Mui Garden: Excellent Hainanese Chicken But The Curry Chicken Is Supposed To Be Good?

I am sitting here trying to figure out if MUI Garden should be categorized as a HK Style Cafe or not. Which brings to an interesting point – what characteristics defines a HK Style Cafe?

The brand is reportedly from Hong Kong but they are known more for their Malaysian dishes. Yet at  the same time you can’t really call them a Malaysian restaurant, not when you scan their menu.


There are four Mui Garden locations with two in Vancouver, one in Richmond and the other in Burnaby. The main one is located on Victoria Drive and 43rd Avenue in Vancouver. This is the first of the four Mui Gardens.

On their website, Mui Garden also claim that they were an established restaurant in Hong Kong prior to opening in Vancouver. I tried googling this but I can’t find anything with Mui Garden in Hong Kong at all. Does anyone from Hong Kong knows about their original operations in Hong Kong?

Anyway, Mui Garden is well known for their two Malaysian dishes: the Hainanese Chicken Rice and Malaysian Curry Chicken. These are the two dishes we wanted to try.


Mui Garden had been in the local restaurant scene for a long time having started in 1992. They do brand themselves as a HK Style Cafe according to their website. After almost 20 years, they are still going strong but it does seems like they are in the dire need to rebrand themselves.

The restaurant was running at capacity for lunch the day we were there. There is even a short wait for tables for people who came after. Most of the customers looked like they are regulars and they are from the neighborhood.

How can I tell?

A few weeks ago, Suanne and I had dinner with Grayelf, JS and TS. We had an interesting conversation about “home clothes”. It simply dawned on me that the concept of “home clothes” is quite foreign in the western world. You see, for Asians, we have clothes which we wear at home and those that we wear when we go out. The shabbier worn-out ones are for home. When we go out, we take a shower and out on go-out clothes. The further we go, well, the better we dress. So if it is to the restaurant around the corner from our home, it is simpler than say, we go all the way out to Vancouver.

So the clothes that the customers wear in Mui Garden are the ones we would wear if we were going to the restaurant around the block. Hehehe … what say you? Is that how you would tell if the customers were from the neighborhood?

Service was quick and efficient but really nothing remarkable. They are well staffed and most of the waitresses looked like they are lifelong employees. How can I tell? I’ll let you figure that out.

The restaurant is obviously showing its age and pretty seasoned. I am not surprised that Mui Garden is no longer a destination restaurant drawing new customers. They are on cruise mode. They have steady, regular customers and they have made a name for themselves based on two main dishes.


I don’t recall that they have a combo menu like the ones you see in all HK Style Cafes. I am talking about the ones that has a main, drink and soup for a low price. I did not notice because we were here for their two main dishes.

Other than the two main dishes, the rest of the menu are unexciting. You may click on the menu above to show larger. Take a look at the first page above, items #20 to #22. Yeah, they have that too.

What they touting was their “Authentic Malaysian Curry”. They are called out right under the logo of the restaurant. You can see that everywhere – on the menu, on the sandwich board outside and on their website. You can’t miss it coming here. I just can’t wait to try it again (last time we were here was way before chowtimes days).


One of their two signature dishes is the Hainanese Chicken. This is $10.50 for a half-bird which is … good for the four of us in the family. Actually I can eat the entire half-bird if I want. When I was a teenager, that wass what I had for lunch after school a lot of the times … half a chicken. That worries my mum because I have such expensive appetite.

The chicken is served with some salted peanuts which is crispy and tasted like it is freshly baked (i.e. not “jau foong” … or loose translated as “the wind had escaped”).

That was just the chicken. You don’t really just eat the chicken. You need it with rice of course and it is not included with this order. You can order a single serving of chicken plus rice which is about $8.


So we ordered rice and of course the only right way to eat Hainanese Chicken is to eat this with “oil rice”. A bucket of the “oil rice” is $6. It is not oily and lightly flavoured. It tasted good but I had much better ones before. Arkensen and Nanzaro both love this rice. They had it more than us.

