Taiwanese food in Singapore offers a unique "Real Value" proposition by blending the comforting, sweet-savory profiles of Taipei’s night markets with the polished, accessible dining scene of the Little Red Dot. For any food-loving Singaporean, the allure of Taiwan isn't just in the scenery of Jiufen or the bustle of Shilin; it’s in that perfect bowl of Lu Rou Fan (Braised Pork Rice) that feels like a warm hug. In this guide, we’ll explore how Taiwanese cuisine stacks up against our local Singaporean staples, dive deep into the classroom-themed nostalgia of Eat 3 Bowls @ NEX, and uncover the best spots to get your fix without a three-hour flight.
Exploring the Flavor Bridge: Taiwan vs. Singapore
When we talk about "Real Value" in the culinary world, we often talk about the emotional and cultural return on investment. Singaporean cuisine is a bold, high-contrast symphony of spices, while Taiwanese cuisine is a subtle, layered masterpiece of braised depth and sweetness. Walking through the hawker centres of Tiong Bahru or Old Airport Road, your senses are hit with the "Wok Hei" of Char Kway Teow and the pungent, creamy richness of Laksa. Singaporean food is unapologetic—it uses coconut milk, belacan, and a fiery array of chillies to demand your attention.
In contrast, Taiwanese food, which has found a massive second home in Singapore, operates on a different frequency. My favorite mistake when first exploring the Taiwanese stalls in the CBD was expecting that "kick" of spice. Instead, I discovered the magic of shallot oil. The Taiwanese flavor profile is anchored in the "Three Cups" (soy sauce, sesame oil, and rice wine) and a distinct sweetness derived from the island’s historical sugar production.
The Great Braised Battle: Lu Rou Fan vs. Lor Bak
The most direct comparison between the two cultures happens in the braising pot. Singapore has Lor Bak (usually found in Hokkien noodle stalls or as a standalone dish), while Taiwan has Lu Rou Fan.
The Cut: Singaporean Lor Bak often features large, chunky pieces of pork belly or even pig’s trotters. It’s a meal of substance. Taiwanese Lu Rou Fan, however, typically uses finely diced or even minced pork. The "Value" here is in the surface area—every tiny bit of meat is coated in a thick, gelatinous gravy.
The Spice: Our local Lor Bak leans heavily on the "Five Spice" powder—star anise, cloves, and cinnamon. It’s aromatic and herbal. The Taiwanese version is all about the fried shallots. They fry shallots until they are golden-brown, then let them melt into the pork fats during a low-and-slow simmer that can last over 24 hours.
The Rice: Singaporeans are used to long-grain jasmine rice. The Taiwanese, influenced by their Japanese colonial history, prefer short-grain, pearl-like rice that is slightly sticky and sweet. This "Pearl Rice" is a hallmark of authenticity in any Singapore-based Taiwanese restaurant.
On-the-Ground Experience: The Rise of the "Theme" Cafe
One thing I’ve noticed while exploring the "back-doors" of Singapore’s dining scene is that Taiwanese food isn't just about the plate; it’s about the vibe. In Taiwan, the "Railway Bento" or the "Classroom Lunch" is a part of the national psyche.
Singaporean entrepreneurs have leaned into this nostalgia. We aren't just buying a $10 bento; we are buying a 20-minute escape to a Taipei high school or a Taichung train station. This "Experience Value" is why you see long queues outside places that look like 1980s classrooms. It’s a genius move that bridges the gap between a quick hawker meal and a full-service restaurant.
The Main Event: Eat 3 Bowls (呷三碗) @ NEX
Eat 3 Bowls @ NEX is the brand's newest flagship, bringing their famous classroom-themed nostalgia and limited-edition beef noodles to the heart of Serangoon. If you’ve ever walked through the basement levels of NEX mall on a Saturday afternoon, you know it’s a beehive of activity. Tucked away in B2, near the &JOY Japanese Food Street, you’ll find Eat 3 Bowls. The brand started as a humble stall at Seah Im Food Centre (across from VivoCity) and has since become the gold standard for authentic Taiwanese street food in Singapore.
The "Nostalgia Value"
Stepping into the NEX outlet is like walking into a time machine. The walls are adorned with chalkboards, the menus are designed like school exercise books, and the seating consists of wooden school desks and chairs. For many Singaporeans who grew up on a diet of Meteor Garden and Jay Chou, this is pure aesthetic gold. But does the food live up to the theater?
The Signature Trio Combo
If it’s your first time, the "Real Value" play is the Signature Trio Combo (approx. SGD 17.80). As the name suggests, you get three smaller bowls that allow you to sample the pillars of the menu:
Braised Pork Rice (Lu Rou Fan): This is the soul of the shop. The pork is hand-cut, fatty, and melts instantly. It isn’t overly salty; rather, it has a deep, umami sweetness that coats the short-grain rice.
Shredded Chicken Rice: A lighter counterpart. It’s savory, aromatic, and provides a nice textural contrast to the heavy pork.
Oyster & Shredded Chicken Mee Sua: This is where the "Rick Steves" in me gets excited. A good Mee Sua should be thick but not starchy, with a vinegary tang that cuts through the richness. The oysters here are plump, and they don't skimp on the garlic or cilantro.
The NEX Exclusives: Catch Them While You Can
The reason foodies are flocking to the Serangoon outlet specifically is for the NEX-exclusive menu.
