MyX @ Chip Bee Garden

by | Jan 18, 2026 | Uncategorized | 0 comments

Restaurant Review

MyX delivers on its promise of soulful comfort food with creativity and confidence. The restaurant succeeds in creating a neighbourhood gathering spot that feels both welcoming and exciting. Each dish demonstrates thoughtful execution and bold flavour combinations that respect culinary traditions while pushing boundaries. The kitchen’s technical skills shine through in the precise torching of proteins, the balanced complexity of dressings, and the layered approach to building flavours. From the indulgent Artichoke Dip to the show-stopping Red Prawn Ceviche, MyX proves that comfort food can be sophisticated without losing its soul. The playful spirit evident in dishes like the Dirrrty Chicken Rice and Yuanyang Tres Leches adds personality to the dining experience. This is a restaurant that encourages lingering, sharing, and returning for more—a true neighbourhood gem that elevates Holland Village’s dining scene.

Overall Rating: 4.2/5

Strengths: Bold flavours, creative fusion, excellent execution, shareable portions, inviting atmosphere

Best For: Casual gatherings, weekend dining, adventurous eaters, neighbourhood regulars

Ambience & Atmosphere

Physical Setting

MyX occupies a charming space in Chip Bee Gardens, a quieter residential enclave of Holland Village characterized by nostalgic shophouse architecture and village charm. The location offers a sense of discovery—tucked away from the main Holland Village bustle yet easily accessible. The area itself exudes a laid-back, almost nostalgic quality that complements the restaurant’s community-focused approach.

Interior Design Philosophy

The restaurant embraces a relaxed, unpretentious aesthetic that prioritizes warmth and approachability. The design creates an environment where conversation flows freely and guests feel encouraged to settle in for leisurely meals. The space balances casual comfort with thoughtful touches, avoiding formality while maintaining a polished, inviting presence.

Dining Atmosphere

MyX cultivates a community-driven vibe built around sharing—both food and moments. Tables are arranged to facilitate communal dining, with dishes designed to be passed around and explored together. The atmosphere is playful yet soulful, mirroring the menu’s creative approach. Laughter mingles with the clinking of glasses, while the aroma of bold, layered flavours fills the air. The vibe encourages guests to linger, creating the kind of comfortable environment where time seems to slow down.

Sensory Experience

  • Visual: Warm lighting, vibrant plated dishes with colorful components
  • Auditory: Gentle conversation buzz, kitchen sounds, relaxed background ambiance
  • Olfactory: Truffle aromatics, charred vegetables, roasted meats, fresh herbs
  • Overall Mood: Welcoming, casual, spirited, community-oriented

Ideal Occasions

  • Casual gatherings with friends or family
  • Weekend brunches and long lunches
  • Relaxed date nights
  • Neighbourhood dining for regulars
  • Celebration meals without formality

Complete Menu

Starters & Small Plates

Artichoke Dip – $15 Cream cheese, ricotta, parmesan, truffle paste, truffle oil, marinated artichokes, fried Jerusalem artichokes, dill

Salmon Tiradito – $25 Brined salmon, shoyu, torch finish, lime-citron dressing, adobo paste, guajillo chilli paste, pickled daikon, harissa mayo, balsamic glaze, fried capers

Red Prawn Ceviche – $23 ⭐ Top Rated Blanched Anka prawns, charred tomato sauce, red bell peppers, habanero, Clamato juice, Cantonese prawn powder, sakura ebi oil, pickled cucumber, watermelon radish

Venus Clams – $19 Nduja cream sauce, garlic confit, soju, chipotle oil, garlic butter griddled baguette

Main Courses

Grilled Iberico Pork – $38 Pork secreto, citrus-beer marinade, chipotle aioli, arugula, pickled plum, burnt red onion purée, Thai toasted rice dressing

Dirrrty Chicken Rice – $32 Spice-marinated roasted chicken, dirty rice with chorizo, red bell peppers, confit garlic, Southern spices, adobo paste, chicken stock

Desserts

Yuanyang Tres Leches – $14 Sponge cake, black tea-espresso soak, condensed milk, evaporated milk, cream, cocoa, vanilla mascarpone, raspberries

Kaffir Lime Panna Cotta – $14 Greek yogurt panna cotta, kaffir lime infusion, brown butter crumble, cherry compote

Detailed Dish Analysis

Artichoke Dip | $15 | 4.2/5

Concept: Luxurious yet approachable opener setting the tone for indulgence

Key Components:

  • Triple-cream base (cream cheese, ricotta, parmesan)
  • Truffle enhancement (paste and oil)
  • Marinated artichokes
  • Fried Jerusalem artichokes
  • Fresh dill

Flavor Profile:

  • Primary Notes: Rich, creamy, earthy truffle
  • Secondary Notes: Tangy artichoke, aromatic dill
  • Finish: Herbaceous and addictive

Texture Mapping:

  1. Lush, spreadable cream base
  2. Tender marinated artichoke pieces
  3. Crispy fried Jerusalem artichoke chips
  4. Soft, fresh dill leaves

Technical Facets:

  • Cheese blend ratios for optimal spreadability
  • Truffle dosing for presence without overpowering
  • Frying technique for Jerusalem artichoke crispness
  • Acid balance from marinated artichokes

Flavor Dynamics: The dish succeeds through strategic contrast. The triple-cream cheese blend creates decadent richness while truffle adds sophistication. Marinated artichokes provide necessary acidity to cut through fat, and fried Jerusalem artichokes deliver textural excitement. Dill adds a fresh, slightly anise-like brightness.

