Mei Wei Little Kitchen is not easy to spot, nestled among
houses in a secluded spot in Section 17. Don’t be fooled by its humble and
unassuming facet though. This family run restaurant serve quality, home-cooked
food that will remind patrons of their mother’s cooking from their childhood
days. They use only quality and fresh ingredients. Nothing is ever frozen as
all their seafood is bought fresh daily.
The interior of the restaurant is simple but comfortable. Air-conditioned and spacious, it is the perfect spot for families and friends to hang out over delicious food. The staffs are enthusiastic and friendly, often catering to the customer’s special requests. They are extremely accommodating to vegetarians and patrons with food allergy, and any dish can be tailored to your preference.
Their recipes are a hundred percent original, designed by
their head chef. One of their signature dishes is the Curry Grouper Fish Head.
The fish head used is fresh from the market, it’s flesh smooth and tender. The
gravy is Indian-style, laden with full cream milk and okra. That compliments
perfectly with the soft Chinese cabbage and egg plants. Do also sample their
Thousand Layer Bean Curd, which gives a unique spin to the traditional bean
curd dish. It consists of layers of thinly sliced smooth, white tofu
sandwiching pork or chicken floss, depending on your choice. They are topped
with crunchy seaweed and seated in a bed of soy sauce. Their Guiness Pork Ribs
is also delectable, with the bitter taste of sauce being balanced out by sugar.
The pork ribs are tender and juicy, complementing perfectly with the sauce.
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