2019 is a happening year for mall lovers with the opening of Jewel Changi Airport, Funan, and Paya Lebar Quarter Mall (PLQ).
One of the more highly anticipated F&Bs to open at Paya Lebar Quarter Mall is Fong Sheng Hao 豐盛號, a Taiwanese Toast Cafe which originated from Taipei’s Shilin Night Market 士林夜市.
Apart from the 2 shops in Taiwan, Singapore is their first international outpost with a total of 32 seats available, located right next to FairPrice Finest.
There is a sense of Taiwanese familiarity, from the traditional Chinese words on the menu, to friendly service crew taking the order with their fluent and polite accent.
Diners have to make their order and payment at the counter, collect a buzzer and wait patiently for their orders to be made.
Both dine-in and takeaway options are available, but do note that the sandwich will look almost like Isaac Toast for the former.
On the other hand, they will offer to slice the sandwich and served on metal plates for dine-in orders, which is more appetising and “Instagram-worthy”.
The savoury toasts include their bestseller: TW Special Pork Patty ($6.30), Pork Egg & Cheese ($6.30), Spicy Pork Egg & Cheese ($6.30), Pork Floss Egg & Cheese ($6.50), Potato Special ($5.80).
Lettuce is available at an additional $0.60, for the Pork Sandwiches such as Pork Egg & Cheese, Spicy Pork Egg & Cheese and TW Special Pork Patty Toast.
Complete the meal with a choice of cup of coffee (additional $1), Cane-flavoured Black Tea (additional $2.60) or Signature Milk Tea (additional $3.30).
Note that the Fong Sheng Sandwich, a huge club sandwich that comes with Pork, Egg Mayo, Cheese, lettuce and tomato suitable for 2 pax is currently unavailable.
My favourite was the TW Special Pork Patty ($6.30) that came with a thick cut of minced pork patty with a sweeter profile.
The patty was soft and refined in its texture.
The milk loaves are specially created in their own central kitchen using New Zealand dairy giant Fonterra’s premium NZMP butter, sent over to the shop then toasted over charcoal fire before serving.
Indeed, the loaves were soft and sweet but was kind of lukewarm when served, perhaps due to the operation hiccups.
That aside, the egg scrambled egg was softly warm and fluffy, complemented well with homemade mayonnaise using canola oil.
The savoury option will be the Pork Egg & Cheese ($6.30) that comes in both normal and spicy version.
I preferred the normal Pork Egg & Cheese ($6.30) in which you would get some contrast from the savory-ness from the marinated pork loin and sweetness from the milk toast and mayonnaise.
My only gripe was that the marinated pork loin is on the thinner side, which lacked that textural bite.
Don’t worry about the Spicy Pork Egg & Cheese ($6.30) being too spicy, whereas their version tasted like a sweet Tabasco sauce drizzled on the scrambled egg.
The combination was more complex with sweet, savory and spiciness all in one bite.
Sweet options are also available such as Chocolate & Peanut ($4.80), Strawberry ($4.20) and Condense Milk Toast ($3.80).
Exclusive to Singapore are Kaya Butter Toast ($4.20) and Butter Sugar Toast ($4.20), something would be more familiar to Singaporeans.
The Cane-flavoured Black Tea that costs an additional $2.60 to complete the meal, is worth a mention.
The black tea is specially sourced from Taiwan’s oldest tea shop Lin Hua Tai Tea, with 140-years of history and boiled with sugarcane for 12 hours for natural sweetness.
Although it was on the sweeter side, the Cane-flavoured Black Tea packed a bunch of flavours that reminds me of Taiwan.
Fong Sheng Hao is off to a promising start to be a popular sandwich shop, but could probably work on getting their goods out faster for hungry customers on a go to get a quick bite.
Fong Sheng Hao 豐盛號
Paya Lebar Quarter Mall, 10 Paya Lebar Rd, #B2-04, S409057
Opening Hours: 8am – 10pm (Mon – Sun)
https://www.facebook.com/FongShengHaoSG/
Other Related Entries
NY Night Market (313@somerset)
KToast (Clement)
Egg Stop (Paya Lebar)
Isaac Toast Singapore (Plaza Singapura)
Patbingsoo Korean Dining House (Vivocity)
* Written by Nicholas Tan @stormscape who loves all things [NEW]. DFD paid for food reviewed unless otherwise stated.