Monga S’pore Launching Taiwanese Night Market-Style Prawn Mee Sua With Fish Maw
Consolation for not being able to travel.
Those who love travelling to Taiwan would likely have fond memories of savouring a hot bowl of Ay-Chung Flour-Rice Noodle (aka Ah Zong Mee Sua) at a night market. The quintessential Taiwanese street snack is pure comfort food, with short strands of vermicelli floating in a thick bonito-infused soup with oysters.
Prawn mee sua
But for people who don’t like oysters, here’s a prawn mee sua to try. Come April 2, Monga Singapore, the fried chicken chain founded by Taiwanese comedian Nono, is launching a Prawn Mee Sua with Fish Maw ($7.90).
Each bowl is loaded with mee sua cooked for over two hours in a house-made broth, and topped with two prawns, fish maw slices, enoki mushrooms, shredded omelette and coriander. The mee sua is then served with lashings of black vinegar and chilli sauce.
Sets available
The mee sua is also sold as a set meal with four different combinations:
• Monga Juicy Chicken Thigh Cutlet with Prawn Mee Sua, $10.90
• Five-piece Crispy Chicken Wing with Prawn Mee Sua, $9.90
• Four-piece Nuggets with Prawn Mee Sua, $9.90
• Monga Juicy Chicken Thigh Chee-z (a cheese-covered chicken cutlet) with Prawn Mee Sua, $12.90
New chicken thigh cutlet
Other than prawn mee sua, Monga is also offering a new Monga Juicy Chicken Thigh Cutlet. While its signature chicken cutlets are made with breast meat, a typically drier cut, the thigh cutlet is an option for folks who like their chook very juicy.
The chicken thigh cutlet is available in three seasoning flavours, The King (salt-and-pepper, $9.90), Hot Chick (paprika powder, $9.90) and Chee-z (cheese layer, $11.90). You can also get the cutlet as a rice box with Hainanese chicken rice ($9.90 to $11.90).
Photos: Monga Singapore