Specialty Beef Noodles (紅燒牛肉麵): Limited to just 30 bowls a day. If you arrive after 1:00 PM, you’re likely out of luck. The broth is a labor of love—simmered for hours with beef bones and medicinal herbs. The beef shank is "spoon-tender," meaning you don't even need teeth to break it apart. At around SGD 17.90, it’s a steal compared to high-end ramen.
Pork Chop Egg Fried Rice: While Din Tai Fung usually wears the crown for fried rice in Singapore, Eat 3 Bowls’ version is a formidable challenger. The pork chop is thick-cut and seasoned with traditional five-spice, sitting atop a mountain of egg-fragrant pearl rice.
Taiwanese Zi Char: The NEX flagship also introduces a "Zi Char" (home-style stir-fry) lineup. The Salt and Pepper Deep Fried Oysters are addictive—briny, crunchy, and seasoned with that signature Taiwanese pepper-salt that has a hint of cinnamon.
Islandwide Gems: Where Else to Find Real Value
While Eat 3 Bowls is a powerhouse, Singapore’s Taiwanese scene is thriving with other "back-door" finds that offer incredible value for money.
1. Abundance (Redhill/Lengkok Bahru)
Located in a quiet HDB estate near Redhill MRT, Abundance is a modern take on the Taiwanese bistro.
The Highlight: Their Gua Bao. Unlike the flat, sad versions often found in food courts, these are fluffy lotus leaf buns stuffed with a thick slab of braised pork belly, topped with crushed peanuts and plenty of preserved mustard greens.
Pro Tip: Try their Peanut Ice Cream Roll. It’s a direct export from the streets of Jiufen, featuring shaved peanut candy, vanilla ice cream, and—believe it or not—cilantro. It’s the kind of "weird but wonderful" discovery that makes food travel so rewarding.
2. Want Food (Chinatown/Amoy Street)
For the office crowd in the CBD, Want Food is the go-to for a quick, authentic lunch.
The Value: Their sets are remarkably affordable for the area. The Lu Rou Fan here is known for being slightly less sweet and more savory, catering to those who prefer a "cleaner" braise.
The Experience: It’s small, cramped, and noisy—exactly like a side-alley eatery in Ximending.
3. Isshin Machi (Multiple Locations)
If you prefer a more "commercially consistent" experience, Isshin Machi (with branches in Holland Village and East Coast) offers a massive menu.
The Highlight: Their Signature Braised Beef Noodles. The noodles are handmade and have a fantastic "QQ" (chewy) texture that stands up well to the rich broth.
The Drink: You can’t leave without their Brown Sugar Pearl Milk. It’s the cultural value of Taiwan in a cup.
The Historical Connection: Why Singaporeans Love Taiwan Food
To truly appreciate the "Real Value" of these dishes, we have to look at history. Both Singapore and Taiwan are immigrant islands. Our culinary DNA is rooted in the Fujian and Guangdong provinces of China.
When Hokkien immigrants moved to Taiwan, they adapted their recipes to the local climate and Japanese influence. When they moved to Singapore, they adapted to the Malay and Indian influences. Eating Taiwanese food in Singapore is like visiting a long-lost cousin. We recognize the ingredients (the soy, the ginger, the pork), but the accent is different.
The popularity of Taiwanese food here is also a testament to "Soft Power." Through decades of Mandopop and Taiwanese variety shows, we've been conditioned to see a night market as the ultimate "Happy Place." Every time we bite into an XXL Fried Chicken or slurp a bowl of Mee Sua, we are buying a piece of that happiness.
Conclusion: Summarizing the Real Value
Taiwanese food in Singapore isn't just a trend; it's a permanent fixture of our "Value" dining landscape. Whether you are looking for the nostalgic classroom vibes of Eat 3 Bowls @ NEX, the modern twists at Abundance, or the quick-fix authenticity of Want Food, you are getting a high return on your SGD.
Compared to Singaporean cuisine, Taiwanese food offers a milder, sweeter, and more "comfort-focused" experience. It’s the perfect antidote to a stressful day in the CBD. If you haven’t yet made the pilgrimage to NEX for those limited-edition beef noodles, my advice is simple: Go early, bring a friend, and don't skip the Salt and Pepper Oysters.
Keep on eating, keep on discovering, and remember—the best "back-door" finds are often just one MRT stop away.
Frequently Asked Questions
1. Is Eat 3 Bowls @ NEX halal-certified?
No, Eat 3 Bowls is not halal-certified as its menu focuses heavily on traditional pork-based dishes like Lu Rou Fan (Braised Pork Rice) and pork-bone broths. However, there are various seafood and vegetarian-friendly sides available on the menu.
2. What is the best time to visit Eat 3 Bowls at NEX to get the Specialty Beef Noodles?
The Specialty Beef Noodles are limited to 30 bowls per day. To ensure you get a taste, it is highly recommended to arrive right when the mall opens or before 11:30 AM. On weekends, these bowls can sell out within the first hour of operation.
3. How does Taiwanese Lu Rou Fan differ from Singaporean Lor Bak?
The main difference lies in the texture and flavor profile. Taiwanese Lu Rou Fan uses finely diced pork belly and focuses on a sweet-savory balance created by fried shallots and rock sugar. Singaporean Lor Bak usually features larger chunks of meat and a stronger emphasis on five-spice powder and herbal aromatics.
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