I am usually in the Junction 9 area during the weekends and it is hard to miss the long queues outside Chao Yue Xuan, a Cantonese restaurant that specialises in Cantonese cuisine and in particular, dim sum. I never got the chance to check it out whilst they were in Junction 9 but they have since "upgraded" to a larger and more atas location in Capitol Piazza.

Chao Yue Xuan is run by a pair of brothers who were the former head dim sum chef at St Regis and head noodles and congee chef at Crystal Jade respectively and joined forces for the best of both worlds.

Master Chef Swan Crisp is the younger brother's masterpiece when he won the 2017 Master Chef in the World Master Chef Competition. It is his take on the classic Cantonese dim sum dish Wu Kok or crispy taro puffs. Besides being beautifully presented, they are shattering crisp on the outside and the filling depends on the colour of the swan. Black sesame and salted egg for the white swans and logan and salted egg for the black swans.

They are delicately made and I think most diners enjoyed them. As for me, I wished that the fillings were a little more substantial and flavours more bold.