Drop by Tie Fun Wan and you'll be bowled over by the taste of their 碗derful rice/noodle bowls! 😍 .

Helmed by Chef Ken Chia 👨‍🍳 of the now-defunct Rice & Fries, Tie Fun Wan is a cosy eatery nestled along the Rangoon Road cafe stretch which serves up honest to goodness fare that has no MSG and no oil so we can have our 飯 (fun) and eat it too! 🙌 .

With a tight menu consisting of just 6 Signature Fun Bowls 🍚 , you can be assured that no matter what you pick, it'll be incredi-BOWL! 💯 From the crowd favourite 72-hr Slow Cooked Beef ($14) to the tongue-numbingly good "Ma La" Pork Collar, I loved all the bowls which we tried! All their bowls come with your choice of either Japanese pearl rice or dry lamian, and you can also top up your bowl with a 63° Egg ($1.50) for some yolky goodness 💛 .

Oh, and if you really love any one of the proteins that come with their Fun Bowls, you can always have it as a side dish so you can enjoy more of the meat at the same price! Yay! These side dishes are great for sharing too if you're here with a group of friends and wanna try out more of their delicious offerings! 🤗 .

We got their Teriyaki Chicken ($8) as a side order and it came with a generous serving of tender chicken thigh doused in a homemade teriyaki sauce that wasn't overly sweet or salty like how some teriyaki sauces tend to be. Though the skin accompanying the juicy chicken strips were a little on the small side, I liked that it was very flavourful, having soaked up the sauce wonderfully 😋 .

Another side order you can get is their Chicken Wings ($8/5pcs) which is available in either Honey or Soya flavour. We had their Honey Chicken Wings 🍯 and you can probably tell from the sheen of the skin that the wings were very well-marinated! Indeed, every bite into the chook rewarded us with a juicy mouthful of chicken meat saturated with luscious honey. Oh honey, I'm in love! 😍 .

All in all, if you were to ask me to pick a favourite at Tie Fun Wan, I'll say "I 碗 them all!!!" .
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Thanks Xinying @tiefunwan for the kind invite & warm hospitality and thanks Chef Ken for whipping up this delicious meal! ❤