What makes the taste of Mui Kee’s congee so unique? Besides the fact that only fresh ingredients are used, with no artificial flavouring or monosodium glutamate (MSG) added, every bowl of congee goes through an arduous 5-hour long preparation process before being served. However, the effort is definitely worth it – the resultant congee base boasts a delicious, silky-smooth texture and aromatic flavour that will have you coming back for more.
For the pop-up, diners can select from 8 different types of congee, each served with a side of fried dough fritters and century egg. Highly recommended would be Mui Kee’s signature fish belly congee, featuring dace fish sourced from Shunde Province sautéed with rice wine, and cooked in a special method that gives it a fragrant wok hei taste. Those who are already thinking of making it your new breakfast go-to, a Mui Kee loyalty card will also be introduced to reward frequent diners, with complimentary side dishes and porridge sets up for redemption.
For more information and the full menu, visit www.muikee.com.sg