Myo Restobar…..A legendary institution reborn.
It is a spin-off from the legendary Kia Hiang Group, which started at International Plaza more than 40 years ago. For second generation owner Ng Kia Jin, he is carrying on the tradition of serving up authentic Cantonese comfort cuisine passed down from his father.
We dropped by for lunch one weekday afternoon, and the place was packed with white collar CBD office workers, although the restaurant was hidden on the 19th floor of Oxley Tower with no shop front visibility.
The place is run by business partners Ng Kia Jin and Peter Chia, who are long time SJI classmates. They possess great PR skills and roll up their sleeves with a hands-on approach, mingling with every table to get their feedback on the quality of the food. No MSG is added to the dishes, as the quality of the cuisine stands on its own merit.
We started with the mushroom shitake dumpling with black truffle. The natural flavour of the black truffle balances the shitake flavours beautifully.
Next up was the Har Gau. The prawns were crunchy and this simple dim sum dish puts many full fledged dim sum restaurants to shame.
A simple dish of Qing Long vegetables from Cameron Highlands was served next. Stir fried with the usual garlic. This is a unique dish that is not usually offered in most other restaurants.
Siew Mai steamed to perfection. This would pair well with a good glass of champagne.
What is a good Cantonese meal without wholesome Cantonese soup?
Introducing their Buddha Jumps Over The Wall packed with Fa Gao (Fish belly), sea cucumber, deer tendon, conpoy, chicken and mushroom. The broth was clean and robust.
Fried wan tan with fruit salad was up next. The skin was crispy and it was not too oily.
Ham Shui Kok with Custard Egg. The plating and presentation was equisitely curated.
The highlight of the afternoon. The signature Kia Hiang claypot spring chicken. Not the prettiest dish and definitely not Instagram worthy, but this was cooked with dark sauce, soya sauce in an award winning gravy that Wong Ah Yoke from The Straits Times could not get enough of. The herbal flavour of the gravy balances the texture of the chicken and the gravy was piping hot and bubbling. As Kia Jin’s father says, if it does not bubble, he will kill Kia Jin.
Homemade Egg tofu with mushroom and brown sauce.
Next up was a flaky pastry savoury, with black pepper beef filling. The skin was crispy on the outside and the beef simply oozes out when first bitten.
To round off the afternoon lunch, we had the coconut with egg white and fish gum inside. This dessert dish requires a 30 minutes advance order and is prepared with passion by the Chef.
Rosette Media will be assisting the restaurant with curating a wine list to be paired with their cuisine. The wines will be affordable and accessible, comprising small boutique family run wineries.
Stay tuned for further updates!
Myo Restobar (www.myo.sg)
Oxley Tower (Lobby 1) 138 Robinson Road #19-01 Singapore 068906
For reservations pls call 6931 1247
Opening Hours: 11am – 9pm (Mon – Fri, Sun), Closed Sat