MAM MAM – Hidden Gem in NUHS That Serves 100-Hour Duck Confit Rice Bowl

MAM MAM is the brainchild of Singapore’s renowned Chef Sebastian Ng of VENUE by Sebastian, and Edmund Ang, the third-generation owner of Ponggol Nasi Lemak. This fast-casual halal café in National University Health System (NUHS) serves affordable, hearty, local food.

When Derrick from SG Food on Foot brought me there for lunch, my first thought was, “Why did you bring me to a hospital for lunch?” Well, lunch turned out to be pretty impressive.

Sebastian and Edmund have known each other for a long time. Sebastian was trained at Restaurant Gordon Ramsay in London and ventured into F&B; while Edmund has been helping out at his family’s popular nasi lemak stall since he was a child. The two good friends wanted to do something together and hence, MAM MAM was born. When we visited, Edmund was busy cooking in the kitchen. He spends his afternoon at MAM MAM before heading back to his family business to prepare the ingredients.

When you dine at MAM MAM, you got to try their signature 100-hour Duck Confit Rice Bowl. Marinated in a mix of Asian spices for a day, the duck confit is slow-cooked for another 24 hours. It is then pan-fried and served with a piquant green sambal. The meat was tender and it came off the bone easily, making it very easy to eat. The green chilli was spicy, sweet and salty all at the same time, and gave the whole dish a very refreshing taste.

Each rice bowl comes with fragrant jasmine white rice, seasonal vegetables, egg roll and a side of “kiam chye” (salted vegetables).

Another bestseller is Chef Sebastian’s Signature Spice-Crusted Chicken Rice Bowl. The huge chicken leg is marinated in 16 different Asian spices. What you get is a flavour-packed crust that encases the chicken leg entirely. It’s crunchy on the outside yet juicy on the inside. Each mouthful gives you a robust and complex flavours. How I wish this is served with coconut rice. That will be the bomb!

They also serve Minced Chicken with Basil Rice Bowl, Slow-roasted Norwegian Salmon Specialty Rice Bowl and Wok-fried Sliced Beef with Ginger and Scallion Rice Bowl.

Apart from rice bowls, they also serve a variety of local dishes such as double-boiled soup and congee.

The classic Cantonese-style double-boiled soups are simmered for hours. You can pair them with rice and seasonal vegetables for a complete meal. Some choices include Wintermelon with Conpoy, Lotus Root with Cuttlefish, and Black Chicken Ginseng.

Their congee is cooked for 12 hours for a silky smooth consistency. Go for their Signature Sliced Fish with Ginger and Spring Onion Soy Dip — it’s so comforting on rainy days. They also have Shredded Duck and Peanut Congee, 3 Eggs Congee (Chicken Egg, Century Egg, Salted Egg), and Sliced Beef with Ginger and Spring Onion Soy Dip Congee.

My lunch at Mam Mam left me feeling very satisfied. The place is not the easiest to find but definitely worth the journey. I will be back to try their homemade Yong Tau Foo!