Mui Kee (妹記生滾粥品)

This unique flavour really stood out on the menu; a dessert made of coffee and tea? YES PLEASE! It came as a towering mountain of coffee flavored shaved ice -fluffier than ice kachang yet just slightly icier than bingsoo- topped with peanut crumbs, surrounded by earl grey jelly and served with 2 deliciously savoury peanut cookies. Strong kopi flavour came with a hint of nostalgia - a throwback of sorts to lazy days spent at the coffeeshop, dressed in nothing but a tank, shorts and pasar malam flip flops.

I also quite enjoyed the zesty soursop & passion fruit shaved ice. A good mix of sweet and sour, does well to end the whole meal! But yes, the yuan yang shaved ice with its bittersweet aftertaste truly was the highlight for me ✨

I was pleasantly surprised by how savoury the clear broth was without being overwhelmingly salty. Each sip was punctuated by the richness of both fish and pork essence...it’s a marvel how this deceptively clear soup contained such an intense flavor burst! Noodles were springy and QQ, adding the satisfying chew that the tender fish slices lacked. All in all, a simple yet perfectly executed bowl of noodles!

I was rather surprised to see this served here! Raw fish dishes are more commonly found at Japanese eateries these days, what with the recent health scares stemming from Chinese-style raw fish dishes sold at hawker centers.

Yet, the freshness of the sashimi served here is apparent on the first bite. Served cool, each slice of “sashimi” is slightly translucent and springy to the touch. Its incredibly plump and lightly seasoned flesh is also well complemented by the refreshing zest of both lime and cilantro. Certainly a must try dish of this humble eatery!

With a natural aversion to the slimy gelatinous appearance of beef tendon, I’m someone who normally shys away from this dish whenever it makes its appearance at my very Asian family gatherings. However, I’m glad to have attempted to overcome my fears today, because the beef brisket here is really out of this world!
Averting my eyes from the quivering tendon atop my spoon, I popped it into my mouth and was pleasantly surprised to find it soft, immediately melting in my mouth to yield a rich fatty flavor that enveloped my taste buds. It was completely unlike the icky, chewy, cartilaginous feel I was used to! The lean meat too was tender and well braised, with savoury juices bursting from between the fibrous strands. For a beef dish, this is definitely a cut above the rest!

Incredibly tender, to the point where the chicken skin easily broke with just the lightest pressure from my rounded spoon. I’m especially impressed by how the “wine-y” essence penetrated into the deepest parts of the chicken, giving each piece a consistently rich burst of flavor in the mouth. Red dates sprinkled atop the dish also added additional sweetness!

Fastidiously boiled with fish and pork bones for 5 hours before making its journey to your table, each bowl is a labor of love, a testament to the dedication of Ah Tung(the mind behind it all) and his workers here. With just a scoop, one can easily see and feel the silky smooth texture of each bowl of piping hot congee. For this particular bowl of congee, fresh dace fish which was sautéed beforehand conferred a subtle wok hei taste to the entire bowl!

Personally, I preferred this to the meatball congee. Nothing against their yummy handmade meatballs (reminiscent of those made by my granny) but it just dulled in comparison to the fish belly congee. I don’t know about the other 6 flavors, but seeing as how this is THE new supper spot along orchard road, I’ll definitely be back for more! This was a hosted eat-up by Burpple 😊

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