Tag Archives: Yum Char
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.
The Four Seasons Macau- located on the Cotai Strip, a mere 10 minutes away from the Macau International Airport, is home to Two Michelin-Star Cantonese restaurant- Zi Yat Heen 紫逸軒.
Nestled at the corner of the lobby level, the marbled entrance of the restaurant, designed purposefully with an oriental flair greets diners with statue and elegance. A floor-to-ceiling wine cabinet takes centre stage in the restaurant lending its regal presence to the matching motif of the upholstered chairs that were complimented by the heavy drapes, completing the restaurant’s warm and welcoming disposition.
Priding themselves for serving authentic Cantonese fare, the fine-dining restaurant boasts of an extensive list of a la carte items, quirky Dim Sum creations and seasonal specialities. When in doubt, go for either the Two-Star Michelin Menu or the Chef Tasting Menu for a degustation experience of the best Zi Yat Heen has to offer.
Wine connoisseurs will also be pleased to know that Zi Yat Heen has recently been awarded the ’Best of Award of Excellence’ honour by the world-renowned Wine Spectator Magazine- an affirmation of their elaborate wine collection of 8,000 bottles with close to 1,200 labels of quality premium wines from four different countries so do ask the friendly servers for some wine pairing recommendations if you wish to elevate your dining experience.
Arguably one of Singapore’s most revered Cantonese restaurants, award-winning Summer Palace located at level 3 of Regent Singapore is known for being the grande dame of Cantonese cuisine no less. Helmed by two chefs from Hongkong- Executive Chef Liu Ching Hai and Dim Sum Chef Leung Kwok Sing, the greatest lure of this oriental restaurant is its repertoire of classic Cantonese fare on the menu for the discerning palate.
For the month of July, Chef Leung Kwok Sing- a man known for his creative passion, has specially created new dim sum delights cleverly inspired by everyday food and dishes that he has enjoyed. These new creations place a heavy emphasis on both presentation and freshness of ingredients with the intricate details of every individual item reflecting Chef Liu’s culinary pedigree and skill of precision.
Available during lunch in the a-la-carte menu, these delicacies will suitably impress business executives here for a corporate lunch, the family celebrating a special occasion and even a group of friends who want an authentic Cantonese culinary experience.
We began with these delicate pouches of Steamed Lobster Dumplings sitting daintily in individual bamboo holders. Wrapped snugly with a spinach skin and topped with a single goji berry and caviar, the kaleidoscope of colors displayed through these dumplings were nothing short of a pretty picture. I particularly enjoyed the full-bodied flavor which had just the right juiciness and sweetness to it. Truly exquisite.
Tim Ho Wan | Hong Kong’s Michelin Star Dim Sum Restaurant Opens First International Outlet in Singapore
Dubbed as possibly the cheapest Michelin starred restaurant in the world, Tim Ho Wan in Hong Kong has earned a reputation for serving up quality dim sum that are made-to-order with an extremely affordable price tag, but not without first braving the long queues that start even before the restaurant itself opens.
Serving up to 2 000 baskets of dim sum everyday in each of its four outlets back in Hong Kong, Tim Ho Wan is set to bring the dim sum frenzy to Singapore when it opens its first international branch today, 10th April 2013 at the Atrium of Plaza Singapura. Chef Mak Kwai Pui, the heavyweight behind the Tim Ho Wan brand says that he hopes to introduce authentic Hong Kong-style dim sum to Singaporeans through this new venture.
The 100-seater eatery space at Plaza Singapura is modest and seems hardly able to accommodate the large crowds of Tim Ho Wan’s fans it is estimated to attract with its opening. To cope with the high volume demand, this Singapore branch, much like its predecessors, will also not take reservations but cater seats via a first-come first-serve basis. But fret not, a SMS queue system has been implemented so you need not physically stand in line and wait for your turn.
Alternatively, the takeaway counter will hopefully take some of the heat off with its express service for customers who would rather avoid the queue and bring home their dim sum to enjoy.
Introducing the ‘Big 4 Heavenly Kings‘ which first put the flagship store in Hong Kong on the map- the Steamed Egg Cake, Vermicelli Roll with Pig’s Liver, Baked Bun with BBQ Pork and Pan-Fried Carrot Cake, are MUST ORDERS here as well.
Delicate, moist and soft, this Steamed Egg Cake $3.80 was easily one of my favourites. Though it could probably be taken as a dessert as well, with its subtle sweet notes and spongy texture, the simplicity and lightness of this traditional dim sum delight was what won me over.
The Pan-Fried Carrot Cake (3 pcs) $4.50 could not have fared better. Sizeable chunks of sweet juicy radish pan fried with a thin crunchy outer layer and a contrasting comforting softness inside, this was delectable and good to eat on its own, without any additional condiments on the side necessary.
The entrance to Hakkasan along Bruton Street is easy to miss. With its heavily tinted glass floor to ceiling panels and black sturdy wooden door, you would almost walk right past it without even knowing. But look out for the two extremely friendly ‘bouncers’ dressed in black at the door and you are at the right place. Walking in, you will find that this upmarket fine-dining restaurant is sleek, elegant and almost mysterious. Lighting is dimmed, service staff ladies are dressed in oriental fuschia dresses and the lingering whiff of sandalwood incense draws you in.
Opened by successful restauranteur- Alan Yau, the man behind Busaba Eathai, Yauatcha and the Wagamama Japanese chain, this modern contemporary Chinese restaurant earned its Michelin star back in 2011 despite only opening the year before. Reservations are highly recommended as we soon found that even on a weekday night, every table was occupied.
Dim Sum Platter 15
An exquisite and stylish platter of fusion dim sum delights which impressed with presentation and aesthetics. We were psyched to find out if the taste justified its appearance and it definitely did! The platter came with two serves of Scallop Shumai, Har Gau, Prawn Chinese Chive Dumplings and Duck Dumplings so that made sharing convenient as we could both try one of each.
I personally enjoyed the succulent and fat piece of sweet steamed scallop in the shumai and the sprinkle of cod roe on top while my sister picked out the Prawn Chinese Chive Dumpling as her favourite because of those shredded crab meat and extremely flavoursome broth encased in the green skin. Overall these larger than usual dim sum are certainly not bite-sized, making you feel that you are actually getting more than what you are paying for!
Golden Fried Soft Shell Crab with Red Chilli and Curry Leaf 13
Extremely golden crisp on the outside, while still maintaining that sort of mushy consistency inside, this soft shell crab was delightful and unusual with those subtle hints of spice from the chopped red chilli and curry leaves that it was fried with. But dont worry, I am sure that even those with low or no tolerance for spicy food will enjoy this.