Mouth Restaurant, China Square Central

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Mouth Restaurant is not like what it used to be like years ago. It all began as a humble teahouse, catering to the Hong Kong community in Singapore who miss their hometown cuisine dearly.

After a couple decades of serving up authentic Cantonese cuisine, still going strong, they have hence evolved and progressed beyond their original concept of serving up conventional dishes –they now strive on creativity, but without deviating too far off from traditional roots.


6 Colours ‘Har Gao’ with X.O. Sauce ($9.80)

A ubiquitous dim sum item, ‘Har Gao’ here is novelly dressed in vibrant hues, all in natural ‘dyes’. The colours are obtained from ingredients such as spinach, pumpkin, carrot, sweet potato and squid ink. The flavours of the skin are mild and does not overwhelm the succulent prawns wrapped within.


Steamed Squid Ink BBQ Honey ‘Char Siew Bao’ ($5)

If the squid ink ‘har gao’ turns you on, be sure to try the Steamed Squid Ink BBQ Honey ‘Char Siew Bao’.

The texture of the bun is a tad denser than the norm, but pry it apart and be greeted with goodly char siew filling. There’s a fine balance of flavours when both elements combine in your mouth. The filling is fragrant, and hits the right notes of sweetness amongst the savoury.


Squid Ink Rice Roll with Peanut Butter & Seafood Sauce ($6.80)

If you want more surprises coming your way, order the Squid Ink Rice roll with Peanut Butter & Seafood Sauce. This is the Chinese equivalent of Tagliatelle al nero di sepia (squid ink pasta), and the first of its kind.

The squid ink infused rice roll is just slightly firm to the bite and melts in the mouth. Topped with pork floss, sesame seeds, spring onions, peanut butter and seafood sauce, the flavours are bright, distinct, and purely intense. Delicious is an understatement.

It is a genius creation that leaves a deep impression.


Squid Ink Seafood Soup with Cream of Egg White ($7.80)

If you ever want to open a restaurant selling all things squid ink, Mouth Restaurant is one place you might consider stealing recipes from. Try bribing the chef.

Another brilliant creation is this Squid Ink Seafood Soup, cooked with superior broth and brimming with bits of seafood. The pudding-like cream of egg white at the bottom of the cup provides a smooth texture that’s deeply comforting.


Spinach Crab Meat Soup with Cream of Egg White ($6.80)

Just when you think squid ink is all they can conjure up, they are capable of so much more than that. For instance, the Spinach Crab Meat Soup with Cream of Egg White exhibits a meticulous effort in creating a soup that is unlike any other.

This soup is visually appealing. Although the scent doesn’t sit well with me – it smells like freshly mowed lawn – I enjoyed the texture of the soup and the crabmeat dispersed throughout the vibrant hue.


Lobster Bisque with Cream of Egg White ($9.80)

The Lobster Bisque with Cream of Egg White is a personal favourite out of the three. This mood enhancing soup certainly perks the appetite!


Fried Carrot Cake with Salted Egg and Pork Filling / Fried Carrot Cake with Fruits and Rojak Sauce

Fried carrot cake is pure comfort food for me. I’m not too fussy about presentation as long as I get to eat my fried carrot cake, but this rendition is pretty impressive, not only in the looks department. The salted egg and pork filling brings things up a notch. It’s a carnival of flavour and texture.

Another option would be the Fried Carrot Cake with Fruits and Rojak Sauce. The unconventional combination of flavours evokes feelings of familiarity –this is definitely one-of-its-kind.


Mouth’s Platter of Drunken Chicken, Fried Duck Liver Wu Xian, Fried Silver Fish with Truffle Oil and Prawn Sashimi

The lavish Mouth’s Platter made a spectacular entrance to our table. This is one dish that made our eyes open a little wider, and mouths tempted to start watering.

The crispy golden Fried Silver Fish with Truffle Oil is one of my favourites, followed by the tender and succulent drunken chicken. The Fried Duck Liver got snagged up in a matter of minutes.

What I couldn’t bring myself to swallow was the Prawn Sashimi. Although the prawns were of pristine quality, imported all the way from the Red Sea where the water is nothing short of crystal clear (the keyword here is all the way), the greyish colour and the texture was a tad bizarre for my liking, and the thought of bacteria lurking in the atmosphere creeps me out. The others seemed to enjoy it a lot though!


Prawn Balls

Addictive succulent prawn balls anyone? I want the entire platter to myself!


Deep Fried Peacock Fish ($8 per 100g)

If the objective of the meal is to impress, the Deep Fried Peacock Fish is a must order. The presentation blew me away! Love the crispy crust. The sauce is also highly addictive.


Braised ‘Lion Head’ with Fried Rice in Brown Sauce ($7.80)

A springy succulent giant meatball sits on a bed of fried rice, drenched in a delectable sauce, and served in a petite glass for a classy presentation.


Dessert Platter of Snowskin Durian Ball, Japanese Sweet Potato Paste and Baked Custard Bun ($12)

Making yet another dramatic entrance is the Dessert Platter. Dense clouds of smoke-like fog escape from the flat-bottomed spherical-shaped glass, which the dish of Japanese Sweet Potato Paste with ice cream sits on. Love the creamy consistency of the paste!

Mouth Restaurant, China Square Central
22 Cross Street
#01-61 China Square Central
South Bridge Court Shop House
Singapore 048421
Tel: 6438 5798
Fax: 6438 5623

Website: http://www.mouth.com.sg/

Opening hours:
Weekdays: 11.30am to 3pm, 6pm to 10pm
Public Holiday & Weekend: 10am to 10pm