Dim Sum

Delightfully juicy inside, with crispy skin outside. Really good.

I was actually confronted by a server for declining tea when I was almost ending my meal. She said it was compulsory for diners to have tea, and the next time she will charge me even if I don’t wanna drink tea. And if I don’t want tea, I need to get water which is chargeable as well. Then she snatched away the unopened wet towels without further explanation and stalked off. I was utterly shocked by this rude interruption. I mean, couldn’t she have just told me while I was paying the bill instead of pouncing on me while I was still eating? I guess there won’t be a next time.

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.

Really good, full of bouncy fresh prawns.

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.