Dim Sum

High quality modern dim sum with stellar service. The classics such as sui mai and har gow were well-executed and the unique offerings leave a deep impression. Would recommend the signature Peking duck bun ($10/3) and hot & sour Shanghainese soup dumplings ($10/4).
📍@mott32sg, B1-41/42, 10 Bayfront Avenue, Singapore

𝐒𝐢𝐞𝐰 𝐌𝐚𝐢 ($7.80) - Delicious bites with chewy fresh prawns and tender meat.

𝐂𝐡𝐚 𝐬𝐢𝐞𝐰 𝐛𝐚𝐨 ($7) - Quite standard steamed fluffy buns with barbecue pork. Would want to try their baked version next time (when in stock).

𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐠𝐥𝐮𝐭𝐢𝐧𝐨𝐮𝐬 𝐫𝐢𝐜𝐞 𝐰𝐢𝐭𝐡 𝐬𝐡𝐫𝐢𝐦𝐩 ($7) - Enjoyed the flavourful sticky rice infused with earthiness from the fragrant lotus leaf. Would recommend pairing this with their chili for extra umami.

𝐒𝐚𝐥𝐭𝐞𝐝 𝐞𝐠𝐠 𝐛𝐥𝐚𝐜𝐤 𝐜𝐮𝐬𝐭𝐚𝐫𝐝 𝐛𝐮𝐧 ($7.50) - Still one of my favourites with the soft and fluffy charcoal bun generously packed with oozy salted egg custard that was a good balance of sweet and salty.

Fun combination of corn, crab roe, carrot, and prawn that reminded us of hearty Chinese soup in dim sum form.

Classic done well with fluffy and soft bun encasing fragrant savory meat. Liked that the meat had a good ratio of fats:lean, wasn’t overly sweetened, and paired with sweet onions and savory chai poh.

The steamed buns were soft and fluffy, and filled with yummy tastings - oozy salted egg custard ($4.80), sweet and tender honey char siew ($4.80), and smooth naturally tasting orh nee ($4.80). Only wish was to have more generous fillings:bun ratio.

In general, we preferred the deep fried over the steamed dim sum items. Sesame Mango Prawn roll ($5.50) had a refreshing mango, radish, and prawn filling. The Beancurd Skin with Prawn ($5.50) and Filo prawn ball ($4.80) were fragrant and crispy. The red bean pancake ($4.80) had flavourful and smooth red bean filling, but found the pancake itself to be a tad thick and underbaked.

Taro balls ($3.80) - Our general favourite and top recommend! Smooth and natural tasting taro was stuffed in chewy sweet potato balls. Tasted almost Mochi-like and wasn’t too sweet.

Fried chives & pork dumplings ($3.80) - Fillings were tasty but did wish the skin was slightly thinner

Smoked kurobuta pork buns ($8) - Refreshing deviation from the usual sweet renditions with its rich smoky aroma and ultra succulent kurobuta pork.

Lightly crisp exterior and highly fragrant without being too oily.

Enjoyed the extremely crisp deep fried beancurd and bonito flakes but found the outer chee cheong fan layer a tad soggy.

Trio platter served over dried ice to keep them piping warm. Enjoyed the steamed scallop dumpling the most, with the squid ink seafood dumpling a close second (loved the juicy pops of tobiko). The crystal dumpling was forgettable, with the skin a tad thick.

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