The oil rice is cooked with the stock from the chicken. So it has a nice chicken flavour.


Take a closer look!

The chicken is served cold. It is farm chicken and therefore fattier and juicier.


The condiments included with the chicken are green onion ginger and chili sauce. Particularly the green onion ginger … it is the most essential part of having it with the chicken. Any good Hainanese Chicken Rice MUST have an excellent accompanying condiment of at least the ginger.


Love it!

They used plump chicken. Good thing it is not the free range chicken which is the fad. Free range chicken MUST NEVER be used to make Hainanese Chicken because it spoils the texture it is meant to be and that you need this to be fatty, oily.

Look at the skin too. It is almost jelly like, the way it is meant to be.

So, yeah … Mui Garden does great Hainanese Chicken for sure.


The winning combination: PLUMP chicken, JELLY-like skin, OILY rice and the Ginger-Green Onion dip. I can see why Mui Garden brags about this dish.


However, Mui Garden does not brag about the Hainanese Chicken as much as they did with the Curry Chicken. Yeah, their money dish is the curry chicken.

But I don’t know why … because I was not impressed with this. As a matter of fact, we all thought it was awful. Suanne can cook this better standing on one foot and one eye closed in the kitchen. By far.

It is called the Deep Fried Chicken with Curry in their menu and it is $9.50 for the plate above. Like the chicken rice, you can get individual serving with rice too (also $9.50).

The good part is that they serve the chicken separate from the curry which is a great way to do it because you know that the curry will soggy-ize the chicken. They deep fried the chicken separately and the surprising thing to find is the deep fried toasts too.

That was the good part. That was the only good part.

Sigh … what is the bell peppers doing in there? Malaysian curry does not have bell peppers.

And the deep fried chicken has not much of a taste. It was dry like it had been sitting on the counter for hours. It was tough too. The only way to make this edible is to really dunk it into the curry as much as possible … so that you let the curry overwhelm the chicken. That sort of thing. Bah … they call this AUTHENTIC Malaysian Curry even.

Hey, a segway on the matter of Malaysian Curry if I may. One of the surprising thing that Suanne and I find is that quite a number of chowtimes materials made its way into wikipedia. We had detected 13 entries so far and it was populated by other people, not us. I once tried to do it on my own but those wikipedia editors are really fast in removing it. I guess they are really good in detecting people who tried to update wikipedia for link juice (we get steady stream of traffic from wikipedia from these entries). So, we don’t update wikipedia and we’re just glad that people takes our materials to wikipedia.

One of the wikipedia links is the entries for “Curry Chicken” and “Chicken Curry”. They used to be separate entries but it is now one and the same. It was funny how the Wikipedia folks debated the differences between “Curry Chicken” and “Chicken Curry” for the longest time. Anyway, if you are interested, someone chose a picture of curry chicken from chowtimes for this entry and it had been there for a long time already. The picture was taken from the post on Indian Curry Chicken which Suanne posted back in 2007.


The curry on the side is yellowish, lightly rich but not spicy. They describe their curry as follows:

Authentic Malaysian Curry

  • Over 20 meticulously blended spice ingredients
  • Directly imported Indonesian coconut milk
  • Unique home-style cooking

We are all highly unimpressed, to tell the truth. Perhaps the only part that is enjoyable is dipping the deep fried toast in the curry.


Since there were two Malaysian dishes Mui Garden is known for, we thought we also try another of their Malaysian dish. The satay is $7.50 for six sticks. You can have beef, pork or chicken. We decided not to get beef because really, beef satay is tough. The best is still chicken (with SKIN preferably!).

You know, in Malaysia pork satay is extremely rare. The muslims in the country do not eat pork as most of you know. But since they have pork here, we tried it. It was a mix of pork and chicken that we got.

They served the satays on a hot plate (which was extremely hot BTW) which is definitely not Malaysian style. Other than the meat on skewers, the resemblance stopped there.

