Tuck into delightful Singapore cuisine at Chatterbox in K11 Musea

The renowned Chatterbox by Mandarin Orchard Singapore has brought its signature flavours to Hong Kong’s K11 Musea.

We go for lunch and it is busy. We start with the king prawn laksa (HK$158) – a bowl large enough for two. It is packed with noodles, tofu, fish cakes and small round pieces of Chinese fried dough stick. The rich coconut gravy is deliciously thick and just a little spicy allowing a balance of flavours. We also try the famed Mandarin chicken rice (HK$118), which is similar to a Hainan chicken rice. The chicken is tender and moist and you can make it as spicy as you wish with the ginger, chilli and soy sauces. The rice, cooked in chicken broth with a dash of chicken fat, is full of flavour.

We find the fruit rojak (HK$98) too sweet. It is a traditional salad comprising cucumber, guava, pineapple, jicama and bean sprouts tossed in sweet prawn paste and ground peanuts. We would prefer it to have a more salty and sweet balance. The winning dish is the salted egg chicken wings (HK$78 for six pieces).

Chef Liew Tian Hong, the executive sous chef who has been with the Singapore restaurant for 25 years, says the chicken is marinated and then deep-fried and coated in salted egg, curry leaf and chilli. The tender chicken and crispy salted-egg skin is addictive.

For dessert, we try the coconut ice cream in shell (HK$88), which is a house favourite in Singapore, but we prefer the jumbo milo shave ice (HK$108) decorated with strawberries and with tiramisu hidden under the ice. We go for fresh whole young coconut (HK$48) to drink with the meal, which is ideal.

Chatterbox Café, Shop B110, Level B1, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 2352 2173