Delightful Dim Sum

Delightful Dim Sum

Nothing can be as delightful as these bite-sized pleasures.
Xing Wei Chua
Xing Wei Chua

Thought that it would be nice to bring the folks somewhere since it was the long weekend and decided to make a reservation at Forbidden Duck at Marina Bay Financial Centre for some dim sum, which is a concept by Chef Alvin Leung of Hong Kong who is also affiliated with other concepts such as 15 Stamford by Alvin Leung at The Capitol Kempinski Hotel also in Singapore, and Bo Innovation at Wan Chai, Hong Kong. While I do know of the existence of Forbidden Duck within the building, I had never really knew where it was located — both Forbidden Duck and Qi - House of Sichuan are located within Tower 3 of Marina Bay Financial Centre, though they are located away from the main retail area at Level 2 of the building; both restaurants are accessible via lift access through a small entrance near where Bushido Tapas Bar is. Forbidden Duck is actually a little smaller than what we have thought — with a view overlooks the Promenade neighbourhood, the interior is decked in a plush setting; carpeted floors and dining tables lined with linen, all with blue cushioned seats and furniture and fittings featuring wooden accents. Aside from dim sum, the menu at Forbidden Duck also features other dishes split into several sections such as appetisers, barbecue (i.e. the roast meats), soups, dried seafood, scallop and clam, prawns and crab, fish, meat, vegetables, rice and noodle, and dessert.

One of the most iconic dish being served at Forbidden Duck that is raved by most patrons would be their Giant Egg Tart — these are baked to order, and the staff would actually ask if you would like to make an order for these if one makes a reservation to dine here. Was actually informed by the service staff over the phone whilst confirming my reservation here that while the Giant Egg Tart is listed as an item served in a portion of two pieces per order on the menu, one can make an order for an additional piece for orders above the minimum order of two pieces as well — a pretty flexible arrangement. These Giant Egg Tarts definitely comes with a height taller than the usual, though the circumference do come at a rather reasonable size as with most other egg tarts. Slicing through the egg tart, one would notice how thin the crust is; despite being so, the crust actually holds up the weight of the filling well despite being served hot, and I liked how it wasn’t particularly dense so it did not feel particularly carb heavy in any sort of way. There wasn’t a particularly stark textural difference between the pastry and the egg curd; the egg curd being easy to slice through — wasn’t too sweet either, and perhaps intentionally so since the Giant Egg Tart also comes with a surprise layer of yuzu jam right at the bottom. Those sweet and zingy notes are reminiscent to the honey yuzu marmalade that can be had as a beverage often found in Korean supermarkets, and provides an interesting flavour contrast that further takes away the sweetness of the egg tart.

To be fair, the dim sum items at Forbidden Duck were a little hit-and-miss for its price tag — we have had more impressive dim sum even in recent times from our visit to more commercial establishments such as Kai Duck, as well as hotel-run establishments like Song Garden. Whilst we did enjoy some of the more conventional items that they have such as the Steamed King Prawn Dumpling and the Steamed Rice Rolls with Shrimps and Green Dragon (think of it as a Chee Cheong Fun rolled with usual spring roll fillings that features a beancurd roll skin instead), items like the Steamed Crab Meat and Pumpkin Dumpling felt a bit confused. Perhaps Forbidden Duck’s forte is probably in their duck dishes and their communal dishes. Still, Forbidden Duck is a spot that is a notch above the usual the run-off-the-mill commercial dim sum joints around — good enough a spot to mark an occasion at given its location, and the creativity in some of dishes that they put out.

Song Garden was a spot that I had never heard of until a former co-worker suggested the restaurant for a farewell meal for another former colleague — was pretty satisfied and impressed with whatever we had during the visit and it has been a place that I really wanted to make a visit with my folks another time. Being a Chinese restaurant, Song Garden serves up set meals and ala-carte dishes for both lunch and dinner service, but having tried their dim sum which is exclusively available for lunch service the last time, it was exactly that which we made our recent visit to Song Garden for.

Tim Ho Wan may have had popularised the oven-baked barbecue pork bun that we now commonly see at many other dim sum establishments, but Song Garden’s rendition is one that we were truly impressed with. Whilst most places would have named this a baked BBQ pork bun, we really liked how they have creatively named it snow skin in English and also 雪山 (which translates into English as “snow mountain) in Chinese probably in reference to its white appearance. For one, the exterior of the buns were already very well-executed; the crusty layer provides for a crisp bite as one sinks their teeth in — all that without ending up in a crumbly mess. Inside, the Char Siew fillings of the bun are sized just nicely — not overly chunky, but sufficient to carry a bite without too much of a chew. Whilst the char siew sauce of most places usually veer to either ends of sweetness or savouriness, the char siew sauce is a nice balance of both; and the entire package is made even more alluring with the evident hint of buttery fragrance from the crust of the bun — not so much to the point that it would hit being jelak, yet lingers around at the back of the tongue. A sheer pleasure to have.

