P1.04, First Floor, Jaya 33,
Jalan Semangat, Seksyen 13,
46200 Petaling Jaya
Tel#03 79569288
Dinner.
Lunch.
And now, finally, breakfast. Their breakfast is very popular among the urbanites. So, either call for a booking or wait for 30mins (average).
The staple and not-so-staple
dim sum dishes. Over the years, they've come up with something new to get the crowd come back for more. Some are great, some not so. Personally, anything that has green stuff inside them is no-go. The chives always end up overpowering the meat taste.
For the most part, I do like the more traditional offerings. It's just that when you eat it every other weekend, one can't be blamed for wanting to stray. If only the same logic holds water in relationship.
I like their 3choices of chili sauce. Each pairs well with a different dish. Steamed fish balls are an exception. Given their light flavor, they are great with all of them.
If I have to guess, these
char siew bao are probably thinking "wtf you go take such ugly pictures of me when I'm quite tasty!?!?"
Well, sorry,
bao, but your bun is not light/airy enough. But your filling is good with that juicy fatty sweet pork.
Porridge or *cough* congee. I like theirs because it's so smooth that you can't bite into any rice bits. The secret was grinding the rice (a little) so that it becomes finer. The century egg is certainly the icing on this cake.
Steamed rice rolls. As basic as it gets.
Chee cheong fun with deep fried shrimp spring roll inside. Not so basic anymore.
To date, I still find it difficult to wrap my head around the idea of these steamed rice rolls with anything but minced pork or shrimp in them. The soft slimy rice sheets against the crunchy fried pastry is confusing. Individually, they taste great. Together, it's like some marriages: on the rock.
That's
why they have things like this fried yam spring roll with wasabi mayo. A
little spicy to give you that modern twist, something familiar in the
form of yam. Pleases the young and old alike.
Stir fry radish cake. Where can you find those that cuts it up into smaller cubes so that they become crunchy? These are all right, thanks to that slight chili heat in them. But, the lack of texture is disappointing.
Braised pork intestines.
Something common in Teochew porridge shops but not in
dim sum joints since these pair well with the plain/bland porridge. They cooked this until it's quite soft, not rubbery/chewy but probably not everyone's cup of tea, given it's innards.
Cold sliced pork. Despite the popularity of hot dishes in Chinese cuisines, there are some cold ones such as these for those hot summer days. The top translucent layer is the slightly crunchy pork skin. I wouldn't call this a fatty cut and there's more lean meat. Somehow, you won't find that it's dry or hard to chew.
Fried asparagus stick with mayo and teriyaki sauce.
The chef must have gotten tired of thinking for something new and decided to throw what's left in his kitchen to come up with this combo. It was quite nice, getting some veggies without hating it.
Fried pork with prawn paste.
The paste supposedly gives it a more fragrant flavor. They smell (borderline horribly) during the cooking process but translates quite nicely once ready. Dry on it's own, these were crunchy on the outside.
Fried silken tofu coated with spices.
Similar to
Zok's, this one had a thicker coating of spices with some chili powder thrown in. Something simple but very different.
Beef steak. I bet you weren't expecting to see this. After all, what's a
dim sum joint mutilating the poor cow? Well, call it experimental Sunday when they'll come up with these 'specials' that are different from their day-to-day offering and charge you a
bomb cracker for it. Before you diss them, I found it was overcooked yet not too bad.Taste was good and the mustard did make it nice.
Baked egg tarts.
How I love thee 💓Unfortunately, over the years, the size has shrunk so much that it is almost not worth ordering. It's just that the crispy layers of buttery pastry with that sweet egg filling are a delight. 😔
Sesame balls and that sweet pork filling inside a deep fried glutinous cone shaped ball. I know, I suck at this 😄Luckily, they don't as these were fried until crispy and the filling complements that very well. There was a time in my life that I'd eat only the outer shell and donate the fillings to whoever willing. The crispy skin is the best part imho.
Mochi ball.
I love these because it's warm with a layer of crunched peanut outside. The skin is soft and chewy. The filling is warm and sweet. A perfect marriage.
Steamed thousand layer cake.
A rarity in these days due to the effort, it's not as sweet as the
malai kou which is also disappearing.
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