With more than 30 years of reputation in Hong Kong, Mui Kee Congee 妹記生滾粥品 has gone international and finally set foot in Singapore, serving up their rendition of hearty, traditional Cantonese congee.
In collaboration with Les Amis Group, Mui Kee’s Singapore debut is a 6 month pop-up at Casa Verde, Singapore Botanic Gardens.
This got me very excited as Mui Kee is one of my must-eat congee whenever I visited Hong Kong.
Conveniently located at level 3 of Fa Yuen Street Market, Mong Kok, you can usually find tourists from various countries getting their Cantonese congee fix at Mui Kee.
Their winning formula would probably be the wide range of congee choices – fish belly, sliced fish, beef, pork, innards or combination.
The congee is cooked till silky smooth and best eaten with freshly fried “You Zha Kway” (Dough Fritters), at about HK$30 onwards.
The other popular side dish among locals would be the Fresh Fish Skin, where crunchy fish skin is tossed in soy sauce, eaten with shredded ginger and spring onions.
Like eating some sort of savory fish skin salad. Unfortunately, we definitely won’t get to see this in Singapore.
Over at Singapore’s pop-up, one can expect their classic range of congee such as Sliced Fish, Homemade Pork Meatballs, Pig’s Innards, Sliced Beef and Pork with Century Egg priced at $12.50.
Premium range of congee such as Fish Belly, Scallop and Combination (choice of 1 classic and 1 premium) are also available at $14.50.
Unlike Hong Kong, each serving of congee also comes with a side of dough fritters and century egg.
I went for their Sliced Beef with Scallop Congee which came in chunky tender beef slices and hearty luscious congee infused with alluring smoky wok hei (wok heat).
Somehow, I don’t recall Hong Kong’s version carrying such a rich intense flavor, it was more balanced and geared towards subtle sweet aroma.
I am not complaining, this congee was GOOD.
Go for the Fish Belly Congee (limited daily) which came with thick strips of fish belly with sweeter flavor, but beware of lurking bones in the belly meat.
It featured dace fish, sautéed with rice wine, cooked with wok-hei before adding to the congee which would have been cooked for 5 hours.
Other accompanying sides include Kai Lan ($7), Pig’s Innards ($9), Dough Fritters ($2), Century Egg ($2.50) and Singapore exclusive Drunken Chicken ($10).
The Drunken Chicken was soft and tender. But like my friend commented, “Not drunk enough leh.”
It is a good head start for Mui Kee to start off as pop-up to test water in Singapore Market.
However, I am not too sure about sharing spaces with Casa Verde as they already have a sizable tourist crowd. Making a trip all the way to Botanic Gardens for traditional Cantonese congee may also seem too much of a hassle for some.
Hearsay, Mui Kee will be setting up a permanent location after the pop-up ends. Hopefully then it will be at a more convenient location to satisfy all congee lovers.
Mui Kee Congee 妹記生滾粥品 (Within Casa Verde)
1 Cluny Road, Singapore Botanic Gardens Visitor Centre, Singapore 259569
Tel: +65 6467 7326
Opening Hours: 7.30am – 3pm (Tue – Sun)
* Written by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. Daniel’s Food Diary pays for food reviewed unless otherwise stated.
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