Mouth Restaurant (Moved)

We had our Peng Cai on 26 January 2016.  It was delicous and came in a big claypot for 6 pax.It has baby abalones, sea cucumbers, dried scallops, braised pork belly, chicken, duck, yam, white carrot, dried beancurd, chinese cabbage, ngoh xiang ball.  All are well cooked, tender, springy, and the gravy tastes fantastic.…Read More

If you are hankering after dim sum from the 60's or if you want to bring your parents to reminisce dim sum from the 60's, you can visit Mouth Restaurant for the new ' Nostalgic Canton Dim Sum' which is a 9 course dim sum menu specially created and only available from now till Jan 2015.It cost $24.80++ per pax with a minimum of 4 pax.Here are the dishes that we savoured:1) Dumplings in Double-Boiled Winter melon Chicken Soup:- Birdnest and Chicken minced meat: Served as a green dumpling in the soup. Wished there was more bird nest in it, so I can taste the bird nest. Good for ladies!- Hashima and Crabmeat: Orange dumpling. Chockful of crabmeat. Awesome flavour.2) Steamed Chicken Siew Mai with mushroom, asparagus, turnip and wolfberry: Presentation was nice. I found the asparagus too fibrous and wished they had removed the skin of the asparagus. Else it was ok.3) Steamed Hairy Gourd with Minced Chicken Meat, Water Chestnut and Conpoy in Oyster Sauce: Hairy gourd as a base and topped with minced chicken mix. This reminded me of my early childhood, when my mum prepared this dish at home. Great memories!4) Steamed 3 Colors Crystal Dumpling in 3 Flavours: Good presentation, each person had 1 type of 'colored' dumpling served in a dim sum container.- The clear dumpling had straw mushrooms and ham, The orange dumpling had diced button mushrooms and the green dumpling had egg white, crab meat and truffle oil.The green dumpling was the best!5) Deep Fried Taro-Coated Prawn in Blended Oyster Sauce: Fresh prawns coated with mash yam and deep fried till crispy. Very good. The oyster sauce that went it had diced mushrooms and scallions in it and complimented the prawns and taro.6) Deep Fried Dumpling with Fresh Prawn & Char Siew in Sweet & Sour Sauce: Think wanton served with sweet and sour fried prawns and char siew. The wantons were crispy and went well with the sauce. The serving of the prawns and char siew was also like an 'ala carte' order. Good sized portions.7) Pan Fried Glutinous Rice with Chicken Meat & Mushroom in XO Sauce: You know lotus leaf glutinous rice with fillings? This is now pan-fried and served with XO sauce on the side. It was crispy on the outside and the inside fillings included the usual salted egg, diced mushrooms and stewed meat. Eating with XO sauce gave it a different dimension. Not bad!8) Braised Beancurd Skin Roll with Chicken Meat, Mushroom, Fish Maw and Luncheon Meat: My favourite dish for the meal. Instead of plain steaming, this was served in a superior stock, which tasted like 'cream of chicken soup'. Excellent, and unlike the ones you get at other dim sum restaurant. Must-try!9) Legendary Baked Cream of Salted Egg Yolk Bun: Baked instead of the usual steamed ones you get at other restaurants. Very yummy!The meal was very filling, despite my lunch kakis' worry that being dim sum, the food will not be enough to fill their stomachs. We left the restaurant very full!…Read More

My colleague has bought this whole scallion chicken back from this chinese restaurant. For the price of $28.80 is consider quite expensive but the taste was really good. It was displaced really neat and portion was generous as well the chixken meat was very tender and juicy and also was totally not oily, which especially the chicken skin was very smooth and chewy. The spring onion ginger dip was very flavourful and delicious. Heard from friends their service was prompt and friendly.…Read More

