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Moojaa at Keong Saik is one of the more comfy places to have mookata, perfect for an after-work meal with friends and colleagues or perhaps for a birthday celebration with loved ones. Instead of the usual charcoal, white charcoal is used to ensure even cooking and to prevent soot. The broth is brewed for five hours using chicken and pork bones while the well-loved sauces (spicy bbq and sweet and sour seafood) are made from scratch. While waiting for the food to cook, tame peckish pangs with the moreish fried fish skin and the indulgent cheese balls that ooze a molten cheese centre! You can find their other outlet at Thomson. Sets start at $45+ for two; the à la carte buffet costs $32+ per pax.