Celebrating baby’s full month @ Mouth Restaurant (China Square Central)

To mark Matilda’s first month, our family went out for a celebratory dinner at Mouth Restaurant. Instead of their flagship outlet at Chinatown Point, we went to their newest (second) outlet at China Square Central. It’s a lot less crowded compared to the one at Chinatown Point.

Braised Fish Maw Soup with Crab Meat 红烧蟹肉鱼漂汤

We ordered a 7-course set meal. First dish was this thick soup. Tasted like the typical Chinese banquet shark’s fin soup, but minus shark’s fin.

Peking Duck (served with crepes) 北京片皮鸭

There was a Peking duck promo going on. For ordering the set menu, we just had to top up S$10 for a whole Peking duck, but only the crispy skin is served.

Sauteed Premium Scallop with French Bean & Cordyceps Flower 丛草花甜豆炒带子

The next dish was a feast for both the eyes and palate! Dry ice effect was used to create a stunning presentation, while sweet crunchy vegetables such as sugar snap peas, celery, and bell pepper augmented fresh juicy scallops.

Those brown noodle-like strands are cordyceps flower. STUMPBO has written a detailed and useful post on the differences between cordyceps and cordyceps flower, as well as how to prepare a wholesome cordyceps flower chicken soup!

Steamed Pa Ting Fish with Blended Spicy Sauce 老干妈酱蒸巴丁鱼

Patin fish is a freshwater fish with silky and delicate flesh. But sometimes, it tends to have a muddy taste, so the spicy and savoury gravy was a suitable condiment. This would also go very well with rice!

Sauteed Wild Mushroom with Garlic Butter 蒜香牛油炒野菌

A delicious assortment of oyster, Shimeiji, shitake, and enoki mushrooms lightly sauteed with garlic and butter.

Crispy Skin Sakura Chicken 淮香脆皮樱花鸡

This was a rather decent rendition of crispy skin fried chicken. The bird was on the small side, which is probably due to the use of hormone-free Sakura chicken.

Stir-fried duck slices in teriyaki sauce

This was another add-on dish (at extra cost) from the Peking duck we had earlier. We could choose to have the meat stir-fried in a variety of styles, but we chose teriyaki sauce cos it’s more kid-friendly. The duck slices were surprisingly tender and juicy.

Cheese Baked Lobster with Ee-fu Noodle Base 芝士龙虾配伊面底

Here’s the carbo filler: Ee-fu noodles topped with cream sauce, cheese, and lobster.

Dishing out the noodles into individual portions

The white cream sauce was a little too heavy and clumpy; otherwise it was rather tasty.

Pomelo Sago with Mango 杨枝甘露

This was more like a beverage rather than dessert. The consistency of the mango puree could have been thicker. It could also do with more mango chunks and sago.

On the whole, the dishes were well-executed but stopped short of being outstanding. Portions were on the small side. The wait staff have to be commended for being efficient and polite. I was too occupied to take pics of the interior, but the decor was modern and classy.

Mouth Restaurant (China Square Central)
22 Cross Street
#01-61 China Square Central
Singapore 048421
Tel: 6438 5798
URL: www.mouth.com.sg

Weekdays: 11.30am to 3pm, 6pm to 10pm
Weekends: 11.am to 3pm, 6pm to 10pm

 

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Comments

  1. says

    Haha I had the exact same thought as Maureen!! Y U NO PUT BABY PHOTO?! Lol pardon the caps!

    Anyway Julia, I really have to thank you for not ordering shark’s fins 🙂

    • says

      Ah Charlene, so happy that you’re also against ordering shark’s fin. Hubby and I have been shark-friendly for many years! We also didn’t serve shark’s fin at our wedding banquet. Hopefully this trend will catch on! 😀