You may be familiar with Mrs Pho known for its home-style Viet dishes and hearty Beef Pho bowls.
Now, how about having some Vietnamese traditional charcoal hotpot with crab bisque soup?
Mrs Pho House opened at Takashimaya basement 2 is a brand-new concept, focusing on communal family-sharing style dishes and hotpot.
Therefore, the entire place is also decorated like a home where “Mrs Pho” would welcome her guests to her abode and dining room.
The chef behind the diverse menu is third-generation female Chef Linh from Vietnam, trained in various Michelin-starred restaurants in France and her very own mum – who is behind a famous crab noodle soup stall in Vietnam.
I would reckon most of us Singaporeans go into a Vietnamese restaurant in search of Pho, Pho, Pho, Banh Mi, and Summer Rolls.
However, you would find other dishes from Pomelo Salad (18.90), Stir-Fry Crab Meat Vermicelli ($17.90), Tonkin Jasmine ($14.90), Bun Cha ($15.90), Iberico Pork Belly on Skewers ($5.90), to Grilled Scallop Viet-Style ($15.90) at this Takashimaya outlet.
Chef Linh wanted to serve familiar Viet “childhood food” seldom found in Singapore, many dishes with influences from Chinese and French cuisine.
As she stayed in Chinatown in Vietnam, she also saw how the community form deeper bonds over sharing and eating together over hotpot, and wanted to bring that over. Here’s more on the specialty dishes at Mrs Pho House Takashimaya:
The Crab Bisque Soup (Regular $38, Large $48) (spicy/non-spicy)
Four soup bases headline the hotpot menu, prepared using Vietnamese herbs, spices and ingredients inspired by comforting Vietnamese dishes.
Worthy to mention is that the hotpots are served in the traditional style of binchotan charcoal-filled containers (reminding me of 鱼头炉), for that more homely feel and even-heated way of cooking.
There is a special story behind this crab bisque soup: The recipe is from Chef Linh’s mother who owns a famous crab noodle soup (Bánh Canh Cua) stall in Vietnam. The stall has been around for over 30 years, with long queues almost every day.
The crab bisque at Mrs Pho House is made in-house using the same crab paste recipe, so you are getting a taste of that without flying over or queuing.
While I am rather familiar with the usual French-style of Crab Bisque soups, this was quite unlike that – you don’t get that explosive ‘bisque’ flavour but more mellowness. This can also allow the natural flavours of the ingredients to shine through.
The light creaminess was very appealing, and still rich with seafood flavours. (My 2nd favourite of the 4 soup bases; my personal Number One is the next.)
Nourishing Collagen Pepper Soup (Regular $23, Large $28)
Inspired by the Vietnamese green pepper pig stomach soup spun off from the large Teochew community in Vietnam, this nourishing soup is good to go with sliced pork belly slices, Iberico pork and handmade meatballs.
The taste reminded me of Singapore’s own zhu du tang (Pig’s Organ Soup) with a robust peppery pork broth that is less sharp. I enjoyed the addition of carrots which gave a slight sweetness.
Stewed for hours with Phu Quoc peppercorn, this was the most well-received among many at the table.
Also available as hotpot bases are Vietnamese Perilla Mutton Soup (Regular $25, Large $30) and Herbal Chicken Mushroom Soup (Regular $23, Large $28) – if you prefer something lighter and more ’qing’.
The hotpot can be accompanied with a selection of fresh meats, seafoods, vegetables and noodles.
Meats
For meat lovers, get the Assorted Meat Platter ($40) included with prime cuts and slices of beef, Japanese wagyu, pork belly, Iberico pork shoulder shabu shabu.
There are also handmade meatballs ($7, $14), beef balls ($5, $10), lemongrass brine chicken ($9, $18), sliced lamb shoulder ($9, $18) and pig stomach ($9, $18).
Seafood
Seafood items include whole rainbow lobster ($50), scallop ($11, $22), mussels ($9, $18) and tiger prawns ($16, $32).
There are also baby octopus ($8, $16), baby cuttlefish ($8, $16), fish fillet ($9, $18), fish maw ($9, $18), homemade fish balls ($5, $10), to the more unusual choice of frog legs ($16, $32).
The one ingredient I would recommend getting is the Homemade Prawn Paste with Dill ($11, $22) which add a succulent, bouncy bite when cooked.
