Mui Kee @ Raffles City - Opens Second Outlet with New Dishes and Nostalgic Hong Kong Vibes

Famed for its comforting bowls of silky congee, Mui Kee has opened its second outlet at Raffles City Shopping Centre, bringing with it more than 20 new and exclusive dishes alongside its well-loved signatures. Stepping into the space feels like a quick trip back in time — the relaxed, open-concept dining room is decked out with cosy booth seating, maroon subway tiles, retro lightboxes, and the brand’s signature mahjong tile feature wall. The ambience channels the bustling charm of mid-century Hong Kong, but in a modern, fuss-free setting that invites diners to linger.

Preserved Bitter Gourd 4/5

We began our meal with the Preserved Bitter Gourd ($9.80), a dish that pleasantly surprised. For those who typically shy away from bitter gourd, this rendition is a revelation. The preservation process significantly mellows the inherent bitterness, leaving a gentle, almost tangy profile. What stood out most was its crunch — each bite delivered a refreshing, crisp texture that made it unexpectedly addictive.

Handcrafted Wantons in Fragrant Chilli Oil, Garlic & Vinegar 3.8/5

Next came the Handcrafted Wantons in Fragrant Chilli Oil, Garlic & Vinegar ($11.80). At first glance, the dish appeared deceptively mild, lacking the fiery red hue one might expect. However, it quickly proved otherwise. The chilli oil carried a fragrant heat that built gradually, complemented by the sharpness of vinegar and the savoury depth of garlic. The wantons themselves were well-executed — thin-skinned, delicately wrapped, and filled with a juicy prawn and pork mixture that burst with flavour.

Signature Braised Beef Brisket & Tendons with White Radish 3.8/5

The Signature Braised Beef Brisket & Tendons with White Radish ($31.80) showcased hearty, comforting flavours. The brisket and tendons were braised until tender, absorbing the rich, savoury sauce beautifully. The white radish, soft and porous, acted like a sponge, soaking up the robust braising liquid. While the dish delivered on flavour and texture, the portion size felt slightly modest for its price point.

Shredded Duck & Preserved Vegetables Cheong Fun 4.2/5

A highlight from the new offerings was the Shredded Duck & Preserved Vegetables Cheong Fun ($9.20). This inventive combination brought together roasted shredded duck and preserved vegetables wrapped in silky cheong fun sheets, finished with a drizzle of savoury sauce. Initially an unconventional pairing, it turned out to be a harmonious one — the richness of the duck balanced by the slight tang and crunch of the preserved vegetables, all encased in soft, smooth rice rolls.

Housemade Pork Meatballs Congee 4.2/5

Of course, no visit to Mui Kee is complete without its signature congee. The Housemade Pork Meatballs Congee ($12.90) delivered exactly what the brand is known for — a bowl of velvety, smooth rice porridge with a consistency that borders on creamy. The pork meatballs were tender and well-seasoned, making this a comforting, hearty dish that warms both the stomach and soul.

Shrimp Roe with Mushroom Noodles 3/5

The Shrimp Roe with Mushroom Noodles ($13.80) highlighted the hallmark springy texture of Hong Kong-style noodles, cooked to that signature QQ bite. While the noodles themselves were commendable, the shrimp roe flavour leaned on the subtler side and didn’t quite leave a strong impression. That said, the mushrooms added a juicy, umami richness that helped lift the overall dish.

Grass Jelly with Longan 4/5

Ending on a sweet note, the desserts proved to be more than just an afterthought. The Grass Jelly with Longan ($5.50) was light, cooling, and refreshing — perfect after a hearty meal. Even more impressive was the Tau Suan ($5.50), a traditional mung bean dessert elevated by fragrant tangerine peel. It struck a comforting balance of sweetness and depth, making it a standout and a must-order.

Tau Suan 4.5/5

Mui Kee’s newest outlet successfully blends nostalgia with innovation, offering its classic favourites alongside an expanded menu featuring fresh interpretations of Hong Kong comfort food. Whether you’re here for a hearty bowl of congee or to explore its new dishes, it’s a spot that delivers warmth, flavour, and a touch of old-school charm.

Note: This is an invited tasting.


