Quick Thai lesson: “Mu” is pork, “kata,” a type of barbeque hot plate. This novel Thai dining experience has just hit one of Singapore’s hottest food hoods, Katong. We had been in the area a couple of times on weekends and found it packed, but when we trooped in on a midweek night there was only one other table occupied at this spacious eatery. The joint itself is modest; the stark bare walls stand in contrast to the dark stone-tiled floors and simple wooden tables. The “kata” itself is a dome in the middle of a steamboat and you just place your morsels (slap on the pork lard for the grease) on it or dunk them in the “boat” that’s filled with special broth. Made from pig bones and seafood stock, it was a little bland. We opted for a two person set that includes chicken thigh strips, prawns, egg noodles, kang kong, fish balls and crab sticks, among others. We also ordered cheese tofu, a good choice, and quail eggs. All the meats were lean yet tasty and succulent, but the rest of the items weren’t so great. We craved more condiments, but there were only three types of chili sauce, ranging from hot to hottest (truth be told, they weren’t spicy at all); although we found the medium-spiced one the tastiest. The service is friendly (the two owners help out with the serving), the atmosphere (on weekends at least) lively and it makes for an inexpensive meal. But we do feel that the place needs some sassing up, a TV would be good on slow weekdays and, of course, they need to serve beers (their alcohol licence is still pending). But having been around for a mere two months they’re still in the process of working things out. Who knows? Next time we’re in the area, we might drop in again. Hopefully they’ll be serving some booze by then.
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