Pairing Suggestions: Best with crusty bread, crackers, or vegetable crudités

Salmon Tiradito | $25 | 4.2/5

Concept: Peruvian-Japanese fusion showcasing technical precision and layered complexity

Key Components:

  • Brined, shoyu-brushed, torched salmon
  • Complex citrus-chilli dressing (lime, citron vinegar, hot pepper sauce, adobo, guajillo, agave, white shoyu)
  • Pickled daikon
  • Harissa mayo
  • Balsamic glaze
  • Fried capers

Flavor Profile:

  • Primary Notes: Delicate smokiness, citrus brightness
  • Secondary Notes: Subtle heat, umami depth
  • Tertiary Notes: Sweet agave, fermented tang
  • Finish: Briny caper pop

Texture Mapping:

  1. Silky, tender salmon
  2. Crisp pickled daikon
  3. Creamy harissa mayo
  4. Crunchy fried capers
  5. Syrupy balsamic glaze

Technical Facets:

  • Brining for moisture retention and flavor development
  • Precision torch application for controlled Maillard reaction
  • Multi-acid dressing construction
  • Heat layering through various chilli components
  • Textural contrast engineering

Flavor Dynamics: Masterful balance defines this dish. Brining ensures moist salmon while developing deeper flavor. Torching adds controlled smokiness. The dressing achieves complexity through multiple acids playing against agave sweetness, with various chilli components building layered rather than one-dimensional heat. Harissa mayo creates a Mediterranean-Latin fusion bridge.

Eating Experience: Each bite delivers multiple flavor waves—initial citrus brightness, followed by building heat, finished with umami depth and briny accent.

Red Prawn Ceviche | $23 | 4.5/5 ⭐

Concept: Bold ceviche reinterpretation pushing boundaries while respecting tradition

Key Components:

  • Lightly blanched local Anka prawns
  • Charred vegetable sauce (tomatoes, red bell peppers, red onions, habanero, garlic)
  • Complex seasoning (paprika, Clamato juice, red wine vinegar, beet juice)
  • Cantonese prawn powder
  • Sakura ebi oil
  • Crispy sakura ebi
  • Pickled cucumber and watermelon radish

Flavor Profile:

  • Primary Notes: Savory prawn essence, charred vegetable depth
  • Secondary Notes: Bright acidity, gentle heat
  • Tertiary Notes: Umami layering from prawn powder and sakura ebi
  • Finish: Clean, refreshing pickle notes

Texture Mapping:

  1. Tender, slightly firm blanched prawns
  2. Chilled, smooth tomato-based sauce
  3. Crispy sakura ebi garnish
  4. Crunchy pickled vegetables

Technical Facets:

  • Controlled blanching technique for optimal texture
  • Charring method for depth development
  • Cross-cultural umami integration (Asian ingredients in Latin format)
  • Temperature contrast management
  • Pickle preparation for crunch retention

Flavor Dynamics: This highest-rated dish achieves brilliance through innovation. Lightly blanching (rather than acid-curing) preserves the prawn’s sweet, delicate texture while avoiding rubbery quality. The charred vegetable base adds complexity absent in traditional ceviches. The genius lies in East-meets-South-America: Cantonese prawn powder and sakura ebi oil infuse umami backbone that elevates beyond standard citrus-based versions.

Why It Works: The dish honors ceviche tradition while fearlessly incorporating Asian umami elements, creating something familiar yet excitingly new.

Venus Clams | $19 | 4.2/5

Concept: Indulgent warm dish designed for mopping and sharing

Key Components:

  • Fresh Venus clams
  • Creamy sauce (nduja, garlic confit, soju, cream)
  • Chipotle oil
  • Garlic butter griddled baguette

Flavor Profile:

  • Primary Notes: Rich creaminess, briny clam essence
  • Secondary Notes: Spicy heat from nduja and chipotle, aromatic garlic
  • Tertiary Notes: Subtle alcohol complexity from soju
  • Finish: Smoky, lingering heat

Texture Mapping:

  1. Tender, plump clams
  2. Velvety, emulsified cream sauce
  3. Crispy-edged, soft-centered griddled baguette

Technical Facets:

  • Clam cooking timing for tenderness
  • Cream sauce emulsification
  • Nduja integration for spice distribution
  • Garlic confit technique for sweetness
  • Bread griddling for optimal texture

Flavor Dynamics: Unapologetically decadent, this dish marries Italian nduja (spicy spreadable salami) with cream for rich, spicy base. Soju adds clean alcoholic brightness cutting through richness. Garlic confit delivers sweet, mellow aromatics. Chipotle oil introduces smokiness without overwhelming.

Eating Strategy: Begin with clams to appreciate their briny sweetness, then progressively use bread to capture intensifying sauce flavors.

Grilled Iberico Pork | $38 | 4.2/5

Concept: Premium pork celebration through citrus-forward marination and smoking technique

Key Components:

  • Iberico pork secreto (overnight marinated in citrus, aromatics, Mexican beer)
  • Chipotle aioli (lacquered and torched)
  • Arugula
  • Pickled plum
  • Burnt red onion purée
  • Thai-style toasted rice dressing

Flavor Profile:

  • Primary Notes: Juicy pork richness, gentle smokiness
  • Secondary Notes: Bright citrus, peppery arugula
  • Tertiary Notes: Tart pickled elements, nutty toasted rice
  • Finish: Sweet-smoky chipotle, burnt onion depth

Texture Mapping:

  1. Tender, well-marbled pork secreto
  2. Lacquered chipotle aioli glaze
  3. Crisp fresh arugula
  4. Soft pickled plum
  5. Smooth burnt onion purée
  6. Crunchy toasted rice bits

Technical Facets:

  • Overnight marination for flavor penetration
  • Premium cut selection (secreto from shoulder blade area)
  • À la minute torching for fresh lacquer finish
  • Multi-cultural accompaniment assembly
  • Onion charring and puréeing technique
  • Thai toasted rice powder preparation

Flavor Dynamics: The pork secreto cut is prized for marbling and tenderness. Overnight citrus-beer marinade serves dual purposes—tenderizing through acid and infusing bright flavors. Mexican beer adds maltiness and aids caramelization. Torching chipotle aioli upon ordering creates beautiful lacquered finish. The accompaniments orchestrate carefully planned contrasts: arugula (peppery freshness), pickled plum (tart-sweet complexity), burnt onion purée (umami depth), toasted rice (nuttiness and crunch).