No skin for the chicken satay … no charring … simply not good … not that it’s unedible. Call it something else would be better and maybe I’ll enjoy it a bit more.


The peanut sauce is served on a plate and as it is everywhere else in Vancouver, the portion is stingy. The peanut sauce is not bad for Vancouver standards. I wish they make it spicy but then this is a HK rendition of it.

Having the pineapple along was kind of weird though. I think they served that in place of ketupat. Poor replacement.


The Sweet and Sour Pork was a dish we normally do not order. While it is a very Cantonese dish, we had until recently thought that this is a North American Chinese dish because of its popularity here. We erroneously considered this like chop suey and fortune cookies.

But sweet and sour pork is as Cantonese as it gets. Some people even swear that the real test of a great Cantonese chef is how they make this dish.

So we are taking a look at this dish in a different light and since this is a Cantonese restaurant, we order this. They list this dish as the Sweet and Sour Pork with Pineapple ($9.50) on their menu.

Was it good? No, not really. We find that it has too much sauce and overly ketchupy. The pork too was not crisp enough on the outside. Maybe the same thing with the curry chicken … they might have deep fried the pork way ahead of time.


Their prices are good and maybe that is one of the reasons why Mui is still going strong. I felt that they are sitting on their laurels and on cruise control. Better be careful because time can pass them by or else they might go down the path of great old time Chinese restaurant of the 70s and 80s.

This restaurant is cash only.


It seems like you can get party trays too from them. At $16, the prices are quite cheap and they have quite a variety to chose from too. This is worthwhile for us to consider getting party trays from them the next time we need it.

Mui Garden on Urbanspoon

Business Hour: 8am to 9:30pm

This Post Has 51 Comments

  1. LotusRapper

    Good write-up, Ben. Never been to the Victoria Dr. location, only the Main St and Hastings (now is Luda).

    BTW, the Main St. location takes debit card too.

    Any idea why the toast wedges with the deep-fried chicken w. curry ? Is that a HK thing

    1. Ben

      Hi LotusRapper: Actually, it is the first time I came across deep fried toast served with curry. So I was surprised to see that on the plate. Ben

    2. Eric

      This does bring up a very interesting point. Although the Hastings location (now call Luda) used to be call Mui Garden… they were never really the same chain. But the food they offered (and famous dishes ie. the chicken & curry) iss the same….

  2. Crispy Lechon

    What is this LR? You trying to ramp up your comment count by double posting? LOL.

    I’ve only been to the Richmond branch and our favorite curry dish is beef brisket curry dish. Its good.

    1. LotusRapper

      Give it up, Grasshopper. You’ll never catch up 😉

    2. Ben

      Hi Crispy: No worries. I had deleted one of LotusRapper’s double comment. Gotta keep it fair. 🙂 Ben

  3. Mike

    i haven’t been to mui garden in a long long time lol maybe i should go agian. on a side note did u know that the owner of the richmond branch of mui garden comes to eat at my place alot

    1. Ben

      Hi Mike: That is interesting learning that Mui Garden owner eats at your restaurant. So I am curious … as a restaurant owner yourself, how much do you eat your own food in the restaurant? Ben

      1. Mike

        lol you have no idea. Everyday for at least 2 meals of the day it gets really old real quick.

  4. Su-Lin

    😀 We had the home clothes discussion too! I think many Europeans also have home clothes!

  5. Shmoo

    We live near the Main Street location of Mui Garden. We’ve walked by on many occasion, but somehow the place has never “spoken” to me. Thanks for the heads-up on the good Hainan chicken rice and peculiar curry. (Assuming, of course, there is some measure of similarity between locations.)

    The toast reminds me of a coworker who told of growing up in a classic, one-horse, Canadian small town, with a classic, Chinese-Canadian, small town restaurant. She had every reason to believe that toast was a natural accompaniment to Chinese food until moving away and finding out that other restaurants found her expectations unusual. 🙂

  6. Ryan

    Hi Ben,

    I usually go to the Mui in Richmond, and love it most of the time. Usually, my assessment of the food is similar to your’s, but in this case, I have to politely disagree.

