Full review at http://lepakwithyaops.com/hong-kong-zhai-house-of-dim-sum-since-1988
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Founded by Susan Ng, this humble outlet in the neighbourhood of Ang Mo Kio Ave 4 is an established dim sum manufacturer and one of the bigger player in this industry. In addition, after a re-branding of image in 2014, Hong Kong Zhai now has a delivery arm that allow one to sit back and enjoy hot steaming dim sum delivered to our doorsteps!
My parents and I had differing opinions as we enjoyed our food. I thought that it was above average while they felt that otherwise.
These were our orders:
Beancurd Skin Roll with Shrimp ($3.50)
BBQ Pork Rice Roll ($3)
Glutinous Rice In Lotus Leaf ($3)
Red Bean Paste with Melon Seed Bun ($1.60)
Siew Mai ($2.80)
BBQ Pork Pastry ($3)
Creamy Custard Bun ($3)
If I were to compare it to 126 Dim Sum and Swee Choon, the only disadvantage will be its lack of variety, otherwise food standard is definitely comparable. However, the advantage will be its affordability! Hoo-ray for that!
easy ordering via self service ticking on the order sheet.order 1 shrimp dumpling , 1 siew mai, 1 xiao long bao, one mango prawn roll and 2 porridge w century egg ($1.50 for porridge). the porridge is quite small. :p\the shrimp dumpling skin a bit thick, and one broke in the basket ...the xiaolong bao is not so bad, but skin also a bit thick
noticed the coffeeshop store tenants seem to be hogging the tables inside for their own usage (pluck vegs and store stuff) and we noted about 5 tables taken up.. hehe. btw the chicken rice stall in this coffeeshop seems very popular! and smells good. will try it next time ;p
Have been there twice. It is hard not to compare with restaurant when you dine here. This dim sum place is located in a rather run down coffee shop, and quite a quite neighbourhood area. However, the food quality, the service is definitely comparable and even better than most reataurant. Most important is, under $10 will give you a very satisfactory meal. The "snow-mountain bun" is not in the menu, and sometimes is not available, so, you got to ask. It taste much better than "char-siew bun". The "carrot and dried scallop dumpling" is a showcase of how much effort they've put in to make a good looking and tasty food. It is unlike many other dim-sum place where they just simply mix the meat and seasoning, and put them into some out of shape object but still call it dim-sum.
Very satisfy with this place, but I think some food can be done better too. For example, "xiao-long bun", peking duck are just below average. Seems like they could master Cantonese food but not others.