Cultural Fusion: Mexican marinade + Mediterranean elements + Thai technique = cohesive global plate

Dirrrty Chicken Rice | $32 | 4.2/5

Concept: Southern Louisiana meets Singaporean chicken rice in playful comfort food mashup

Key Components:

  • Overnight marinated chicken (spice blend, citrus) – roasted
  • Dirty rice (onions, red bell peppers, chorizo, confit garlic, Southern spices, adobo paste, chicken stock)

Flavor Profile:

  • Primary Notes: Savory roasted chicken, rich pork-fat rice
  • Secondary Notes: Smoky chorizo, sweet peppers
  • Tertiary Notes: Aromatic Southern spices, sweet garlic
  • Finish: Deep, stock-enriched umami

Texture Mapping:

  1. Succulent chicken with crispy skin and juicy meat
  2. Fluffy yet flavor-packed dirty rice
  3. Chorizo chunks providing fat bursts
  4. Soft sautéed vegetables throughout rice

Technical Facets:

  • Overnight marination for deep seasoning
  • Roasting technique for crispy skin
  • Rice cooking method (sauté then steep in stock)
  • Chorizo rendering for fat extraction
  • Spice blend balancing
  • Stock reduction timing

Flavor Dynamics: The playful name “Dirrrty” is both accurate and descriptive—this isn’t delicate cuisine. Overnight marination ensures flavor penetration throughout chicken. Roasting creates crispy skin while maintaining juiciness. The rice component fuses traditions: Louisiana dirty rice typically uses organ meats, but chorizo provides similar richness. Adobo paste adds Mexican depth, while chicken stock steeping (echoing Hainanese technique) ensures each grain absorbs flavor.

Cultural Analysis:

  • Louisiana: Dirty rice tradition (sautéed aromatics, stock)
  • Singapore: Chicken rice methodology (stock-steeping)
  • Mexico: Adobo paste
  • Spain: Chorizo
  • American South: Spice blend

Yuanyang Tres Leches | $14 | 4.2/5

Concept: Tri-cultural dessert fusing Hong Kong café culture, Italian elegance, and Latin American tradition

Key Components:

  • Light sponge cake
  • Three-milk soak (condensed milk, evaporated milk, cream)
  • Black tea and espresso infusion
  • Cocoa powder
  • Vanilla-infused mascarpone topping
  • Fresh raspberries

Flavor Profile:

  • Primary Notes: Milky sweetness, coffee-tea bitterness
  • Secondary Notes: Cocoa earthiness, vanilla aromatics
  • Tertiary Notes: Bright raspberry tartness
  • Finish: Creamy mascarpone richness

Texture Mapping:

  1. Soaked yet structured sponge (moist, pillowy)
  2. Creamy milk infusion throughout
  3. Silky mascarpone topping
  4. Juicy raspberry bursts

Technical Facets:

  • Sponge cake structure for optimal absorption
  • Three-milk ratio balancing
  • Tea-coffee infusion strength
  • Soak timing for moisture without sogginess
  • Mascarpone whipping technique
  • Temperature serving point

Flavor Dynamics: Yuanyang (Hong Kong’s famous coffee-tea blend) meets tiramisu meets tres leches in ingenious fusion. Black tea and espresso provide complex bitterness preventing the three-milk soak from becoming cloying. Unlike traditional tres leches which can overwhelm with sweetness, this version achieves balance through coffee-tea element. Vanilla mascarpone echoes tiramisu luxury while adding creaminess. Raspberries provide essential tart palate refreshment.

Dessert Engineering:

  • Moisture control (soaked but not soggy)
  • Sweetness mitigation through bitter components
  • Textural variation across layers
  • Cultural fusion coherence

Kaffir Lime Panna Cotta | $14 | 4.2/5

Concept: Lighter, citrus-forward finale with Southeast Asian aromatics

Key Components:

  • Greek yogurt panna cotta base
  • Kaffir lime and lime juice infusion
  • Brown butter crumble
  • Cherry compote

Flavor Profile:

  • Primary Notes: Tangy yogurt, aromatic kaffir lime
  • Secondary Notes: Bright lime acidity, nutty brown butter
  • Tertiary Notes: Sweet-tart cherry
  • Finish: Clean, refreshing citrus

Texture Mapping:

  1. Softly set, wobbling panna cotta
  2. Crunchy brown butter crumble
  3. Jammy cherry compote
  4. Smooth yogurt base

Technical Facets:

  • Gelatin ratio for proper set (wobble, not firm)
  • Kaffir lime infusion technique
  • Brown butter development (nutty, not burnt)
  • Compote consistency control
  • Temperature management for setting

Flavor Dynamics: This dessert offers lighter alternative to tres leches. Greek yogurt instead of traditional cream creates tang and reduces heaviness. Kaffir lime provides distinctive Southeast Asian aromatics—more complex and floral than regular lime. Brown butter crumble is crucial: nuttiness complements citrus while providing textural contrast. Cherry compote adds fruity sweetness and visual appeal.

Why It Works: Balances richness with brightness, provides textural variety, and offers refreshing finish without being insubstantial.

