Memangkuk recently taken over by a China boss, now specializing in Mixian (rice noodles).

Social media and payment accounts still operate under the original "Memangkuk" name.

We tried Pork slice & balls suan cai (sour vegetable), pork bone beef brisket soup, fried pork tomato soup.

Suan Cai: Signature dish, highly recommended by my friend.

Soups (Tomato & Pork Bone): Average; I prefer a thicker, richer broth.

Meat & Ingredients: Average meat quality, sparse ingredients in the pot.

Mixian Texture: Too soft, gets mushy , i had to took out 1st. I prefer thicker, smoother, chewier noodles (like at 66 Mixian, Damai Point).

Pork Intestines: CANNOT!

Quite pricey.

Lacked sufficient staff.

Good selection of condiments available, including local chili.

MiXian Pots served extremely hot, with soup bubbling.

Ice water RM 2 ya, normal size glass

Sekian～

decided to try this new place in Lido Plaza. ordered the steam black bean chicken with yam.
was rather disappointed with the steam rice as
it was very dry.
as for the herbal chicken, it’s lightly seasoned and has only a little herbal taste. not much herbs were put in.
the ginseng and cordyceps soup was ok. quite tasty
the steamed milk custard wasn’t silky smooth. quite rough surface as seen on picture.
lastly was the grass jelly with toppings. taste ok but quite pricy when you keep on many toppings

I decided to try this newly opened eatery at Lido Plaza after seeing some of my foodie friends rave about their dessert soups in the social media recently.

I was intrigued by one of their ‘Gu Zai Fan’ - minced chicken with century egg steamed rice pot. Because it is Hakka people’s speciality dish.

Initially, I was impressed by the presentation of the dishes, but the taste didn’t live up to it. The minced chicken was salty and white rice were dry and tough.

Personally speaking, the rice seems over-steamed, leading to excessive water loss, and the meat lacks any savoury depth or fragrance—it just tastes salty.

Also, I’ve ordered one of their signature and recommended dessert - black sesame with milk custard and serve with osmanthus sugar.

Although the osmanthus syrup came in a cute mini teapot, it wasn’t very practical for pouring quickly. The black sesame flavour was overpowered the milk custard.

Additionally, the seating arrangements in the space are designed to be more suitable for couples or solo diners rather than large groups due to their small tables.

Kthxbye.