Mui Kee
Raffles City
252 North Bridge Road
#B1-46
Singapore 179103
Tel: +65 9819 3211
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 10am - 9:30pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time is about 3 minutes. [Map]

Labyrinth @ Esplanade Mall - Unveils a Thoughtfully Curated 12th Anniversary Menu Rooted in Produce and Heritage

Celebrating its 12th anniversary this April 2026, Restaurant Labyrinth continues to push the boundaries of modern Singapore cuisine under the direction of Chef Han Li Guang, alongside Chef de Cuisine Zee Chan and Senior Sous Chef James Ngoi. Building on last year’s “Singapore Cuisine without Borders”, the latest menu refines Chef Han’s minimalist philosophy — an exploration anchored on Produce, Heritage, and Minimalism. Rather than reconstructing or replicating tradition, the kitchen embraces the essence of familiar flavours, distilling them into dishes that are clean, precise, and quietly expressive.

Sup Tulang, Oxtail Mandu 4.2/5

The journey begins with Sup Tulang, Oxtail Mandu, a refined and thoughtful opener. The dish presents a clear, consommé-style broth that carries surprising depth, drawing inspiration from the robust flavours of sup tulang while incorporating a gentle tang reminiscent of beef sinigang. The acidity lifts the palate, preparing it for the courses ahead. Instead of the traditional bone, a delicate mandu encases slow-braised oxtail, its gelatinous richness balanced by the broth’s lightness. A piece of creamy marrow completes the composition, echoing the indulgence of the original dish in a far more elegant form.

Prata, Lamb, Raita 4.2/5

Next is Prata, Lamb, Raita, a playful take on the quintessential roti prata. Here, the familiar flatbread is transformed into a crisp, multi-layered pastry tower. Within, tender braised lamb is infused with warm spices, delivering a rich and aromatic bite. A luscious egg yolk crowns the dish, adding a silky element that ties together the crisp pastry and deeply flavoured filling.

Sawara, Roti Jala 4.5/5

The seafood course, Sawara, Roti Jala, draws inspiration from fish head curry. The use of Japanese sawara introduces a clean, buttery profile, allowing the fish to take centre stage. The curry, laced with tamarind, brings a balanced interplay of acidity and spice that cuts through the natural oiliness of the fish. Paired with soft, lacy roti jala, the dish evokes the comforting ritual of dipping bread into curry, elevated through refined textures and technique.

Zuwaigani Chilli Crab Pie 4.2/5

A highlight arrives in the form of Zuwaigani Chilli Crab Pie, a clever reinterpretation of Singapore’s iconic chilli crab. Encased in a thin, shatteringly crisp shell, the filling features sweet, delicate snow crab coated in a tangy chilli crab sauce with subtle notes of plum and pickle. By eliminating the need for shell-cracking and reimagining mantou as a light pastry, the dish delivers all the familiar flavours in a neat, indulgent bite.

Coffee Brioche 4.5/5

The Coffee Brioche follows, offering a warm, comforting interlude. Inspired by local coffee buns, the brioche is airy and buttery, topped with a crackly coffee-infused crust that adds a gentle sweetness and textural contrast. It serves as both a nostalgic nod and a transition into the subsequent courses.

Shima Aji, Stingless Bee Honey 4.5/5

The menu then shifts to lighter, more delicate expressions with Shima Aji and Stingless Bee Honey. Sliced sashimi-style and arranged like a blossoming flower, the Japanese striped jack is paired with a refreshing watermelon broth. The addition of stingless bee honey introduces floral and citrus notes, creating a natural dressing that enhances the fish’s clean sweetness while maintaining a refined balance.

Kabu, Pidan Quail Egg 5/5

Following that is the Kabu, Pidan Quail Egg, an elegant interpretation of century egg congee. The creamy base of kabu (turnip) offers a natural sweetness, lifted by subtle acidity from rice vinegar and mirin. The pidan-style quail egg provides a familiar umami depth, while accents of pickled ginger and Sarawak pepper add complexity and gentle spice.