Song Garden is very much a place that I loved ever since the first visit. There is something charming about their dim sum especially; other favourites here include the Shrimp Mousse on Silver Thread Vermicelli Roll (a must have for me), Crispy Pork Belly and the Mini Egg Tarts — all that in a comfortable environment overlooking Middle Road whilst hidden on the second floor of Mercure Singapore Bugis. The execution of their dim sum can be said as stellar; had never been disappointed despite making two visits thus far, and it being a rather low-profile establishment against Chinese restaurants located in other hotels make it somewhat of a gem of its own. Needless to say, I am already looking forward to the next visit to Song Garden; already seeing myself crave for several items from the menu here whilst writing the caption for this post!

Taking over the former premises of Bao Today at Marina Square is Hong Kong Zhai Dim Sum 香港仔點心之家 — the brand was established in 1988, and they have been operating as a dim sum manufacturer for quite a while with an online presence where one can actually make orders for dim sum via their website. The shop space at Marina Square is conceptualised to be that of a Hong Kong Char Chaan Teng, offering patrons with the variety of dim sum which they have to offer, as well as serving up other hot food including Wanton Noodle, congee, as well as bakes and pastries including the Bolo Bun and the Baked Egg Tart — both of which were unavailable during our visit on a weekend afternoon.

Of all the dishes that we ordered, the Beancurd Roll was the item that seemingly left a deeper impression than the rest. We enjoyed how the beancurd roll is light and sufficiently crisp, whilst not being overly greasy — the shrimp within the roll were chunky and fresh, and provided much of a juicy bite. The other items which we ordered, including the Creamy Custard Bun and the Shrimp Dumplings were most decent, though nothing much to shout about.

Bao Today’s exit from Marina Square does mark a sad end to affordable, fuss-free dim sum for the masses as a dining option there. That being said, Hong Kong Zhai Dim Sum 香港仔點心之家 does work as a great successor for the same; affordable, fuss-free dim sum served at a decent quality that is accessible to the masses. A dining choice worth considering if in the area.

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Ah Yat Kitchen was a spot that I was really looking forward to revisiting ever since our first visit there — it was the dim sum that really deserved a mention during the previous visit. Also surprising how this low-profile eatery hidden within the upper levels of Far East Plaza is actually under the Ah Yat Group of Restaurants, better known for their Ah Yat Seafood restaurants; there isn’t much of an indication except from its name, since the menu here focuses on Hong Kong Cha Chaan Teng offerings being served in a casual dining setting.

The Steamed BBQ Pork Bun is something which we did not order the previous time — and boy, we were indeed missing out. These buns are probably one of the most well-executed buns I have had from an establishment of its type. Really liked how the bun was fluffy and soft, yet holds up the fillings within really well without being undesirably soggy; not too thick, but the BBQ Pork Bun really took the show for this one — the Honey BBQ sauce is sufficiently rich and a good balance of sweet and savoury, while the chunks of meat are that of the leaner sort. Despite so, the chunks of meat were not too dry nor too thin or thick; right-sized for a good chew and provides that pleasant contrast of textures from the bun to the meat. Pretty delicious, and could match up well against that of more formal dim sum restaurants even.

Was a bit bummed that they had changed the aesthetics of the Steamed Egg Yolk Custard Bun to something that is more subdued (it used to be stylised with a cute face as it was illustrated, rather than the simple bright yellow bun it is now), but otherwise the other items are as good as I remembered them to be — includes the Crispy Cheong Fun with Shrimp which I had previously which I utterly loved. A rather hidden and quiet spot for some satisfying dimsum slightly away from main areas of the Orchard shopping belt that I would make the trip for!

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Felt a little peckish after having some bar bites and the cakes from Patisserie Platine so dropped by Mott 32 for a second round — probably just an excuse because we had been really wanting to try Mott 32’s dim sum offerings.