Vegetables
Sweeten the pot with assorted vegetables ($10, $20) or assorted mushrooms ($10).
Other mushroom choices include cordyceps, porcini, golden abalone mushroom, crunchy QQ mushroom, mixed enoki and mixed shimeji. Price range from $5 to $10 for half portion, $10 to $20 for full.
Other than the hotpot, expect an extensive range of Vietnamese home dining dishes. Many of which are served only during celebratory occasions in Vietnam, and now you can get them right in the heart of town.
Mixed Wrap Platter ($9.90)
A collection of wraps featuring fine vermicelli, fresh herbs and vegetables wrapped with sugarcane prawn and minced beef wrapped with betel leaf.
Pomelo Salad ($18.90)
Fresh and sour flavours abound in this Vietnamese-style salad included with crystal pomelo – a special breed from Vietnam, fresh tiger prawns and fresh herbs.
Topped with mint leaves and chopped roasted peanuts, finished with a zingy, sweet and tangy sauce to whet your appetite. You can add the salad component to crackers for a crunchy bite.
Cha Ca de la Mrs Pho ($19.90)
An interesting dish of freshly-grilled sturgeon fish over charcoal fire, then served on a hotplate with herbs and fresh dill.
On the side is a springy rice noodle made with Chef Linh’s own homemade 3-year-old rice starter.
What you do is to mix some of the fish, vegetables and rice noodles together in a small bowl.
A Northern Vietnamese dish that originally uses prawn paste, but Chef Linh switched it to a lighter sauce which is why it is called “Mrs Pho style”.
Five Spice Butter Quail ($18.90)
Grilled and fried quails are one of Vietnam’s many popular street food eats.
This dish features tasty little morsels of locally farmed sustainable quails, marinated with the hallmark ingredient Vietnamese five spices, grilled, then given a butter bath – the French way.
You can have this on its own like an appetiser, or rice bowl for a more complete meal.
Bun Cha ($15.90)
The dry noodle dish with grilled pork is said to be originated from Hanoi, made more popular after former United States President Barack Obama was served Bun Cha.
I would include this as one of the must-tries Viet food.
This is presented with dry noodles, herbs and shredded vegetables on the side; grilled pork, pork patties and pickles on the other bowl.
Special mention goes to the tender patties made of minced pork and pork belly, marinated with fish sauce and lemongrass.
How to eat Bun Cha: the idea is to use the broth for dunking the noodles, and then take a bite with the juicy pork at the same time.
You get a bit of everything – refreshing, citrusy flavours with succulent charred pork all at the same time.
Mrs Pho House Takashimaya Opening Promotion – 50% OFF Hotpot Soup Bases
To mark its opening, Mrs Pho House Takashimaya S.C. is offering 50% off all four hotpot soup bases from 8 September to 8 October 2021.
This includes its Crab Bisque Broth, Signature Collagen Pepper Pork Broth, Vietnamese Perilla Mutton Broth, and Herbal Chicken Mushroom Broth.
Diners must make a prior reservation to qualify. Reservations can be made via Chope at https://cho.pe/dineatmrsphohousetakashimayasg, or +65 9666 1357.
Mrs Pho House
391 Orchard Rd, #B2-36A, Takashimaya Shopping Centre, Ngee Ann City, Singapore 238872
Tel: +65 9666 1357.
Opening Hours: 11:30am – 3pm Last Order 2:30pm, 5:30pm – 10pm Last order 9:30pm (Mon – Sun)
(Official opening 8 September 2021)
Other Mrs Pho outlets:
313 Orchard Rd, #01-16, 313@somerset, Singapore 238895
Opening Hours: 11am – 10pm Last order 9:30pm (Mon – Sun)
1 Harbourfront Walk, B2-29A, VivoCity, Singapore 098585
Opening Hours: 11am – 10pm Last order 9:30pm (Mon – Sun)
73 Bussorah Street, Singapore 199486
Opening Hours: 11am – 10pm Last order 9:30pm (Tues – Sun), Closed Mon
Mrs Pho House
221 Rangoon Road, Singapore 218459
Opening Hours: 11am – 10pm Last order 9:30pm (Tues – Sun), Closed Mon
(Temporarily delivery & takeaway only, no dine-in)
* This entry is brought to you in partnership with Mrs Pho.