Spaghettoni, Abalone 5/5

The Spaghettoni, Abalone showcases Chef Han’s mastery in reinterpretation, drawing from mee rebus. Al dente spaghettoni replaces traditional noodles, coated in a velvety, nutty gravy enriched with abalone liver. Thin slices of abalone contribute a delicate oceanic sweetness and a pleasing bite, resulting in a dish that is both comforting and refined.

Amadai, Inaniwa Somen 5/5

Equally compelling is the Amadai, Inaniwa Somen, inspired by Teochew fish soup. The broth, simmered from fish bones and enriched with a trio of Chinese wines, is deeply flavourful yet remarkably clean. The silky Inaniwa somen provides an elegant texture, while the tender amadai completes a dish that feels both soothing and sophisticated.

French Poulet, Chicken Rice Donabe 4.2/5

The main course, French Poulet, Chicken Rice Donabe, is a heartfelt tribute to Singapore’s national dish. The chicken is presented in two styles — poached breast and roasted thigh — highlighting both tenderness and depth of flavour. Beneath it lies a bed of Koshihikari and long-grain rice cooked in a donabe, infused with chicken fat, ginger, and pandan. The prized socarrat crust adds a layer of texture, making each bite deeply satisfying.

Jerusalem Artichoke, Black Truffle 5/5

Dessert begins with Jerusalem Artichoke, Black Truffle, a creative reimagining of orh nee. The use of artichoke instead of yam is surprisingly convincing, delivering a familiar earthy sweetness. Paired with artichoke chips, foam, shallot ice cream, and gingko nuts, the dish balances innovation with nostalgic flavours.

Kaya ‘Toast’ 4.5/5

The Kaya ‘Toast’ follows, presenting a visually deceptive take on the beloved breakfast staple. What appears to be toast is, in fact, a delicate meringue sandwiching housemade kaya and rich Bordier butter. It captures the essence of kaya toast while showcasing technical finesse.

Milo Dinosaur 4/5

Finally, the experience concludes with the Milo Dinosaur, a lighter, more refined rendition made with coconut water, offering a nostalgic yet refreshing finish. Petit fours of Kueh Bolu, airy with a subtle banana note, round off the meal on a gentle, comforting note.

Kueh Bolu 4.5/5

At 12 years on, Restaurant Labyrinth demonstrates a quiet confidence in its craft. This latest menu is not about dramatic reinvention, but a thoughtful distillation of Singapore’s culinary identity — where restraint, technique, and respect for heritage come together in harmonious balance.

Note: This is an invited tasting.


Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Wed-Thu: 630pm - 11pm
Fri-Sun: 12pm - 230pm, 630pm - 11pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to the destination. Journey time is about 8 minutes. [Map]

The Orchard Cafe @ Orchard Hotel Singapore - Elevated OZ “Meats” Buffet, A Lavish Sunday Brunch Experience with Expanded Indulgences and Weekend Favourites

The Orchard Cafe presents an elevated take on its well-loved OZ "Meats" Buffet with a special Sunday Brunch, offering an expanded spread that brings together hearty Australian highlights alongside indulgent brunch classics. The refreshed experience delivers a satisfying weekend feast, complete with premium ingredients and comforting favourites for all ages.

Salad

The buffet begins on a high note with a vibrant selection of Chef's Salads, offering a refreshing and flavourful start. Highlights include the Spanish Style Grilled Octopus, Creamy Idaho Potato with mustard and dill, and the Tomato with Baby Mozzarella and basil. Heartier options such as AUS Pulled Lamb with lentil and hummus, and AUS Beef Brisket with pickled vegetables further elevate the spread.

Artisan Cheeses

Following this is the antipasto section, featuring an assortment of Salami, Mortadella, Serrano Ham, Pepperoni and Smoked Salmon, complemented by a selection of premium artisan cheeses. This combination of cured meats and cheeses offers a satisfying balance of savoury richness and creamy indulgence.

Seafood on Ice

Seafood lovers will appreciate the generous Seafood on Ice selection, which includes Red Prawns, Mussels, Half-Shell Scallops, Cherry Clams, Black Mussels, Snow Crab, and Boston Lobster, alongside Poached Salmon. Adding to the spread are Assorted Sashimi such as Salmon, Trout, Yellowfin Tuna, and Hamachi, as well as a variety of Sushi and Maki Rolls of the Day.

