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2014-01-16
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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 b
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/
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