Kia Hiang Restaurant has been serving home-styled Cantonese dishes since it first opened some 40 years ago in International Plaza.

Now, they have set up shop along Robinson Road, taking on the office crowd with a modern look but the same hearty flavours at Myo Restobar.

Since it opened in 1975, the Kia Hiang Group has been serving well-loved family recipes like the Kia Hiang claypot spring chicken and sautéed pork ribs with bittergourd. Setting its sights on the office crowd, the Group’s new concept Myo Restobar opened its doors in December 2017.

An assortment of dim sum dishes available at the modern Myo Restobar

An assortment of dim sum dishes available at the modern Myo Restobar

According to second-generation owner Ng Kia Jin, Myo reaches out to new and younger crowds while keeping to the family’s roots. Located within the Central Business District, Myo combines traditional Cantonese dishes from their flagship International Plaza outlet with dim sum from the Group’s now-defunct Kim Tian outlet. On the menu, Myo offers both traditional dishes as well as modern interpretations on many Kia Hiang signatures, in line with its new look.

Start the meal with some dim sum to share. Myo’s dim sum menu comprises many Cantonese staples, from steamed shrimp dumplings, aka har gao ($5.20 for three pieces) to pan-fried radish cake with housemade XO sauce ($8) and the requisite barbecue pork buns ($4 for three pieces).

Myo Restobar's gold foil dumplings with assorted mushrooms

Myo Restobar’s gold foil dumplings with assorted mushrooms

Apart from the classics, Myo introduces several modern twists to traditional dim sum. Try the gold foil dumplings filled with assorted mushroom and mustard greens ($4.80 for three pieces).

One of Myo Restobar's new dim sum dishes, flaky beef pastry made with Angus beef

One of Myo Restobar’s new dim sum dishes, flaky beef pastry made with Angus beef

Other new items include the flaky Angus beef pastry ($5.80) which features buttery pastry filled with moreish Angus beef; and steamed siew mai with conpoy and black truffle ($5.20 for three pieces).

Truffle siew mai, Myo's take on traditional siew mai

Myo’s truffle-scented siew mai

For something more substantial, consider the Kia Hiang claypot spring chicken, which comes with a choice of original ($18) or organic ($28) chicken. Served in a claypot, a whole chicken is wrapped in sweet cabbage, then braised in herbal gravy. Tender and flavourful, the dish is best accompanied by some rice ($1.20 for white and $1.50 for brown).

Other new dishes include Angus ribeye cubes with garlic and broccoli (from $18); and tangy orange braised pork ribs ($12 for three pieces), which feature fork-tender pork ribs in a sweetish citrusy sauce and served with deep-fried mantou.

One of Myo's new dishes, tangy orange braised pork ribs served with man tou

One of Myo’s new dishes, tangy orange braised pork ribs served with man tou

Myo also offers a selection of nourishing Cantonese soups such as fish maw and crab meat in superior broth ($9); and double-boiled chicken soup with ginseng ($6).

If you have room for dessert, Myo’s stewed young coconut with peach gum and egg white ($8) served hot in a coconut shell makes for a perfect light ending. Or go for their chilled durian mochi ($3) made using Mao Shan Wang durian. Only 20 portions are available daily, so pre-order to avoid disappointment.

#19-01 Oxley Tower, 138 Robinson Road. Tel: 6931 1247

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