Dim sum for brunch ($32)!
A Cantonese dim sum brunch: siu mai, baked char siu sou, beancurd skin rolls, har gow and chee cheong fun. $32.
A leisurely weekend dim sum brunch with BB: $32 for a proper spread of baskets. π₯π
What we had:
- Siu mai: pork-and-prawn dumplings topped with roe
- Baked char siu sou: sesame-topped BBQ pork pastries
- Beancurd skin rolls: fried, crisp on the outside
- Har gow: crystal shrimp dumplings
- Chee cheong fun: rice noodle rolls in sweet dark soy
Yum cha is one of our favourite weekend rituals, slowly working through baskets over endless tea. The siu mai were plump and juicy, pork and prawn bound together with a little burst of roe on top. The har gow were the delicate ones, translucent pleated skins wrapped around sweet, snappy whole shrimp, the real test of a dim sum kitchen and these passed.
The baked char siu sou were a treat: flaky, buttery pastry parcels filled with sweet-savoury char siu, glossy and sesame-flecked on top. The beancurd skin rolls brought the crunch, crisp fried tofu skin around a savoury filling, while the silky chee cheong fun slid down in their pool of sweet dark soy.
A generous, varied spread for two at $32, the kind of long, relaxed brunch that the weekend is made for.
Overall: 4.7 / 5. πππΌ Plump siu mai, delicate har gow and flaky char siu sou, a lovely dim sum spread. Would re-visit.
