King of Fried Rice is arguably one of Singapore’s most successful breakout hawker stalls of late, what with 24 outlets opening across the island in the span of a couple of years. Now, King of Fried Rice has branched out to offer a whole new concept: Mentai King. The hawker stall focuses on Japanese-style garlic butter fried rice, served with meat or seafood generously topped with aburi-ed mentaiko sauce.
The first Mentai King outlet is located at Bendemeer‘s City Food Court. Just a short distance away from the area’s popular Bedemeer Market, Mentai King is set to be a new fave for those who live and work in the area.
The lean menu currently has four toppings available for their fried rice: Pork Cutlet ($8.90), Beef Cube ($9.90), Tiger Prawn ($9.90), and Salmon ($10.90). All of them come with a generous lashing of torched mentaiko mayonnaise, broccoli, and tamagoyaki egg slices.
Additionally, diners can get toppings such as cheese, gyoza, hanjuku eggs and more added to their bowls for an extra fee.
The fried rice is well-seasoned and aromatic, thanks to the use of quality butter here. The addition of the mentaiko mayo adds a smoky creaminess to every spoonful.
We highly recommend the Beef Cube bowl, which comes with juicy cubes of New Zealand beef, as well as the Pork Cutlet bowl, which features tender pork fried till crispy.
Image credit: @javernwk
This Mentai King outlet is located right next to the OG King of Fried Rice, so you can order from that stall too! If you’ve never tried King of Fried Rice, they’re best known for their wok hei-packed fried rice, available in classic egg, XO sauce, tom yum, and mala flavours.
You get to choose your preferred protein to go with, whether it be Taiwanese-style pork cutlet, crabmeat or tobiko.
For more affordable fried rice spots, check out our Hong Style Fried Rice review, where we try out the stall run by an ex-Din Tai Fung chef.
Address: 27 Bendemeer Road, Stall 7, City Foodcourt, Singapore 330027
Opening hours: Daily 11am to 9pm
Photos taken by Casandra Nicholas and edited by Tan Zi Hui.
This was an independent review by Eatbook.sg.
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