Paper Rice - Vietnamese Kitchen | Featuring Mekong Specialities

ABBEY: Want some Vietnamese cuisine? Visit Paper Rice. We went at their outlets at Changi City Point and Plaza Singapura. I ordered Grilled Chicken Chop Rice with Egg Meatloaf as well as Pork Bahn Mi. You can really taste the smokiness and char on each bite. 

The tanginess and saltiness of the dipping sauce will give a burst of flavour. I also tried hot egg coffee which was delivered by a friendly robot. It is creamy and the caffeine kick is strong.

Paper Rice - Vietnamese Kitchen | Featuring Mekong specialities - Changi City Point

Paper Rice - Vietnamese Kitchen | Featuring Mekong Specialities - Deep Fried Vegetarian Spring Roll

Paper Rice - Vietnamese Kitchen | Featuring Mekong specialities - Grilled Chicken Chop Rice

Paper Rice - Vietnamese Kitchen | Featuring Mekong Specialities - Pork Noodle Soup

WILL: We headed for dinner at Paper Rice Vietnamese Kitchen after Abbey’s meetup with colleagues at Changi City Point. 

Once you get seated, you will feel at home. Like a visitor to ones home waiting for one of the parents to greet you. Hehe. That’s the vibes in their restaurant. Why? The furniture reminds me of my grandmother’s house in Malabon City. It is antique and colorful. Home that is clean and full of happiness. 

Okay let’s go for the food review. The food serving is huge. As in really huge. You may not feel the authenticity of Vietnamese cuisine here because it seems fusioned with modern era. Haha. Like their Deep Fried Vegetarian Spring Roll. It was not wrapped into an ordinary spring roll wrapper or white paper rice. Then my Pork Noodle Soup didn’t possessed a strong coriander scent. Maybe a plus for some but a quite a downside for me. Because I love coriander hehe. 

Will surely be back for their hot egg milk coffee and hot refreshing tea.

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Paper Rice Vietnamese Kitchen

(W) https://paperrice.com.sg

(H) Monday – Friday: 11am to 3pm, 5pm to 10pm

Saturday – Sunday & Public Holidays: 11am to 10pm

(A) Changi City Point #B1-26/27 5 Changi Business Park Central 1 Singapore 486038

(T) 6443 1261

Fried Vietnamese Spring Roll

Ingredients:

Shrimp (cooked and cut in half lengthwise)

Romaine lettuce

Mung bean sprouts

Black fungus (chopped)

Carrots (julienned)

Cilantro

Rice paper

Dip:

Fish sauce

Lime

Chilli

Sugar

This is an easy recipe.

Wet a rice paper in to warm water.

You can arrange the sprouts, black fungus, carrots into the lettuce for easy wrapping.

Put the shrimp and cilantro on the end side of the wrapper for better presentation as it will be seen on the top layer.

Fry the spring rolls, then double fry. That is the key for crunchiness.

For the dip, mix all ingredients according to your preference. Serve and enjoy.

Fried Vietnamese Spring Roll

VERDICT
WILL: Never taught that Rice Paper can be fried! Thanks to YouTube. Vietnamese Spring Roll is quite a tedious job, so leave it to the expert..Abbey haha. 

He double fried it and what will you expect? Crunchy! Crunchy! Everything inside is fulfilling but the one who shines is the taste of cilantro leaves and gooey texture of black fungus mushroom. Fish sauce, sugar and lime dip intensified the umami taste! Yummm!