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Dim Sum

Dim Sum

Featuring Legendary Hong Kong, Treasures Yi Dian Xin (Paragon), Wan Hao Chinese Restaurant (Singapore Marriott Tang Plaza Hotel), Victor's Kitchen (Chinatown Point), Tien Court Restaurant, Grand Shanghai 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), Tim Ho Wan (Jewel Changi Airport)
Carrie Carrie
Carrie Carrie

They offered these in steam and fried versions. Never heard of fried salted egg buns before, and they sounded delicious. Indeed I didn’t regret my choice. Not oily, with hot salted egg lava inside that was prone to overflowing. Quite a filling dish.

Wontons featured juicy fresh prawns but I ordered this for the sauce. Not as sour as I preferred. A bit on the sweet side.

Not as crispy as the one in Hua Ting but still very enjoyable. Not very spicy.

Prawns and pork with bits of mushrooms. No foul porky smell. Very juicy.

A good quality har gau with fresh and juicy prawns.

I could smell the alluring truffle oil as well as taste it. Of all the truffle mushroom dumplings I’ve tried, I liked this the most. Skin was thin and chewy, and the mushrooms inside were well seasoned.

The last time I came, the sauce was provided in a small bowl. This time it was poured on the rice rolls before serving. Amt was too little so the dish was quite bland. But I enjoyed the crispy shrimps very much.

This dish came warm, but the meat was surprisingly salty. Not as tender as I remembered it.

Steaming hot and silky smooth. Perfectly seasoned, both for the congee and the meatballs.

The best yuan Yang I have ever tasted. The ratio of Kopi & Teh was perfect. Sweetness level perfect. Good strong taste not diluted by ice. I loved this.

Very buttery and flaky. Even blowing on it caused flakes to snow onto the table. The scallion oil was very fragrant. Chock full of spring onions. Smelled heavenly.

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