Tze Char ❤️ Dim Sum

I'm more familiar with the Szechuan dumpling that has the shiok spicy red oil and that seductive sourish fragrant black vinegar. Essentially, these Japanese Dumplings at Dim Sum Haus tasted like fusion of three cuisines - shaped like gyoza with Chinese prawn dumpling (水饺) filling and skin then soaked in Szechuan dumpling's black vinegar and sprinkled with diced red chilli and coriander. For those who can't handle spiciness but enjoys vinegar, this is for you! 😁

I would gladly order this again for the plump succulent whole prawn and savoury filling in every dumpling and that addictive sauce. 😋

Expensive chain restaurant crab goes head to head with cheap crabs from Johor! The freshness of this crab is evident in its claw meat; being more tender this makes it easier to eat. The black paper sauce is not overpowering - instead it complements the taste of the crab itself. But it is pricey so I'd save it for family reunions and the like.

At today's exchange rate, food in JB has never felt so cheap! The crabs weren't super fresh but the way they cooked it in the dry salted egg topping made it taste really good. If you're a crab person this seafood stop near the Second Link in Bukit Indah is a must try, but be careful as this place can get really crowded with your groups stopping by!

Unlike the usual "siew mai" wrapped with yellow skin, the charcoal skin made the siew mai looked extra delicious with the contrasting colours. It does not have any different taste and texture from the normal yellow skin but there might be some teeny tiny health benefits since it's charcoal infused.

I love how generous Dim Sum Haus was with the filling as I could totally taste the chunky prawns in every bite. 😘 The consistency is, however, softer than the usual pork siew mai due to the use of minced chicken as the main ingredient. My favourite part was when the prawn roes popped one by one inside my mouth. Hou hou sek~ (yummy in Cantonese) 😋