Address: 555 Ang Mo Kio Avenue 10, #01-1968 Hours: 24 hours daily Price range: $5–$6.50 per dish
Ambience
There is something quietly defiant about 12GetNice. Sandwiched between a provision shop and a neighbourhood salon in the belly of an HDB block, it announces itself with no fanfare — no mood lighting, no curated playlist, no artful signage jockeying for your attention. What greets you instead is the unvarnished vernacular of the Singapore heartland: plastic chairs, laminate tables wiped to a shine, fluorescent tubes throwing their flat, honest light over everything equally. The kind of place where the food has to do all the talking because nothing else will.
At 2am, it takes on a particular character. The AMK streets outside are quiet, the void deck empty, and here is this pocket of warmth and steam and simmering broth, operating at exactly the same register it does at noon. A table of night-shift workers, a lone student, an uncle nursing a bowl in comfortable solitude — 12GetNice draws the whole nocturnal range of Singapore’s heartland population. The atmosphere is not romantic. It is something better: genuinely functional, unstudied, and real.
The Meal
We arrived shortly after midnight, which felt like the right time. The menu, printed on a laminated sheet, presented its Burmese offerings alongside local hawker staples with admirable lack of hierarchy — mohinga sitting companionably next to hokkien mee, coconut noodles neighbouring tom yum fried rice. We ordered across the Burmese column.
Dish Analysis
Mohinga — $5
Mohinga is Myanmar’s national dish and carries the weight of that designation seriously. At 12GetNice, it arrives in a deep bowl, the broth a warm amber-brown that catches the light like strong tea. The colour tells you something before you taste it: this is not a pale, tentative stock but one that has been coaxed over time, built with lemongrass, fish paste, shallots, and ginger into something dense with accumulated flavour.
The bee hoon is silky and yielding, with just enough body to hold its shape against the thick broth without dissolving into it. A single hard-boiled egg sits halved at the bowl’s edge, its yolk a matte, powdery yellow that crumbles pleasingly against the tongue. Sliced onions, cooked long and slow, have surrendered their sharpness entirely and become sweet, almost jammy, melting into the soup rather than floating above it.
The flavour is clean despite its depth — the fish present and assertive but not overwhelming, the base notes of roasted chickpea flour lending a gentle nuttiness that rounds out the savoury edges. There is no residual fishiness, which speaks well of the quality of the paste used. At $5, it is one of the more quietly remarkable bowls available in Singapore at any hour.
Myanmar Coconut Noodle — $5 / $5.90
If mohinga is introvert comfort, the coconut noodle is its more sociable sibling. Yellow noodles — springier and more substantial than bee hoon — arrive bathed in a gravy that is pale golden, almost turmeric-warm in its hue, thickened by chickpea flour into something that coats the noodles without weighing them down. The coconut milk is present but restrained; this is not a laksa-level richness but something more delicate, a lemak quality that whispers rather than announces.
The earthiness of the chickpea flour is the defining flavour note here, grounding the sweetness of the coconut and the faint heat of the spicing into something coherent and distinctive. The chicken version adds tender, lightly pulled meat that absorbs the gravy well. The textures throughout are notably considered — the noodles yielding at the surface but with a slight chew at the core, the gravy just viscous enough to cling.
Nan Gyi Thoke — $5.50
The dry noodle option, and arguably the dish with the most assertive personality of the three. Thick bee hoon here takes on a rounder, more muscular character than its silky counterpart in the mohinga, and the preparation — tossed rather than bathed — means every strand carries the sauce rather than floating free of it. The chicken curry base is fragrant with galangal and turmeric, spiked with chilli oil that threads through the dish in irregular pools of red-orange heat.
The result is noodles that are simultaneously slippery and savoury, coated in a sauce that clings to the fingers if you reach in. The egg is again present, here adding a richness that tempers the chilli’s edge. It is the kind of dish that improves with mixing — the longer you work it together, the more the layers integrate.
Delivery Options
12GetNice is likely available via GrabFood and Foodpanda given its HDB location and 24-hour operations — both platforms cover Ang Mo Kio extensively. However, it is worth noting that broth-based dishes like mohinga travel less cleanly than dry noodle options; the bee hoon continues to absorb liquid in transit and may arrive softer than intended. The Nan Gyi Thoke, being a dry toss, is the strongest candidate for delivery, holding its texture and sauce coating reasonably well in a sealed container. The coconut noodle falls somewhere between the two — the gravy is thick enough to resist full absorption over short distances, making it viable for nearby orders.
For the full experience, the bowl at the table remains the recommendation. But if you find yourself unable to leave the house at 3am with a mohinga craving, the option is almost certainly there.
Verdict
12GetNice is not trying to be a destination restaurant and is all the better for it. It is a neighbourhood eatery doing something genuinely uncommon: serving competent, flavour-literate Burmese food around the clock, in a setting that demands nothing of you, at prices that ask very little. The mohinga alone is worth the detour. The rest of the menu confirms that this is not a novelty act but a kitchen that understands its food. Go late. Go hungry. Go without expectations, and they will be exceeded.