The Xiao Long Bao (SGD $3.50) is only available on weekends, but it's underwhelming. The dumpling skin is medium thin but overly sticky, and tears off easily when lifted from the foil base. The filling of minced pork, leek, and pork broth is nicely tender juicy soft in texture, with a muted meaty savoury sweet flavour.
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The Beancurd Skin Roll (SGD $2.20) is different from other versions elsewhere. Here, the thin white slippery smooth beancurd skin lacks the roasted aroma, but holds a generous filling of bouncy moist fish cake within. More meaty sweet savoury in flavour, it lacks the earthy edge to round it out. Different.
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The Yam Taro Puff (SGD $1) here is weak. While the crust is beautifully crisp, the creamy yam / taro filling is lacking, though it's still earthy sweet in flavour. Also, instead of minced pork, they've used barbecue marinated minced pork char siew instead, which makes this more sweet than savoury.
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The Daikon Radish Carrot Cake (SGD $0.90) features soft daikon radish, mashed and shaped into a soft, bouncy cake. After frying, the edges turn nicely crisp. Studded with bits of carrot. This has a delicate salty savoury sweet flavour. Good.
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Lai Kee Dim Sum
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