Restaurant Review: Myo Restobar Serves Up Affordable Cantonese Fare Paired With Craft Beers
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While an ideal venue for families, the restaurant is also suited for those looking to knock back a few
“You should try it without chilli first,” cajoled our dining companion, a bespectacled sixty-something-year-old man, when he noticed us reaching for the fiery condiment to complement the Canton feast laid before us.
Instinctively, we heeded the words of Myo Restobar’s founder Ng Kia Jin, like how a child would obey his father. And boy, was he right. The delights sent our way were packing flavours that required little help from whatever condiments or sauces offered.
Perched on the 19th floor of Oxley Tower, the newcomer is making its mark in the Central Business District (CBD) with spoils of traditional home-style dishes and innovative dim sum. Perhaps as an attempt to lure the young and hip, the restaurant boasts a contemporary, industrial setting, complete with a hypnotic installation of griding working gears. Craft beers on tap are also available for imbibing.
Nevermind that the view isn’t as breathtaking as one would have assumed (no thank you, the patchwork of closely-packed skyscrapers). Instead, we gave our undivided attention to Myo’s Canton treasures.
Flaky Angus Beef Pastry ($5.80)
Starting with the dim sum range, our taste buds sang when they came in contact with the Flaky Angus Beef Pastry ($5.80). Shaped like a Char Siew Soh, each pastry packet seals a delicious filling of tender Angus beef cubes, drenched in black pepper sauce. If you’re looking to sneak some vegetables into the meal, look to the Gold Foil Dumplings with Assorted Mushrooms ($4.80 for three pieces) that carry a luxe mix of creamy mushrooms in a dainty sack.
Healthy Walnut Buns ($4 for three pieces)
A delicious alternative to the Red Bean Bun is Myo’s Healthy Walnut Buns ($4 for three pieces). Touting a chewy exterior, the buns deceive their bizarre appearance (they’re supposed to look like walnuts…um, ok) with a sweet walnut stuffing, featuring the actual nuts (chopped) and sesame seeds.
Kia Hiang Claypot Spring Chicken ($18)
While the Braised Chicken Feet in Abalone Sauce ($4.80) easily conjures up memories of home cooking, Kia Hiang Claypot Spring Chicken ($18) displays what tradition tastes like with robust flavours so familiar that it boggles one’s mind for first-time eaters like us. Wrapped in cabbage, the chicken is derived from an heirloom recipe, making the star component aka the thick brown gravy a secret. With the bird itself tender to the point of falling off the bone, a side of rice is a must to properly savour the brown gravy.
Paling in comparison is the Angus Tenderloin Cubes with Garlic and Broccoli (from $18/small), which we find the cubes tough and overcooked. You’re better off with the earlier Flaky Angus Beef Pastry if you’re hankering for a taste of beef. The Baked Hamachi Collar ($18), nicely seared and glazed in its own natural oils, fared better.
Young Coconut Stewed with Peach Gum & Egg White ($8)
To fittingly end the indulgent meal is the Young Coconut Stewed with Peach Gum & Egg White ($8) of light coconut-y flavours for our overstuffed bellies.
Do look out for its affordable lunch set menus priced at $16 each.
Address: 138 Robinson Road, #19-01, Oxley Tower
Operating Hours: 11am to 9pm (Sunday to Friday); Closed on Saturdays
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