Myo Restobar

To be honest, when I first received the email invitation for a hosted dinner, I thought it was another one of those Japanese-fusion restaurants that’s pretty trendy nowadays. Then I realised that the “Myo” in “Myo” Restobar has a couple of meanings to the owners; one being a play on the Chinese words “妙嚥” (miào yàn) which is to “swallow/consume wonder or delight”, and another as I learnt from 2nd generation owner Mr Ng Kia Jin, a reflection of their Buddhist beliefs. He quotes:

“Myo restobar aims to reach out to new audiences while supporting our International Plaza flagship. We realise that while the older generation may be very familiar with our brand, the newer generation is not. Myo plans to introduce Kia Hiang’s recipe of traditional Cantonese cuisine, values and our high standards to the 21st century.”

Mr Ng Kia Jin, 2nd generation owner of Kia Hiang Group

Just a stone’s throw away from their original place of service, Myo Restobar is similarly tucked away on the 19th floor of Oxley Tower, along Robinson Road. Unlike the boxy, retro interior of the first restaurant, Myo sports a chic modern look, complete with a decent city view and swanky furniture. They also serve a nice range of modern liquor, and even craft beer!

What’s not changed however is their dedication to bringing goodness of Kia Hiang’s signature dishes to the table. First in particular, the Kia Hiang Claypot Spring Chicken. Deep-marinated and braised in a claypot with their secret sauce for hours while being wrapped in exactly 5 full leaves of cabbage, what initially looks unappealing will convince even the harshest critics when you cut up the chicken. The tenderness of the meat is immediately felt as it melts in your mouth, not to mention the aroma of many hours of tender loving care during preparation.

To push the envelope, Myo has a “zhng-ed” (elevated/pimped up) variant. The Kia Hiang Claypot Organic Chicken uses premium organic chickens that grow up really comfortable and even listen to classical music (some of us don’t even get that treatment at work!) This variant is said to be even juicier and flavourful. Both versions come very limited daily as they are prepared in set quantities the night before, so call ahead if you want to ensure you don’t arrive disappointed!

Short story time: Mr Ng said his father initially cooked this exclusively for staff meals (which is a common perk for Chinese restaurants since back in the days, which many still perpetuate today), and when some regulars got to try it as well, they convinced him to put it on the menu. The rest is history!

Myo also chose to expand their menu to include modern restaurant fare, such as their Baked Hamachi Collar and Angus Tenderloin Cubes with Garlic and Broccoli. In fact do check out their full menu which also includes affordable yet luxurious lunch sets!

Another menu selection Kia Hiang is known for is their Dim Sum. We were treated to a wide range of Dim Sum with modern twists such as the Gold Foil Dumplings with Assorted Mushrooms, Flakey Angus Beef Pastry (basically same texture as a 叉烧酥 but with marinated beef; MUST TRY) and Healthy Walnut Buns.

As a Cantonese myself, I can tell you that no Cantonese meal can end WITHOUT any desserts. Without failing to weave tradition into modernity, Myo offers classics such as Double Boiled Peach Gum w/
Red Dates and a modern Young Coconut Stewed with Peach Gum & Egg White (which we tried), along with a Durian Mochi to end the evening.

Speaking of durian, short story no.2: Mr Ng explained that Kia Hiang is actually a big player in supplying mooncakes in Singapore, and is seen as the O.G. of durian mooncake, which is more synonymous with a particular hotel near Orchard Road to the younger crowd. So don’t be surprised that the mooncake you got as a gift or bought from the mooncake fair is actually supplied by Kia Hiang!Verdict

hole-in-the-wall-ness: [star rating=”5″]
Despite being smack in the middle of the CBD, you will not find it easily. In fact I’ve met a group of invited media personalities at the building lobby and we all struggled to find the correct lift, as the lift panels have different floor buttons on each side! So when you’re there, go to Lift Lobby 1, and the button to level 19 is at the inner side of the lift.

Price: [star rating=”3.5″]
While priced at a premium for sure, they are still considered quite value-for-money for the quality you’re getting, although it’s not what you might want to pay for every day.

Quality: [star rating=”4.5″]
For the millennials, your parents would possibly have memory of this place (Mr Ng said they were a popular paktor venue for meals). You can be sure they will attest to the level of quality that the elder Mr Ng set out, which is dutifully continued by his son Kia Jin at their new venture.

Overall: [star rating=”4.5″]
Now that Chinese New Year is round the corner, how about give your grandma/mum/whoever is in the kitchen a break, and give them a try for a change. They will thank you for it. Who knows, maybe the claypot chicken will bring back happy memories, or to make new ones!

More Information

Myo Restobar
138 Robinson Road
#19-01
Oxley Tower (access through Lobby 1)
Singapore 068906
Reservations: Website or Call +65 90260718 / +65 69311247
Opens Daily 11am – 9pm (Closed on Saturday & Public Holidays)

The post Myo Restobar [Media] appeared first on You Otter Go There.