Mouth Restaurant was first established in the 80s in Chinatown Point and is known for its well made Cantonese Dim Sum. The tea house, which originally served delicate pieces of steamed dumplings, has gone on to provide more cooked dishes at its current China Square Central and Plaza Singapura outlets in Singapore.We went in search of some Salted Egg Yolk Custard buns, which Mouth Restaurant is famous for. Managed to snag a table for dim sum on Saturday noon. We were lucky to get a table despite the last minute reservation.Century Egg and Shredded Pork Porridge is one of my standard dimsum order. Nice gluey texture of the congee with generous amount of pork. 4 of us shared a portion in order to make space for more food.Shanghai Xiao Long Bao, Har Gao (Steamed Prawn Dumplings), and Spare Ribs in garlic and chili. All great dishes. The Xiao Long Bao skin was sufficiently thin and encased the juicy pork meat in a robust broth. Har Gao was big, fresh and juicy (i can never resist prawns). The ribs were well marinated and flavorful as well. Mouth Restaurant also offers Colored Har Gao instead of the typical Colored Xiao Long Bao and they are Squid Ink, Spinach, Sweet Potato, Pumpkin, Carrot and Original. The Pan Fried Carrot Cake (another of my favorite dim sum item) was nicely browned and lightly crisp on the outside. The springy texture is just what i look for in a good carrot cake. Oh and the delicious strips of turnip and preserved Chinese sausages (lup cheong) had me finish most of this myself.The Steamed Rice Roll with Fresh Prawn aka Cheong Fun was alright. It's not that they weren't good, the skin was silky but perhaps thicker than what i prefer. Prawns were great as usual but the sauce was a little bland in my opinion. Now now, the reason why we went to Mouth Restaurant. Here's the baked Salted Egg Yolk Bun (3pcs per set) Mind you, they run out fast. Just look at that lovely Hong Kong Bo Lo crust made from sugar, butter and milk powder. It's hard to believe that this is baked because the crust is so crunchy.Be careful how you bite into the bun. Be warned that the piping viscous, creamy, savory and sweet lava may just erupt in your mouth and potentially over your plate, and shirt, and your fellow diners' shirts. It may be a little on the greasy end but the flavor was spot on.Head on to Mouth Restaurant for a classic dim sum fix this weekend! Forgot the prices but it was about S$75 for 4 pax.For more reviews, visit www.ms-skinnyfat.com…Read More

I had my dim sum craving fixed at this dim sum restaurant located in Chinatown. It is within 5 minutes walking distance from Chinatown mrt station. This restaurant is less crowded compared to other dim sum place maybe due to the higher prices. However with the attentive services and awesome food quality offering, it's definitely worth every dollar spent. You can also spend your tai-tai time in this relaxing and cozy dining place avoiding those usual noisy dim sum place.Recommendation: baked golden Liu sha bao, squid ink rice noodle roll, mini egg tart…Read More

Their steam item is better than their fried item. love the scallop n prawn dumpling , har kao n chives dumpling. other items soso laTheir steam item is better than their fried item. I love their scallop and prawn dumpling, Har Lao and chives dumpling. Their ingredients taste fresh and good. The custard bun is dry and too sweet. And disappointing they do not have liu sha bao. I am a chives lover, so the chives dumpling is good, with translucent skin. The congee small portion, slightly powdery. As for their fried item is not bad but too oily! dislike the mango and prawn fried roll... taste odd. …Read More

Was craving for sakura chicken for my lunch and asked my friend to help me pack back one whole chicken from this chinese restaurant. Bought it for $30++ and had share it eith a girlfriend. The chicken meat was very tender and juicy. Really soft and easy to chew texture. The presentation was also very neat and clean. Love those very smooth and silk chicjen skin which maje this dish very tasty. The special garlic spring onion dip sauce also appetizing and goes well with the chicken meat. . …Read More

For photos and more reviews, visit http://thelittlemomentsofmylife.blogspot.com/ (:started off the meal with century egg & shredded pork congee ($4.20) and har gao ($4.40). these two were probably the most "common" dim sum we ordered! haha. the congee was smooth and tasty, albeit slightly salty. the har gao was absolutely delicious! i was really pleasantly surprised, because i'm usually not a great fan of prawns, but this prawn was really soft and succulent, super yummy! (:the steamed xiao long bao with crab meat ($4.20) was a unique take on the typical xlb. i nibbled on the skin to puncture a small hole and the juicy goodness oozed out (: awesome!the siew mai ($4.40) here comes with a whole prawn, and again the prawn was wonderfully succulent and fresh the spicy vinegar sauce dumpling ($4.80) was probably my favourite dish because of the sauce! xD i love anything with VINEGAR haha. and the meat inside was wonderfully soft and tasty!we got cheated by the Mouth's pan fried har gao ($5.20)! it turned out to be deep fried :( but it was tasty and i loved the sweet & spicy sauce that came with it!a completely unexpected dish was the pan fried rice roll with X.O. sauce ($6). i thought it would be something like the normal chee cheong fun but it turned out looking like fried kway teow! haha. but the X.O. sauce gave this dish a really powerful kick that added lots of flavour the pan-fried carrot cake ($3.40) was just normal. i guess after trying so many interesting dishes, it would take much more to impress me.the restaurant also has an extensive menu of ala carte dishes, other than the dim sum. i think i'll probably have to make a trip back here again sometime to try out the other dishes! the only two dishes we ordered this time were the stewed spicy sakura chicken in chinese wine claypot and a cod belly dish whose name i can't remember. the chicken was tasty with a fragrant sauce and i loved the grilled garlic in it!! the cod dish was absolutely wonderful it came chock full of ingredients besides the fish such as pork belly and tofu which were both yummy, but the soft, succulent fish was definitely the main attraction (:and we really couldn't resist dessert while we were here (: not with the staff taking the time to convince us of the goodness of this special dessert, the cream of purple potato ($4). it is organic sweet potato with the skin removed, blended to a puree, combined with some "special ingredient" (which i think is water chestnut) and served. it's supposed to be good for the complexion! it was like a wonderful drink which was really yummy!the presentation of the oh nee ($5.50) and chilled pomelo sago with mango ($4.50) were really pretty!! they came in little glass pots with dry ice. so cute! (:i rated the ambience slightly low because we were assigned pretty lousy cramped seats (we tried to change seats, but there was not much difference). but what i appreciated at this restaurant was the good service at the end, where one of the staff (i assume it's some manager) came out to talk to us and tell us about the desserts, and after that asked us how our meal was. good service always goes a long way! …Read More

