Mui Kee – That fish belly congee … Oh, so so good!

Nothing beats a hot, warming bowl of congee — whatever the weather may be. Hong Kong’s famous Mui Kee Congee (妹記生滾粥品) has arrived in Singapore, with a 6-month long pop-up at Casa Verde. Mui Kee is best known for its delicious, heart-warming bowls of Cantonese congee made using traditional recipes and cooking methods. The stall in Fa Yuen Street Market at Mong Kok started back in 1979 and is now run by 34-year-old Mr Pierre Choi (affectionately known as Ah Tung), who is the third generation owner.

What makes the taste of Mui Kee’s congee so unique? Their congee base. The rice grains here are first mixed with century eggs then cooked in a pot with fish and pork bones for over five hours to get the silky smooth consistency.

There are 8 different types of congee for you to choose from. It will be sold in sets, served together with a side of fried dough fritters and century egg, and priced from $12.50 to $14.50. A good bowl of congee needs fresh ingredients with no artificial flavouring. Mui Kee has done a step further with their signature fish belly congee, where fresh dace fish is sauteed with rice wine before cooking it to achieve that pleasant wok-hei fragrance.

The pig’s innards congee had generous amount of pork liver, intestines and meatballs. The pork liver was cooked till perfection, it wasn’t tough after our photography session. The juices from the pig innards add body to the taste.

Unfortunately, the meatballs congee was a too bland for our liking.

Apart from the congee main dish, you can also choose other side dishes such as drunken chicken and blanched kai lan. I liked my drunken chicken abit more “drunk”. Nevertheless, it was a good lunch and I look forward to their permanent store by 2018!