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Arriving by bus: 61, 80, 145, 166, 197 (Bus Stop No. - 05199, Opp Hong Lim Cplx), Arriving by Train : Exit D, Chinatown MRT - NE4 on the purple line
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Telephone
6438 5798
Introduction
Mouth Restaurant is a family friendly eatery serving traditional Cantonese dishes and innovative dim sum in a comfortable environment at competitive prices for the past 27 years. What began as a teahouse has evolved to become an all-inclusive Chinese restaurant offering exquisite cuisines at an affordable price.
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Opening Hours
Mon - Fri
11:30 - 15:00
18:00 - 22:00
Sat - Sun
10:00 - 15:00
18:00 - 22:00
Public Holiday
10:00 - 15:00
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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.
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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!
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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.
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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
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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
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