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.
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.
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