    I absolutely LOVE the curry at Mui. Maybe my taste are different for curry. I dislike spicy and pungent curry, and love the mild and creamy texture of the curry at Mui. I usually get the brisket curry. I think part of the problem is you can’t compare it to malaysia curry. It’s a truly Chinese rendition, and like you noted, they’ve been doing it since 1992, so obviously enough people like it that way.

    I also really like the sweet and sour pork here. It could be just an off day, but usually, it’s fried fresh on the outside so it’s got a light crisp even when served with the sauce…

    I guess whatever floats your boat, that’s why we have variety!

    1. Ben

      Well said, Ryan. Taste is truly subjective, isn’t it? I totally agree that what I like or dislike may very likely not jive with everyone. That’s right — the reason why Mui Garden is around and thriving after almost 20 years says a lot of what their food meant to the customers. I love the positiveness of your feedback.

      1. Ryan

        To add, like what other people have said, we usually always get the beef brisket curry. I can confirm it’s served with brisket, potato and sauce all together and no green peppers on the side.

        But the sauce remains mild and creamy (which i like!), so it still might not be up to your pallette.

        It’s interesting about pallette, as my SO is phil-chi and her and I always get into “fights” about what to eat because our pallettes are so different. She’s very into sweets, while I can’t stand sweet stuff and stick usually with savoury items. I also introduced her to Kumare as a direct result of your post!


        1. Ben

          Hi Ryan: On the contrary, I do like HK Style curry. I had that in I Cafe (post was a few days ago) and it was great. It is just that when they tag on the word Malaysian to the dish, I expect it to be Malaysian style. 🙂 Ben

  7. fmed

    A timely post! I was doing “research” at the Mui Garden on Main and at the one in Richmond a couple of weeks ago actually.

    I am with you on using fatty, tender farmed chicken for HCR (…though I do like the one at Luda. It is less tender, but it has more flavour and it has much more subcutaneous gelatin than at Mui.) I note that on a trip to Singapore a number of years back that kampung birds where all the rage and there were many detractors to this trend.

    On HK Cafes – there really isn’t one set of definitive characteristic besides perhaps besides serving the milk teas and serving “soy sauce western” food (funny how this term isn’t really much here).

    Mui Garden’s Malaysian take on the HK Cafe is an interesting but ultimately a unsatisfying one – especially if you are looking for real the Malysian flavour profile. You can’t deny its popularity – it has obviously resonated with HK expats.

    1. Ben

      Hi fmed: I like the term “soy sauce western” food and can instantly understand what you mean. Are you going to publish your research on Mui Garden anytime soon? Let me know because I want to read your opinion. You have so many forums that am afraid I might miss reading it. Ben

      1. fmed

        I’m just finishing it up. It is part of a bigger piece (I PM’d you about it a few weeks ago). I don’t know if and when (or even where) it will be published….but I will definitely publish it in chunks elsewhere.

  8. Winnie

    I agree with you about the curry at Mui. I think if they call it Hong Kong style curry, then I will be OK with it. Some people like their curry mild (?) like a creamy thick coconut milk soup with slight hint of curry and NOT spicy at all. I personally cannot eat that kind of curry. 😛

  9. Suzanna

    Hi Ben,

    Long-time reader, sporadic poster here….

    Our family goes to Victoria St. Mui Garden all the time as it is close to our house. Yes, they do have breakfast/lunch/dinner specials with all the trimmings.

    I am confused about the curry chicken though. We usually have the brisket curry and it’s usually served in a bowl with the curry in it. We’ve had the chicken curry too and it’s the same way. I’m not sure why they served yours separately and with toast/bell peppers. It has always just the meat, potatoes and curry. There’s even a picture on urbanspoon that shows what it looks like. Maybe there was a mix-up with your order.

