Myo Restobar is the offshoot of Kia Hiang Restaurant (a traditional Cantonese restaurant which has been around since 1975). Myo Restobar opened just last December, in a bid to reach out to younger customers with its more modern offerings.
We can see how they attempted to do that. For one, the place doesn't look like a Chinese restaurant at all, save for some round tables and the chopsticks that give it away.
It has a contemporary look, with naked lightbulbs for a more industrial style, a bar where you can get craft beers on tap, and a nice terrace where you can get a breath of fresh air and maybe take in the city landscape.
The food is traditional Chinese with an atas twist. Your siew mai is topped it off with shreds of black truffle, mushroom dumplings are flecked with gold foil, and there's the option of organic chicken on the menu too.
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The twist is not so drastic that your parents would feel out of place, and at the same time, it's not too simple that you feel bored by eating typical Chinese fare.
And as for the taste? We're happy to say it did not disappoint.
The best dish they had was the Flaky Angus Beef Pastry ($5.80). We recommend you order enough so everyone at the table can have at least two.
True to its name, the pastry was flaky and light, with a slightly sweet taste to contrast the savoury beef inside. The black pepper sauce was hot and zingy, the beef was tender and meaty, while the occasional bit of white onion added a crisp brightness to the whole pastry.
The next best dish was probably the Kia Hiang Organic Claypot Chicken ($28). It costs $10 more than the other claypot option with spring chicken, but we think it's well worth it. For one, you get a far bigger chicken when you choose the organic option (since spring chicken is small). Secondly, organic chicken is often a lot more tender than the usual.
We were certainly impressed by how we didn't need a fork to separate the meat from the bone, it pretty much fell apart with just a spoon. And we loved how it tasted so homely. The chicken was served in its own jus – no soya sauce, no additional stuff, and definitely no MSG. It tasted like what chicken should be.
We also enjoyed the Steamed Siu Mai with Conpoy and Black Truffle ($5.20). It was springy and juicy. The truffle's scent was subtly earthy, none of that pungent smell you'd expect from chemically-processed truffles.
Another dim sum dish we really enjoyed was the Healthy Walnut Buns ($4), which were filled with a sweet paste and hearty chunks of walnuts that added a nice bite to the otherwise pillow-soft buns.
We had a nice meal at Myo Restobar, and we wouldn't mind returning if we wanted to have a contemporary Chinese meal.
Finding Myo Restobar
Myo Restobar is located at Oxley Tower, 138 Robinson Rd, on the 19th floor.
Getting there is a little bit tricky though. Make sure you look for the button to the 19th floor on the panel in the left side on the lift. For some reason, the other button panel doesn't have the 19th floor listed, which understandably confuses people.
But once you've figured that you, you're good to go.
Myo Restobar is open from 11am - 9pm every day except Saturday.