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2013-10-01
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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 ste
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 Bun
Loved 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.張貼
