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2016-02-05
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Went here before Chinese New Year because some stunning goldfishes were shown on Yum Cha’s Facebook.Yum Cha have launched some auspicious dishes just for the new year.For some dishes, pictures were more convincing than words and the taste was good as well.Here was what we had:++++Mini abalone tart:I love the tiny cute abalone on top which surprisingly had a strong taste.For me, size matters, I like things either really small or really big.++++Braised vegetarian parcel:Vegetables are a must, and
Yum Cha have launched some auspicious dishes just for the new year.
For some dishes, pictures were more convincing than words and the taste was good as well.Here was what we had:
++++
Mini abalone tart:
I love the tiny cute abalone on top which surprisingly had a strong taste.For me, size matters, I like things either really small or really big.
++++
Braised vegetarian parcel:
Vegetables are a must, and these earthy mixed mushrooms are wrapped in a large sheet of beancurd skin like a sack.In it were prized yellow fungus.
++++Seafood fresh coconut soup:
The soup contained coconut water so it was really sweet infused with chicken broth that came from the pieces of chicken.There was a big piece of soft and silky fish maw at the bottom.
++++Whole seabass:
This was a silky fish coated in crispy coating covered in sweet Champagne sauce that had a touch of bitterness to it.I liked it because the sauce was not too sweet.
++++
rose scented sticky rice:
For those who like rose and preserved sausages.The rice was chewy and sticky loaded with pieces of preserved sausages.
++++
Goldfish har gow:
This was too pretty to eat but it was taut dumpling skin with springy prawns in the middle.The goldfish did not fall apart when you picked it up with chopsticks.
++++
custard buns:
Soft and sweet buns oozing with runny custard.++++
Chocolates:
I have already tried their apple tarts so this time went for the chocolates.
My favourite was the green tea chocolate and the pistachio white chocolate.
++++
张贴
