I brought my folks here for dim sum one day before we were going to the Gardens btb. They are seldom in the Bayfront area (neither am I for that matter) but I had heard so much about this restaurant and I just had to give it ago before we left.
I think the salted egg yolk bun is one of their signature dim sum. I don’t eat this so I don’t know if it’s good but it certainly looked amazing, piping hot, dark orange custard that drips out. Like a lava cake, but with salted egg yolk.
I liked their yam dumpling – the yam paste is light and the filling not too cloying
The home-made seaweed beancurd was one of the best I ever had! Even better than the jumbo one, and you can order it with different braised toppings.
And of course the other signature is their truffle scented mee pok recommended by Z’s aunty. My parents thought it was slightly weird haha but I really loved the truffle scented oil they tossed the mee pok in. The noodles are done very well too. It’s not called ‘meepok’ in the menu cause maybe that’s too unclassy so you kind of have to look for it. Maybe they call it “wide noodles” or something.
XO fried carrot cake – literally the best I’ve had in singapore, moist, tender carrot cake that was unstingy with the XO sauce. My ahma loved this.
This is their fried shrimp dumpling. I would say their fried dim sum might be a little smaller on average, but the quality is certainly better. Think of it as if you were eating oysters – the smaller ones have the most depth.
Siew mai, better than average, but a siew mai is a siew mai.
The seafood beancurd wrap (fu pi juan) is something I always order at dim sum. Cause I like beancurd, and I like seafood. The one I like best (which many of you will probably disagree with) is at the Holland V Crystal Jade haha. And it’s got to be that branch, I’ve had it at other branches. It’s crispy, juicy, salty, just amazing. But not for the health conscious cause they don’t really dab the oil off before serving it!
Har gao, not bad too. But you can’t really taste the freshness of ingredients in things like dim sum because the prawn meat is soaked in baking soda+water to preserve the bouncyness despite being oversteamed.
This is offically one of my favourite chinese restaurants in Singapore. Prices are a little higher than at other chains like the Paradise Group or Peach Garden but the quality is distinctly higher here too. There is also the added treat of getting to people-watch casino-goers, of whom a large demographic are rabble-rousers and will make your lunch quite interesting especially if you’re kaypoh like me. I wouldn’t call it an upper-crust restaurant in any sense of the word where people behave themselves and sip on cups of tea with their little finger sticking out. Also annoying – not all the waitstaff speak English; rather, a large percentage of them don’t. I thought there was supposed to be some quota for hiring such that most of your staff are locals? It honestly makes not an iota of difference to me where the waitstaff are from as long as they can speak the local language.