SquareMeal Review of
Since opening in 2008, Mien Tay has played to regular packed houses, so we reckon it must be doing something right. Warm service and fair prices certainly help sustain its reputation, along with food that continues to surprise and delight. The char-grilled quail with a thick honey glaze, garlic and spices gets a lot of good press, as does the expertly marinated char-grilled minced beef served in betel leaves. Alternatively, you could dine on frog's legs, eel and goat, or play it safer by ordering whole crispy-fried sea bream with lemongrass and ginger, plus a green mango salad on the side. Like many of its neighbours on Kingsland Road's 'pho mile', Mien Tay used to be BYO but has forgone that tradition, opting for a well-priced wine list curated by no less an expert than Bibendum's Willie Lebus.