One of the more posh looking
dim sum joints in this part of town, Dux Oriental is a relatively newcomer in the scene. How does it fare? For starters, it does impress with its decor. The space reminds me of any deserving upscale
dim sum joint. Or at least it's not some dingy place to have your dumplings.
What's
dim sum minus these i.e.
siu mai and
har gao? Since there were 5 of us and 3 of these, I opted for the latter which in return rewarded me with fresh and juicy shrimps.
Char siew pao or steamed pork bun is also another staple in the
dim sum meals. Happy to report that this one was airy and fluffy, the meat filling didn't have that distinctive herb taste either.
Loh mai kai or steamed glutinous rice which certainly leaves a good first impression. Instead of the usual small plate, they served it here in a shallow plate like those used for pasta. Topped off with meat floss, I gave this a pass to avoid risking a case of indigestion. Not during the lunar new year anyway.
Pork and century egg porridge. While the texture of the porridge isn't the smoothest, it was pretty good. Taste was quite spot on with the use of good century egg.
Siu loong bao or
xiu loong bao or small dragon bun (literally) or Shanghainese pork dumpling with soup filling that'll scorch your tongue if you're not careful. My father insisted on ordering this, giving it thumbs up and unlike my opinion, his is slightly more reliable, when it comes to food at least. And he was right about this one.
The soup was really hot while the meat was soaking it in. Most impressive was the skin and its folds. I'd say it is almost on par with
Din Tai Fung, the world class
xiu loong bao expert.
Fung chau or phoenix claw (obviously literal translation) or steamed chicken feet in black bean sauce. Despite its high collagen
content, I think it's one of those things which I won't get a hang of. The other being in a relationship.
Chee cheong fun or steamed rice rolls. Another one of those things that any self respecting
dim sum joint can never fail but at the same time, hard to impress with.
Wu kok or deep fried yam dumpling. My father's favorite here was rendered really crispy and I enjoyed it very much minus the guilt as it wasn't very oily.
Lao sa pao or steamed salted egg yolk bun. They look like golden balls or sunshine balls with that bright orange hue.
These are best devoured/enjoyed while still hot but therein lies the problem of burning your tongue. However, once cooled down, it loses much of its charm and you might as well just slap on some salted egg yolk spread into a bun.
Tan tart or egg tart. These may be the most buttery version I've had and that's a good thing. Freshly baked out of the oven, the layers of crispiness certainly complements the egg filling that is slightly firm.
Deep fried sesame ball had an interesting twist. Instead of the sticky lotus paste, they use a different filling so there's no danger of anything stuck between your teeth like how lotus paste does. Also freshly out of the fryer, the skin was crunchy with each bite.
Osmanthus jelly. My first try on this version of jelly was a pleasant surprise. For one, it's firmer than your usual jelly but not as
Konnyaku. It isn't very sweet either but there's no mistaking the goji berry flavor.
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