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CNY 2016: Mooi Chin Place @ Village Hotel Bugis


Think Hainanese cuisine and the older generation will mention Mooi Chin. Since 1935 they have been in business and it was only after the World War II did Hainanese cuisine become a specialty. Village Hotel Bugis is one of those properties that has been under my radar, and only this visit did I realise its existence even!

Mostly popular amongst tourist groups, our dinner request was turned down because they had a bumper tourist group and even at lunch there were 2 tables of them.


Table condiments, please get the belachan and chilli paste! Both would serve their rightful purposes later in the meal.


Mooi Chin Prosperity Salmon Yusheng

I probably had enough yushengs for the season by the time I hit CNY proper and these family feasts did not make it any easier. This version was lacking in oomph somehow, too much honey and the generosity of sesame seeds made this an overload.


Braised Shark's Fin with Crabmeat

The starchy broth brought me to the 80's, days where my grandparents' birthday featured this starchy must have. Thankfully there were crabmeat chunks and it served piping hot made it a comforting dish.


Steamed Seabass with Oyster Sauce and Garlic

Excellent dish, nothing fancy just steamed fish and garlic. Simple flavours.


Deep Fried Prawn Ball with Pumpkin Cream Sauce and Broccoli

Heavily coated in batter and deep fried, the pumpkin cream sauce was hard to discern but overall a delicious dish.


Roasted Crispy Chicken

The pink prawn crackers grabbed my attention and then the crispy skinned chicken. Dunk them in their housemade lime chilli sauce and be sold on it!


Stir Fried Vermicelli with Delicacies

Bland as can be, I ended up dunking belachan to flavour these noodles.


Red Bean Soup with Glutinous Ball

A refreshing finale, instead of the usual nian gao.  Expect unevenly round glutinous balls in a thick red bean soup. The rough edges that makes this actually a charming traditional dessert. 


On top of the menu, we ordered an ala carte portion of their signature Hainanese Pork Chops (($14), coated with breadcrumbs and served with a thick gravy that was different from the usual sweet and sour sauce. Instead, it is a french style gravy. Interesting interpretation of these famous pork chops, I somehow favour the sweet and sour version better. 

6 pax $288++

Very pleasantly surprised by the quality of food especially during the festive season - one that is known to fleece people unnecessarily and serve up sub standard food in the name of CNY. 

Mooi Chin Place
#03-12A Landmark Village Hotel Bugis, 390 Victoria St

A foodie born to eat, shop and travel. Forced to work.

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