New ShangHai Restaurant (Raja Chulan)

Tender steamed bun, formed into a shape of a 🐇 with a sweet creamy lotus paste filling in it.

Soft, hot squares of radish cakes that melts in your mouth, paired with generous amount of 'Chai Por' /radish, sweet radish bits and fried eggs. The radish cake is so soft that it almost fall off your chopsticks as you hold them up. RM12

Siew Mai is a 'must have' in any dim sum meal. A good Siew Mai lies in its filling and you can judge/compare different dim sum restaurants based on the quality of their Siew Mai. Traditional Siew Mai are filled with pork but these are made with chicken instead and they include shrimp in their filling too. The ones here are good because they retain a moist meaty bite and a bright crunch, served fresh out of the steamer. RM11

The crispy net like exterior with a very soft mashed yam paste encasing a filling of sweet BBQ pork, shrimp and mushrooms. The dumpling is deep fried till light and crunchy to create a changing texture from crisp to soft as you bite into it. RM15