From 2 March to 30 April 2020, get touch by these dim sum which is created using fresh ingredients sourced directly from Japan.
• Steamed Siew Mai with Sea Urchin 海胆烧卖 ($8.80++), crowning the classic siew mai with the luscious uni
• Steamed Xiao Long Bao with A5 Wagyu Beef 日本 A5 和牛小笼包 ($8.80++). A burst of flavour with XLB that’s levelled up with top grade A5 Wagyu Beef
• Steamed Dumpling with Japanese Geoduck Clam 日本 象拔蚌饺子 ($7.80++). My favourite of the three! The luxe har gow, whereby each dainty spinach juice-dotted bonnet is topped with a slice of clam.

P.S: Dim Sum Menu only available at Hotel Miramar and Thomson Plaza.