    1. Ben

      Hi Suzanna: I think you are right about the chicken curry. We could well have ordered a different dish than their normal and more popular rendition. Also, I am hearing today that besides the curry chicken that their beef curry brisket is also good. I am gonna have to go back to Mui (perhaps the Richmond location) and try that out. Ben

      1. Cici

        If you are planning on a re-visit, Ben, try to avoid the one in Richmond and instead go to the one on Main Street. The Richmond one is actually the worst one among the Mui Garden branches, in terms of food quality, hygiene, and service. And yeah, that “chicken curry” dish you’ve ordered wasn’t the one everyone was raving about. I’ve tried the one you’ve ordered in their Main Street branch and it was pretty bad too. The one you got was #43 on their menu; the one everybody likes is #49. Honestly I prefer their curry beef brisket and and beef curry (#52 and #50)

        1. Marike

          Yes, you guys didn’t not try their popular curry dish! I love the mild creamy curry sauce with rice. If you order roti they will serve the same sauce for the dipping sauce. YUM.

          I’ve been to their Main, Victoria and Burnaby (North Rd) location and they are quite consistent.

  10. Tony

    Hi Ben,

    This is a restaurant I’ve been visiting ever since I came to Canada when I was 8.

    The food quality can be inconsistent at times, but generally they are good for their price.

    I see them as a HK cafe place rather than a Malaysian restaurant. I am confused about the curry chicken you order as well. Like Suzanna, when I order the chicken it is usually just the meat, potatoes, and curry. Perhaps it’s another dish that I’ve been missing?

    Anyway, the one on Victoria St. is the only one worth going…I’ve tried the one on North Road and Main, and both aren’t very good compare to the original location.

    1. Ben

      Hi Tony: There you go … another confirmation that we had ordered the wrong version of the curry chicken. Since you had been to so many Mui Gardens, what do you recommend we order (beside curry beef brisket) if we do visit Mui Garden again? Ben

  11. Doris Jung

    Hi, Ben:

    I’ve had a few chuckles reading this post. Thanks for the great entertainment about the Chinese “home clothes/street clothes”. Bet you haven’t seen people walking around in PJs or PJs like clothing? They have a term in HK, they call it the “Guy Fong Jon”, literally Guy – street, Fong – block/hood, Jon – outfit; so loosely mean neighbourhood outfit. The reporters, especially the Entertainment page reporters, tease the famous folks like movie/TV star/singer/celebrities with this term when they take their photos and report it as news in the weekend magazines.

    Mui Garden is one of my family’s favorite no-frills restaurants. We usually order the curry beef brisket, NEVER the chicken as I thought their curry chicken was really tasteless. Yes, like you said, when I can cook better than them, why would I order it?

    They do have a special menu serving a main dish, with complimentary soup or hot drinks for certain hours of the day. HK cafe to us, means that they serve Chinese or soy sauce western food and they have a special menu that includes drinks. Mui Garden has been at it for a long time and they do have a regular crowd. Like you said, they’re on cruise control and if they want to do better, rebranding is necessary.

    The sweet & sour pork is an old Cantonese dish that signifies how good a cook is, according to people in the know. My Dad had said that if you want to see if a restaurant’s cook is good or not, just order the sweet & sour pork, stir fried beansprouts and Chinese scrambled eggs. The simplest, easiest dish are usually the harder to perfect as it involves a lot more techniques and no cover up.

    Thanks for another great post. I’ve checked the Wikipedia entry on curry chicken and it does look very slim picking for the richness of how curry has inspired and evolved in the various Asian cooking styles. We really need to do something about that ^-^

    Appreciate a great read, Cheers!

  12. James

    Maybe it’s because it’s different chef from the Richmond location? But the sweet and sour pork at the Richmond location is amazing, it’s boneless, and crispy every single time! Not to mention it’s all meat, ZERO fat as filling!!! Their beef brisket curry is also amazing, but the chicken curry one is so so (too watery for me).

