- Asian, Chinese, Teochew
Daily: 11:00 - 15:00
Daily: 18:00 - 23:00
- Bugis / Beach Road
Serving Teochew cuisine since the 1950s, this restaurant has been acclaimed by Martin Yan as well as Hong Kong food critics. The chef's recommendations include braised goose or duck, sambal crayfish, steamed fish and yam paste with gingko nuts.
- Children/Family11 votes
- Dinner11 votes
- Large Groups/Gathering10 votes
- Lunch7 votes
- Hidden Find6 votes
- Vibrant/Noisy5 votes
- Business Dining4 votes
- Quiet3 votes
- Boys Night Out3 votes
- Weddings3 votes
- After Work2 votes
- Girls Night Out2 votes
- Healthy Eating2 votes
- Large Groups1 votes
- Wine Lists1 votes
- Birthdays1 votes
- Corporate Events1 votes
- Anniversary1 votes
- Fine Dining1 votes
- Wheelchair Friendly1 votes
- Cheap Eat/Budget1 votes
- Live Band1 votes
Top Must Try Dishes
- Fish Maw Soup3 votes
- Crayfish3 votes
- pomfret2 votes
- Yam Paste Dessert2 votes
- Orh Nee1 votes
- oyster omelette1 votes
- sambal crayfish1 votes
- steamed promfet1 votes
- yam paste with gingko nut1 votes
- Yam paste Steamed promfret.1 votes
- Braised Duck1 votes
- White Radish Soup1 votes
- Roasted Goose Meat1 votes
- Heh Cho1 votes
- Fried Veg with mushroom and flatfish1 votes
- yam dessert1 votes
- Goose1 votes
recommends this place.
: pomfret, Fish Maw Soup, Yam Paste Dessert, Crayfish
I also recommend this place for:
Anniversary, Birthdays, Business Dining, Children/Family, Dinner, Large Groups, Weddings
recommends this place.
Recently, my father's friend invited us to dinner at Mong Hing Teochew Resturant. According to Mong Hing's website, it started rolling in the 1950s "at Singapore river side's new market". My father's friend was a child then, and was friends with the restaurant's chef, his family and the restaurant workers. They called him "fat boy" in dialect, and still recognise him today.
Mong Hing is much smaller in size than Beng Hiang, but the restaurant's design, decor, and its bar-type counter reminded me strongly of Beng Hiang. But I am too excited to go into detail about decor. It is a rare experience loving every or nearly every dish you eat at a restaurant. I had this experience at Mong Hing, and I want to go into its food. You must see the pictures.
- Pork Jelly
- Golden Pouches: The Golden Pouches were fried to a crisp yet not oily. Each was filled with delicious ground pork, pure and not mixed with cornflour. I could have eaten the fillings of five of them.
- Steamed Pomfret Teochew Style
- Mong Hing Sambal Crayfish: When the crayfish arrived, it was covered in so much fried egg and onions that I thought it was crab. In my opinion, the egg and onions outshone the crayfish. I did not taste much sambal in there, not of the sambal kangkong kind at least, and in fact the egg and onions tasted like they were fried char kway teow style. They were so good that they could be a dish on their own.
- Prawns with a julienned vegetable that was like leek: The prawns were big, fresh, springy and juicy.
- Hor Fun
- Sea Cucumber with Fish Maw: We were served with a generous amount of braised sea cucumber, fish maw and mushrooms so that each person could have had two pieces of each.
- Yam Paste Gingko Nuts & Pumpkin: I did not have any of this, but it was so delicious that my mother had half of my bowl, and my father's friend had the other half. Everyone else finished their bowl really fast.
And at the end we were served a complimentary plate of fruit and tea to clear away the grease.
My father's friends and my family enjoyed the food so much that we are planning to return soon. I already know a dish I want to try: Mong Hing's braised goose meat!
I also recommend this place for:
Lunch, Dinner, Large Groups/Gathering, Children/Family, Business Dining, Fine Dining, Hidden Find
does not recommend this place.
Prawn Rolls - The heh zhor was decent - Lean meat with pockets of fats and bits of prawn. Crisp but not too oily. Good for many bites, especially with the sweet plum sauce.
Homemade Beancurd - This certainly didn't look like beancurd, not with the circular shaped, golden brown exterior. And honestly it didn't quite taste like tofu. The texture was more like Thai prawn cakes, just a lot less dense and "fluffier" so to speak. Definitely not smooth and silky, the way I like it. The only giveaway was the taste, which had a distinctive beancurd taste. Although I like tofu, this is something I will definitely not order again.
Prawns with Deep Fried Pumpkin - At $24++ for 6 prawns and 6 pieces of pumpkin coated with flour and deep fried, this was a joke. The prawns were drenched in sweet and sour sauce, which masked the natural flavour of the prawns. Total waste of prawns. The pumpkin however, were sweet and not too bad as a filler.
Stir Fried HK Kailan - Decent with a tinge of wok hei but lacking in dried sole fish. Wouldn't hurt to give a little more, would it?
Braised Goose - The goose was good - not too dry and well braised with the sauce not coming across as too salty.
We ended the meal with yam paste (orh nee) but I failed to get a shot of it. It was good but could have done with a little more fragrance. The infrequent bits of unevenness made for a nice smooth, yet inconsistent texture.
The 5 of us chalked up a bill of about $133. Not too expensive but quality of food seems to have dropped since my last visit. Maybe I should just stick to the likes of Huat Kee or Liang Kee or maybe I should give Mong Hing another chance.
See all my pictures here.