Thursday, February 1, 2018

Myo Restobar

New kid on the block Myo Restrobar wants to introduce Kia Hiang's recipe of traditional Cantonese cuisine. With a contemporary and modern ambience smacked right in the middle of Singapore's CBD, the last you would expect is a place that serves up some authentic home-cooked Cantonese dishes that might bring back a bit of nostalgia. Myo Restrobar is an affiliate of Kia Hiang Group of Restaurants.



A star dish that you have to order where you are at Myo is the Kia Hiang Claypot Spring Chicken. Served piping and bubbling hot, the spring chicken is extremely tender and soaks up every bit of the savoury, tasty sauce. It has been slow-cooked for a couple of hours under low-heat to ensure that every bit of goodness of chicken and stock is retained.


We also tried the Good Fortune Prawns in Wasabi Sauce and Prawns in Butter & Salted Egg Yolk Sauce. They were good, but nothing much to shout about as the prawns weren't exactly huge in size for the price tag that you'll be expecting to pay. The wasabi sauce was also a little too clumpy for our liking as well.


If you like your dim sum, they offer quite a selection at Myo. Something unique that you don't often get will be the Flaky Angus Beef Pastry that's filled with premium beef with a slight peppery kick and a golden-brown crumbly pastry on the exterior. There's also the Gold Foil Dumplings filled with Assorted Mushrooms if you are all for the gram, and just because everything gold aesthetically looks better. Taste wise however, it was quite forgettable.


The Young Coconut Stewed with Peach Gum and Egg White dessert is something not to be missed. It has to be ordered at the start of your meal as it requires at least 30 minutes to prep. Think warm and super silky soft egg custard in a fresh coconut husk - the perfect way to end a meal, if you ask me.

While there are some hits and misses on the menu, some of the signature items originally from Kia Hiang such as the Kia Hiang Claypot Spring Chicken did indeed live up to its tradition and name. The rest as we would put it - felt a bit like tze char dishes with a slightly heavier price tag, and with very inconvenient parking. Nevertheless, it is a place to go to if you want to experience authentic Cantonese food in a modern setting, or maybe if you want to go for a slightly fancier meal to impress your in-laws.



Myo Restrobar
Oxley Tower (Lobby 1), #19-01
138 Robinson Road
Singapore 068906
+65 6931 1247
www.myo.sg 


This was an invited media tasting.

Wednesday, January 24, 2018

Happy Bunch : Simple. Affordable. Flowers

The idea of sending flowers may seem expensive, but the peeps at Happy Bunch are here to make it a lot more affordable. At just $35, you can now send flowers (and love) someone's way! The concept at Happy Bunch is simple - a new bouquet is launched every evening and you can order it for delivery on the next day.



They also have an option for an upsized bunch, which means you can get a fuller, bigger bouquet - just in case the occasion calls for one! The option allows you to double, triple, quadruple or even quintuplet your bouquet, with the regular ones starting at just $35! If you are all in for surprises, you can even pre-order a bouquet (not knowing what kind of florals you'll be getting), and have it sent to that special someone! 


Their floral arrangements change from day to day by picking the freshest seasonal flowers and putting them together. They are all wrapped in a rustic burlap for that extra-Instagram worthy look! I love how they use seasonal blooms and how they never repeat what they have put out before. The freshness of the bouquets are also guaranteed - they sent two to me previously and both of them lasted for more than 4 days! 

(Picture: Happy Bunch)

This Valentine's, you can send a bouquet paired with Truffle Chocolates, with pre-orders starting at just $79 - pretty affordable for Valentine's Day in my opinion. For more information, visit www.happybunch.com.sg or follow them on Instagram at @happybunchsg!


This was a media drop from Happy Bunch Singapore.