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2023-05-21
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After trying out their marvellous dinner dishes, we decided to visit once again for yumcha lunch the next day. Menu served variety unique dim sum options with different rice and noodle stir fry. Efficient friendly staff again helpful and introducing their signatures. Deep fried taro and scallop pastries were surprisingly in a big ball shape. Incredibly crunchy and flakey batter. Soft taro paste with few minced meat mixed with mushrooms. A huge scallop was stuffed that cooked perfectly. It was an
Menu served variety unique dim sum options with different rice and noodle stir fry. Efficient friendly staff again helpful and introducing their signatures.
Deep fried taro and scallop pastries were surprisingly in a big ball shape. Incredibly crunchy and flakey batter. Soft taro paste with few minced meat mixed with mushrooms. A huge scallop was stuffed that cooked perfectly. It was an explosion of texture and flavour. A delicate dish with deep flavour.
Steamed scallops, black truffle and spinach dumplings were again a big thumb up. Wrapper was gelatinous but thin enough to stuff loaded chopped vegetables. Chopped vegetables again mixed with mushrooms giving some umami flavour alongside the earthiness. The scallop on top was cooked perfectly once again. The hint of truffle gave a punch to the gentle flavour scallop. It was spot on.
Moving on to the steamed rice rolls with fresh lily bulb and assorted mushrooms, it was delicious. Thin smooth rice rolls wrapping the shredded mushrooms. Assorted mushrooms gave different stuffing texture, crunchy, soft and chewy. Bite with lily bulbs with a texture of gentle silkiness. A nice one!
Deep fried bean curd was served in quite a big portion if for lunch. Batter was paper thin but crispy. Well seasoned with a hint of spiciness. Tofu was soft and batter held the tofu firmly that every bite would not drop away from you chopstick.
Pan fried chives, mushrooms and pork dumplings were served elegantly with a crispy bottom like a blooming flower. Wrapper was soft but not doughy. Unlike traditional dumplings that contains hot soup/ oil inside, they didnt burn your tongue like that. It was stuffed with well balanced minced and vegetables. Very savoury.
Last but not least, we ordered two desserts, freshly baked egg tarts and pumpkin pastries stuffed with red bean paste. Both were absolutely amazing that I would highly recommend. The freshly baked egg tarts were indeed hot while serving. You could tell from their smell of freshly bake goods. After the first bite, it brought you back your childhood memory of eating egg tarts in restaurants with parents. It's always the best and what I was looking for throughout the whole yumcha. Egg custard wasn't too sweet with egg flavour. It set perfectly and not overly dried or runny. Pastry crust were flakey but not falling apart. It looked like a one bite snack but you wanted to split into bites to enjoy it more times.
Pumpkin pastries were served in a pumpkin shape with an edible tea leaf on top mimicking the stem of the pumpkin. You could taste a hint of pumpkin from the crispy glutinous crust. It wasn't too sticky that difficult to hold in chopsticks but soft enough to allow you bite without collapsing. Red bean paste was in generous amount that there weren't mashed completely which gave some texture. Well balanced sweetness that could still remain the pumpkin and red bean flavour. Good job to both desserts!
Again a highly recommending dining experience! I wish I can visit again for lunch and dinner!!!
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