Recipe Inspiration & Cooking Instructions

Recreating MyX Flavors at Home: Artichoke Dip

Ingredients:

  • 200g cream cheese, softened
  • 150g ricotta cheese
  • 50g grated parmesan
  • 1 tbsp truffle paste (or 1 tsp truffle oil)
  • 1 tsp truffle oil (for finishing)
  • 200g marinated artichoke hearts, chopped
  • 2 Jerusalem artichokes
  • Fresh dill, chopped
  • Salt and pepper to taste
  • Oil for frying

Instructions:

  1. Prepare the Cream Base:
    • In a mixing bowl, combine softened cream cheese, ricotta, and parmesan
    • Add truffle paste and mix until smooth and well combined
    • Season with salt and pepper
    • Refrigerate while preparing other components
  2. Prepare Jerusalem Artichokes:
    • Peel and thinly slice Jerusalem artichokes (mandoline works best)
    • Heat oil to 350°F (175°C) in a small pot
    • Fry slices in batches until golden and crispy (2-3 minutes)
    • Drain on paper towels and season with salt immediately
  3. Assemble:
    • Spread the cream cheese mixture in a serving bowl
    • Fold in chopped marinated artichokes, reserving some for topping
    • Top with reserved artichoke pieces
    • Garnish with fried Jerusalem artichoke chips
    • Drizzle with truffle oil
    • Finish with fresh chopped dill
  4. Serving:
    • Serve at room temperature with crusty bread, crackers, or vegetables
    • Best consumed within 2 hours of assembly for optimal texture

Chef’s Tips:

  • Let cream cheese come to room temperature for easier mixing
  • Don’t over-fry Jerusalem artichokes—they continue cooking after removal from oil
  • Use truffle products sparingly; too much overwhelms
  • Quality marinated artichokes make a significant difference

Home Recipe: Simplified Salmon Tiradito

Ingredients:

  • 300g sushi-grade salmon, thinly sliced
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp citrus vinegar (or rice vinegar)
  • 1 tsp agave syrup or honey
  • 1 tsp chili paste (gochujang or sambal)
  • 1 tbsp mayonnaise
  • ½ tsp harissa paste
  • Pickled daikon, julienned
  • Fried capers
  • Microgreens for garnish
  • Torch (kitchen blowtorch)

Instructions:

  1. Prepare Salmon:
    • Slice salmon thinly against the grain
    • Arrange on serving plate
    • Brush lightly with soy sauce
  2. Make Dressing:
    • Whisk together lime juice, vinegar, agave, and chili paste
    • Adjust sweetness and heat to taste
  3. Prepare Harissa Mayo:
    • Mix mayonnaise with harissa paste
  4. Torch Salmon:
    • Using kitchen torch, lightly torch the salmon surface
    • Aim for gentle browning, not cooking through
  5. Assemble:
    • Drizzle dressing over torched salmon
    • Add small dollops of harissa mayo
    • Top with pickled daikon and fried capers
    • Garnish with microgreens

Chef’s Tips:

  • Keep salmon cold until torching
  • Move torch constantly to avoid overcooking
  • Balance is key—taste dressing before applying
  • Serve immediately after torching

Home Recipe: Dirty Rice (Simplified Version)

Ingredients:

  • 2 cups jasmine rice
  • 3 cups chicken stock
  • 150g chorizo, diced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tbsp adobo sauce (from canned chipotles)
  • Salt and pepper
  • Green onions for garnish

Instructions:

  1. Cook Chorizo:
    • In large pan, render chorizo over medium heat until crispy
    • Remove chorizo, leave fat in pan
  2. Sauté Vegetables:
    • In chorizo fat, sauté onions until translucent (5 minutes)
    • Add bell peppers, cook 3 minutes
    • Add minced garlic, cook 1 minute
  3. Toast Rice:
    • Add rice to pan, stir to coat with fat
    • Toast for 2-3 minutes, stirring frequently
  4. Season and Simmer:
    • Add Cajun seasoning, paprika, and adobo sauce
    • Pour in chicken stock
    • Bring to boil, then reduce to low simmer
    • Cover and cook 15-18 minutes until rice is tender
  5. Finish:
    • Fluff rice with fork
    • Fold in cooked chorizo
    • Adjust seasoning
    • Garnish with sliced green onions

Chef’s Tips:

  • Don’t skip toasting the rice—it adds depth
  • Use quality chicken stock for best flavor
  • Let rice rest covered for 5 minutes after cooking
  • Leftovers reheat beautifully

Flavor Architecture & Culinary Philosophy

Core Flavor Principles at MyX

1. Layered Complexity MyX builds flavors in layers rather than single notes. Each dish typically features:

  • Primary flavor (protein or main component)
  • Supporting flavors (marinades, sauces)
  • Contrast elements (pickles, fresh herbs, crispy components)
  • Finishing touches (oils, glazes, garnishes)

2. Cultural Fusion with Intention Rather than random combinations, MyX fuses cultures with purpose:

  • Complementary flavor profiles (umami + acid + heat)
  • Technique borrowing (Asian steeping + Southern sautéing)
  • Ingredient substitution (chorizo for organ meats)

3. Textural Contrast Engineering Every dish incorporates multiple textures:

  • Creamy + Crunchy (Artichoke Dip)
  • Silky + Crispy (Salmon Tiradito)
  • Tender + Crispy (Dirrrty Chicken Rice)

4. Acid-Sweet-Heat Balance The menu consistently balances three elements:

  • Acid (citrus, vinegar, pickles) for brightness
  • Sweet (agave, honey, caramelization) for balance
  • Heat (chilis, black pepper, aromatics) for excitement

Signature Techniques

Torching: Used for salmon, pork—creates Maillard reaction without overcooking

Confit: Garlic confit appears across menu—sweet, mellow, aromatic

Charring: Vegetables charred before pureeing—adds depth and complexity

Brining: Proteins brined for moisture retention and seasoning

Pickling: House pickles throughout menu for acid and crunch

Infusing: Oils, creams, and sauces infused with aromatics

Dining Features & Service Aspects

Ordering Strategy

For 2 People:

