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Steamed Charcoal Chicken & Shrimp Dumpling

$4.00 · 10 Reviews

Deal: Burpple Beyond 1-for-1

Dim Sum Haus is a small eatery tucked away in Jalan Besar and to be honest, I wouldn’t have known about it if it wasn’t on Burpple Beyond. But I’m so glad that I found out about it! I particularly like their Steamed Charcoal and Shrimp Dumpling, which is an interesting take on the usual Siew Mai. It is bigger than the average Siew Mai, and is topped with prawn roe which gives it a nice bite. The shrimp and chicken goes well together, as well.

A fairly cosy place; did not have to wait long to be seated! The baked liushabao is a MUST TRY and was easily the best liushabao I’ve tried!!! The skin was crispy and the salted egg yolk was rich and buttery! The steamed crispy rice roll with shrimp was also very good- soaked in tasty sauce and I loved the crunch that the fried bits added to each mouthful. Steamed charcoal Siew mai was also served piping hot and yummy. One thing though- the xiaolongbao was disappointing. Skin too thick, pork not flavorful, soup not enough. But overall a good dining experience, XO carrot cake was yummy too!

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#charcoalcustardbun is a rel new edition to the menu. It was surprisingly good as a sweet treat to end off the meal. Initially shocked to not see any flow when torn open but the initial disappointment went away once we tried it; it with a nice moist custard filling in a fluffy charcoal bun. We liked that it was light on the palette and not overly sweet. Available on #burpplebeyond, one can get 1-1 steamed/ fried dim sum, dessert or congee but do note that once you use Burpple, you can no longer use the #favesg 10% cash back!
📍@dimsumhaus57jlnbesar, 57 Jalan Besar, S208809 (near Jalan Besar Mrt)
#cafehoppingdimsum

An interesting fusion of seaweed chicken and tobiko in a dim sum form. It was pretty juice and flavourful, but not really my favourite since I still prefer the traditional dim sum offerings.

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Those black savoury gems with crunchy roe are the perfect pick me up food.
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📍Dim Sum Haus
57 Jalan Besar

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🤛 In all honesty, there is the long traditional Swee Choon up the street hence this newbie better be good. And indeed, the food is 👍👍! The steamed charcoal chicken and shrimp dumpling is exceptional with added golden roes to give it the crunchy texture. The baked salted egg custard bun (流沙包) comes close to Tim Ho Wan except that it is a bit smaller but just as delicious! In addition, instead of traditional steamed 肠粉 (rice roll), I find their crispy rice roll something new but refreshing! The dessert 桂花糕 (wolfberries osmanthus) is good too but might be a bit too sweet if you do not have a sweet tooth. All in all, although it might be slightly more expensive than Swee Choon, I feel the standard at Tim Sum Haus is very high! I might have tried only a few dishes but I am delighted that Jalan Besar has now another food gem in its mix. Worth it and highly recommended. 🐳 MerRyan is very happy! #merlion #merryansg #singapore #burpple #timsum

From top left, pictured are the:
1. Steamed Chicken Feet with Black Bean Sauce ($3.20++); This was just an average dish for me. Wasn't particularly soft, and a little dry.
2. Siew Mai ($3.90++); one of a must-orders for most during dim sum, it wasn't incredibly mindblowing but I liked that it felt lighter than your average siew mai. I'm just hazarding a guess, but I think they might've used more shrimp because it didn't feel as meaty as other ones I've had, which personally, didn't bother me too much.
3. Crystal Skin Mushroom Dumpling ($3.90++); I liked this! The skin was thin enough, while still retaining its slight elasticity, and the mushroom flavour wasn't too overwhelming.
4. Steamed Charcoal Dumpling ($4++); The dish I was looking most forward to, and I'm glad it didn't disappoint! Definitely a lighter "siew mai", and I know this is because they used chicken instead. What was particularly memorable was the roe on top, which gave a very pleasant crunch and a slight saltiness to the dish!
5. Deep Fried Shrimp Dumpling ($3.80++); The same plump shrimp used in their other prawn dishes, but the fried wanton skin encasing it we weren't particularly fond of.

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I loved this because instead of the usual pork, chicken was used! So yay no porky flavour and it was still juicy and shrimps fresh. Texture of the skin was nice and soft, while the roe gave a nice crunch. Will definitely get this again

Had the opportunity to return to Dim Sum Haus for a Burpple Tastemaker Eatup last night — a place that I had been looking forward to make a return visit after my first visit some time back for I was impressed with the dim sum that they had to offer. The chefs prepare the dim sum fresh daily; a tedious job considering the wide spread of dim sum they have on the menu.

We tried a variety of their dim sum, a number of which I had ordered on my previous visit. All of the dim sum items were good and well-executed; highlights include the Hak Kim Siew Mai (Steamed Charcoal Chicken & Shrimp Dumpling) which comes with a black skin and chicken meat that works very well for those who doesn't like the porky flavours some Siew Mai might carry while also with a popping sensation from the roe over the top. Despite so, the Siew Mai (Steamed Pork and Shrimp Dumpling) does give a firm bite without being too meaty in flavour. The Deep Fried Shrimps Dumpling is also crisp; filled with ample shrimp which were fresh and delivers the bite. We were also pretty impressed with the Har Gau (Steamed Shrimp Dumpling) — the skin came with an adequate thickness that doesn't require much effort to chew and comes with a fresh and plump shrimp within. Another item which I loved since the previous visit was the Steamed Crispy Rice Roll with Shrimp; your typical Hong Kong style Chee Cheong Fun with Vietnamese-style fried shrimp spring roll within — every bite carries that smooth, slurpy texture of the rice roll while also with a bit of crispiness of the fried spring roll that contains the bite of fresh shrimp all with that savoury soy sauce within. Crispy Mee Suah Kueh with Chinese Sausages was like the Pan Fried Carrot Cake on steroids; fried till crisp and carries a bouncy texture — well filled with Mee Suah with evident flavours of Chinese sausages and mushrooms. To top it all off, we also had their signature Baked Salted Egg Custard Bun; the buns came with a crisp, buttery texture while generously filled with salted egg custard within that flows the moment one takes a bite into it. Other dishes we tried include the Japanese Dumpling, Xiao Long Bao, Steamed Malay Sponge Cake, Baked BBQ Pork Pastry and Hong Kong Boar Congee — each also stellar in their own right; you know the food is good when the other Burpple Tastemakers end up taking away more portions of the food back home after the dinner!

Thanks to Burpple for the invite, and also Dim Sum Haus for hosting!

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Unlike the usual "siew mai" wrapped with yellow skin, the charcoal skin made the siew mai looked extra delicious with the contrasting colours. It does not have any different taste and texture from the normal yellow skin but there might be some teeny tiny health benefits since it's charcoal infused.

I love how generous Dim Sum Haus was with the filling as I could totally taste the chunky prawns in every bite. 😘 The consistency is, however, softer than the usual pork siew mai due to the use of minced chicken as the main ingredient. My favourite part was when the prawn roes popped one by one inside my mouth. Hou hou sek~ (yummy in Cantonese) 😋