5howinston • 10 Dec 2014
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. Highly recommended!