I have been to this restaurant on multiple occasions . For lunch, instead of steamboat, which you need to cook and it can be quite time-consuming, you can opt for dim sum and ala carte dishes.
As it was a business meeting, we opted for the ala carte and dim sum options.
Here are the meal highlights:
- Soup with Prawn Dumpling (Shui Jiao): soup is rich and the dumpling had minced pork, black fungus and prawns. It was filling.
- Prawn Dumpling (Har Kow): One of the best I have eaten. Its moist inside and ingredients were fresh. Recommended.
- Pork Dumpling (Siew Mai): Best eaten when its served to the table, when its hot!
- Beef Ball: This is a Cantonese dim sum. Minced beef rolled into a ball and steamed. Served with a sauce that reminds me of Worchester sauce. Chewy and nice.
- Steamed Radish with Prawn and Conpoy: this was nice. Radish was soft and the sauce for the dish was tasty.
- Mee Pok with Minced Pork and sliced Brinjal: The noodles were nicely stewed with the minced pork adding flavor to the dish. Try it!
- Steamed Custard Bun: Steamed bun with a salted egg yolk and custard bun. Eat it cautiously, as the filling is hot and may scald you when you bite into it.
- Red Bean Paste Dessert: Red bean paste that has been cooked with dry orange peel. It has a nice citrus-sy flavor and I couldn’t stop till I finished the whole bowl.
Good quality dim sum that always hit the mark.