We tried Singapore's best-rated Penang cuisine

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6 days ago

In my first instalment of the best-rated series, I covered the highest-rated Ipoh hor fun in Singapore. And just a 2-hour drive up north from Ipoh lies another Malaysian foodie spot that I absolutely adore — Penang!
Naturally, I wanted to see what our little red dot had to offer, which led me to Mama's Kent Secret Recipe at Tanjong Pagar Plaza, boasting a 4.8/5 star rating with 114 reviews (at the time of writing).
The stall is run by Kent Cheong, who learned how to cook from his Penang-born mother. He named the stall Mama's Kent in her honour, and has since dedicated himself to serving good, honest Penang fare.
While waiting in line, we struck up a chat with a friendly auntie after she noticed how closely we were scrutinising the menu. Turns out, she's been a loyal customer since they were at their previous location in NUS. When I asked what was good, she didn't hesitate: 'Everything is nice!'
On a cold, rainy morning, that simple exchange warmed me right up.
What I tried at Mama's Kent Secret Recipe
When I asked the cashier for her recommendations, she echoed the same sentiment as the auntie in the queue: Everything is nice. Confidence or good salesmanship? Either way, I took a leap of faith and ordered whatever my heart desired.
When you think of Penang cuisine, what comes to mind? For me, it's easily assam laksa and Penang char kway teow. Since the latter wasn't on the menu, I kicked things off with the Penang (S$7.50 for Small).
Unlike the lemak, coconut-heavy version of laksa we're used to in Singapore, this Penang-style rendition, the assam laksa, features a uniquely sour, tamarind-based broth with a more nuanced profile.
Instead of being greeted by a sharp, acidic punch, what I got was a mellow, rounded sweetness that surprised me in the best way. The broth was still unmistakably fish-forward, thanks to the hearty dose of sardine, but the flavours were well-balanced — savoury, slightly sweet, and just tangy enough to perk up my palate.
Now, I always thought I was a mee pok girlie but I might have wavered a little here. Thick, slightly chewy, and satisfyingly bouncy, these round rice noodles had the best texture. Every slurp was an absolute joy.
The bowl also came topped with shredded cucumber, pineapple, onions and mint, which added pops of crunch and freshness to every bite.
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Next up was Mama's Chilli Prawn (S$10) — hands down the most gorgeously coloured plate that came with 6 plump, curried (deveined!) prawns, a side of fluffy white rice, some crunchy veggies, and a very important S$1 add-on: a perfectly cooked sunny-side-up egg.
The prawns were coated in a deep orange-red thick chilli paste that leaned more curry than sambal — aromatic and rich with spices. Each one was tender, juicy, and soaked in all that savoury zhup, making it one of those dishes that's just so easy to love in all its warm, spicy, and deeply comforting goodness.
Then came the sambal with ikan bilis (apparently the owner's recipe) that complemented the dish perfectly. It was punchy and addictive, with a balanced sweetness that crept in just after the heat. For a split second, I was transported to my ah ma's kitchen. Did she steal his recipe, or vice versa?
Shoutout to the auntie in the queue for recommending this sunny-side-up add-on, because not to be dramatic, but it kind of changed my life. The yolk was golden and runny, with deliciously charred edges that were pure magic when broken over the rice and drizzled with a little kecap manis.
Mixing everything together — the chilli prawns, rice, sambal, and that perfectly runny egg was the MOVE. That runny yolk mellowed out the spice and tied the whole dish together like a creamy, savoury glue. Worth every cent of my S$1.
The veggies were simple (think lettuce, tomato and cucumber), but they added a nice bit of crunch and helped to cut through the richness of the meal.
My colleague had tried their Vinegar Pork Trotters (S$11) at the previous NUS location. According to her, the sweet, tangy, and slightly spicy vinegar glaze did absolute wonders to the soft, tender meat, which gave it a rich and deeply satisfying flavour.
Her only gripe was that some of the pieces were mostly fat, and while that gelatinous, melt-in-your-mouth texture is a plus for some, it could get jelak for others.
Final Thoughts
I can confidently say that Mama's Kent Secret Recipe deserves its title as the best-rated Penang cuisine in Singapore.
Throughout the meal, I found myself telling my friendl, 'This is sooo good' on repeat like a broken record. And while the prices aren't the cheapest, the generous portions and high-quality ingredients make it well worth it.
Based on the 2 dishes I tried, I'm inclined to believe the aunties were right — maybe everything really is nice on this menu.
Expected damage: S$7.50 – S$11 per pax
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