Just a couple of weeks ago, we were invited to the Singapore launch of Jules Taylor Wines at ONE°15 Marina, Sentosa Cove. From Marlborough, New Zealand,  this namesake winery started as and is still a boutique, family-owned-and-run company. Launched in 2001 with just 200 cases of Pinot Gris and Riesling, it has grown to include several other varieties, including Jules’ award winning Sauvignon Blanc. Joined by her husband George, another experienced winemaker with more than 18 years of experience (that adds up to at least 40 years of wine-making between them!), they also eventually launched George’s own collection, aptly named ‘The Better Half’. More on that!

WOK°15 Kitchen at ONE°15 Marina

Lauded as “Singapore’s Top Restaurant” by Wine & Dine, WOK°15 Kitchen radiates the spirit of the sea by featuring fresh live seafood for selection from the aquarium. With Executive Chef Chum Kar Ho leading the line, WOK°15 Kitchen showcases exquisite yet hearty Cantonese cuisine that, with its complex and rich flavours, will allure palates and satisfy even the most discerning and picky gastronomes. Presenting cuisines that are faithful to the traditional cooking techniques of Cantonese dining, expect only the most exalted flavours with an emphasis on premium seafood and uniquely crafted dishes.

We were treated to a really generous tasting menu by WOK°15, such as their appetiser which includes signature deep fried fish skin with salted egg yolk (黄金炸鱼皮) and sautéed pork belly with special sauce(妙酱烧肉); deep fried marble goby served with deluxe soya sauce (油浸顺壳鱼), sautéed beef cubes with garlic flakes (蒜片牛柳粒), and the star of the day, Singapore Chilli Crab with ried mantou (特制辣椒蟹伴炸馒头)! Okay enough talking for a bit, enjoy the pictorial break!

With fine food comes fine wine as well, in epicurean style. We had a wide variety of wines to pair with, but we especially loved the award winning Jules Taylor Wines Sauvignon Blanc. Without rambling on too much on the vintage, the concentrated of citrus and passionfruit flavour notes also carries subtle hints of fresh summer herbs with lemongrass. These linger on your palate, giving a long well-rounded finish to the wine without feeling too dry after. Grouped with fresh and well-prepared seafood, it is a perfect pairing!

All Aboard the ANKA by ONE°15 Marina

After a scrumptious lunch we were brought on board the ANKA, a mid-sized luxurious yacht courtesy of ONE°15 Marina. On deck we were graced with a presentation by George Elworthy (Jules Taylor’s husband), CEO of Jules Taylor Wines and Laura Grey, Deputy High Commissioner of New Zealand for Singapore. As explained the wines on offer were basically categorised into 3 groups; the classic, premium and elite; each represented by The Better Half, Jules Taylor (the wine collection) and “On The Quiet”, which is a reserve range of single vineyard wines by Jules, released in very limited volumes.

Out of all we felt the Pinot Noir was undoubtedly the most memorable. With wonderfully intense fruit flavours seamlessly balanced with soft, velvety tannins, it gives off a potpourri of aromas; ripe dark fruit, cherry and plum are layered over subtle oaky notes. Which is what we would expect of a Pinot Noir, complex but very easy to drink over just about anything you want to pair it with (went well with the scallops and other light bites served on board by WOK°15 Kitchen as well)!

So that was a really fruitful (and fruity, geddit, fruity notes #dadjokes) afternoon, albeit dampened slightly by poor weather. Many thanks to ONE°15 Marina and Jules Taylor Wines for putting together a feast!

More Information

Jules Taylor Wines
Facebook | Instagram | Website
Price range for the wines are from $60-$80 for The Better Half and Jules Taylor, to about $100-110 for On the Quiet. For more information, visit their website or contact  the local Singapore distributor, SUTL Consumer Goods. I’d recommend you look at their full list of wines at their page here, or the gallery below. Currently they’re available at both of  ONE°15 Marina Club’s restaurants, Wheeler’s Yard, Post Bar at Fullerton Hotel and Temasek Club, just to name a few!

WOK°15 Kitchen
Level 1, ONE°15 Marina
Sentosa Cove, 11 Cove Drive
Singapore 098497
Lunch:
Tuesday – Saturday 11.30am – 2.30pm
Sunday & Public Holiday 11.30am – 2.30pm
Dinner:
Tuesday – Sunday & Public Holiday 6pm – 10pm
CLOSED ON MONDAYS
Reservations; call 6305 6998 or email at wok15@one15marina.com
Facebook | Instagram | Website

BONUS CONTENT

Beat the heat this National Day with the Red and White Pool Party. Featuring DJ Daniel Benjamin, DJ Patrick Olivier and DJ Maverick on the decks, be prepared to move to the groove of the fresh beats from day to night while immersing in the view of surrounding multi-million dollar superyachts, right at ONE°15 Marina Club. Tickets information as below on the poster.

As part of National Day celebrations, they’re also having a promotion for the aforementioned chilli crab at WOK°15 Kitchen, where it is $6++ per 100 grams (usual price at $8++ per 100 grams) for the whole month of August! That’s not all, there’s also a 1-for-1 Singapore Sling promotion at their bar, Bar Nebula! Talk about the good life!

This post is brought to you together with ONE°15 Marina and WOK°15 Kitchen, and Jules Taylor WInes. Picture and stomach space credits to Jon.

The post Jules Taylor Wines Launch with WOK°15 Kitchen at ONE°15 Marina appeared first on You Otter Go There.