  13. LotusRapper

    “The sweet & sour pork is an old Cantonese dish that signifies how good a cook is, according to people in the know. My Dad had said that if you want to see if a restaurant’s cook is good or not, just order the sweet & sour pork, stir fried beansprouts and Chinese scrambled eggs. The simplest, easiest dish are usually the harder to perfect as it involves a lot more techniques and no cover up.”

    Well said, Doris. My parents and relatives say that too !

    I’ve had their curry beef brisket often and can attest to its mild, creamy, coconut milk-based form as my preferred Asian-style curry, which, to my ill-educated palate, is very much like the typical Singaporean/Malay style curry.

    The old Yummy Malaysian Delights vendor at Richmond Public Market had good curries.

    And so did the long-defunct Bill Kee on Broadway @ Ontario, where for years as a poor college kid I savoured their curry beef brisket on rice.

  14. Lissa

    The curry looks more like HK styled curry rather than Malaysian. But the question remains why they advertised it as Authentic Malaysian curry?

    I think one of the best Hainanese chicken rice was by Orchid Delight (from Morscop location to Broadway to closed! sigh..).

  15. Chubbypanda

    Lol. Cat had a hard time adjusting to the concept of home clothes when she married me. She still doesn’t wear them, but she tolerates mine. 🙂

    1. Ben

      Hi Chubbypanda: So, do you wear shorts and singlet at home? 🙂 Ben

  16. Lia

    Hi Ben
    I just wanted to say that I have been reading your blog for a couple of years now and I must say that it is my favorite of many food blogs that I read every day. I was born and raised in Vancouver and first generation Chinese. Both my parents were born in southern China. My great grandfathers first went to Canada/US during the building of railroads. I grew up with the love of food and learning how important it is in our daily lives. Sadly I do not live in Vancouver now and miss the food very much. My father was in the restaurant business his whole life and taught me many things about cooking good old Cantonese “village food” to this day I make those dishes whenever I get homesick. I have introduced my American husband to many dishes and he has also learned to love them. I really enjoy reading about you discovering all the different types of Chinese food. It always puts a smile on my face when I read your blogs such as the one above about “sweet and sour pork” I wish that I lived up there so I could attend your dinners Just wanted to drop you a short note and I look forward to reading much more.

    1. Ben

      Thanks Lia for the feedback. It meant a lot to us knowing you enjoyed reading chowtimes. Ben

  17. Ryan C

    I’ve been told that all the Mui Garden restaurants were at one point owned by the same family, but they’ve all gone and done their own thing but kept the name and the takeout menu. That’s also been my experience; the Main Street MG has a different “flavor” than the Richmond location.
    I’d recommend going to all the locations, as they all seem to have some different items and are done slightly differently.

    I’ve never seen curry done that way at MG, either. I’ve always had the ‘lieu’ in with the curry.

  18. Momo

    Just from reading the menu in chinese, you ordered the dry stir-fried chicken curry (#43). The regular chicken curry is #49 ;]

  19. agingteen

    Of all the Mui Gardens the one on Main St is my favorite. Yes, you need to try the Beef brisket curry! though i have to agree with you that their curry is not as spicy as places such as Banana Leaf and Tamarind Hill and therefore should not say it’s Malyasian when it is not.

  20. Thomas

    Gotta agree; the deep-fried presentation is all show and no substance. The bread touch reminds me of the ‘Gente Cristang’ Portuguese in Melaka, serving bread instead of rice. Now THEY make a chicken curry that is super sedap!
    We have all the ingredients available here in Vancouver to easily turn mediocre curry into something unique. Why is it that so few restaurants take advantage of them?

    But what about Mui’s home made fish ball…. I thought they did ok with that. It’s been a couple of years since my last visit, do they still serve a decent bowl of noodle?

    BTW, I’ll be wearing my home-clothes when we meet tomorrow at New Town!

    1. Ben

      Yup, see you tomorrow, Thomas. We will not be wearing home-clothes tomorrow. Ben

  21. Oliver

    Great post Ben. Will have to visit Mui Gardens again, have not been for a long time.

