Resto Rant

TaiWANNA Have This Taiwanese Porkchop Rice from Mien San Again—Here’s Why

Although cooking is a fun activity (and even therapeutic for some), it can be tiring and tedious—given all the prep work needed, the long cook time, and the mountain of dishes to wash after. Yes, it can take hours to cook, but the food just disappears in a matter of minutes. Where’s the justice in that, am I right?

That’s why on busy days or days when I can’t be bothered to cook, takeaway is a godsend. Less clean up, less effort, and you get the restaurant experience right at home.

Chinese restaurant Mien San Noodle House, for example, now offers their food for takeout… but with add-ons in the form of side dishes that change every day.

To be honest, Mien San has been around for a really long time and I’ve passed by it countless times. But I never once thought of trying it—perhaps the difficulty in parking threw me off—but this was a mistake I’d come to regret soon after. Especially since my first experience with them was a good one.

One Sunday afternoon, a day when I was swamped with work (and forgot to cook lunch), my aunt surprised me with takeaway from Mien San. She sent me a Fried Porkchop Rice—cooked Taiwanese-style—along with Spicy Wonton Dumplings, which I’ve been craving for for a long time.

And I loved it—from the food, down to the packaging. You see, their takeaway is designed like a bento box with each side dish in its specific compartment. This makes my perfectionist heart happy to see everything in its place, especially since I’m a visual person and I don’t like my food getting mixed up with each other. Plus, the combination of veggies and seafood with the meat and rice make it a balanced meal that’s fully-loaded and hearty to boot.

Fried Porkchop Rice

The Fried Porkchop Rice I got was paired with fried egg, mapo tofu, steamed vegetables, and crunchy dilis on the side. Cooked in the typical Taiwanese fashion, the porkchop is made up of a thin and lean slice of pork—coated in a breadcrumb batter and deep-fried to a golden brown. In terms of taste, it’s savory with an underlying sweetness inside and out. And the pork in itself? No fat at all and no bone, too. Perfect for someone who’s lazy to pick at the bones.

On the other hand, the mapo tofu is a saucy dish with a spicy kick to it. The tofu is silken and soft, and in it, you get bits of ground pork. As for the steamed bok choy? Lightly salted and crisp. A good contrast to the sweet meat and the spicy tofu. All in all a good meal, though my only concern was that the egg was overcooked. Something they can improve on in the future.

Spicy Wonton

But this meal was not complete without my absolute favorite of them all: the Spicy Wonton. In it you get steamed pork dumplings—hefty and meaty little pouches—swimming in chili sauce.

But this sauce is not all fire and spice—rather, it has a sour note to it that pairs well with the umami and spiciness of the dish. Yum, yum, yum!

The Fried Porkchop Rice is priced at ₱278, while the Spicy Wonton is priced at ₱228. For orders and inquiries, you can message Mien San Noodle House on Instagram or contact your nearest branch directly:

  • Granada Street or Gilmore, Quezon City: 09455394399
  • Connecticut Street, San Juan: 09214785554

[Also Read: You’ll OFISHally Love this Heart-shaped Sashimi Cake from Salmon HQ]


Got any recommendations or dishes you’d like me to try? Comment or email me for features and collaborations at friedandprejudice.ph@gmail.com. For more mouthwatering photos and posts, visit us over on Facebook and Instagram!

About Diane Nicole

A writer, foodie, and a self-taught photographer, Diane is the founder of Fried and Prejudice. She eats, she writes, she obsesses over the little things. When she's not writing for various publications, she's busy taking photos, trying out new restaurants, or learning something new. But on most days, she's up on a chair taking that perfect flatlay. Talk to her at @iamdianenicole over on Instagram.

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