All About Dim Sum

($8.30)

($7.60)

($6.60)

Char Siew Chee Cheong Fong

($3.60) hmmm not that thick or thin texture for skin but at least got strong char siew taste.

Siew Mai

($3.60) got strong prawn aftertaste but v old school style for dim sum.

Hakka Yong Tau Fu

($3.80) hmmm old school style for deep fried tofu with hakka sauce.

Xiao Long Bao

($3.80) old school style for putting foil inside xiao long bao but then soup broth is not that thick.

Portuguese Egg Tart

(1 Piece - $2.40) it's flaky and crispy texture for egg crust. But the filling was quite smooth texture, milky and mild egg taste inside.

Fried Char Siew Bao

(3 Pieces - $6.90) I think I did saw char siew bao using braised style but the meat mixed with char siew sauce was quite soft and chewy. But the dough was slightly a bit too much.

(A$7.80) This one I totally turned off immediately one bc I didn't expected the inside filled custard :") but I really hate it so much.

(A$8.80) I felt that it was quite oily and too much battered on the dumpling tbh.

(A$10.80) I never thought prawn can be so huge and stuffed inside the dumpling lol.

Steamed BBQ Pork Bun

(A$8.80) I totally turned off by taste for bbq pork and don't ask me the reason lol. My sister literally scolded me why I wasted bun skin bc I felt it's not that nice as I thought.

(A$8.80) I felt that it was quite oily and too much battered on the dumpling tbh.

(A$7.80) I felt that it's kinda normal taste but not for me lol.

Pork Pau

($2.20) they filled with pork included with their fats made pork to be tender. They got pork gravy float it out from pau but it's quite savoury taste.

Veg Pau**

($1.60) they filled with veg but it's quite savoury taste.

Braised Pork Pau**

($2.20) they filled with pork included with their fats made pork to be tender. They got pork gravy float it out from pau but it's quite savoury taste.