Those who work at International Plaza should be familiar with Kia Hiang Restaurant, known for its Cantonese home-style dishes.
Kia Hiang has opened a sister restaurant Myo Restobar on the 19th level of Oxley Tower.
I did wonder about the name “Myo” as I didn’t immediately think of it as a Cantonese and dim sum restaurant.
It is derived from the Chinese words “妙嚥” which suggest “to swallow wonder”.
The interior take up on a more contemporary, industrial setting, most likely to appeal to the CBD workers in the vicinity.
One of the key design element is a feature wall with working gears, perhaps fascinating for those into Physics.
While Myo is branded as a Chinese restaurant, I thought that a good portion of the dishes sounded interesting, not quite the typical ones we often see out there.
Some of the dishes that caught my eye included the Black Fungus Steamed Organic Chicken with Wolfberry ($12), Sautéed Pork Ribs with Bitter Gourd ($12), Garoupa Fillet with Pepper & Seat Salt ($14), Baked Hamachi Collar in Butter Sauce ($18), and Good Fortune Prawns in Wasabi Sauce ($3 each, min 4 pieces).
If you are lost at what to order, then the signature dishes should be a safe bet.
They include Kia Hiang Claypot Spring Chicken ($18), Tangy Orange Braised Pork Ribs with Mantou ($4 each, min 3 pieces), Angus Ribeye Cubes with Garlic and Broccoli ($18), and dim sum items of ($5.20 for 3 pieces), and Gold Foil Dumplings with Assorted Mushroom ($4.80 for 3 pieces).
I was recommended to use an online ordering system, which unfortunately did not turn out to be user-friendly. And I also wanted to chat with “auntie” to find out more about the offerings.
The signature Kia Hiang Claypot Spring Chicken ($18) would not rank highly on being ‘instagrammable’ with its brownish messy appearance, but could stir the hunger pangs of those craving for comforting food.
Especially when it was presented sizzling hot, complete with the bubbling sounds and fragrance.
The chicken was bathed in thick, saucy herbal broth, cooked till the meat was soft and tender, yet still with a certain firmness.
The added cabbage cooked till soft added a level of sweetness to the base, best to be tried with some of the fragrant rice or brown rice.
It tasted a notch salty, but Cantonese dishes tend to be heavier-handed in seasoning.
An Organic Chicken version ($28) of this dish is also available.
I also ordered a Pork Ribs in Salted Egg Yolk Sauce ($3 each) which I thought was excellently prepared.
Ribs succulent, removed from the bones which made consuming much neater, with grainy salted egg yolk enveloping the piece.
The slightly disappointing dish was the Gufei Beancurd with Shimeiji Mushroom ($12), which pared in comparison in terms of the wow factor and portion.
To appeal to the lunch crowd, Myo has also launched Set Menus from $16.
Each set will serve up smaller portions of Myo’s signature dishes such as the Claypot Organic Chicken Drumstick.
Oxley Tower (Lobby 1) 138 Robinson Road #19-01 Singapore 068906
Opening Hours: 11am – 9pm (Mon – Fri, Sun), Closed Sat
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