For photos, please visit Rubbish Eat Rubbish Grow.

Tip: For a better dining experience, eat at the branch at China Square.

My ho peng you‘s birthday and 7 of us, bengs and lians, swaggered down to Mouth Restaurant for their dim sum because according to one ah lian, it is the bestest ho chiak dim sum she has. Wu ngia bo? And I believe her because she has good taste and has eaten at many places.

We booked at 3pm because we got discount coopon mah. 30% discount leh, don’t play play. When I was on time, the table not laydy yet. Not cleared. Why like dat?Buay steady leh. The reaction of the waitress like she forgot we made reservation like that. very blur c***.

The decor macham 20 years never re-renovated. It’s not bad lah, got old school charm with the rosewood, but can they at least have slightly brighter lights? wanna save money meh?

And another complaint is they no toilet one. Must use Chinatown point public toilet. How can? this is a reputable restoreant leh, not some kopi tiam. Public toilet very dirty. Ruin my appetite leh.

The selvice is very curt and unfriendly. I flirt flirt with the waitress, she never even smile lor. Then she cut me off mid-sentence. Plus, how come we pour our own tea one? Chinese restoreant leh, it’s a service, we got pay service charge ok?

But actualli hor, I say say only lah. We are very green vegetable one, we don’t mind there is no toilet, grumpy service, and dark lights. We only want to eat ho chiak food. We ordered two baskets each of almost of all the dim sum except for the char siew bao. I don’t know who is the idiot who decided on only 1 basket, so we 7 had to share three char siew bao, until one ah lian told one ah beng, “aiya, you take the bao.” Ah beng replied, “no lah you take.” Ah lian said, “You take.” Ah beng said, “No, no you take.” Repeat a few times until I cannot take it and I said.

I said, “You guys act finished alady?” and ordered another basket of char siew bao.

So the char siew bao is highly recommended. The skin of the bun was very soft and fluffy, very ethereal. The char siew was slightly burnt to give that crispy edge, contrasting with the skin. Very well-done.

Another dish I like is the steamed carrot cake, very smooth like jelly. Very comforting.

The scallionchicken ($24 for entire chicken) was very delicious too once you get beyond the luminous yellow skin. It was very tender and smooth, so smooth the chicken would slide down your throat. It’s a test of your gag reflex. Eat more BJ ice kalim.

I’m on the fence with the siew mai, which didn’t taste like siew mai, but more like minced meat with mushroom. It tasted lighter than original siew mai, with the pork taste completely eradickated. I like it that it’s refleshing but I didn’t like it that it didn’t taste like the traditional siew mai.

Since we were there at 3pm, the dim sum had been steaming for some time so the skin broke very easy or was stuck to the rice-paper, which was very disappointing. Some of the dim sum disintegrated when we tried to pick it up.

After the 30%, we paid $18 each. Very worth the money. If the service and amenities are improved, I would unreservedly recommend this place.

For the complete post with uploaded pictures, please view:

http://thefoodnomads.wordpress.com/2011/07/02/mouth-restaurant-chinatown-point/

I have been a regular patron of Mouth Restaurant at Chinatown Point since a year ago and I will usually frequent the restaurant to satisfy my cravings for their Baked Cream of Salted Egg Yolk Bun and Steamed Creamy Salted Egg Yolk Bun ( their Salted Egg Yolk creations are often used as my benchmark).

When my family and relatives arrived at the restaurant at around noon, the restaurant was packed with diners and I was really glad that I had made reservations for our weekend lunch as a few moments later, one could begin to notice a long line forming outside the glass pane of Mouth Restaurant. A rather typical simplistic Chinese restaurant setting, the seats were positioned rather close to one another and the waitresses were seen rushing through the orders from table to table.

Our first dish, the Crispy BBQ Pork Pastry arrived in the midst of my parents’ high expectations since my Dad is quite a fan of BBQ Pork Pastries. I was glad when he commented that he enjoyed the char siew filling within the soft pastry. Hidden within a lightly crisped exterior, the filling was honey-sweet while the tender meat was well-diced to provide for the right chunkiness to the bite.

The Baked Cream of Salted Egg Yolk Bun is one of my all-time favorite creations from Mouth Restaurant and they are subjected to availability, the signature Dimsum item is served piping hot from the culinary kitchen to one's table. The delicate and thin pastry conceals one of the best salted egg yolk filling(s) I have had and due to its warmth, the flavor is made even more apparent on the tastebuds. The exterior seems to crumble easily but as it is thin, it causes the tastebuds to focus on the rich and luscious filling which has the seemingly perfect concoction of sweetness and saltiness.

Shark Fin’s Dumpling in Cleap Soup; one of the larger dumplings I have seen and for the price, I think this dish should deserve an order to share between two due to its huge serving. The soup was quite light and the highlight of the dish was generously filled with meat fillings which was quite chewy and delish.

Steamed Char Siew Rice Roll; concealed within the silky smooth Cheong fun, the char siew filling failed to make any impact since the portion was too small. The light soy sauce went well the rice roll though.

Succulent prawns wrapped within a delicate soft flour skin, Mouth’s Steamed Har Gao was steamed to the right doneness and the fresh prawns were definitely a delight to savor.

A rather popular dish ordered by many of the tables around us, the skin of the Steamed Shanghai Pork Dumpling was not too thin; encasing the tender minced pork meat imbued in flavorful and robust broth. I found the portion of the minced meat rather petite though this is apparent in many Dim Sum restaurants

Steamed Mini Glutinous Rice in Lotus Leaf; though the culinary team was not really generous with the ingredients and stuffings in this particular creation, I had thoroughly enjoyed the relish of salted egg yolk infused within the glutinous rice, which was not exactly too greasy and sticky for one’s pleasure.

