Mui Kee Congee Singapore – Famous Hong Kong Congee Arrives At Shaw Centre. Silky Smooth With Power Wok Hei

Mui Kee Congee Singapore - Famous Hong Kong Congee Arrives At Shaw Centre. Silky Smooth With Power Wok Hei
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[Updated March 2018] Mui Kee Congee Singapore has opened a permanent space at Shaw Centre. The 50-seat restaurant takes over the space that was previously Caveau Bar.

Unlike the humble stall in Hong Kong where only congee is served, the Singapore outlet offers a full menu.

The expanded offerings include the Hong Kong-favourite of Pleated Steam Rice Noodles ($4.50– $5.50), served with an assortment of sweet and savoury accompaniments such as Fried Fritters ($4.50), Sakura Shrimps ($5.50) and Shredded Duck & Preserved Vegetable ($5.50).

Heartier noodle dishes come in the form of a selection of fish noodles, made using the same
stock as the congee. Slurp up delicious options such as a Sliced Parrot Fish Noodle ($9.80) and Hokkaido Scallops Noodle ($20).

At this outlet operated by the Les Amis Group, Ah Tung will personally oversee the quality of every dish that is served.

[Original Entry] With more than 30 years of reputation in Hong Kong, Mui Kee Congee 妹記生滾粥品 has gone international and finally set foot in Singapore, serving up their rendition of hearty, traditional Cantonese congee.

In collaboration with Les Amis Group, Mui Kee’s Singapore debut was a 6 month pop-up at Casa Verde, Singapore Botanic Gardens. After which, they went on to set up a permanent restaurant at Shaw Centre.

This got me very excited as Mui Kee is one of my must-eat congee whenever I visited Hong Kong.

Conveniently located at level 3 of Fa Yuen Street Market, Mong Kok, you can usually find tourists from various countries getting their Cantonese congee fix at Mui Kee.

Their winning formula would probably be the wide range of congee choices – fish belly, sliced fish, beef, pork, innards or combination.

The congee is cooked till silky smooth and best eaten with freshly fried “You Zha Kway” (Dough Fritters), at about HK$30 onwards.

The other popular side dish among locals would be the Fresh Fish Skin, where crunchy fish skin is tossed in soy sauce, eaten with shredded ginger and spring onions.

Like eating some sort of savory fish skin salad. Unfortunately, we definitely won’t get to see this in Singapore.

Over at Singapore, one can expect their classic range of congee such as Sliced Fish, Homemade Pork Meatballs, Pig’s Innards, Sliced Beef and Pork with Century Egg priced at $7.80 onwards.

Premium range of congee such as Alaskan Crab Legs, Hokkaido Scallops and Braised Abalone are also available at $16 – $20.

I went for their Sliced Beef ($9.80) which came in chunky tender beef slices and hearty luscious congee infused with alluring smoky wok hei (wok heat).

Somehow, I don’t recall Hong Kong’s version carrying such a rich intense flavor, it was more balanced and geared towards subtle sweet aroma.

I am not complaining, this congee was GOOD.

Go for the Parrot Fish Belly Congee ($11.80) which came with thick strips of fish belly with sweeter flavor, but beware of lurking bones in the belly meat.

It featured dace fish, sautéed with rice wine, cooked with wok-hei before adding to the congee which would have been cooked for 5 hours.

Other accompanying sides include Poached Hong Kong Kai Lan ($8), Pig’s Innards ($9), Dough Fritters ($2), Century Egg ($2) and Singapore exclusive Drunken Chicken in Shaoxing Wine ($10).

The Drunken Chicken was soft and tender. But like my friend commented, “Not drunk enough leh.”

Good that Mui Kee is now at a more convenient location at Orchard to satisfy Cantonese congee lovers.

Mui Kee Congee Singapore 妹記生滾粥品
Shaw Centre, 1 Scotts Road, #01-12. Singapore 228208
Tel: +65 67372422
Opening Hours: Lunch 11:30am – 3pm Last Order 2.30pm, Dinner 6pm – 10pm Last Order 9:30pm (Tues – Sun), Closed Mon
https://www.facebook.com/muikeesg/

Other Related Entries
Casa Verde (Botanic Gardens)
Ding Tele (Upper Serangoon Road)
Chen’s Mapo Tofu (Downtown Gallery)
Canton Paradise (Marina Bay Sands)
Nanjing Impressions (Plaza Sing)

* Written by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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