Founded in 2009 with its very first outlet at Bugis Junction, I Love Taimei is a homegrown Singapore brand dedicated to bringing the energetic flavours of Taiwanese street food culture to local food lovers. Born from a passion for authentic night-market delicacies, the founders undertook extensive research, planning, and hands-on culinary training across Taiwan before introducing their signature bites to Singapore.
At the heart of I Love Taimei is their authentic Taiwanese fried chicken, featuring 24-hour marinated thigh meat coated in sweet potato starch batter and tossed with fragrant fresh basil leaves. Alongside classic crispy cuts and popcorn chicken, the kitchen serves pork-free chicken lu rou fan rice sets, versatile bento boxes, and value combo bundles, making it a reliable stop for quick lunches and mall pit-stops.
To complete the street food ritual, the counter features a broad lineup of bubble teas and modern creations, including Cloud Tea infusions, silky milk teas, and fruit blends, paired with desserts like grass jelly and lemon aiyu jelly. Operating under a strictly no pork, no lard philosophy, the Bugis Junction counter remains a bustling destination for authentic, bite-sized Taiwanese treats.
Back in October 2009, I Love Taimei began its journey in Singapore with a singular vision: to bring the authentic, buzzing spirit of Taiwanese street food culture to local shores. Founded by creators passionate about the island's diverse night market tastes, the team undertook extensive training, research, and recipe development directly in Taiwan before unveiling their flagship counter in the basement of Bugis Junction. Over the years, that initial outlet sparked a widespread presence across Singapore, yet the Bugis Junction location continues to serve as an enduring hub for quick-service Taiwanese comfort food.
From midday shoppers navigating Victoria Street to evening commuters transferring at Bugis MRT, visitors follow the telltale aroma of fried basil and spiced chicken down to Basement 1. While the menu has expanded into modern wellness teas and versatile meal boxes, the kitchen remains deeply rooted in the time-honoured techniques that established the brand's identity more than a decade ago.
What sets authentic Taiwanese fried chicken apart from other regional fried poultry lies in the discipline of the preparation. At I Love Taimei, chicken thighs undergo a meticulous 24-hour marination process to lock in moisture and flavor before being coated in traditional sweet potato starch. When dipped into the fryer alongside fragrant leaves of fresh Taiwanese basil, this batter yields the hallmark craggy, feather-light crunch that street food enthusiasts seek out. Cut into manageable pieces, it is served piping hot, balancing savory spices with aromatic herbaceous notes.
For those desiring a more substantial meal on the run, the outlet offers a dedicated selection of easy-to-go bento boxes and build-your-own value meal sets. A standout among these is the brand's pork-free chicken Lu Rou Fan. Reimagining Taiwan’s staple braised pork rice with tender chicken, this recipe offers the deeply savory, spiced comfort of the original dish while remaining accessible to patrons observing a no pork, no lard diet.
A proper Taiwanese night market run is never complete without a drink in hand. I Love Taimei's beverage menu mirrors Taiwan’s dynamic drink culture, evolving from nostalgic tea shop standards to innovative modern recipes. Alongside beloved signatures like rich Brown Sugar Bubble Tea, 1988 Milk Tea, and the decadent Super Caramel Hokkaido Milk, the beverage counter crafts lighter botanical infusions.
Recent additions include the Cloud Tea Series, focusing on refreshing flavor profiles with lower sugar content. Distinctive recipes incorporate functional ingredients, such as the Pomelo Apple Tea blended with moringa powder and crunchy water chestnut popz, or floral brews like the Golden Chrysanthemum Snow Fungus Milk Tea, which layers smooth tea with sweet goji berries and nourishing snow fungus jelly. Paired with chilled bowls of Lemon Aiyu or traditional Grass Jelly, the experience provides a revitalizing sweet finish right in the heart of Bugis.