The Steamed Creamy Salted Egg Yolk Bun is yet another of my all-time favorite Dim Sum creations from Mouth Restaurant, the hot and runny creamy salted egg yolk which oozed out upon the very first bite, went really well with the warm and pillowy buns. As I have previously mentioned, the relish of saltiness and sweetness caused an explosion of flavor on my tastebuds. In my opinion, definitely one of the better Steamed Salted Egg Yolk Buns I have had.

Steamed Siew Mai with Crab Roe and Mushroom; adequately stuffed with chunks of mushroom and minced meat wrapped within the fine yellow skin, there was a subtle sweetness to the dish and I found the Siew Mai to be a delight for it was chewy and tasty with each and every bite.

Not exactly one of my preferred dishes, the Steamed Peking Dumplings were soaked in a vinegar-like gravy which was too sour and the filling(s) within the dumplings were rather underwhelming in both portion and taste.

Sauteed Tofu Cubes with Spicy Salt; I had underestimated this creation since I had never quite enjoyed it in any other restaurant. The salty relish which encompassed the deep-fried Tofu cubes, compounded by the crunchy texture of the crumbs caused the dish to be quite delightful.

The Fried Whitebait Fish with Blended Mayo and Pork Floss is yet another deep-fried creation in which I had highly underestimated, the fried Whitebait Fish was not too greasy which was probably why it was considerably appetizing. I could hardly distinguish the mayo which was what I would have actually preferred and I found the dish to be well- completed by the use of pork floss, which was definitely a fine finishing touch to the creation.

We were quite disappointed with the preparation of Mouth’s Sauteed Carrot Cake in X.O Sauce, I had found it to be overdone in the sense that the carrot cake was too soft and I could hardly identify the flavor of the X.O sauce with my tastebuds.

Braised Bai Ling Mushroom with Spinach; cooked to the right doneness, the Bai Ling Mushroom was quite chewy and delish, well-accompanied by the Spinach which might have been slightly overwhelmed by the gravy which was somewhat heavy and starchy. Nevertheless, we concured that the Bai Ling Mushrooms were pretty enjoyable as a highlight of the dish.

Sauteed Pork Ribs with Special Rojak Sauce and Mixed Fruits; One of the dishes which drew compliments from most of us, the hearty Rojak sauce which had a sweet and sourish tang from the right concoction of fruity flavor (more of pineapples), accompanied the slight crispy Sauteed Pork Ribs till excellence. Definitely one of the most memorable delicacies from our meal and definitely a must-order should you patronize the restaurant.

The Crispy Pork Intestine was one of my preferred dishes of our meal, I had really taken pleasure in the strong and pungest taste of the pork intestine, which was definitely made even better by its crackling texture. A few of them found the relish to be considerably overwhelming so I must admit that the delight lies within one’s preference.

Mouth’s Scallion Chicken is rather typical to the Whole Chicken we order in hawker centres, the signature dish proved its worth as the meat was tender and juicy while its texture being smooth. Servings were definitely more generous and the quality was considerably better. I would personally prefer to have the chicken without the scallion sauce since I did not really like the addition of saltiness to it.

Our Peking Duck was the last dish to arrive and we were already so stuffed; as such, I might be flawed in my judgement and thus, not being able to appreciate the delicacy. I thought that the skin could be a little more roasted or crispy and its relish could be more apparent. The sweet plum sauce did help to accompany the wrap better. We decided to takeway the remaining Duck meat and we opted for it to be stir-fried with Giner and Spring Onion. When it had eventually arrived on our table, a few of us could not help but feel intrigued by the aroma and as such, we had a bit of the dish. Well-flavored and infused with the other ingredients of the dish, I must say that I had came to the conclusion that in overall, the meat dishes were rather commendable.

Some of the waitresses were attentive and conscientious while a few others were not as helpful as we have had hoped them to be. Probably due to the overwhelming response from the weekend lunch crowd, I would feel that the service team could have done better in terms of managing their customers. Moreover, some might appear to be a little too persuasive as they tried to recommend their Dim sum items to us in rather frequent occasions.

Mouth Restaurant at Chinatown Point does not possess a fanciful ambience and she is nothing like a fine-dining venue, especially on a weekend. The setting was considerably noisy and lively with loud chatter coming from the customers, with the waitresses scurrying around, some appearing a little frantic. However I have to be fair by highlighting that I have not been to Mouth on a weekday so I am not exactly too sure if it will all be the same. Nonetheless, the quality of Mouth’s delicacies and dishes, is her main selling point and I will definitely return to the restaurant (just like I have) for her fine creations and to satisfy my cravings for Mouth’s Creamy Salted Egg Yolk creations. Anyway, I will strong encourage one to make reservations, especially during the weekend, to avoid having to wait for a long time outside the restaurant.

We wanted a family dinner in chinatown and opted for Mouth. We selected the set meal for 8 pax, which includes: Buddha jumping with abalone soup, Lobster salad, Peking duck, Steamed pa ting fish with black bean sauce, Braised mushroom, abalone and spinach, Duck meat with celery in XO sauce, E Fu noodle, herbal jelly (or mango pudding).

I really enjoyed the food which I felt was of a high standard. Starting with the flavoursome, nourishing soup. The peking duck was good but not great, I prefer the normal hoi sin style sauce rather than this version with peanuts. Other highlights were the duck meat in celery (nice peppery flavour) and the E Fu noodle.

Service was ok, but not so friendly or flexible when we were ordering. e.g. refused to pro-rate the set meal for 7 pax as one person did not take seafood. I think service can be improved and it will make it an even better experience. I would like to return again, perhaps for lunch to try the dim sum.