Mui Kee Congee – Spectacular Cantonese Congee at Shaw Centre!

If you’re a fan of Cantonese-style congee, you’d have probably heard of Mui Kee.

Mui Kee (妹記生滾粥品), which started in 1979, has evolved from a humble corner stall in Mong Kok, Hong Kong, to a well-known brand that is considered a ‘must try’.

There isn’t a need to pay for an air ticket to fly all the way to Hong Kong just for a taste of this exquisite congee anymore. Mui Kee, in collaboration with the Les Amis Group, has opened its first brick and mortar restaurant outside of its homeland, in the heart of Singapore’s Orchard Road, at Shaw Centre!

Mui Kee sells a variety of Cantonese delights such as noodles, congee, rice rolls and even claypot dishes.

We were told that the making of the congee is a 5-hour long arduous process, where raw rice grains are first mixed with mashed century eggs, which aid in breaking down the grains. The grains are then cooked in a pork bone and fish stock for five hours. The mixture is then stirred every 5-10 minutes. This crucial step ensures that the congee is creamy, silky and smooth. In addition, Mui Kee uses only copper pots, which allows for even and quick heating.

The Mui Kee outlet in Singapore brings in a new menu that comprises items such as noodles, that can’t be found in the original outlet.

The Parrot Fish Belly Congee ($11.80) is loaded with thick and large slices of parrot fish belly. The belly was tender, fresh and sweet.

If you are not a fan of fish, the Homemade Pork Meatball Congee ($9.80) is a decent alternative. The springy meatballs had a great bite, were smooth and quite addictive.

The star was, of course, the congee. The silky-smooth congee was sweet and flavourful, and had the signature wok hei aroma that fans of Mui Kee swear by.

A great side to pair with the bowls of piping hot congee would be the Soft-Centred Century Egg with Pickled Ginger ($2). We were told that the century eggs were imported from Hong Kong directly, so what you’re having here is highly similar to what you can get in Hong Kong. The century eggs do not have a very pungent odour or strong alkaline taste to it. I loved its molten yolk, which was luscious and creamy. Mix it into the porridge to spice the congee up!

We also tried the Sliced Parrot Fish with Dace Fish Balls Noodle soup($9.80). The homemade dace fish balls carried an interesting fragrance due to the presence of spices, and a lovely texture. Your choice of noodles, kway teow, mee sua, vermicelli or yellow wanton noodle, will be served in a rich and delectable golden-brown broth.

If you’re looking for a dish to share, we’ll recommend the Claypot Beef Brisket ($18). It might seem a little pricey, judging from the small portion of beef. However, the tender brisket adequately soaked up all the flavours, and we enjoyed it very much.

Although I’ve never tried the original Mui Kee, I thought that the food served at the new outlet in Singapore was pretty outstanding. The congee truly possessed the distinct wok hei as described by many who have visited Mui Kee in Hong Kong. Our team certainly felt that the congee here is worth every penny!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.