Mui Kee (Shaw Centre)

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Behind every bowl of Mui Kee 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

(open in Google Maps)

11:30am - 03:00pm
05:30pm - 09:00pm

08:00am - 09:00pm

08:00am - 09:00pm

11:30am - 03:00pm
05:30pm - 09:00pm

11:30am - 03:00pm
05:30pm - 09:00pm

11:30am - 03:00pm
05:30pm - 09:00pm

11:30am - 03:00pm
05:30pm - 09:00pm

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From the Burpple community

Pork Meatballs Congee - $9.80
Finally get to try Mui Kee for weekend breakfast. Smooth congee that’s flavourful. Filled with QQ homemade pork meatballs, loving it! Crispy Dough Fritters not included so have to order separately ($2.50). Saw many families bringing grandparents and children there to enjoy the congee together, so heartwarming. Another lovely discovery, Mui Kee is under Les Amis Group, love love their restaurants
Mui Kee


Ordered the signature Parrot Fish Belly porridge $11+ and Pork Innard porridge $8+ to share + extra sides (fried dough fritters & century egg & fried fritters steam rice roll)

Taste really yummy! Especially the fish belly porridge which has a hint of “charcoal grill taste from the fish”. Definitely will return for the fish porridge! They have really unique soya sauce which paired very well with the fried fritters steak rice roll (photo not included).

Total damage with drinks: >$ 50 for 3 pax

Comfort food right here. The pork balls were chewy and tasty, went well with the clean congee, which was a little sweet. They also gave about 5-6 pork balls, generous portion which made up for the price.

Had the parrot fish slice porridge every time I eat here. Standard never drops!

Hong Kong coffee and milk tea is good too!

Claypot dishes are served in the evening in lieu of cheung fun. I had the beef with ginger and spring onion. It was pretty filled with flavour and is a perfect complement to the porridge to fill up your stomach. The beef was so tender and retained its flavour in the claypot. So fragrant and mouth watering. I’ll want to try the pork liver and frog leg next time.

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Feel like having Cantonese-style jook/ congee? Try Mui Kee, one of Hong Kong’s most famous congee places, in the heart of Orchard Road.

Had their signature parrot fish belly and century egg congee. The fish belly is cooked with the porridge over high heat although it contains bones. And I love how the century egg has a creamy centre, just like those you get in hing kong. Don’t forget to order some you tiao/ dough fritters to accompany your meal.

What makes the jook here special is the strong wok hei (charted) flavour. The texture of the congee is very consistent and smooth. You can’t feel the rice grains as it’s been smashed up into gruel. If Oliver Twist was served this every day, I’m sure he wouldn’t be complaining.