Mu Liang Zai Liang Kee on Havelock Road


The original Liang Kee restaurant opened by the father (Ng Bak Liang) was in Ellenborough Market. After a long story, documented by the local press, there are now 3 restaurants bearing the Liang Kee name. Mu Liang Zai Liang Kee restaurant is opened by Ng Bak Liang’s fifth son, Ng Hong Seng, hence Mu Liang Zai (literally “Son of Bak Liang” in Mandarin).

It was a slow Tuesday night when I text’d Tony about the possibility of dinner on Saturday and he said he was interested in trying out the new Mu Liang Zai Liang Kee on Havelock Road. And before I know it, a group was rounded up and suddenly what was supposed to be a quiet Saturday dinner became a birthday celebration at Mu Liang Zai Liang Kee.


Chili Vinaigrette – I use it for almost all Teochew dishes

One of the problems with MLZLK is the proximity of the G7 Liang Kee which is like 3 doors away. I am not sure about you but I am seeing a lot of Chinese restaurants with “G7” prefix and all seem to give the same reason “‘G’ stands for good and ‘7’ is my lucky number”. For the Chinese, it is usually “8”, I thought.

In any case, the restaurant was about 2/3s full with a boisterous table of teens next to us. The dinner was pre-ordered a few days ago with the menu sent out to everyone via email. Naturally, most of us missed it.


Ter Ka Dang (Jellied Pork Trotter), not to be mistaken for the Ter Tau Dang (Jellied Pig’s Head)

Dinner started with the Ter Ka Dang which was one of the better Jellied Pork Trotters I’ve had in a while (I hinted vigorously at the Jellied Shark, but it fell on deaf ears). It was served with a sweetish-sour plum dip (that was tasted horribly chemical) and a Brownish vinaigrette (that was all sour vinegar), so in the end, I chose the ubiquitous Chili Vinaigrette.

I enjoyed MLZLK’s Ter Ka Dang because the pork was evenly distributed such that you get pork goodness in every bite. I was also happy that there wasn’t a rush to eat the jelly before it melted. This is quite unlike other places where you get large chunks of pure jelly with no pork in it and/or it’s a race to your mouth before the whole thing disintegrates into a brown sludge on your shirt.


Very good Braised Duck

Mu Liang Zai Liang Kee’s Braised Duck is solid evidence for not judging a book by its cover; it came out so pale-looking that a few of us thought that it would taste as anemic but we were mistaken. It was flavorful with a depth that sings beautifully with the contrasting chili vinaigrette. I was wrong to have dismissed it, so very wrong but happily so.

The hot plate beef with spring onion also blew me away. Ordinarily, this dish is so mundane that no one would think twice about it but when I tasted it, I thought it was most excellent because it was tender, flavorful with a ethereal wok hei (and heavy use of Chinese wine). Must be eaten hot to be enjoyed. Tremendously.


Possibly the best hot plate beef I’ve had all year!

Dinner was fun. The wine theme was “Old World” and everyone brought out their best since it was a birthday party for a close friend. The food was unpretentious and tasty, two qualities that bring out the best in wines and friends.

Mu Liang Zai Liang Kee is the newest restaurant of the Liang Kee pedigree. It has big shoes to fill what with the high quality of Teochew restaurants around but with Ng Hong Seng at the stove, I believe that it will hold its own.

Mu Liang Zai Liang Kee Restaurant is at 719, Havelock Road, Singapore 169644, tel. 6272 4282. Reservations recommended.






















Braised Pork Short Ribs – lovely with the steamed buns



Posted on 28th Jun 2010 in Food and Drink, Makankaki, Old School, Teochew, Tze Char


There Are 10 Comments


Nicholas commented on June 28, 2010 at 9:17 pm

Finally, the post with the fancy ?? appears!

The beef with scallions is an old time favorite of mine too :). When I was a kid, I refused to eat almost everything (mostly since every dish contained some sort of seafood), so I’d always default to picking from that one singular dish. It seems so simple, but for some reason it’s

That + mantou = heaven.


JY commented on June 29, 2010 at 12:32 am

Hi Ivan, are the chefs & standard the same between MLZLK and the old Robertson Quay branch?

I recall the Robertson Quay restaurant used to have a lady boss manning the counter.

My dad and I had a good steamed promfret at the old RQ restaurant, how was the one you had for dinner?


azarael commented on June 29, 2010 at 1:46 am

wow, the food looks great and the wines awesome

so which was your favourite vino of that night ?


Ivan commented on June 29, 2010 at 2:17 am

@azarael: No favorites as they were all very good in their own unique way.

The Pichon was corked but we managed to salvage it by using a filter. It drank beautifully.


Ivan commented on June 29, 2010 at 2:25 am

@JY: My last visit to the RQ restaurant was 2 years ago; it was so bad that my family swore we would never return.

Incidentally, I was at G7LK tonight. With their “new interpretations” of Teochew food, I think much of the character was lost.

MLZLK was a way better experience.

I’ve not been to the one at Whampoa (I think that’s where the old lady is now).

The Pomfret was OK, but I’m not a fish person, but the Teochews at the table finished it, so I think it met with approval.


Ivan commented on June 29, 2010 at 2:39 am

@Nicholas: Yeah, but this version was a little light for my taste. Having said that, it was melt-off-the-bone tender.


azarael commented on June 29, 2010 at 10:05 am

so many teochew resturants to choose from ! how do u find swa garden at macpherson ? and waht about the quan le yuan along havelock road as well ?


ivan commented on June 29, 2010 at 10:40 am

It’s been years since I’ve been to Swa Garden, so I can’t help you there.

Quan Le Yuan is my sister’s favorite Teochew restaurant, you’ll find that the food is decent and the prices seem to be the lowest amongst all the Teochew restaurants on that road.

Update: I had the runs in the early morning after dinner at G7.


Nicholas commented on June 29, 2010 at 5:26 pm

Sacrificing the stomach for the temporary enjoyment of food. Worth it, a thousand times over :).

Beef + spring scallions has bones in teochew cuisine? In Northern Chinese culture, it’s thinly sliced tender beef. I’d be really interested in seeing the textural nuances present between the 2 versions.

Question though, why isn’t your blog UTF-8 friendly?!


ivan commented on June 29, 2010 at 5:34 pm

It’s the database. Everything comes out flipped. Haven’t had time to look into it.

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