The Place If you think Chinese restaurant and cocktail bar are incongruous, then you have certainly not visited Mitzo Restaurant & Bar. Located in Grand Park Orchard Hotel, Mitzo is all about redefining Cantonese cuisine with a modern twist, as evident from its contemporary interior design and a full-fledged cocktail bar. You know for sure this is not your usual Cantonese restaurant. Helmed by Executive Head Chef Nicky Ng (previously Executive Chef de Cuisine in 2011 at the Michelin starred dining establishment Hakkasan in New York City), we know we are in good hands.
The Food We tried the Weekend Brunch buffet recently, which is priced at $68++ per person (food only) or $118 ++ per person (food, free flow of cocktails from cocktail station, housepour wines & beers). I was very impressed by the selection as the dim sum menu boasts more than forty items, with various offerings from its appetisers & soups, to main courses, rice & noodles, classic dim sum dishes to desserts. It was impossible for us to try every single item, but at least I can safely say I was largely impressed with the dishes I tried, especially for a buffet.
One must try item off the menu one of the house specialties, the Mitzo Special Barbecued Pork (蜜汁叉烧). I was fascinated by the glistening pork the moment it was served, and true enough, the tender barbecued pork proved to be one of the better ones I have had.
The Poached Dumpling with Sichuan Sauce (红油钞手)was not as fiery as I had imagined, but no complaints as it was nevertheless a good kickstart to whet our appetite.
Another of my favourite dish was the Crispy Prawns with Spicy Mango Sauce (香芒脆虾球), a tasteful twist to the usual salted egg sauce. This was surprisingly tangy, as it is the first time I had prawns coated in spicy mango sauce.
The Stir-fried Scallop with Egg White and Fresh Milk (带子炒鲜奶) is perfect to load up on proteins. I will have my scallops done this way anytime.
A gigantic mushroom? I love mushrooms, but this Vegetable Bun (菜包) ingeniously disguised like a Portobello mushroom was delish.
If you love pork buns, go for the Mini Black Pepper Pork Puff (迷你黑椒叉烧酥), or the Crispy Pork Belly served with Bun (脆皮烧肉包).
I spotted the Braised Truffles Udon (浓汤黑菌焖乌冬) on the menu and knew I have to try it. The truffle element was subtle, yet arresting enough to arouse the senses. Needless to say, we had a hearty time digging in.
Other notable highlights include the Crispy Duck Roll (脆皮炸鸭春卷) and Char Siew Bun (叉烧包 ).
We just need to conclude our meal with Custard Bun (流沙奶皇包), with a charcoal skin that contrasted so well with the golden lava.
Food aside, there is a cocktail bar where you get to try your hands on mixing your own cocktail, definitely one of the first interactive experiences we have seen in a buffet. To complement the dim sum, the cocktails are infused with tea that encompassed different Traditional Medicine elements every month.
Rants The building has a new tenant (hint: a very popular technology company which revolutionized the way we use phones) moving in, and we heard that’s scheduled in 3Q2016. And in preparation for the move, renovation works are now at full speed every day. You might have to endure drilling noises, when savouring your dim sum here till then.
Will I Return Again? Mitzo is easily one Cantonese restaurant which impresses me lately. I like how its contemporary dishes defy traditions in a tasteful fashion, yet staying true to its fundamental offering, Cantonese cuisine. Moreover, the cosy setting of the restaurant makes it ideal for warm and long gatherings.
Make your reservation instantly at Mitzo here.
Taste bud: 4/5
Hole in the pocket: 3.5/5
Overall Experience: 4/5
Level 4, Grand Park Orchard
270 Orchard Road
Tel: +65 6603 8855
Lunch: 12pm to 2.30pm
Dinner: 6.30pm to 10.30pm
Supper: 6.30pm to 1am last order (Thursday to Saturday; eve of Public Holidays)
Bar: 12pm to 1am (Sunday to Wednesday); 12pm to 2am (Thursday to Saturday; eve of Public Holidays)
Weekend Dim Dum Brunch Buffet
Every Saturday, Sunday & Public Holiday: 11.30am to 3pm (last order 2.30pm)
Ranted by the Ranter