  • 1 dip or small plate
  • 1 ceviche or tiradito
  • 1 main to share
  • 1 dessert

For 4 People:

  • 2 small plates (Artichoke Dip + Venus Clams)
  • 1 ceviche (Red Prawn—highest rated)
  • 2 mains (Iberico Pork + Dirrrty Chicken Rice)
  • 2 desserts to share

For 6+ People:

  • Order family style
  • All small plates
  • Both ceviches
  • All mains
  • Multiple desserts

Price Point Analysis

  • Small Plates: $15-25 (moderate)
  • Mains: $32-38 (moderate-high)
  • Desserts: $14 (reasonable)
  • Average per person: $45-60 (with sharing)

Reservation & Walk-in Policy

  • Reservations recommended for weekend dinners
  • Walk-ins accepted based on availability
  • Peak times: Friday-Saturday dinner, Sunday brunch
  • Quieter times: Tuesday-Thursday lunch

Dietary Accommodations

Based on menu, restaurant likely accommodates:

  • Pescatarian options (multiple seafood dishes)
  • Gluten considerations (though many dishes use bread/flour)
  • Spice level adjustments
  • Vegetarian modifications (limited based on meat-forward menu)

Note: Contact restaurant directly for specific dietary requirements

Delivery & Takeout Options

Delivery Service Information

Note: Delivery options are not explicitly mentioned in the source material. The following represents standard practices for similar restaurants:

Likely Delivery Platforms:

  • GrabFood
  • Foodpanda
  • Deliveroo

Delivery Considerations: Given the nature of MyX’s dishes, delivery presents challenges:

Travel Well:

  • Artichoke Dip (maintain temperature)
  • Grilled Iberico Pork (reheats well)
  • Dirrrty Chicken Rice (designed for comfort)
  • Desserts (if packaged properly)

May Not Travel Well:

  • Salmon Tiradito (torched element, delicate presentation)
  • Red Prawn Ceviche (temperature-sensitive, textural elements)
  • Venus Clams (sauce may separate, bread may soften)

Takeout Recommendations: If ordering for pickup or delivery, prioritize:

  1. Grilled Iberico Pork—proteins travel well
  2. Dirrrty Chicken Rice—designed to be hearty and reheatable
  3. Artichoke Dip—can be reheated at home
  4. Desserts—generally stable for transport

Reheating Tips for Takeout:

  • Proteins: Reheat in oven at 350°F for 8-10 minutes
  • Rice: Microwave covered with damp paper towel
  • Dips: Bring to room temperature or gentle microwave
  • Bread: Toast in oven to restore crispness

Best Practice: For optimal experience, dine in to enjoy dishes as intended, especially the delicate raw and torched preparations.

Location & Practical Information

Address: Myx 44 Jalan Merah Saga #01-46 Singapore 278116

Contact:

  • Phone: +65 9487 1552
  • Facebook: [MyX Facebook]
  • Instagram: [MyX Instagram]
  • Website: [MyX Official Website]

Getting There:

By MRT:

  • Station: Holland Village (Circle Line – CC Line)
  • Exit: Take Exit A
  • Walking directions:
    1. Exit station and turn left
    2. Cut across the carpark
    3. Turn left onto Jalan Merah Saga
    4. Walk to destination
  • Walking time: Approximately 5-7 minutes

By Bus: Multiple bus services to Holland Village area

  • Check TransitLink for current routes

By Car:

  • Limited street parking in Chip Bee Gardens area
  • Public carparks available in Holland Village
  • Peak hours may require patience finding parking

Opening Hours:

  • Monday: Closed
  • Tuesday-Thursday: 11:00 AM – 10:00 PM
  • Friday: 11:00 AM – 11:00 PM
  • Saturday: 10:30 AM – 11:00 PM
  • Sunday: 10:30 AM – 9:00 PM

Best Times to Visit:

  • Quietest: Tuesday-Thursday lunch (11 AM – 2 PM)
  • Weekend Brunch: Saturday-Sunday 10:30 AM onwards (arrive early)
  • Dinner: Friday-Saturday evenings (reservations recommended)

Final Verdict & Recommendations

Who Should Visit MyX

Highly Recommended For:

  • Adventurous eaters who appreciate fusion cuisine
  • Groups seeking shareable, social dining experiences
  • Neighbourhood residents looking for a regular spot
  • Diners who value bold flavors over delicate subtlety
  • Casual celebration dinners without stuffiness
  • Creative professionals and culinary enthusiasts

May Not Suit:

  • Those seeking traditional, authentic-only cuisine
  • Diners preferring subtle, refined flavors
  • Strict dietary restrictions (limited vegetarian/vegan options)
  • Budget-conscious diners (moderate-high pricing)
  • Formal dining seekers

Must-Order Dishes

  1. Red Prawn Ceviche (4.5/5) – The highest-rated dish
  2. Grilled Iberico Pork – Best main course option
  3. Artichoke Dip – Perfect sharing starter
  4. Yuanyang Tres Leches – Creative dessert experience

Value Assessment

At $45-60 per person with sharing, MyX delivers good value considering:

  • Portion sizes suitable for sharing
  • Quality ingredients (Iberico pork, fresh prawns)
  • Technical execution and creativity
  • Neighbourhood location with reasonable pricing
  • Inviting atmosphere encouraging longer stays

Occasions Perfect for MyX

  • Weekend Brunch with Friends: Relaxed atmosphere, shareable plates
  • Casual Date Night: Comfortable without being too casual
  • Neighbourhood Dinner: Regular spot for locals
  • Small Celebrations: Birthday dinners, promotions
  • Food Explorer Outings: For trying creative fusion

Return Likelihood

High – The combination of creative menu, quality execution, welcoming atmosphere, and shareable format creates strong return appeal. The playful spirit and bold flavors distinguish MyX from typical neighbourhood eateries.

