| 🐮 Yummy Yummy Beef Soup !... ~ · Mixed Beef w Tendon Soup Large Bowl - $10.80 · Tasty beef soup kway chap. The kway teow was already sold out during lunch, that’s how popular they are. The soup has a mild sweetness which I really love. The ingredients are really generous as well. That explains why they shop is so popular · Mooteow @moo_teow
Jaden
10w
🎶TEOW me why, ain't nothin' but a heartache~ TEOW me why, ain't nothin' but a mistake~🎶 Spare the heartache & have a comforting bowl of beef noodles at MooTEOW! 🍜 Conveniently located at 73 Circular Road, this 2nd outlet serves up hearty bowls of beef kway teow, with both soup & dry versions! 😍😍😍 . Love how robust-tasting their beef broth is, boasting of richness from long hours of simmering! 💕 What can be better than FREE refills! 👍🏻 The soft chewy homemade beef balls, collagen-rich tendon & sufficiently tender beef slices were tantalising too! 😋 . The dry rendition is equally outstanding, especially after mixing in their signature chilli sauce 🌶! Fragrant sesame oil & soy sauce that lusciously coat the slippery rice noodles, coupled with some tangy spice 🔥 & refreshing beansprouts with a nice crunch, this bowl just screams SHIOK ah! 🤤🤤🤤 . Choose from Sliced beef/Beef balls ($6.80), Mixed beef ($7.80), or try a bit of everything with their Mixed beef with tendon ($8.80)! 😍 There's also a choice of kway teow, yellow noodles or brown rice bee hoon! ✔ If you're a big eater, just +$2 for a larger bowl! 👌🏻 . For sides, highly recommend their Chicken Wings ($10.80/6pcs) - super crispy exterior & juicy meats! 💯💯💯 Their salted vegetables ($3.80) was really crunchy but too salty imo 😂 Homemade barley ($1.80) was good! . 📢PROMO📢 They're running a 1-FOR-1 promo (Sliced beef kway teow) from now till 24 Nov! ✌🏻 Check out their Facebook page at fb.com/mooteow for more details! 😎
serene
12w
Sliced Beef Kway Teow (S/L, $6.80/$8.80) Mooteow has opened their 2nd outlet at 73 Circular Road! You can find comforting bowls of Teochew style beef kway teows with popular choices like Mixed Beef with Tendon and Sliced Beef here. The former comes with beef parts like beef tripe, brisket, tendon and beef balls, with a robust soup base bursting with flavours. My favourite part was the tendon, which had a melt-in-your-mouth texture! The Sliced Beef Kway Teow is also a good choice as it has tender beef slices and a flavourful soup. Dry versions are also available for each of their kway teows and you may also ask for free refills of the soup versions. For their opening promotion, they are offering 1-For-1 Sliced Beef Kway Teow at their latest outlet till 24th Nov 2019.
Jonathan
12w
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Buah Keluak Oxtail Ragu With Egg Noodles I’ve never met a bowl of Buah Keluak noodles I didn’t like. One of the earliest, if not the earliest, was the “Buah Keluak Mee Pok” by @chefshentan at the now-defunct Revolution Coffee cafe. I remember trying to chew while gaping in wonderment at its deliciousness, on top of being a bit flustered at finally meeting Chef herself properly (#fangurling). Shown above is the most recent, which took place here where it appears as the seventh of nine courses in Chef Ming Kiat’s September menu. Naturally, each person has their own take and his featured an oxtail buah keluak ragu and egg noodles made fresh from scratch in-house. I loved how the meat and Indonesian black nut were cooked till they basically became one, a black melt-in-mouth beauty that after some tossing, clung tenaciously to the fine strands of springy noodles. So sublime a Peranakan-Chinese match they made. Chef Ming Kiat urged us to squeeze the lime and mix in the housemade sambal belachan to give the earthiness from the buah keluak a note of brightness and savoury heat. Doing that really did transform the dish in ways I didn’t expect, to heightened tastiness of course.
Veronica
22w
I Love The Food At My Second Visit Here Even More Than The First! ($138 + 10% Service Charge) Chef Ming Kiat is gifted in unshackling the DNA of traditional flavours and harnessing it, along with the “feeling”, to create shockingly sublime dishes that leave you staring at them in awe as you eat. The current menu (it changes monthly) has some of the most imaginative and delicious tasting Mod Sin (Modern Singaporean) creations that have ever landed on my palate. With each (details listed below), I was astounded, dazzled and ultimately, satisfied to no end. Here is the complete list: 1. Insanely good opener of seared local squid, in a laksa leaf pesto, enlivened with pickled green apple and a kerabu (Asian salad) of wing bean, mint and red onions. 2. Chockfull of Hokkaido scallop and fish maw, the chawanmushi was steamed in a stock of dried seafood and Jinghua ham, and topped with a very umami housemade X.O sauce. Extremely flavourful and a favourite of many. 3. Highly imaginative course of Ebi Katsu (crunchy prawn and fish patty) in a pool of Chef Ming’s tartare sauce which was concocted from fish chowder, turmeric leaf, laksa leaves, coriander and belimbing. 4. The herbal duck and Japanese mushrooms hot pot is a great example of minimal waste done to really tasty results. While the bones were brewed with Chinese medicinal herbs, the thighs were made into meatballs and the body meat, sliced and poached. 5. One of my favourites was the dish derived from Indonesian Soto soup featuring local grouper. Roast chicken stock was reduced to a “bumbu” (spice paste) and enriched with butter to become a velvety-smooth and terrifically aromatic gravy. Served with it, a smoked fish bergedil that was good on its own but better soaked in the gravy. 6. Chef Ming’s version of his mum’s Popiah Porridge is pure comfort food. The taste was sweet and savoury due to the simmering of turnip, carrots, cabbage, “hae bee” (dried shrimp) and Japanese rice in a potent prawn stock. 7. Peranakan meets Italian in the form of fresh egg noodles with buah keluak oxtail ragout. Adding sambal belachan and fresh lime juice brought the rich earthy flavours of the ragout to another level. 8. Nothing is straightforward with this team. For a palate cleanser, Chef Shin Yin made us a sorbet of cold-pressed star fruit juice and served it on Japanese muscat grapes and pomelo from Ipoh. 9. Baked a la minute, the piping hot orange sugee cake came with a scoop of spiced ice-cream that’s made in-house with cloves, cinnamon and cardamom. I doubt there could be a more perfect ending to this amazing meal.