Carving Station

At the Carving Station, diners can enjoy an impressive lineup of hearty mains. Highlights include the Slow-Roasted AUS Grain-Fed Prime Rib served with baby potatoes, Yorkshire pudding, and red wine sauce, as well as the Aussie-Style Grass-Fed Lamb Rack paired with mint and BBQ sauces. The Maple Glazed & Orange Marmalade Gammon Ham stood out for its balance of sweet and savoury notes. At the same time, the Baked Barramundi and Peri-Peri Roasted Chicken offered lighter yet flavourful alternatives.

Satay and Meats

The AUS Meats Charcoal Grill Station adds a smoky dimension to the feast, featuring grilled favourites such as Tiger Prawns, Pork Belly, Pork Bacon, Chicken Wings and Chicken Satay, all freshly prepared over charcoal for that irresistible charred aroma.

Roasted Delights

A selection of Roasted Delights further complements the spread, including Roasted Duck, Roasted Pork, BBQ Pork, and Hainanese Chicken served with fragrant Hainanese Chicken Rice, offering familiar local flavours that are always crowd-pleasers.

Chilli Crab

One of our favourite local delights is the Chilli Crab served with mantou, boasting a rich, tangy and spicy sauce that pairs perfectly with the fluffy fried buns, making it a must-have dish during brunch.

Congee Station, Noodle Bar

For those seeking comforting carbohydrates, the buffet also features a Congee Station with assorted condiments and fried Chinese doughnuts, alongside a Noodle Bar serving options such as Lor Mee and Laksa, catering to different flavour preferences. For a more satisfying combination, pair a warm bowl of congee with the soft, flavourful braised soy pork, which adds comforting richness to the dish.

Indian and Dosa Station

The Indian Station offers a robust spread of bold, aromatic dishes, including Kolkata Biryani, Butter Chicken, and Mutton Kosha Mangsho, alongside vegetarian options like Palak Paneer and Keerai Paruppu Kadayal. The Dosa Station serves freshly made Masala Dosa, Onion Uttapam and Plain Dosa with sambar and chutney.

Foie Gras

Adding a luxurious touch to the brunch is the Foie Gras Station, where Pan Roasted French Foie Gras is served with rhubarb chutney and brioche.

Egg Benedict

The Egg Station offers made-to-order Eggs Benedict with perfect flowy yolks, perfect for a classic brunch indulgence.

Oysters

Seafood aficionados will also enjoy the Oyster Station, featuring both baked and steamed oysters, which quickly became one of our personal favourites for their freshness and briny sweetness.

Kids Munchkin Section

Families are well catered for with the Munchkin Table, offering kid-friendly favourites such as pizza, pasta on a wheel, Wagyu beef sliders, hash browns, snail sausages and fish & chips, ensuring even the little ones have plenty to enjoy.

Desserts

Desserts round off the experience on a delightful note, with an extensive selection that includes Signature Mango Cake, Strawberry Shortcake, Opera Cake, and Yuzu Sesame Cake. Other indulgent treats include Tim Tam Tarts with Berries, candy donuts, assorted kuehs, apple pie and pralines, as well as Banoffee Cream Pudding with white chocolate crumble. The Chocolate Fountain, served with fruits, marshmallows, Rice Krispies, and a fun popcorn station, adds a playful and satisfying end to the brunch.

OZ "Meats" Buffet is available from now to 30 April 2026.

Weekday Lunch (Monday to Friday): $88 per person
Weekday Dinner (Monday to Thursday): $102 per person
Weekend Lunch (Saturday to Sunday): $98 per person
Weekend Dinner (Friday to Sunday): $112 per person

For the months of March and April 2026, make a reservation via https://www.millenniumhotels.com/tc/sgfoodonfoot to enjoy a complimentary glass of The Orchard Cafe Signature Drink.

Words and photos by Crystal. A lady who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


The Orchard Cafe
Lobby
442 Orchard Road
Singapore 238879
Tel: +65 67396565
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Website
Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 12pm - 2.30pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to the traffic junction of Orchard Road and Angullia Park. Cross the road to the Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to the destination. Journey time is about 10 minutes. [Map]