Conclusion

MyX @ Chip Bee Garden successfully delivers on its promise of soulful comfort food with a playful twist. The restaurant carves out a distinct identity in Holland Village’s competitive dining scene through thoughtful cultural fusion, technical skill, and a genuine commitment to creating a neighbourhood gathering spot.

The menu demonstrates confidence—dishes push boundaries while remaining approachable, combining global influences without losing coherence. From the umami-packed Red Prawn Ceviche to the comforting Dirrrty Chicken Rice, each plate tells a story of culinary curiosity and respect for ingredients.

Key Takeaways:

  • Quality Over Trend: MyX focuses on execution rather than chasing fleeting food trends
  • Community First: The neighbourhood vibe isn’t manufactured—it’s genuine
  • Bold but Balanced: Flavors are assertive but never chaotic
  • Shareability: The format encourages social dining and discovery

Whether you’re a Holland Village local seeking a new regular spot or a food enthusiast exploring Singapore’s evolving dining scene, MyX offers something compelling: comfort food that makes you think, creativity that feels approachable, and an atmosphere that welcomes you back.

Final Rating: 4.2/5 – A strong addition to Singapore’s neighbourhood dining landscape

Extended Culinary Analysis

Flavor Essence Mapping

Umami Layers Throughout Menu: MyX demonstrates sophisticated understanding of umami building:

  • Artichoke Dip: Parmesan + truffle paste (double umami)
  • Salmon Tiradito: Shoyu + white shoyu (fermented umami)
  • Red Prawn Ceviche: Cantonese prawn powder + sakura ebi oil (seafood umami)
  • Venus Clams: Nduja + clam liquor (meat + seafood umami)
  • Dirrrty Chicken Rice: Chicken stock + chorizo (rendered fat umami)

Acid Structure: Every savory dish incorporates strategic acidity:

  • Citrus acids: Lime juice, citron vinegar (bright, sharp)
  • Fermented acids: Vinegars, pickles (complex, rounded)
  • Fresh acids: Tomatoes, yogurt (gentle, creamy)

Heat Progression: The menu offers escalating heat levels:

  • Mild: Artichoke Dip (peppery from cheese)
  • Medium: Salmon Tiradito (layered chili complexity)
  • Medium-High: Red Prawn Ceviche (habanero presence)
  • High: Venus Clams (nduja + chipotle oil)
  • Controlled High: Iberico Pork (chipotle aioli, torched)

Textural Philosophy

The Five Texture Principles:

  1. Contrast is Essential: No dish relies on single texture
  2. Crunch Provides Energy: Fried elements in multiple dishes
  3. Creaminess Balances: Rich sauces and bases throughout
  4. Tender Centers: Proteins cooked for optimal tenderness
  5. Fresh Elements Reset: Herbs, greens, pickles provide palate cleansing

Textural Combinations:

  • Creamy + Crunchy + Tender (most dishes)
  • Silky + Crispy + Chewy (Salmon Tiradito)
  • Fluffy + Crispy + Juicy (Dirrrty Chicken Rice)
  • Soft + Crunchy + Jammy (Kaffir Lime Panna Cotta)

Temperature Dynamics

Hot-Cold Contrasts:

  • Red Prawn Ceviche: Room temp prawns + chilled sauce
  • Venus Clams: Hot clams + hot sauce + hot bread (consistent warmth)
  • Desserts: Cold panna cotta + room temp crumble

Optimal Serving Temperatures:

  • Artichoke Dip: Room temperature (flavors more pronounced)
  • Ceviches/Tiradito: Chilled (freshness preserved)
  • Mains: Hot/warm (comfort emphasized)
  • Desserts: Cold (refreshing finish)

Advanced Home Cooking Techniques

Recipe: Red Prawn Ceviche (Home Version)

Ingredients:

For the Prawns:

  • 300g large prawns, peeled and deveined
  • Water for blanching
  • Ice bath

For the Charred Sauce:

  • 3 large tomatoes
  • 1 red bell pepper
  • 1/2 red onion
  • 2 cloves garlic
  • 1 small red chili (adjust for heat preference)
  • 2 tbsp tomato juice or V8
  • 1 tbsp red wine vinegar
  • 1/2 tsp smoked paprika
  • 1 tsp beet juice (for color, optional)
  • Salt to taste

For Umami Enhancement:

  • 1/2 tsp dried shrimp powder (or bonito flakes ground fine)
  • 1 tsp sesame oil mixed with chili oil

For Garnish:

  • Dried shrimp, fried until crispy
  • Pickled cucumber, diced
  • Watermelon radish or regular radish, thinly sliced
  • Microgreens

Detailed Instructions:

Step 1: Char the Vegetables (30 minutes)

  1. Heat cast iron skillet or grill pan to high heat
  2. Char whole tomatoes, turning occasionally, until blackened (8-10 min)
  3. Char bell pepper until skin blackens (8-10 min)
  4. Char onion halves cut-side down (5 min)
  5. Char whole garlic cloves (3-4 min)
  6. Let vegetables cool slightly

Step 2: Make the Sauce (15 minutes)

  1. Peel charred vegetables (leave some char for flavor)
  2. Remove pepper seeds and tomato cores
  3. Blend all charred vegetables with chili, tomato juice, vinegar, paprika
  4. Blend until smooth but with slight texture
  5. Strain through coarse sieve if desired
  6. Add beet juice for color
  7. Season with salt
  8. Chill sauce thoroughly (at least 1 hour)

Step 3: Prepare Prawns (10 minutes)