Veronica
23w
The Wonderful Dessert Built On A Single Ingredient As our next booking at @mustardseed_sg approaches in the first week of September, my excitement to have Chef-owner Ming Kiat’s new menu is already building. At the same time though, I can’t help but think of this dessert I had on my last visit with wistfulness. A tribute to the humble soya bean, the bowl holds its different incarnations in an ice-cream, as a silky yuba (Japanese beancurd skin), crunchy chips of #tempeh (fermented soya beans) and even a housemade kinako sauce, all orchestrated to harmonise beautifully when enjoyed together. I feel it takes a great deal of sensitivity and creativity in a chef to fathom the potential of the humble bean in order to be able to execute to such sublime results. Obviously, Chef Ming Kiat has both qualities in spades.
Veronica
25w
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For Adventurous Wine-ing and Dining Impress your date at this hip, unfussy joint on Club Street that's great for inventive cooking and natural wines (they carry small quantities of ~200 types). Start with their House-baked Sourdough ($6) and house-cured Charcuterie ($16). Then, have the Cedar Jelly and Foie Gras Toast ($16) for a melt-in-your-mouth moment you won't forget. The menu changes frequently, but the Beef Tongue Sammy ($26) and the Endive ($21) — a salad that is perfectly complemented by Kyoho grape and tete de moine cheese — are mainstays you must not miss. If available, end your meal with the Birch Syrup Tart. Photo by Burppler Kel Song
Burpple
1w
Beef Tongue And Gribiche Sandwich ($26++) Generous beef tongue with creamy mayonnaise-style sauce in between well toasted sliced bread. It’s good but portion is smaller than expected. This was the best dish of the night. We also ordered their cedar jelly and foie gras toast $18 (tasted like buttered toast), mushroom and black truffle croquettes $24 (2 mouthful of deep fried creamy mushroom croquette) and molasses tart and orange chantilly $12. Overall the food tastes good but not as amazing as I thought it would be from the reviews and the portions are small. Will I come back again? No. But I’m glad I’ve tried it.
Ting
4w
For Adventurous Wine-ing and Dining Impress your date at this hip, unfussy joint on Club Street that's great for inventive cooking and natural wines (they carry small quantities of ~200 types). Start with their House-baked Sourdough ($6) and house-cured Charcuterie ($16). Then, have the Cedar Jelly and Foie Gras Toast ($16) for a melt-in-your-mouth moment you won't forget. The menu changes frequently, but the Beef Tongue Sammy ($26) and the Endive ($21) — a salad that is perfectly complemented by Kyoho grape and tete de moine cheese — are mainstays you must not miss. If available, end your meal with the Birch Syrup Tart. Photo by Burppler Katherine Catapang
Burpple
9w
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Hot 100 2019
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For a Michelin-starred Experience Treat your tastebuds to a trip around the world when you come for Chef Ivan Brehm's "crossroads cuisine" cooking. The Chef's Tasting menu ($180, add $120 for wine pairing and $125 for sake pairing) is a 10 Course gastronomical journey that will take you from Hokkaido scallop tartare with toasted coconut and caviar, to poached Alaskan king crab in a black pepper and Tahitian vanilla sauce, to a bright and bold Saffron Fish. You'll end the meal on a sweet note with a unique Chinese liquorice and violet flower parfait. Photo by Burppler Victoria Hii
Burpple
9w
5 Course Lunch ($108++) It's been a while since I've really fallen in love with any restaurant but I think Nouri comes close. I first enjoyed Chef Ivan Brehm's cooking at Bacchanalia, but now without having to be restricted to a fixed genre he creates magic with his "crossroads cuisine". Expect big bold flavours, balanced by skilful use of herbs and acid. For my 5 course tasting menu (lunch), the first 3 courses were seafood based (hirame ceviche, carabinero prawn, acaraje fritter on crabmeat) , and the main was a meat (wagyu beef). I actually enjoyed the seafood more but that's personal preference. If you found odette rather meh like I did, come here instead. . Service is relaxed and friendly (vs. stuffy and formal) the way I like it, but not as professional as other starred restaurants, Eg. sommelier didn't come over to discuss wine choice despite our server asking him to, very slow to top up wine, bill somewhat rudely presented before we asked for it. . 💡i chose the $108 menu as the main for that day was wagyu beef rather than normal tenderloin in the $88 menu. Just ask your server for the difference (menu varies seasonally).
Smitten
41w
Liquorice and Violet Available on the 7 course chef tasting menu. Ended the meal on a sweet note with this violet flower parfait spiked with Chinese liqourice sandwiched between two circular love letters combined with pickled lemon, then rolled in Anise powder. Really enjoyed the flavor profile from this delicate yet complex dessert!
Victoria
1y
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