Was heavily craving for some good dim sum and that’s how I ended up gathering a few friends and met them up at Jalan Besar — not for Swee Choon Tim Sum Restaurant, but to Dim Sum Haus; also one of my favourite places to hit given its quality and the price point.

There are some things that we just could not do without when visiting Dim Sum Haus — their signature Baked Salted Egg Custard Bun, the classic Steamed Shrimp Dumpling “Har Kau” and the Steamed Pork Ribs with Yam in Black Bean Sauce are all items that should not be missed on any trip made to Dim Sum Haus. One might call the Black Sesame Lava Bun a little tacky considering how it comes with lewd prints of Crayon Shin Chan (or would you call it cute hmmmm ...), but look past all that quirkiness and the Black Sesame Lava Bun is actually a welcomed addition that was only added on the menu after my last visit a couple of years ago. Taking the first bite into the bun, the bun comes soft and fluffy with slight hint of flour-y fragrance usually associated with pau and mantou alike; we enjoyed how the bun was not overly thick, and came generously filled with black sesame filling within that eagerly bursts out of the bun just like the typical salted egg lava bun — the filling carrying a hint of roasty, earthy sweetness that is almost akin to having a black sesame-flavoured glutinous rice ball (a.k.a. Tang Yuan), especially given the filling’s slightly gritty texture, flavour and the fluffiness of the bun. I am no fan of fancy galaxy/unicorn cakes and pointless salted egg infusions that’s all for the ‘gram, but the Black Sesame Lava Bun here carries some substance along with it.

Have heard that Dim Sum Haus is expanding into a new space at 19 Upper Weld Road very soon, which is just a few minutes walk away from its current location at 57 Jalan Besar that will still be in operation with the opening of its new outlet; been pretty much a fan of what they have to offer considering how they have consistently delivered over the years, and is still pretty much a dim sum spot that comes to mind whenever that craving hits — very few places have carried that sort of consistency, which I am glad that they still do. Looking forward to give their new space a visit when they do open, but here’s wishing them all the best in time to come!