'em yuppie chao fan stalls keep sprouting up like mushrooms nowadays - hell yeah, let's just pile into the craze whilst customers are still biting.

Enter 48-year-old Eric Yam, an Ipoh-born former dim sum chef who honed his craft for over two decades at revered establishments such as Orchard Hotel Singapore’s Hua Ting Restaurant and Conrad Centennial Singapore’s Golden Peony; dude finally cultivated sufficient balls to go rogue, hence Mr Egg Fried Rice being hatched (inside some reasonably capacious but hypnagogic roadside coffee shop along Bishan Street 11) last October. Four customary types of fried rice advertently grace its menu: egg, tobiko, tom yum, X.O scallop - those desiring to up the ante may pair these with luncheon meat, pork/chicken chop, prawns or salmon.

Mr Egg Fried Rice opens daily from 11am-2.30pm, 4pm-8.30pm except Wednesdays.

More at https://www.thefooddossier.com/2022/02/m...-rice.html

[AngweeMan]

Tldr.

[pinkypanther]

LOL ok noted