Originally one of the first Cantonese teahouses established here in Singapore, Mouth Restaurant is a household name with the older generation when it comes to freshly made Hong Kong dim sum and authentic Cantonese cuisines. I asked my parents if they had heard of Mouth Restaurant and they both said yes without hesitation and were in fact surprised that it was still around.Steamed Colourful Har GaoEver since Paradise Dynasty started the colourful xiaolongbao craze, it has become a norm to see steamed baskets of coloured dumplings. But the hype has since died down and colourful xiaolongbaos have become a thing of the past. Colourful Har Gao on the other hand? Definitely a novelty.These brightly coloured prawn dumplings are one of Mouth Restaurant's newest addition to their Dim Sum menu. Using only natural ingredients of Spinach, Pumpkin, Carrot, Sweet Potato and of course Squid Ink to colour and flavour the thin starchy and usually translucent skin, these are not your regular dim sum har gao. The flavours are subtle to avoid overpowering the true sweetness and juiciness of the fresh succulent prawn encased inside. This dish is eye-catching and a great table conversation starter and I would certainly recommend it.Steamed Squid Ink BBQ Honey Pork BunAnother Squid Ink infused dim sum delight, I really enjoyed how the addition of the Squid Ink to the dough mixture had made the overall texture of the bun a little more dense and substantial. The rustic grey colour was a nice change from the usual white fluffy exterior that we are so often used to. And the honey marinated pork pieces wrapped inside was so tender, sweet and simply delicious. For someone who does not usually eat cha siu bao, this won me over and I am craving for one of these even as I am writing about it right now.Squid Ink Chee Cheong FunYou would think that by the third course, I would already be getting used to the jet-black appearance that the Squid Ink infusion had lent to the overall dish but I was almost taken aback when this third course was served because its appearance was definitely unconventional.Covered with a generous amount of sweet sauce, sesame seeds, pork floss, spring onions and the secret ingredient that I found most important in tying this wonderful Chee Cheong Fun dish together- extra smooth peanut butter. An ingenious idea of adding creamy peanut butter into the mix brought a whole new dimension to the regular plain white chee cheong fan. It was only too easy to polish off this bowl and I take credit for finishing it, right to slurping down the very last silky smooth flat rice noodle roll.Fried Soon Hock Peacock FishSimply a work of art, the creative culinary chefs of Mouth Restaurant had deep fried some egg white and specially crafted a beautiful meshwork, made to resemble the plumage of the peacock. Using a favourite fish with the Chinese, this Soon Hock was fried to perfection in that tasty superior soy sauce broth and almost every part of it can be eaten.Lion Head Stewed RiceWhile I was definitely starting to feel full after all those delectable dishes above, I could not resist this 'rice-in-a-cup' when it arrived. The use of the broccoli flower, cut carrot and stewed pork ball was too cute and was supposed to resemble a lion's head. The rice on the other hand, a tad like mui fan had thoroughly soaked up the stock it was stewed in and this overall combination was a winner for me.Trio Dessert Platter(L-R) Snowskin Durian Ball, Japanese Sweet Potato Paste with Vanilla Ice-cream and Baked Cream of Salted Egg Yolk BunLoved loved loved the snowskin durian ball that had an amazingly creamy and smooth durian filling which certainly packed a punch. The Japanese Sweet Potato Paste had me with its pretty shade of purple and we were told that this dessert was also low G.I, low in fats and high in complex carbs and antioxidants! Delicious and healthy- an ideal combination. And the baked cream of salted egg yolk bun was a welcoming change from the soft steamed version. I really enjoyed how the crisp pastry on the outside contrasted so well with the flowing salted creamy egg yolk that was oh so sinful and irresistible.Yes, Mouth Restaurant is still thriving till today and have been for the past 25 years in the heart of Chinatown, not only because of the high benchmarks they have set for their food but also because of their willingness to evolve with the times.…Read More