    My definition of HK style cafe is cream tea. There actually was a time years ago when you would get Red Rose or worse, Salada tea when you order “western tea” in a Chinese restaurant. And to think now you can actually have coffee-tea 50/50, take that Starbucks!

    The second perhaps less defining feature is having spaghetti, salads, toasts, borscht and all manner of HK’s version of what western food is suppose to be. Soya sauce western food captures it well.

    The picture is a bit murky when the noodle places like Mak’s and others also offer cream tea but not the soya sauce western food.

    Personally I am not big on being “authentic”. It is good to go to the museum from time to time to see what the real thing use to be but fusion and change is where the excitement is! Let the taste experience win rather than some unchanging ideal.

  22. Ecoellie

    Thanks so much for the write up about free range hananaise chicken. I wished the option was available and often wondered why no one offered it. Will settle with the regular bird.

  23. HM

    Hi Ben, on your question about MG’s operation in HK, I think they had not operated there (unless under a different name) as the original owner is from S. China. It was said that he eventually set up his many MG branches as part of an immigration investment for his relatives. After he finally changed hands for his Victoria Dr branch, he set up Ho Yuen in Richmond which he also sold and now runs Kam Ho, also in Richmond.

    I still find the HCR & beef brisket curry at the Victoria Dr branch the best amongst all the other locations.

    1. Ben

      Thanks HM. Those are really interesting information. The food in Kam Ho (Ho Yuen) is nothing similar to Mui Garden, isn’t it? Ben

      1. HM

        Yes, the food selections are not entirely similar as it is now managed by the children.

  24. bulakz

    I have to agree with the majority Ben that Beef Brisket curry would taste better than the chicken you ordered..did you order the chicken with bones or the boneless? I sometimes boneless but if you want flavorful,try the brisket..

    We are a regular there as well, whenever we want comfort food and doesnt want to go to #9, Mui is where we go. May I recommend the Black cod hot pot..its good as well..

    THough the place may not look the cleanest, the food is delicious!

    1. Ben

      Hi Bulakz: We ordered the chicken with bones. Anyway, as EVERYONE had pointed out, we ordered the WRONG chicken curry dish. LOL! We shall atone for our mistake. Ben

  25. bulakz

    btw… I cant find your review for Number 9 Restaurant in Lansdowne..can u post the link please.thank u

    1. Ben

      Hi Bulakz: Do a search for #9 but put it in quotes like this –> “#9” … There are two posts on that restaurant. Hope that helps. Ben

  26. Michelle

    Hi Ben,
    Happy New Year to you, Suanne and your boys! I’m catching up on your posts….all great, as usual!! Mui Garden has been one of my favorite comfort food stops for a long time (I like the one on Main St.)Like everyone else, my staple there is the curry beef brisket (not the deep fried version). The beef brisket is melt-in-your-mouth delicious, especially the fattier pieces. I usually also always get the beef and parsley soup, and the pan fried fish cakes…reminiscent of HK street food stalls.
    Too bad I’m working this weekend, or I would have signed up for the Malaysian meal at Mamak this weekend…:-). I did have a delicious beef rendang for dinner though this evening that was made for me by my Malaysian receptionist. She gave me the recipe which I’m hoping to attempt.

  27. Eric

    Just finished reading all the comments above. I agree with most of the posts. Seems like you’ll need a revisit to Mui Garden soon 😉

  28. lucki

    i took my mom to mui gardens on victoria drive to experience their famous curry beef brisket.My mom used to eat at the mg on main st reguarily but since they changed hands the food has gone down hill.We had their famous chicken delicious.The curry was terrible two pieces of meat 3 measly pieces 0f potato bland and too much coconut milk no curry flavor.I complained to the waitress she said their curry is famous.I said i can make a mouth watering beef brisket curry with my own blend of spices that would makeyou ask for 3rds.Never go theis again.Their wasnt enough curry so my mom had a tiny taste

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