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. continue reading
Opening Hours
Mon - Fri
11:30 - 15:00
18:00 - 22:00
Sat - Sun
10:00 - 22:00
Public Holiday
10:00 - 22:00
Other Info
Takes Reservations Details
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Braised Shark’s Fin Peking Duck
Review (18)
By far, this is THE Liu Sha Bao among all that I've tried. Priced at $5.80 for 3, it is also the most pricey ones around. Its uniquely baked exterior may standout from the usual soft and fluffy bao (bun). However, what really sets them apart from others is their potency guaranteed salted egg yolk paste!Packed with salted egg yolk flavour and molten in texture, this gives their competitors a run for their money.Apart from Liu Sha Bao, we had other common fares such as Xiao Long Bao ($4.8), Fried Carrot Cake ($8.8) and Century Egg Congee ($5.2).Squid Ink Char Siew Bun was like any other Char Siew Bun out there and probably more of a food fad than a 'legend' like their Liu Sha Bao. Having said that, the fillings had good whiffs of charred aroma.Lastly, the Steam Rice Roll - Hong Kong Styled Cheong Fun, was a disaster as it was over-dressed with gravy and odd-tasting.Not the best dim sum place for me, but I will come back anytime just for the Liu Sha Bao (Custard Buns)!More pics and thoughts at http://lepakwithyaops.com/mouth-restaurant-legendary-liu-sha-bao-custard-bun continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-01-17
We were there on a weekday for tea and we ordered some dimsums and cooked dishes to share.Our sweet and sour pork dish tasted just nice and not overly sweet,it goes very well with the fluffy soft rice.The chicken was really smooth and tender which i loved.The best of them all are actually the har gaus/steamed prawn dumplings.They are really fresh and juicy with delightful soft crystal clear skin. They do have on going promotions for various 6 course set meals starting from $38 which are quite attractive which i hope to come and try out soon. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
A brand with much history, Mouth Restaurant was a common name from the past. Surviving through the changes within its own competition, Mouth Restaurant had also constantly refreshed its menu to keep up with the times to attract both new and their loyal customers.One widely-raved about item here that was the result of continuous innovation would be the Signature Baked Cream of Salted Egg Yolk Bun ($5.40++), a unique twist to the well-loved Salted Egg Yolk Bun. The bun is similar to Tim Ho Wan’s baked bun; with the Bo-Lo Bun’s signature crispy texture. A small bite is enough to send the yellow liquid filling exploding. The filling was tasty with a large proportion of salted egg for it. The buns were also well filled up despite them being slightly larger than usual ones.Hot off the steamer, the Steamed Har Gow ($4.20++) was bouncy and the prawn was huge and fresh, but it would have been better with a thinner skin.The meat filling of the Pork Filling Steamed Bun ($4.50++) was rather generous and the broth was warm and savoury, but the skin was again slightly too thick and it got stuck in my teeth.Despite the bun's thickness, the Steamed Char Siew Bun ($3.80++) was really fluffy! There was also a generous amount of sizable honeyed pork chunks in it, which provides quite some bite of sweet and meaty goodness.Little traces of oil was found in the ($3.50++), and the prawn was juicy and fresh. We also loved how the sweetness of the bananas which did not interfered with the taste of prawns. The mayo dip that came with this dish had fruits such as pineapples tossed into it, which gave it a refreshing taste.Pan Fried Carrot Cake ($3.80++) was soft and contained a lot of lupcheong to further enhance its flavour. It was also not oily, which makes it less sickening to eat.Steamed Siew Mai with Fish Roe ($4.20++) was chewy with the amount of pork stuffed, but it was the Fish Roe that made it really addictive with the burst in the mouth.While many of the menu items may have changed, it seems that Mouth Restaurant had gone for the better. The offerings are up-to-date, following the latest trends, which definitely encourages loyal patrons to come back again to try the new items. Mouth Restaurant also seemed to be generous with their fillings, as seen with all items we ordered. For its pricing, this place is worth the value. If you ever visit, never give the Signature Baked Cream of Salted Egg Yolk Bun; it is something that makes you want more!For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2014/01/16/mouth-restaurant-%E5%9C%B0%E8%8C%82%E9%A6%86-plaza-singapura/ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2013-10-24
Their Liu Sha Bao is absolutely must try here. The outer layer is crispy and the inner filling is very generous. Sometimes they might be sold out, so be prepared to make a reservation in advance if you gonna go in large group.We had a few dishes and some of them are quite unique, such as the squid ink char siew bao, and seven color xiao long bao. We ordered a few more Liu Sha Bao for takeaway after we are leaving, and surprisingly they still taste as good when we reach home one hour later! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-10-18
I've read about a few unique dim sum dishes at Mouth Restaurant and so specially made a trip there to try them. They have a tea time promo from 3 to 5pm, 30% off dim sum; but the colouful har gao, squid ink bun and liu sha bao are all not included in the promo.We loved the XO sauce that came with the colouful har gao ($9.80), the skin made from sweet potato, squid ink, pumpkin, carrot, spinach, if I'm not wrong. They actually taste rather similar but it's quite attractive with it's different colours. Squid Ink Char Siew Bao ($5++) is not available for dinner (their other dim sums are available whole day will 7.45pm); it's really normal char siew bao, just that perhaps the bun is a little fluffier than the normal ones.Had to try their famous liu sha bao ($5.40) which is baked instead of a steamed bun; didn't like that the filling was very oily, and I would prefer steamed buns as the salted egg custard is already very overwhelming and oily, and the baked bun is buttery as well, a plain bun would be better.Was disappointed that they didn't have the dessert combination I saw on pictures (perhaps only at the other outlet) that came with durian mochi (?). I nevertheless ordered the purple sweet potato puree to try. It was cold and grainy, a good refreshing dessert, but quite filling, so it's better to share.Bill came up to $40 for 2. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)