There aren’t many items to choose from off the evening dim sum menu at Mott 32 — that being said, the Dim Sum Platter is the one to go for if trying *almost* everything they have to offer in their steamed dim sum selection is what one is looking for, which includes the following:

- Soft Quail Egg, Iberico Pork, Black Truffle Siu Mai, - Wild Mushrooms, Water Chestnut Dumplings
- South Australian Scallop, Prawn, Hot & Sour Shanghainese Soup Dumpling

Between the three, my favourite was the Soft Quail Egg, Iberico Pork, Black Truffle Siu Mai — this pretty much throws out any expectations that one may have on how Siew Mai should turn out to be. While the Siew Mai does come juicy and tender without carrying a porky stench (I mean, they use Kurobuta Pork here) and does come with a whiff of truffle from the dollop of truffle paste atop, it is the surprise of the soft quail egg stuffed within the Siew Mai that left me exceptionally impressed as the creamy yolk explodes from within as one chews through the Siew Mai. Certainly one that was a refreshing take that I wouldn’t mind having any day.

In retrospect, the Wild Mushrooms, Water Chestnut Dumplings was something more conventional and also closer to the Soon Kueh that we know. Still, I liked how Mott 32 seemingly has included truffle in this; the aroma is pretty light but evident, though I really liked how the skin here of the dumpling here comes translucent and so chewy that it is mochi-like; goes well with the textures which goes on inside such as the bouncy mushrooms in the filling.

Taking inspiration from the hot and sour soups from Chinese cuisine, the South Australian Scallop, Prawn, Hot & Sour Shanghainese Soup Dumpling is a twist to the classic Xiao Long Bao. Coming in a bright red aesthetic, the looks of the dumpling is already hinting of its spicy broth filled within; do sip the broth slowly from the opening over the top — the broth being tangy yet spicy; should do well for those who can take moderate level of spiciness. That being said, it was difficult to detect the natural sweetness of the seafood used considering the strong flavours of the broth, though the skin of the dumplings were of reasonably thickness that was rather easy to chew through.

Given how the Premium Dim Sum Platter is priced at $12, this is pretty much a great introductory item towards what Mott 32 has to offer — something that I would also consider having if I am feeling peckish and just wanting to have a light bite at Marina Bay Sands. I am actually very intrigued by the Signature Crispy Sugar Coated Peking Duck Bun which was already sold out by the time we made our visit on a weekend night — something I am likely to order, as well as the Premium Barbecue Platter the next time I am here if the opportunity prevails.

Being one of the more recognised names in the seafood restaurant scene, it is pretty surprising to find one of Ah Yat Group of Restaurants’ latest concepts hidden in a rather odd spot at Far East Plaza; Ah Yat Kitchen is the group’s newest venture, and has taken over the former premises of now-defunct Sakura Asian Cuisine in the mall. Unlike the other Ah Yat Group of Restaurant’s establishment which has a focus on more formal and communal Chinese dining with an emphasis on seafood, Ah Yat Kitchen’s menu does seem to be more casual — think items such as BBQ Pork Wanton Noodles, HK-style roasted meats, and Dim Sum on their menu; something more conceptually similar to a Hong Kong Char Chaan Teng overall.

Being one of those who must have the Chee Cheong Fun dish in any establishment that serves dim sum, we had to get the Crispy Cheong Fun with Shrimp for how this variant sees the Chee Cheong Fun encasing deep-fried prawns — the variant here seemingly also comes rather aesthetically pleasing with the addition of Ebiko and coriander to add more colour to the dish. The light soy sauce that is usually drenched over the dish also comes served on the side here — a move that we actually preferred though it may seem to be a tad odd at the start. For one, the Chee Cheong Fun here is smooth silken; we also appreciated how the rice roll was rather thin for a variant that encloses a deep-fried item within. As one takes a bite, the golden brown batter encasing the shrimp shatters; all light and crisp while the shrimp inside carries a good bite being pretty chunky and rather fresh. While some would have preferred the light soy sauce to be poured into the plate directly, serving it up on the side alleviates the problem where some parts of the Cheong Fun may not get the sauce if it was drenched over the top — here, one can easily scoop up an ample amount of soy sauce using a spoon and pick up a portion of that Cheong Fun using the chopsticks; put them together so that there is just sufficient light soy sauce to give it a savoury note that further elevates those flavours even more. Needless to say, this was one of our favourite dishes during our meal here.

It is interesting to see how Ah Yat Group of Restaurants have ventured into the casual dining scene — perhaps the way forward for them considering the impacts that COVID-19 had brought to the F&B scene especially towards restaurants that cater to communal dining. Nonetheless, Ah Yat Kitchen is a pretty affordable spot to hit for a decently-priced meal in the Orchard area — majority of the items being priced below $10 with the exception of some HK-style roast meat items that are mostly below $15; a rather competitive price point against the other establishments situated in the same building. Ah Yat Kitchen also offers afternoon tea sets that features light bites and drinks from $5 to $7 as well. This seems to be a spot that is likely to attract the office folks and shoppers alike for a relatively pocket-friendly meal in Orchard — a spot that is worth keeping a look out for.