Nice environment to have lunch, restaurant was well furnished and staff were friendly and efficient, even during lunch hours. They offer a wide variety of dishes, although comparable to crystal jade and the like, Mouth Restaurant has a few dishes which are less forgettable. The cereal prawns are exceptionally good. Fried rice was average. They have very unique dim sum such as squid ink char siew bao, which I hope to try in future.…Read More

I've been eating many vegetables but i found an interesting vegetables dish that i ever seen. First time saw Grey colour lotus. I ordered the shark bone soup, it taste very tasty and smooth drinking. Fried rice taste good too. You really paid for the quality of food. I think i will try other dishes another time. Probably Peking Duck is one of their signature dish. …Read More

My brother birthday is coming soon and i asked my wife whether she want to join to go china square to buy him a present. She replied okie and we drove there straight after we have changed. We reached about 11.30am and we felt hungry. We decided to go for our lunch first before shopping. My wife recall there is a Mouth Resturant nearby as her boss bring her there for lunch before. We went there and have dim sum for our lunch. Overall the food taste good and price are quite okie too. …Read More

For photos and more reviews, visit http://littlemomentsofmylife.wordpress.com/ (:started off the meal with century egg & shredded pork congee ($4.20) and har gao ($4.40). these two were probably the most "common" dim sum we ordered! haha. the congee was smooth and tasty, albeit slightly salty. the har gao was absolutely delicious! i was really pleasantly surprised, because i'm usually not a great fan of prawns, but this prawn was really soft and succulent, super yummy! (:the steamed xiao long bao with crab meat ($4.20) was a unique take on the typical xlb. i nibbled on the skin to puncture a small hole and the juicy goodness oozed out (: awesome!the siew mai ($4.40) here comes with a whole prawn, and again the prawn was wonderfully succulent and fresh the spicy vinegar sauce dumpling ($4.80) was probably my favourite dish because of the sauce! xD i love anything with VINEGAR haha. and the meat inside was wonderfully soft and tasty!we got cheated by the Mouth's pan fried har gao ($5.20)! it turned out to be deep fried :( but it was tasty and i loved the sweet & spicy sauce that came with it!a completely unexpected dish was the pan fried rice roll with X.O. sauce ($6). i thought it would be something like the normal chee cheong fun but it turned out looking like fried kway teow! haha. but the X.O. sauce gave this dish a really powerful kick that added lots of flavour the pan-fried carrot cake ($3.40) was just normal. i guess after trying so many interesting dishes, it would take much more to impress me.the restaurant also has an extensive menu of ala carte dishes, other than the dim sum. i think i'll probably have to make a trip back here again sometime to try out the other dishes! the only two dishes we ordered this time were the stewed spicy sakura chicken in chinese wine claypot and a cod belly dish whose name i can't remember. the chicken was tasty with a fragrant sauce and i loved the grilled garlic in it!! the cod dish was absolutely wonderful it came chock full of ingredients besides the fish such as pork belly and tofu which were both yummy, but the soft, succulent fish was definitely the main attraction (:and we really couldn't resist dessert while we were here (: not with the staff taking the time to convince us of the goodness of this special dessert, the cream of purple potato ($4). it is organic sweet potato with the skin removed, blended to a puree, combined with some "special ingredient" (which i think is water chestnut) and served. it's supposed to be good for the complexion! it was like a wonderful drink which was really yummy!the presentation of the oh nee ($5.50) and chilled pomelo sago with mango ($4.50) were really pretty!! they came in little glass pots with dry ice. so cute! (:i rated the ambience slightly low because we were assigned pretty lousy cramped seats (we tried to change seats, but there was not much difference). but what i appreciated at this restaurant was the good service at the end, where one of the staff (i assume it's some manager) came out to talk to us and tell us about the desserts, and after that asked us how our meal was. good service always goes a long way! …Read More