Tag Archives: Yum Char
Although 9 August 15 has passed and many Golden Jubilee Celebrations are now over, there are still many reasons to celebrate. For one, the Crystal Jade Group has extended their celebrations by launching a series of delectable limited edition dim sum and xiaolongbao creations, together with other attractive promotions that are available from now till 30 September 15.
Available at Crystal Jade La Mian Xiao Long Bao and Crystal Jade Jiang Nan, the chefs have cleverly conjured up Chilli Crab and Hainanese Chicken Rice varieties of Xiaolongbao. While the Hainanese Chicken Rice xiaolongbao paired with sautéed ginger dip was mild in taste, the Chilli Crab xiaolongbao packed a punch with its generous crabmeat sitting in a pool of spicy broth. Unlike other renditions of Chilli Crab xiaolongbao which may be a tad too sweet, Crystal Jade Group’s spicier and saltier version was tailored to my taste buds and left me wanting for more. Having two Chilli Crab xiaolongbao in a steamer basket of four was simply insufficient; I literally had to ask (beg) for more.
Located along the streets of “Mongkok” at Jurong Point, Legendary Hong Kong brought me back to the days of Hong Kong, where it serves up authentic Hong Kong cuisine spanning across four different themes – Roasted Meats, Noodles and Congee, Dim Sum and Bakery. Helmed by five accomplished Master Chefs, there were a few notable dishes during my visit, including the signature “Roasted London Duck”.
Starting with the roasted meats, we ordered the Barbequed Twin Combo $16.80 to get the “best-of-both-worlds” – comprising of the signature roasted “Irish duck” from Silver Hill Farm and the extremely crispy pork belly, which was one of my personal favourites. Their specialty of “Roasted London Duck” is undisputedly one of their best-sellers, where they import “Grade A” Irish ducks all the way from Ireland.
Close to the heels of the opening of Four Seasons Chinese Restaurant at Capitol Piazza, London Fat Duck located at the basement of Scotts Square is the newest duck specialty restaurant franchise to hit Singapore. A collaboration between the Akashi Group (Akanoya, Gyoza-Ya) and Fei Siong (EAT, Legendary Hong Kong), this restaurant claims to use only a specific breed of Irish ducks and prides itself for serving the “wagyu of ducks”. A mighty bold statement to be made but judging from the crowds that have filled the place within the first few weeks of their opening, it is clear that many Singaporean fans have been anticipating their arrival.
Before we go on to their London Roast Selections proper, London Fat Duck also offers a decent range of Dim Sum priced between $4.80-$6 and other Hong Kong comfort fare such as noodles, dumpling soups and congee starting from $6.80. Fairly reasonable prices considering their postal code.
Renowned Cantonese restaurant- Hai Tien Lo located at level 3 of Pan Pacific Singapore has recently launched a pretty awesome Weekday Dim Sum Buffet at a very reasonable price of $48++ per pax. Featuring a selection of 35 signature items, including 20 new dim sum creations by Chef Lee Siaw Cheen, this a la carte dim sum lunch buffet, available from Mondays to Fridays, is the reason why 3 hour long lunches are absolutely necessary and legitimate even.
Dim Sum Chef’s Specialty
Deep-fried Yam Paste with Foie-gras, Baked Egg Tart with Swiftlet Nest and White Fungus, Steamed Berkshire Pork Buns, Stir-fried Carrot Cake with Dried Scallops in Chef’s Special Homemade XO Chili Sauce
These 4 items on the menu are the only ones that are limited to one serving per guest. With good reason I guess, because everyone is probably going to just order these signature highlights over and over again once they have had their first bite- which spoils the concept of a buffet when you should be leaving space for variety, instead of focusing on a few items alone. And trust me, many items on the menu are really worth trying.
My absolute favourite of the 4 was actually the Stir-fried Carrot Cake with Dried Scallops– a surprising choice really if you do know me, as Carrot Cake is not usually one of my quintessentials at Dim Sum. Nonetheless, these ones won me over with its chunky bite, alluring fragrance and appetizing wok-hei. Chef’s homemade XO sauce which it was fried in, certainly complimented it beautifully. I truly yearned for a bigger portion of this.
Another one worth mentioning is the Steamed Berkshire Pork Bun which had an ideal proportion of bao to char siu in every bite. Succulent, juicy and sweet, the stickiness of the meat contrasting with the fluffiness of that bun was just plain delicious. If only I could have one whole basket…
Deep-fried Dumplings with Shredded Turnip
Try not to get scalded as you bite into these golden flaky pastries because they come served piping hot! Not to be missed though, these dumplings were truly mouth-watering without being too oily and greasy.
Dim Sum to me is comfort food. It is my go-to cuisine whenever I have friends visiting from other countries, or simply when I just crave for bite-sized Chinese snacks to munch on. There are a few places I usually go back to whenever I need my Dim Sum fix because the food tastes fresh and honestly satisfying. Unfortunately most of these restaurants usually only serve Dim Sum for lunch and not dinner so I am always on the look-out for eateries that allow you to enjoy Dim Sum both night and day- with items 100% handmade and freshly made as per order.
Dim Dim – The Hong Kong Pantry located at the new Marina Link linking Marina Square and Esplanade MRT is one such example. Helmed by a Hong Kong Dim Sum chef, the mouthwatering delights served here are very obviously Hong Kong-inspired and while the usual quintessential items are available, there are some unique ones that stood out. And even for someone who is a stickler when it comes to Dim Sum, I did find myself warming up to these ‘new’ dishes. Perhaps I really ought to be more adventurous when ordering my Dim Sum in future.
Steamed Prawn Dumpling “Ha Kau” $4.20
Starting us off, were these “Ha Kau”- an item always seen on everyone’s table at Dim Sum eateries, mine especially. Nothing to complain about these ones as the skin was not too starchy nor too thin and the prawn was succulent and fresh. Good.