The Les Amis Group has pulled off a remarkable coup by bringing in Mui Kee Congee from Hong Kong into Singapore, at its food enclave in Shaw Centre. This cosy and intimate restaurant takes over the space previously occupied by Caveau Bar, also run by The Les Amis Group.
We decided to join the snaking long queue during lunch hour and joined the wrong queue just outside the restaurant, as we mistook the correct queue outside the Shaw office lobby for the taxi stand queue. Perhaps there could be better signage to indicate the correct spot where the real queue starts.
Nevertheless, we managed to get a table after a decent and patient wait.
The service was pretty good and the wait staff were professional and courteous, despite the huge crowds. We started off with a hot homemade chrysanthamum red date tea. Very authentic and Canto indeed.
As we were very hungry by then, we ordered a few of their signature dishes from the menu.
Drunken Chicken marinated with top grade Shaoxing Hua Diao Jiu. A premium Hua Diao Jiu no less, not the cheapo few dollars Chinese rice wine you find in the supermarket. The chicken texture was soft and tender, marinated to perfection and balance.
We had the Beef Brisket next. We told the waiter that we wanted something Canto and authentic and he recommended this Beef Brisket, which is apparently served only during dinner, but he checked with his Head Chef and was told that he would make an exception and cook this dish for us. Brimming with natural goodness and flavours, the meat was bursting with collagen and was so soft and tender that it simply melted in our mouths. Not many places in Singapore serve this dish as it requires lots of effort and time to stew the meat till it is soft and juicy. This dish can easily rival any of the variations offered by Hong Kong restaurants. We vouch for this as we are regular visitors to Hong Kong. Been there, done that.
Preserved Century Egg Pei Dan to pair with the Congee.
Traditional dough fritters of course.
The highlight and star of the afternoon. Traditional Congee or Chok that is prepared from scratch from raw rice grains which are blended with mashed century eggs. Pork bones and fish stock are added and stirred every 5 minutes in a 5 hour process to give the final outcome of a smooth and creamy luscious Canto style texture congee.
We ordered the Parrot Fish Belly or better known as Qing Yi in Cantonese which is a prized and premium catch commonly offered in high end fine dining Cantonese restaurants. The belly was full of collagen and was well marinated with rice wine. We could taste the Wok Hei in the congee.
We will definitely return to try the other dishes on the menu.
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 (Daily)