Read much raves about this dim sum place and decided to go for it as we were in the area.

Situated in a coffee shop along Upper Serangoon Road, this no frills dim sum stall is helmed by an ex-chef from Tung Lok.
Having heard so much about their signature salted egg custard bun and steamed carrot cake, we definitely had to order them.

Steamed BBQ Char Siew bao (S$2.40 for 2): I like the quality char siew filling and fluffy bao, but they could be more generous with their filling though.

Siew mai with mushroom (S$3 for 3) and Steamed prawn dumpling (har gao, S$3.50 for 3) are decently good. Love how fresh the prawns are.
Xiao long bao (S$3 for 3): skin is thin with flavourful soup, and we think it's comparable to restaurant standards.
Deep fried shrimp dumpling (S$3.20 for 3) and Beancurd prawn roll (S$3.20 for 3): nothing to shout about (perhaps cos I am not a fan of fried dim sum) but the prawns are really fresh.
Lean pork congee (S$3): smooth and finely pilled porridge done Cantonese style, I like!
More about their signature items in the next post.