  1. Bring pot of salted water to gentle boil
  2. Prepare ice bath in large bowl
  3. Blanch prawns for 45-60 seconds until just pink
  4. Immediately transfer to ice bath
  5. Once cooled, drain and pat dry
  6. Cut larger prawns in half lengthwise

Step 4: Season and Enhance (5 minutes)

  1. Mix chilled charred sauce with dried shrimp powder
  2. Taste and adjust seasoning
  3. Prepare chili-sesame oil mixture

Step 5: Assemble (5 minutes)

  1. Arrange prawns on chilled serving plate
  2. Spoon charred sauce over and around prawns
  3. Drizzle with chili-sesame oil
  4. Top with crispy dried shrimp
  5. Add pickled cucumber and radish slices
  6. Garnish with microgreens
  7. Serve immediately

Chef’s Technical Notes:

  • Blanching timing: Overcooking makes prawns rubbery; undercooking is unsafe
  • Charring depth: Deep char = more flavor, but don’t burn to ash
  • Sauce consistency: Should coat back of spoon but remain pourable
  • Temperature: Serve sauce chilled, prawns at cool room temperature

Flavor Adjustments:

  • More heat: Add extra chili or hot sauce
  • More umami: Increase shrimp powder or add fish sauce
  • More brightness: Add extra lime juice or vinegar
  • More sweetness: Touch of agave or honey

Recipe: Brown Butter Crumble (Universal Application)

Ingredients:

  • 100g unsalted butter
  • 80g all-purpose flour
  • 40g sugar (white or light brown)
  • Pinch of salt
  • Optional: 30g ground almonds or hazelnuts

Instructions:

Step 1: Brown the Butter (8-10 minutes)

  1. Cut butter into cubes
  2. Melt in light-colored saucepan over medium heat (to see browning)
  3. Swirl pan occasionally as butter melts
  4. Watch for foam to subside and milk solids to brown
  5. When nutty aroma develops and color turns amber, remove from heat
  6. Pour into bowl to stop cooking (include browned bits)
  7. Let cool to room temperature

Step 2: Make Crumble (5 minutes)

  1. Preheat oven to 350°F (175°C)
  2. Mix flour, sugar, salt (and nuts if using)
  3. Pour in cooled brown butter
  4. Mix with fork until clumpy
  5. Spread on parchment-lined baking sheet
  6. Break into small clusters

Step 3: Bake (12-15 minutes)

  1. Bake until golden and crispy
  2. Stir halfway through
  3. Let cool completely on tray
  4. Store in airtight container up to 1 week

Applications:

  • Top for panna cotta, ice cream, yogurt
  • Mix into granola
  • Sprinkle on roasted vegetables
  • Add to salads for crunch

Recipe: Quick Pickled Vegetables (For Any MyX Dish)

Master Pickle Brine:

  • 1 cup water
  • 1 cup rice vinegar (or white vinegar)
  • 2 tbsp sugar
  • 1 tbsp salt
  • Optional: 1 tsp peppercorns, 1 bay leaf, chili flakes

Quick Pickle Method:

  1. Bring brine ingredients to boil
  2. Remove from heat
  3. Add thinly sliced vegetables (daikon, cucumber, radish, carrots)
  4. Let cool to room temperature
  5. Refrigerate minimum 1 hour
  6. Use within 1 week

Vegetables Best for Quick Pickling:

  • Daikon radish (crisp, mild)
  • Cucumber (refreshing, crunchy)
  • Watermelon radish (beautiful color)
  • Carrots (sweet, sturdy)
  • Red onions (sharp, softened by pickling)

Beverage Pairing Recommendations

Wine Pairings (By Dish)

Artichoke Dip:

  • White: Chardonnay (matches richness)
  • Sparkling: Champagne or Cava (cuts through cream)

Salmon Tiradito:

  • White: Albariño (bright acidity)
  • Rosé: Dry Provence rosé (complements smoke and citrus)

Red Prawn Ceviche:

  • White: Sauvignon Blanc (herbaceous, acidic)
  • Orange Wine: Natural orange wine (matches umami)

Venus Clams:

  • White: Vermentino (mineral, fresh)
  • Light Red: Pinot Noir (doesn’t overpower seafood)

Grilled Iberico Pork:

  • Red: Tempranillo or Garnacha (Spanish pork needs Spanish wine)
  • Rosé: Bold, full-bodied rosé

Dirrrty Chicken Rice:

  • Red: Zinfandel (matches bold spices)
  • White: Gewürztraminer (aromatic, slightly sweet)

Beer Pairings

Light Dishes (Artichoke Dip, Tiradito):

  • Pilsner or Lager
  • Wheat beer

Medium Dishes (Ceviches, Clams):

  • Pale Ale
  • Belgian Saison

Bold Dishes (Pork, Chicken Rice):

  • IPA (balances spice)
  • Amber Ale
  • Stout (with chicken rice)

Cocktail Suggestions

Refreshing (with ceviches):

  • Margarita (classic)
  • Paloma (grapefruit, tequila)
  • Mojito (mint, lime)

Rich (with mains):

  • Old Fashioned
  • Manhattan
  • Negroni

Dessert:

  • Espresso Martini (with Yuanyang Tres Leches)
  • Limoncello (with Kaffir Lime Panna Cotta)

Non-Alcoholic Options

  • Yuanyang: Hong Kong coffee-tea (thematic pairing)
  • Sparkling Water with Lime: Cleanses palate
  • Iced Tea: Complements bold flavors
  • Ginger Beer: Spicy, refreshing
  • Fresh Juices: Citrus-based for acidity

Seasonal Considerations & Menu Evolution

Potential Seasonal Variations

Summer Menu Ideas:

  • Lighter ceviches with more citrus
  • Chilled soups
  • Grilled items moved to center stage
  • Tropical fruit desserts

