Tasty Street Singapore at MOE Building – Local-inspired Lor Bak Bowl & Truffle Hotplate Tofu Sauce

A recent new addition to MOE Headquarter’s Food Cafeteria, level 2, is this humble stall named Tasty Street. Helmed by three young adults (Edward, Chester and Cheryl) in their mid-twenties, their venture into the rather saturated food scene is courageous yet not without risk.

Differentiating them apart from the typical bowls we usually see, is their local-inspired rice bowls filled with the familiar taste and smell of lor bak (braised pork belly) and the unique truffle hotplate tofu sauce.

And all these is not possible without the improvisation from their boss, Edward, drawing inspirations from his past stints at Maggie Joan’s and now defunct Pyxiemoss.

Catering mostly to the office crowd during lunch, Tasty Street also gets customers from nearby office buildings and does delivery via Foodpanda too. A little sharing session with one of the co-founder, Cheryl, reveals that they are also popular among gym enthusiasts who would come for their rice bowls after their gym work-out nearby.

Tasty Menu

Tasty Street allows you to customise your own bowl with the option of Brown & White Rice, Pasta or Greens as the base.

This is followed by your choice of protein: Griddled Wagyu Beef,  Braised Iberico Pork and/or Sous Vide Chicken Breast.

Add-ons of Onsen egg, more greens and homemade sauces are also available.

Not only does Tasty Street allows customers the option of customising their bowl, they also offer three specially curated signature bowls.

The Truffle Hotplate Tofu Sous Vide Chicken Breast Bowl comes with very tender slices of chicken breast covered in a layer of truffle hotplate tofu sauce. I thought it was an ingenious idea; I mean who would have thought both food can be paired together.

The smooth silkiness of the sauce spreading over each chicken slice gave an extra lift to the overall texture, without being overpowered by the taste of truffle.

Beef lovers would be keen to try the Asian Black Pepper Wagyu Beef. Beef were just nice, not overly chewy. If you want, you can also opt for the Wolfberry Wine sauce (we did!) which gave the beef a glossy finish without masking the flavours of the beef.

Our favourite has got to be the Iberico Lor Bak Bowl filled with pieces of braised pork belly with those memorable melt-in-the-mouth fats. Taste-wise could be on the heavier side so balance it out with seasonal greens like the corns and black fungus jicama.

Oh yes and the black fungus jicama got me hooked there with the crunchy vegetables within and the sharp medium-level spiciness that cut through perfectly! I was offered more… to which I gladly declined lah.

And not forgetting, another highlight of the bowl is the onsen egg. We had the onsen egg in each three bowls poked to release a beautiful golden river. Nice.

In my humble opinion, it’s rare to find young people nowadays opening a stall in a food court. Not only does it take a lot of capital and foresight, the daily operations can be tiring with long preparation timing.

Speaking to the team behind Tasty Street makes me understand this even deeper. To them, it is also something they are picking up along the way with constant R&D and putting pen and paper into real-life situations.

Don’t we all at any point in time dream to open our own shop, a cafeteria or even a restaurant? And the trio is here to transform their vision into reality.

Do give them your support ya!

 

Tasty Street

Check out their recent appearance at the Tiger Street Food Festival:

Tiger Street Food Festival by Tiger Beer – Local Hawkers Feature