Hong Style Fried Rice Opens Third Outlet At MacPherson With $4 Egg Fried Rice And More

Hong Style Fried Rice at MacPherson

If you’re craving a plate of Din Tai Fung-style fried rice at a fraction of its cost, try Hong Style Fried Rice, a humble hawker stall that launched just last year. They’ve recently opened their third outlet in MacPherson, a short six-minute walk from the MRT Station.

Image credit: Hong Style Fried Rice FB

We first wrote a Hong Style Fried Rice review when they opened in Ang Mo Kio last year, and were impressed with the affordable prices offered. Started by a former Din Tai Fung chef, the hawker stall is known for their egg fried rice, which starts from just $4 a serving.

Image credit: Hong Style Fried Rice FB

You can opt to have your fried rice cooked with different add-ons and toppings. A must-try is the Egg Fried Rice with Pork Chop ($6.50), which comes with a generous slab of deep-fried pork chop atop a bed of fluffy and eggy fried rice. There’s also a Darksauce Egg Fried Rice (from $5) that you can zhng-up by adding luncheon meat (+$1.50), chinese sausage (+$1.50) or shrimp (+$2.50).

For an extra burst of flavours, top your fried rice with a dollop of their house-made chilli paste, which has been said to resemble Din Tai Fung’s signature chilli oil.

Loyal fans of the stall can also look forward to the brand’s newly launched loyalty card programme. Collect a chop for every $10 spent, and accumulate 10 chops to redeem a free add-on of your choice. With 20 chops, you are entitled to a free egg fried rice of your choice! Do note that this promotion ends on 31 December 2022.

If you’re looking for another nearby hidden gem to try, head to DP Creations in Circuit Road Hawker Centre for old-school cakes, pies and more. Alternatively, visit Hong Style Fried Rice’s Kallang Bahru outlet, a six-minute walk from Geylang Bahru MRT Station.

Address: 18B Circuit Road, Singapore 372018
Opening hours: Daily 11am to 8pm
Tel: 8125 4127 (WhatsApp only)
Website

Featured image adapted from Hong Style Fried Rice FB

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.