Winter Menu Ideas:

  • Heartier braises
  • More cream-based dishes
  • Roasted root vegetables
  • Warm desserts (bread pudding, warm cakes)

Menu Evolution Predictions

Based on MyX’s creative approach, future additions might include:

Appetizers:

  • Grilled octopus with romesco
  • Oysters with mignonette variations
  • Seasonal vegetable tempura

Mains:

  • Braised short rib with Southern spices
  • Whole roasted fish with chimichurri
  • Vegetarian main option (currently limited)

Desserts:

  • Seasonal fruit tarts
  • Chocolate-based options (currently absent)
  • Asian-Latin fusion sweets

Comparison to Singapore Dining Scene

How MyX Stands Out

Versus Traditional Comfort Food:

  • More adventurous flavor combinations
  • Higher quality ingredients
  • Better technical execution
  • More expensive but justifiable

Versus High-End Fine Dining:

  • More relaxed atmosphere
  • More approachable pricing
  • Shareable format vs. individual courses
  • Playful vs. serious

Versus Other Fusion Restaurants:

  • More coherent cultural bridging
  • Better balance in fusion elements
  • Neighbourhood focus vs. destination dining
  • Consistent execution across menu

Position in Holland Village Dining

Holland Village Context:

  • Mix of casual dining, bars, and cafés
  • Strong expat and local mix
  • Weekend brunch destination
  • Evening drinks and dining scene

MyX’s Niche:

  • Fills gap for creative comfort food
  • Higher quality than typical pub fare
  • More casual than fine dining options
  • Appeals to both locals and visitors

Photography & Instagram Appeal

Most Photogenic Dishes

  1. Red Prawn Ceviche: Vibrant colors, beautiful plating
  2. Salmon Tiradito: Elegant arrangement, torched finish
  3. Yuanyang Tres Leches: Layered presentation, contrast
  4. Grilled Iberico Pork: Dramatic char marks, colorful accompaniments

Styling Tips for Food Photography

Lighting:

  • Natural light best (window seats)
  • Avoid harsh overhead lighting
  • Evening: ask for well-lit table

Angles:

  • Flat lay (overhead) for full table spread
  • 45-degree for individual dishes
  • Close-up for texture details (crispy elements, sauces)

Composition:

  • Include restaurant elements (decor, setting)
  • Capture sharing moments
  • Show layers and textures in cross-section

Special Occasions & Private Events

Suitable Celebrations

Birthday Dinners:

  • Intimate group size (6-10 people)
  • Shareable format encourages celebration
  • Casual enough to feel relaxed
  • Special enough to feel celebratory

Anniversary Dinners:

  • Romantic but not stuffy
  • Quality food shows thought
  • Neighbourhood charm adds intimacy

Business Casual:

  • Appropriate for informal client dinners
  • Conversation-friendly atmosphere
  • Impressive food without pretension

Group Dining Tips

For Large Groups (8+):

  • Reserve in advance
  • Request table configuration for conversation
  • Consider set menu or pre-ordering
  • Budget approximately $60-70/person with drinks

Family Style Ordering:

  • All small plates to start
  • Mix of mains
  • Multiple desserts for variety
  • Encourage passing and sharing

Sustainability & Sourcing

Ingredient Sourcing (Based on Menu)

Local Sources:

  • Anka prawns (local)
  • Fresh herbs and vegetables (likely local farms)

Imported Premium:

  • Iberico pork (Spain)
  • Specialty cheeses (Europe)
  • Truffle products (Italy/France)

Sustainable Practices (Inferred):

  • Seasonal menu adaptations
  • Quality over quantity approach
  • Minimal waste through precise portioning
  • Whole animal utilization (various cuts)

Final Pro Tips for Dining at MyX

Reservation Strategy

  • Book ahead: Friday-Saturday dinners (1 week minimum)
  • Walk-in friendly: Tuesday-Thursday lunch
  • Best timing: Arrive 15 minutes early for bar seating option

Ordering Strategy

  • Start conservatively: Dishes are rich; pace yourself
  • Trust the ratings: Red Prawn Ceviche earned its 4.5/5
  • Balance textures: Mix crispy, creamy, and fresh dishes
  • Save room for dessert: Both options are worthwhile

Money-Saving Tips

  • Lunch specials: Check if available on weekdays
  • Share strategically: Order fewer mains, more small plates
  • Skip expensive wines: Excellent beer and cocktail options
  • Go Tuesday-Thursday: Potential for promotions

Enhancing Your Experience

  • Sit outside: If weather permits, enjoy garden atmosphere
  • Arrive hungry: Portions are generous
  • Ask questions: Staff likely knowledgeable about preparations
  • Try something new: Don’t default to safe choices

What to Avoid

  • Rushing: This is lingering-friendly dining
  • Over-ordering: Start small, order more if needed
  • Expecting traditional: This is fusion, not authentic regional
  • Peak hour walk-ins: Frustration likely on weekends

Conclusion: The MyX Experience

MyX @ Chip Bee Garden represents a thoughtful addition to Singapore’s dynamic dining landscape. It succeeds not through gimmicks or trends, but through genuine hospitality, creative cooking, and a clear vision of what neighbourhood dining can be.

The restaurant’s strength lies in its balance—bold enough to excite, familiar enough to comfort, ambitious enough to impress, and casual enough to return to regularly. Whether you’re seeking an adventurous meal, a relaxed gathering spot, or simply excellent comfort food with a twist, MyX delivers with confidence and soul.

In essence: MyX is where creativity meets comfort, where global influences speak with a unified voice, and where neighbourhood dining transcends the ordinary. It’s a spot worth discovering, worth sharing, and worth returning to.

Rating: 4.2/5 – Highly Recommended