The history of Mooi Chin Place dates back to 1935 when it only served Western fare and alcoholic drinks, being one of the very few restaurants with a liquor license back then. After World War II, it started serving Chinese cuisine, while keeping its Western dishes on the menu. I'm going to review the Chinese dishes that my BFF and I had for dinner.
Hainanese Pork Chop S$14.00
As a restaurant that specialises in Hainanese cooking, the pork chop is a must try. Beautifully plated that evening, each strip of the lean pork was adequately crunchy on the outside and juicy on the inside. The gravy, featuring Worchestershire and oyster sauce among the rest, was flavourful without being overpowering.
Braised Egg Beancurd with Prawns S$18.00
A homely dish done right, the braised egg beancurd was coated well to prevent it from crumbling easily upon picking up by chopsticks. The accompanying prawns, as well as mushrooms, were pretty juicy and succulent. I also enjoyed the gravy that was thick enough for my liking.
Steamed Sea Bass Hong Kong Style S$30.00
The fish chosen for the day was sea bass, which turned out to be fresh enough with firm flesh. The soy sauce concoction was flavourful, made aromatic with lots of spring onions. It wasn't the best I've tried thus far, but certainly delightful. Pika's advice: You can request your fish to be cooked Indonesian style, though I'm not too sure what it means. Either deep-fried or cooked with chili, perhaps?
Yam Paste with Pumpkin S$4.50
The velvety yam paste came to the table at the right temperature, which was hot, but not to the point of burning the tongue. I felt that it the amount of coconut milk used could be slightly reduced and the level of sweetness could be increased just a little bit. It came with steamed pumpkin mash.
That was a good dinner that didn't cost a bomb. Maybe I should try their Western dishes someday.
Mooi Chin Place
390 Victoria Street
#03-12A Village Hotel Bugis
(Daily: 11.00am - 10.00pm)
*Prices quoted are subject to 10% service charge and 7% GST.
Have a nice meal,