MYO restobar is a newly opened Cantonese restaurant and craft beer bar perched high above inside Oxley Tower on Robinson Road, born of the Kia Hiang restaurant family. I was intrigued as it was not a common location for a traditional Cantonese restaurant to be at and the name plus restobar all spoke of new, modern cues. The decor spoke the same.
I was mesmerised by the art piece in the restobar. The more observant ones will see the cogs forming the shape of Singapore the island. And they move!
The description about the place says it all. MYO is where tradition meets modernity, and dishes meets dim sum! LOL. Seriously though, it is great to have both options.
Here's the ala carte menu for MYO. There's also a Chinese New Year promotion going on with 8 different set menus which you can check out on their website.
Prices are VERY affordable considering the prime CBD location, plus they are open on Sundays for families to have dimsum, which is great.
We tried the Angus Tenderloin Cubes with Garlic and Broccoli (S$18, 23, 28) which I enjoyed for the broccoli (!). The beef itself was nice and soft but I wouldn't say has much flavour. 3/5
And my favourite dish of the evening - the Kia Hiang Claypot Spring Chicken (S$18). This was undoubtedly the star of the place, despite not being photogenic at all. The broth was so rich and had a herbal taste which translated well to pairing it with rice.
The meat fell off the bone of the chicken, and the cabbage wrapped around it was a nice soft addition to warm the cockles of your heart. It was such a homely dish. 4/5
Another main dish we tried was the Baked Hamachi Collar (S$18) which follows a new recipe by Mr Ng’s family with a dipping sauce made of soy and mirin. I am ambivalent towards the fish since I am not a big fan and I felt that it was really nothing to write home about (perhaps we should have doused it with the dipping sauce), but the corn with pine nuts side was quite special. For that this gets half a point more. 2.5/5.
We also tried 3 of their dim sum items. The Gold Foil Dumplings with Assorted Mushrooms (S$4.80) was the least favourite of mine among the lot. Despite the gold foil on top, it was mushy and soft inside with all the mushrooms, without something to help change up the monotony. The skin was also a little too soft. 2/5
However, I really liked the Flakey Angus Beef Pastry (S$5.80). They have stuffed the pastry with diced angus beef in a peppery black sauce. This is flavourful and delicious, plus different from the usual char siew version. 4/5
I think everyone also enjoyed the Healthy Walnut Buns (S$4 for 3) which had walnut paste that had big chunks of walnuts inside. It was not overly sweet, with a fluffy exterior and nutty taste. 4/5
We also tried a couple of their double boiled soups, which every self-respecting Cantonese restaurant should have. The Double-boiled Chicken Soup w/ Ginseng (S$6) as well as the Watercress version (S$5) both tasted nourishing and comforting, especially on that rainy evening! However I think it lacks a bit of that home-cooked feel... perhaps in the way it is served in a individual pot that reminds me of those from food court soup stalls. 3/5
We ended the evening with dessert, which is the rather exotic Double-Boiled Peach Gum with red dates (S$4). Peach gum is what you get from the resin of the peach trees and is supposedly really good for the skin! It was alright though, didn't taste too much like anything but red dates. 2/5
MYO restobar gets high marks for their Claypot Chicken and selected dim sum dishes but there are definitely some items which are much more average and normal tasting. However, given its location and food offerings (plus craft beers at the bar!), I'll say it is a great place to go for a nice dinner with the folks or colleagues (lunch sets, I heard, are also good).MYO Restobar
19-01 Oxley Tower, 138 Robinson Rd, Singapore 068906 (take lift from lobby 1)
11am to 9pm Sundays to Fridays, closed on Saturdays
+65 69311247
Thanks to MYO and Danielle for the invite!
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