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Telephone
6272 4282
9660 3256
Opening Hours
Today
11:30 - 14:30
17:30 - 22:00
Mon - Sun
11:30 - 14:30
17:30 - 22:00
Payment Methods
Cash
Other Info
Takes Reservations Details
Restaurant Website
https://www.facebook.com/pages/Mu-Liang-Zai-Liang-Kee/206136236095508
Signature Dishes
Jim Wang Prawns Teochew Braised Duck
Review (4)
Having patronised one of the 3 different Liang Kee outlets in Singapore on a relatively regular basis, we decided to venture out of our comfort zone and drop by Mu Liang Zai Liang Kee (literally translates to son of Bak Liang) which, as the name suggests, is run by the son (fifth) of the founder, Ng Bak Liang.Sitting amidst a row of shops along Beo Crescent, MLZ sits along the same stretch as another restaurant bearing a similar name, G7 Liang Kee, which is managed by a Taiwanese former partner. The place isn't big and is reminiscent of a typical air conditioned cze char place, nothing too fanciful.Teochew Braised Duck - Thickly sliced but tender, the braised duck was decent but I did find the gravy a tad too sweet for my liking. Accompanying beancurd was decent too. Portions are a tad small though.Stir Fried Broccoli - Though the broccoli was nice and crunchy, it lacked wok hei. I did appreciate the saltiness and mild crunchiness of the ti po (dried sole fish) though.Beancurd with Minced Meat - MLZ's signature beancurd with minced meat; crisp on the outside whilst smooth and quivery on the inside with a nice savoury taste. I did find the minced meat gravy a little too runny but overall still pretty good.Silverfish Egg - A simple yet well executed dish, the fried egg came across as fluffy and moist with a nice saltiness (from the silverfish) and wok hei.Pumpkin Yam Paste - The orh nee came looking like a mess but was surprisingly decent; smooth and fragrant but a wee bit too sweet for my liking. Still, I had two bowls to end off the evening.A rather filling dinner for the four of us came up to $58.50, which is relatively inexpensive considering the quality and quantity of food. However, having said that, I personally still prefer the food at Liang Kee @ Whampoa (http://www.timelessfacade.com/2010/11/liang-kee-ii.html). Besides, it's alot nearer to home.See all my pictures at http://www.timelessfacade.com/2015/07/mu-liang-zai-liang-kee-restaurant-son.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-11-13
182 views
6 of us had teochew zi char at muliang zai liang kee on 12.11.2013. few of us started a hawker & zi char tour some months back. it was mostly touch & go. the zi char at kok sen @ keong siak street was very good. woh hup @ hon glim was quite poor it was not worth a post!mu liang zai liang kee is located along the same row of shophouses along havelock road at the opposite end of g7 liangkee. it is owned by the 5th son of ng bak liang (so 木亮仔=son of bak liang). we had a very enjoyable dinner, true tecohew comfort food, mostly good standard & tasty & at very affordable prices, w/o service & gst. we had 8 dishes adding up to S$136, about S$22+pax nett.the pork trotters jelly (猪脚冻) was just ok, competent. imperial treasure, crystal jade & chui huay lim versions were much better. it was cheap though, a large portion for S$10.the hae chor (虾枣) & liver roll (肝花) were quite good, no much different from other teochew restaurants.the braised sliced duck was surprisingly good. i did not expect much as many teochew restaurant like huat kee had very average (or poor) braised duck, and the braised goose we had recently at chui huay lim was poor c/w with this duck. still i very much prefer eating the style of braised duck like the 1/2 duck for S$28 at imperial treasure c/w this tiny plate of sliced duck for S$18. that was just my personal taste preference though.the deep-fried tofu with minced pork (金牌豆腐) was excellent, equal to that at kok sen.the orh nerng or oyster egg was an average & passable dish (passable in both senses – not failed OR can skip). like good teochews the few of us still preferred the sticky orh luar version with sweet potato flour at hawker centres.the yellow chives with prawns (S$18) came with 7 large prawns. the prawns were large, fresh & springy, so it was not a bad prawn dish. it was though a bad yellow chives dish, no wok hae & swimming in sauce. it should be much dryer with strong wok hae flavour. :-)the crayfish (S$28) i did not consider a well done dish (though some of my diner friends were obviously relishing it). i preferred the ah orh version of teochew crayfish with yellow onions & egg. the crayfish itself were plump, bouncy & tasty. not quite sure what chilli it was, not sambal & not really chilli crab chilli, though it did go well with the steamed buns.the orh nee (芋泥) was good too – another pleasant surprise!overall it was a good dinner for S$22nett. will be back again! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Birthdays are perfect excuses to have something good. I’m a glutton and I like to eat so I wont deny it. You can have it anyway and every way you fancy and everyone will just say Yes let’s go eat something tasty! That’s what I love about celebrating birthdays with people and food.Such an joyous occasion I would say…Even more when you have different variety of dish to share with a large group of like-minded foodies. Having cze char is a nice alternative to the usual buffet meals. For we can divide the cost and order more food to try and possibly still have room for more!Mu Liang Zai Liang Kee Restaurant 木亮仔亮记餐馆 is one of those nice cze char restaurants to consider. The name is quite a mouthful to pronounce so between me and my foodie friends, we just like to call the place Liang Kee 亮记. It does not help to know that there are two other restaurants that shares the same name.I am not interested in the family squabble so as long as the food is good and fantastic. I might just visit the other ones in the future but just to be clear, this review you are reading now is one of the other Liang Kee opened by Ng Hong Seng, one of Elder Ng’s son.Situated along the shophouses of Havelock Road, just behind Beo Crescent Food Centre is the Teochew restaurant with its rustic and old school interior to peer though. The place is small with just 8 to 10 large tables along the sides. Nothing fancy like the hotels I dine but what is ambiance when you have impressionable delicious food!Being in a Teochew restaurant means you will find traditional dish that defines Teochew food. While I might arrive with a Cantonese descent, I could sure enjoy a plate of chilly Teochew Pig’s Feets in Aspic ($10). I’m just glad that I’m still able to find this dying dish in our modernised society.Not everyone could appreciate such a dish but if you aren’t a great fan of something gelatin, their Beancurd with Minced Meat (Small: $12, Big: $15) might just interest you. With their generous toppings of minced pork and huge portion of those well deep-fried beancurds are pleasure to the taste buds.Orh neng is how we say Fried Fresh Oyster with Egg (Small: $12, Big: $16) in Teochew. You can’t go wrong with oil, eggs and fresh oyster over a big fire.Or can you?Another eggy alternative to your greens is the Simmered Chinese Spinach with Two types of Egg (Small: $10, Big: $14). You might be thinking what are the two eggs in the name. I remember slurping salted and century eggs in the vegetable broth but apart from that, I only recall calling it great.Or…Consider Yellow Chives Leaf (Small: $9, Big: $13) to share. I swear they were generous with their huge fresh prawns! Definitely more than enough to share for a table of 10.Like I once said before…Every cze char stall should have their own signature dish but at this Liang Kee outlet, it has got to be their Crispy Golden Dragon Chicken (Small: $15, Big: $30). What makes the dish unique is the way their prepare it. On the top side it might just look like an ordinary chicken skin dish.But looks are superficial. Sometimes you just have to look deeper or in this case, filp it over…See the white underside of the skin? It’s actually cuttlefish meat. This is as unique as it gets. For one simple looking dish, you actually have two different ingredients in the making. Coated with generous amounts of sesame seeds just makes the dish more addictive and you will crave for more.If this isn’t their signature dish then I don’t know what is already…To sum up my entire experience with this particular successor outlet of the original Liang Kee restaurant, this is one place to consider if you’re looking for somewhere central to have a nice lunch and dinner with friends and family alike. The food might fare slightly more than the rest but the quality is sure to make you return back.If you ever walk down further, you might chance upon another shop call G7 Liang Kee Restaurant. I read that that was the original place where Liang Kee all begin after moving out from their place at the now-defunct Ellenborough Market. Family conflicts are just something we outsiders never understand.Maybe I shall find a time to visit G7 Liang Kee as well as the one at Whampoa West and see what’s the difference in their Teochew dishes… continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2013-05-01
92 views
Approx a 10min brisk walk from Tiong Bahru MRT station, this restaurant is located alongside many other eateries. In fact, the mass of eateries here are all Teochew Cuisine.. Reservations are recommended during peak meal hours as the restaurant had not a single empty table whilst I was there. Arriving at about 6.45pm on a Saturday evening, the restaurant was already packed. My reserved table was the only empty one. The restaurant is not big and does not cater to al fresco dining. About 10 tables in all. A look around, the population were mostly aged, big clan families, dining together. Service staff are quick to attend to you, they are mostly Mandarin/dialect speaking though. Service is prompt and courteous. Here are the items we ordered: Gelatin pork belly, Omelette with oysters, green vegetables, Kong Bak (with steamed buns), Cold crabs, a steamed fish and a serving of Ngoh Hiang. We had wanted to order noodles as well.. however, we realised that the only choice we had was Hokkien noodles.The Fried Rice seemed popular. Almost every other table had a serving of it! Gelatin Pork Belly -- erm.. seriously, the look of it was rather scary. Like clumps of plastic fat all over. Not my cup of tea. It is their special though... To some, the Cold crab was alittle salty, to others, it was alright. To me, it was a tad dry. I'm more used to having crabs with lots of sauce/gravy! The Kong Bak was tough. Would have liked it more if it was a bit more tender. Best dishes for me? The Omelette and the vegetables. The omelette was wiped out after a turn of the Lazy Susan. I would recommend this place for family dining and celebrations of birthdays - for the aged. The restaurant sells Longevity buns too. Pre-order is required. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)