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Was scrolling through Oddle Eats for some food to bring back home near the office over the weekend, and chanced upon these egg tarts which had been recently introduced on Victor’s Kitchen menu. While the original egg tarts have been available on Victor’s Kitchen menu for quite a while, they have also released new variants like the Egg White, Matcha and D24 Durian — all of which available as an ala-carte item of 2pcs, or in the form of the Egg Tarts Extravaganza that sees all four flavours in one box.

Having them on the same night after self pick-up at their Sunshine Plaza outlet in the evening, the egg tarts seemed to have survived the journey rather well — the egg tarts here come with a cookie-crust that held up the fillings pretty well, though it was on the softer, slightly crumbly side. The top two picks for me would have been easily the Japanese Matcha and D24 Durian; the former being a rather interesting fusion that gives the classic egg tart a modern, Japanese twist that would gel well with hipsters who loves all-things Matcha. For one, I was surprised how the matcha-infused egg curd was nothing too sweet nor eggy; choosing to emphasise on the bitter undertones of the Japanese tea that gave it a different sort of appeal that I appreciated — some pretty quality Matcha that went it there. The D24 Durian featured fibrous durian flesh hidden within the middle of the egg curd — carried the pungency of the king of fruits with creamy and smooth durian flesh hidden amidst the jiggly and aptly sweet egg curd; an additional touch to their standard egg tart. In comparison, the Egg White Tart comes with a lower level of sweetness — have initially expected it to come pretty close to Le Cafe’s Soya Beancurd tarts but this was almost akin to having egg white meringue in egg curd form with a more manageable level of sweetness; preferred this over the standard egg tart that the box also came with.

If I can only pick one flavour out of the four to have, the Japanese Matcha Tart is the one I will go for again — I liked how they didn’t butcher this one and went for a flavour that focuses on the umami, bitter undertones of the Japanese tea; totally something that hits my taste buds for sure!

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Ended my last day of Phase 3 Heightened Alert with a dim sum brunch with friends, but still craving for dim sum when a return to office is needed — had been thinking of Victor’s Kitchen’s “Bo Loh Yau” Butter Bun having passed by their outlet at Sunshine Plaza quite a number of times recently; a rather new item that seems like a pretty recent addition to the menu.

Turns out, the “Bo Loh Yau” Butter Bun was an item I quite liked; their version isn’t quite the thick-crusted ones that we have had recently at 5-Star Dim Sum, but I still liked how their version is lightly crisp in the crust — aptly buttery, while the bread beneath feels freshly-toasted; sufficiently crusty without being overly dense. Wasn’t quite a fan of the Lurpak Butter that it came with — not sure if these were an arrangement due to Phase 2 (Heightened Alert) where takeaways are the norm, but would definitely prefer them to come with slabs of butter just like it was illustrated; true-blue Hong Kong-style. Overall; not too heavy, and less food coma-inducing than I have expected.

My love for fried shrimp roll cheong fun had also led me to the “Spring is in the Air” Cheong Fun — an exceptionally fancy name for a HK rice roll noodle that comes with a crispy, fried prawn roll hidden within. It’s all I ask for in my Chee Cheong Fun; smooth, silken rice noodle that encases a crispy, better prawn roll within — one that is infused with spring onions and with succulent prawn flesh that is naturally sweet and comes with a good bite. The light soy sauce is sufficiently savoury, though I did wish they packed slightly more so that it can go around the rice rolls just a little more for better flavour.

Despite the slightly altered experience given the takeaway nature of the items, I must say I am pretty stoked about what I have had — so much so that a dinner plan is probably underway once dine-in is reinstated; it’s indeed been quite a while since I have ever dined in at Victor’s Kitchen, and it would be interesting to have these items the way that they are intended to be in the eatery itself!

There are many established names in the local F&B scene when one mentions about Chinese restaurants that are situated in hotels, but Song Garden is one that seems to be rarely mentioned — the Chinese restaurant is hidden within the second level of Mercure Singapore Bugis and currently only accessible via a lift that is located outside the premises of the hotel itself.

Serving dim sum only during the lunch hour, we were quite surprised by the spread that they actually have here — apart from the quintessential items such as the Steamed Prawn Dumpling and Steamed Honey BBQ Pork Bun, they also do have other more inventive creations such as the Baked Abalone Tart with Black Truffle and Pan-Seared “Otah” Seafood Dumpling.

