Behind every bowl of Mui Kee congee lies a heritage as rich as its flavour. Its humble origins date back to 1979 where founder Mak Mui opened Mui Kee in a small corner stall in Mong Kok, Hong Kong. Today, Mui Kee Congee is helmed by her grandson, Ah Tung. Using recipes and cooking techniques which have been passed down through three generations, every scoop of silky smooth congee is filled with old school ingenuity.

1 Scotts Road
#01-12 Shaw Centre
Singapore 228208

11:30am - 03:00pm
06:00pm - 10:00pm


11:30am - 03:00pm
06:00pm - 10:00pm

11:30am - 03:00pm
06:00pm - 10:00pm

11:30am - 03:00pm
06:00pm - 10:00pm

11:30am - 03:00pm
06:00pm - 10:00pm

11:30am - 03:00pm
06:00pm - 10:00pm



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Reviews at Mui Kee Congee

Reviews of good food at Mui Kee Congee

Their claypot beef brisket was the new star for us tonight, other than the Parrot fish belly congee that we always enjoyed.
The thick dark gravy was strong in flavour and perfect even with just plain porridge, much like that of braised frog leg. Beef brisket and tendons were soft, tender and delicious.
With friendly services and Canto Pop music playing in the background, dinner here was such a joy at the end of the night.

Waiting time no more than 15 mins when we arrived on a Sunday at 12:30pm for lunch - not too bad. The 生滾粥 and 油炸鬼 are very good. Will definitely come back to Mui Kee whenever we crave for congee!

Queued for 40 mins as the first batch of lunch crowd had just arrived. Had a set lunch $10.80 which consisted of one you tiao, slices of century egg and mine was dace ball congee + soya bean drink. My friend had the parrot fish belly congee which was a bigger bowl and a hongkong tea which she says the tea tasted normal like sg kopitiam tea? The congee we both had were smooth and nice. I enjoyed the meal but I got hungry fast with few hours. Btw i saw their website menu photos and what I had was different in size. The dace balls were small, you tiao is half half. So what you see might not be what you get. 😆

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Be it a marketing tactic or its laborious preparation process, this Fried Bean Curd Skin actually has a ‘subject to availability’ sign on the menu. Fortunately, I managed to get a portion of it and it paired so well with a bowl of congee. Slightly crisp on the outside while light and fluffy on the inside; I figured that the sheets of bean curb might have went for an egg wash before going into the fryer.
Mui Kee Congee
Address: 1, Scotts Road, Shaw Centre, Unit 01-12, Singapore 228208


Quite unexpected but the fish and congee both had such an intense Wok Hei it was like they had cook it with a charcoal inside (just kidding). Also enjoyed their drunken chicken which wasn’t too strong in alcohol but carried a mild sweetness which was pleasant.
Other than congee, Mui Lee’s noodles would also appeal to those who like that HK style noodles.
However, their 炸兩 fried fritters wasn’t as impressive. About their parrot fish belly, we tried it once late at night and another time when they just opened and the taste was different. The Wok Hei wasn’t that distinct in the morning. Too many customers maybe? Or their wok wasn’t sufficiently heated up yet?


Ordered two bowls - one was watery, the other was very watery. Oh well.
Service from the Uncle and auntie was generally friendly, can’t say the same for everyone there.
I previously wrote good reviews about this place, so hope the shop can take some feedback constructively.

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🔸'Noodle set meal' $10.80 (choose mushroom in oyster sauce instead of parrot fish) comes with fried bean curd & white creamy sauce plus 1 drink (Chinese tea)🍶
Noodle is fine & springy with high plump mushroom. 🍄 Surely Mui Kee is a must try congee place as it surpass other congee places we tried so far! 👍

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There is something about queuing which we like when it comes to food (long queue in front of restaurant = tasty! plus a sense of accomplishment after finally trying it! 😜). Next to the queue, there is a bucket of water but we didn't even drink as the waiting time on Friday 13:45 pm is manageable. Fast forward 15 mins, we are seated & ready to try their famous congee.🤠
We tried 2 set meals 👉
🔸'Congee set meal' $10.80 (we pick lean meat congee)comes with century egg & You Tiao, 1 drink (Hong Kong coffee +$1 for cold)
Congee's so smooth with plenty lean meat that we almost forgot that the rice congee's there. You Tiao tastes so addictive that we ponder if we should grab it as a takeaway snack.👌

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Scallop, sliced parrot fish and sizzling kai lan (only available at night)

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Service is terrible. Always getting wrong orders. (Was always for the table behind ours) told to serve my shaved ice dessert together with my meals but was still withheld according to my receipt order. I believe I have gotten parrot fish slices instead of belly as there was alot of bones in mine whilst my friends had none. Did clarify with the staff who insisted it is belly as belly has bones too. Had to also keep reminding for the another bowl for my sister which is the noodles. No wok hei taste and very watery when served. Not the best congee I've had. Over-hyped. Not returning. Also, had some fish scales in my congee besides the each mouthful of small bones from the fish "belly"

This unique flavour really stood out on the menu; a dessert made of coffee and tea? YES PLEASE! It came as a towering mountain of coffee flavored shaved ice -fluffier than ice kachang yet just slightly icier than bingsoo- topped with peanut crumbs, surrounded by earl grey jelly and served with 2 deliciously savoury peanut cookies. Strong kopi flavour came with a hint of nostalgia - a throwback of sorts to lazy days spent at the coffeeshop, dressed in nothing but a tank, shorts and pasar malam flip flops.

I also quite enjoyed the zesty soursop & passion fruit shaved ice. A good mix of sweet and sour, does well to end the whole meal! But yes, the yuan yang shaved ice with its bittersweet aftertaste truly was the highlight for me ✨


The threadfin belly is quickly stir fried and is bursting with smokey wokhei, super tender and fatty, along with pig’s liver so fresh and cooked so well it literally melts in your mouth. I was already super happy with the bowl of congee, but greedy me had to have some raw fish, or in this case, raw Hokkaido scallops - perfectly executed with some mighty tasty dressing. Will I return? Over and over again. #burpple #muikeesg


It took me 45 minutes just to queue outside on weekend, but trust me the wait is definitely worth your time. All their congees prepare at least 5 hours to create such taste and texture.


One of the new items on their menu since Mui Kee’s move to their permanent home, this refreshing plate of fresh scallops makes me miss our local hawker version of ‘sashimi’ that used to be served at porridge stalls. Drizzled in a light soy sauce and sesame oil, it gets even more fragrant with the addition of sliced chilli, coriander and ginger. 👅💦💦


A satisfying simple dish - multiple layers of beancurd skin fried nicely crisp! Just thought it’s a little pricey for the portion.


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