Daily: 11:00 - 15:00
Daily: 18:00 - 23:00
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.
Over the past two weeks, I visited Mong Hing twice. Once with a group of girlfriends - that first foray to the restaurant left such an indelible mark for me that I simply had to put the restaurant to the test again by taking my family of picky eaters (especially my dad and brother-in-law) during the CNY period and trying out one of the set menus for 10 people. Well, the restaurant did not disappoint yet again. Each dish was just as delicious, flavoursome, generous on ingredients. Moreover, despite the crowds (they were fully booked), they were even prepared to prepare a few la carte dishes that I wanted my family to try in addition to the set menu- oyster on omelette and the tofu yam dish. The highlight for my family was the steamed pomfret cooked to perfection. Other notables were the fish maw soup that had generous proportions of ingredients, sambal crayfish, abalone with broccoli and the yam dessert. Every dish was wiped clean and relished with delight. Seeing my dad enjoy every mouthful was sheer joy for me. Service, in the form of James (I think that's his name), was fabulous too. He was friendly, accommodating and provided wisdom on our choices without being overly imposing. Thank you Mong Hing, you've a whole family of avid supporters now.
Among Teochew, food is average. As an average there are way much better Teochew restaurant in SG. Service is worst that I have ever had. I have never had waiters look away more times as I tried to get their attention. They are just standing around and the owner even tried to defend them by saying it is too busy. When I walked out and confront the owner on this, he just say that this is the way, they are too busy, no apology.
My dad loves this place but not me even though I am a hardcore Teochew foodie as well. The food is ok especially the steam pomfret and sharkfin's soup but the Yam paste was a disappointment. It is too sweet and not smooth enough. The ambience and service are also what you would expect from a traditional family run restaurant.... plain and unexciting. Price wise, it is not so value for money and you can expect to pay more than $40 per person for a fairly regular 7-8 course dinner (shark fins, steam profret, steam prawn, goose meat).