Mui Kee Congee hailed from HK to open a 6-month pop up stall at Botanic Gardens.
The Fish Belly congee anonymously won our hearts that day with its distinct wok hei as the fish belly has been sauteed with rice wine beforehand. Be careful though, there might still be bones in the belly! The Scallop congee also came with wok hei flavour although it was less prominent. While the rest of the options had no wok hei whatsoever, the ingredients were still executed well, giving an unforgettable intense flavour to the already-so-good congee. Another highlight of the meal, for me, was the drunken chicken with goji berries. The sweet tender pieces of chicken went really well even with the plain congee.
While the pricing was rather steep for a bowl of congee, the bright side is you can save your time and money for the air tix. And it might a good switch from the typical cafe and hawker sight, as you will see lots of green (and dogs too!) while having your bowls of congee.