This is a must try signature dish when you are at the restaurant. The chicken skin is super thin and crispy, making it worth every bit of your calories. Meat is fresh and you will never had enough of it after your first bite.
Menu is not overly expensive too. Highly recommended.
If not for the recent news that Moi Lum will be shutting down on 16 Mar 2019, I would never have guessed that this heritage restaurant has been around for close to 100 years😱! Before it closes for good, we headed down for a hearty lunch comprising Claypot Tofu, Sweet and Sour Pork, Sambal Kang Kong, Salted Egg Prawn and Majestic Roast Chicken ($140.50 for 9 pax). The food is generally decent (except for the sweet and sour pork which lacked crunch and was somewhat underwhelming) but what really stood out was their signature Majestic Roast Chicken, which was super juicy, tender and flavourful👍🏻 Glad to have one last meal there before it goes down in history!
Moi Lum is a heritage Cantonese restaurant in Tanjong Pagar that has been around since the 1920s. It is famous for its Majestic Roast Chicken and various other dishes.
http://hungryghost.sg/moi-lum/
Perfectly-roasted chicken from Moi Lum! The skin was crispy, while the meat was juicy, tender and perfectly cooked all the way through. The accompanying garlicky chilli sauce had a nice kick while the garlicky flavour complimented the chicken nicely. One of the best roast chicken around imo. Be sure to order this when you're here!
At the end of Peck Seah Street, this Cantonese stalwart offers set lunches under $10 — perfect for days when you don't want to battle the crowds or the heat at the nearby Maxwell Market. Go for the Traditional Cantonese Set Lunch ($8.90) and pick from one of six hearty mains like Cola chicken wings claypot rice or minced pork and salted fish rice. These wholesome sets include a bowl of homecooked soup and fresh fruit!
We dined at Moi Lum, a Chinatown Heritage Brand which has been an institution since 1920s. They are famous for their Majestic Roast Chicken which is crispy on the outside and amazingly tender on the inside. The restaurant was packed when we left slightly before 7pm.
More a hybrid of "ngoh hiang", "hae cho" and fried "popiah" rather than what its name suggests, this is made using the caul lining of a pig to encase a filling of salted egg, minced pork, prawns and water chestnuts. Not surprisingly, the use of this rather unusual part of the pig's anatomy gives a rich, distinctly porky flavour. Plus the roll is deep fried before being sliced up, which means the insanely delicious crispy outer layer of the roll tastes just like thin pork crackling! I had to keep stopping in between bites to take a closer look because I couldn't reconcile what I was tasting and seeing - lol!
I picked this over the Salted Egg Prawn because it sounded more interesting. A good choice, if I may say so myself. The prawns were large and for $27, we got ten pieces in total. Each was coated in a very thin layer of crunchy batter and wasabi mayo. On top were tiny cubes of sweet mango and "selasih" or puffed up basil seeds with their gelatinous coating (which I can't help thinking of as the less glamorous and famous cousin of trending superfood, the chia seed).
The fresh, succulent pea shoots (or "dou miao") were formed into a compact straight-walled structure and topped with a mound of crispy dried scallop and tiny mushrooms. The moat of thick gravy (which I think is made with dried scallop) kept nothing away. Least of all our invading army of hungry chopsticks.
This is a signature dish that requires one day's advance order. Presentation is eye-catching (although a few people might freak out at the chicken eyeballing them) but I thought the chicken was only average tasting. The other signature dishes we had, fared much better. For eg. the seafood "mee sua" which had a fantastic "wok hei" aroma infused into every strand of noodle.
Most people eat Sweet and Sour Pork rice, but I eat sweet and sour pork horfun. #samesamebutdifferent
