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Dim Sum

Dim Sum

Featuring Legendary Hong Kong, Wan Hao Chinese Restaurant (Singapore Marriott Tang Plaza Hotel), Treasures Yi Dian Xin (Paragon), Tien Court Restaurant, Crystal Jade La Mian Xiao Long Bao (Ngee Ann City), Treasures Yi Dian Xin (Raffles City), TEAHOUSE by Soup Restaurant (Changi Airport Terminal 2)
Carrie Carrie
Carrie Carrie
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I was filled to bursting but I still managed to finish 2 pcs. This was extremely crispy, with a super thin layer of chewy skin encasing the durian. The durian purée was very very creamy. Not too sweet. Durian flavor was slightly muted, not so overwhelming that I needed to rinse my mouth with mouth rinse. A wonderful dessert to finish off the meal.

Nice fresh pork with no foul porky taste. I like the chewy texture. Dipped this in the spicy Szechuan chili oil I saved earlier. Delicious.

This had got to be my fav rendition of steamed pork ribs. I’ve never tried a better one anywhere else. The short ribs were melt in the mouth tender and so well marinated. The sauce was very very delicious. I could finish a bowl of rice with just this one little dish. There were chewy transparent noodles at the bottom. I think they were potato noodles. I really really like this.

$5.50 per portion. And what a big portion it was. Rice noodle roll was very soft, slightly chewy, and thin. The prawns were large and fresh. Best part was the sauce. It was not overly salty and very flavorful.

$11 for 2 pcs. Quite large too. The scallop was encased inside the wispy fried portion. I thot the bottom part would be mainly mashed taro, but no. It was mashed taro mixed with assorted stuff, like minced meat and diced mushrooms, in a bit of thick sauce so it wasn’t dry. Very flavorful. Abalone was not too rubbery. Nice.

$5 for 2 pcs. Freshly fried and piping hot. Very crispy. Lovely plump prawns inside. Very yummy. Not oily at all.

Menu stated pork dumplings but there was prawn inside. The “crystal skin” was fabulously chewy and slightly sticky. Very nice. But tasted a bit bland. I dipped it in the Szechuan chili oil I saved earlier.

Skin was thin but firm, so it didn’t tear open when I picked it up. That was good, cos the insides were really juicy. Some juice dripped out when I bit into it, so best to pop the whole thing in your mouth. Delicious.

$8 for 4 pcs. Each wonton was warm and stuffed full of a bouncy mix of fresh prawns and pork. Delightful to chew on. The chili oil was spicy and didn’t taste too strongly of Szechuan spices, but vinegar not enough. More spicy than sour. I loved the generous amt of fresh garlic and spring onion in the sauce. Saved the leftover sauce for dipping other dim sum items.

The sauce was given separately from the rice rolls, which was good cos it was quite salty for me. Deep fried shrimp had a bit of cabbage inside, which provided a fresh sweetness. The shrimp could be crispier.

These were quite dry compared to the stir fried rice roll with XO sauce. The turnip cakes had nice crispy edges and overall was quite spicy.

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