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2014-11-18
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The trio seemed to have developed a penchant for Chinese tea gathering (yum cha) in weekends - literally "dim sum and gossip" time. The food was outstanding at this price. The fried dumpling 鹹水角 was hot and crunchy, the shrimp spring roll 蝦春卷 was fresh and crisp. The fried rice flour was smooth and we liked the local flavor. The black truffle scallop dumpling had a thin dumpling coat with the black truffle tactfully not overshadowing the scallop. The vegetarian dumpling consisted of spinach and
The trio seemed to have developed a penchant for Chinese tea gathering (yum cha) in weekends - literally "dim sum and gossip" time.
The food was outstanding at this price. The fried dumpling 鹹水角 was hot and crunchy, the shrimp spring roll 蝦春卷 was fresh and crisp. The fried rice flour was smooth and we liked the local flavor. The black truffle scallop dumpling had a thin dumpling coat with the black truffle tactfully not overshadowing the scallop. The vegetarian dumpling consisted of spinach and mushroom and was light but not bland in taste. It sounded extravagant to be eating beef buns made of Wagyu beef, and it became even more interesting when we found out the beef was in kebab form - nevertheless it was agreeable. The siu mai (pork dumpling), BBQ pork bun, turnip cake (with shredded preserved pork), shrimp dumpling (very fresh shrimps) and fried rice in lotus leaf wrap were of high quality. The baked roast duck-taro bun was soft in texture and the BBQ sauce was a pork masquerade for the duck as well as a mask for the taro until one bit into the coat; quite an enticing complex mixture of tastes. The desserts were bird's best on mini egg custard tart and the crown of the meal was ginger ice cream with longan panna cotta with chia seed - an unexpectedly amazing match.
The service was warm and staff were receptive and discerning about their patrons' needs. The restaurant policy was quite flexible (e.g. about the number of dim sum per capita), and we were only dissatisfied with the weak air-conditioning.
With a 20% off credit card discount, this made it to about $407 per head which was expected for a dim sum lunch at a high-end eatery.
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