Being here for a quick weekday lunch whilst being back in the office, the Shrimp Mousse on Silver Thread Vermicelli Roll is one of the items that left the strongest impressions for me — already being an item that I would most likely to try at another dim sum establishments that serves them. I like how their rice rolls are so silken and smooth; not overly thick, and disintegrates so effortlessly as one sends a piece into the mouth — the golden fried batter of the shrimp being so light and crispy, yet not particularly greasy as it encases bouncy shrimp paste that comes with a good bite within. The shrimp also bursts of a natural sweetness; a testament to the freshness of the shrimp used here — all of that going in harmony with the soy sauce beneath that provides a largely savoury, yet lightly sweet note that compliments the rice roll and the other elements so ever perfectly.

Song Garden is quite a hidden find for those in the know — a spot that is pretty value-for-money considering how big their dim sum portions are. The dishes featuring shrimp/prawns are rather large — not exactly bite-sized but that’s not going to be something to complain about; their Steamed Prawn Dumplings are perhaps the largest I have ever seen. Thankful to be brought here by colleagues on an occasion; would most certainly return to give more items a try with my folks the next time!

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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!

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Have always passed by Hong Kong Dim Sum Shop at Fortune Centre during my weekday lunches when I work in office, but never actually given them a go despite being in that area for quite a while. Chanced upon their new outlet the other day along Liang Seah Street, situated just right before Beach Road and taking over the former premises of Cao Vietnamese Cuisine and thought that it was probably time to give them a try.

Perhaps one of the quirkiest name for a BBQ Pork Bun, the Rosey Wine Yummy BBQ Pork Bun is that sort of name which may suggest that they seem to have gotten a little carried away whilst coming up for the name of the dish. That being said, we felt that the Rosey Wine Yummy BBQ Pork Bun does live up to its name rather well — the bun was light and fluffy, but it’s the filling that is the catch; the savouriness of the oyster sauce used in the sauce comes with a slight sweetness which was pretty well-balanced. The bits of meat may be more finely chopped here; their variant being one which will appeal more to those who love their BBQ Pork Buns to carry more sauce — something which we were pretty fine with and quite liked their rendition for.

Having tried a variety of dim sum during our visit, we could say that there are both hits and misses here. Prices of certain items can be a little bit of a steep side, such as the Steamed Prawn Dumpling “Har Kau” at $6.20, though they do offer four pieces in a single serving rather than the usual three at other establishments — that’s something worth considering. That being said we did enjoy other items such as the Pan Fried Chives Dumpling and Deep-Fried Golden Custard Ball; their Authentic Stocking Milk Tea also being pretty thick and silky smooth, while the Longan Luo Han Guo Herbal Tea is pretty old-school and does remind me of my mum’s rendition quite a fair bit with a herbal finish as opposed to the sweetness that some other variants carry. A spot I would not mind visiting again, though probably going to be more selective on the items I am ordering the next time I am here.

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Opened fairly recently at Essen at The Pinnacle; a hipster food court which is located at The Pinnacle @ Duxton, Little Tea House 小茶楼 is a Dim Sum specialty stall such had opened its doors occupying the spot where now-defunct Grill Lab was situated.

Pretty much the usual suspects were available in the somewhat limited menu here — could not miss going for the standard few items such as the Har Gaw, Fish Roe Siew Mai, Pan-Fried Carrot Cake etc., but one of the better items from the stall here would be their Prawn Rice Noodles; a tad misleading how they actually call their Chee Cheong Fun as Rice Noodles here instead of Rice Rolls, although the Chinese translation on the menu still states 肠粉 as it should have been. While the rice rolls were a little bit on the thick side, the rice rolls were still pretty smooth and slurpy; drenched in the immensely savoury HK-style soy sauce that I absolutely love. One characteristic about the Prawn Rice Noodles here is the usage of what seems to be shrimp paste over actual shrimp within; gives a more coherent bite and seemingly a more generous portion overall, whilst still carrying a familiar note of the sweetness of fresh seafood within.

Would say the food here have their hits and misses; pretty much like Dim Sum House at Yio Chu Kang Road which I have also tried fairly recently. Nonetheless, a decent option for dim sum within the hipster food court at an affordable price — especially great for those who are looking for somewhere that serves both dim sum and beer with a wide variety of options (think Vietnamese cuisine, western, burgers, Indian cuisine etc.) all under one roof.

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