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.
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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.
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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
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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).
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