Yum Cha Duck Noodles

I discover with my dear one morning the delightful ne dish the chef recommended at Yum Cha Dim Sum Restaurant, our old haunt for dim sum and enjoy so much to our hearts, the company of each other feeding into the mouth, smooth and mild tasting noodles with tender duck meat that was so well down into our throats with the mild soup. We both admit that this really uplift our heavy stomachs, a brilliant choice recommended.

Leaf Wrapped Glutinous Rice

Basically, one of the essential order I am to mention is the traditional Leaf Wrapped Glutinous Rice with dried shrimp. In particular to this dish, I prefer and to some extent insist that it be boiled and steamed with 2 salted egg yolk and five spiced sauteed prawns. I am often reminded of my
ancestors in the fields having these as their packed lunch which I eat with deep admiration for them.

Roast Buns

Just close my eyes and let the aromatic crust fill your nose and you will be hooked on this special roast bun with char siew in the middle. The best way to savour this is to sink your teeth into a chopstick held roast bun with thin, crispy crust; which is a result and very light for me to have at least a couple for the whole dim sum session.

Pan-fried Carrot Cake

If ever there is a chance to learn cooking, I would take up the course to make dim sum with the fried carrot cake as a start. For the ingredients are very down-to-earth and simple to me: Rice Flour, water, dried prawn, and pepper, my sauce to go with. My favorite dips are chiili sauce and myonnaise that goes perfectly together.

Muey Kok (Yam Paste)

In case any one is new to this, this is a the deep-fried crusty shell that envelopes the juicy mix in the centre. The centre is very sweet and the crust salty, which for me is a salivating blend that will intrigue me to savour continually from every bite.

Jasmine tea

If ever Jasmine tea is missing, the heart of dim sum is missing. I have through decades take pointers to sip tea right and this tea is an essential to run down the guts and reorder my body. Without it. my body become over heated and my best solution is still to have it even when I fall ill.

Prawns Chee Cheong Fan

Life really is peppered with much surprises to come up with such a dish and to me this is so creative. The prawns chee cheong fan are like soft blankets or pillowed prawns and they taste like that in me. To really savour this dish, a tip is to go as light on the sauce to get more of a fresher seafood dish. On the contrary, when I want a richer taste, I will go more on the sauce and add the chilli paste.

Spring Roll

Becoming a dim sum frequent patron, I am always very captivated by spring rolls as it is a mix of fresh spring interior and matured autuum crusty wrap. I am intrigued that this is the maturing process of a great person in the making, going through toughened training with a fresh heart.

Shrimp Dumpling

The cousin of Siew Mai is this translucent skin that wraps the prawn and steamed over high heat. I always have this in vinegar and ginger instead of the usual chilli sauce as the precious dip, alternatively I would try mayonnaise if having this alone. Sometimes, i would put in in the knuckles soup of black vinegar if available as a dish for a bowl of white rice that constitute to a simple meal.

Siew Mai

"Hot Steam Delights", that is what these little yellow gems resound their flavour in chorus to me. They are really sweet little things that is a little bouncy in the mouth and they are real fragrant and delicious dipped in chilli sauce. However skeptical I choose to be, I must try these to boost our trust in the goodness of the earth providence. I do.

Century Egg Porridge

"Always start smoothing my intestines with congee in every dim sum adventure feast" is my motto for every dim sum dining and my showcase is the century egg congee, brewed under low flame till the old rice grains melt and blend with the century egg, lean meat ,ginger, and abalone slices to hip up the appetite and walled the guts for more hot stuffings and calms my stomach to savour the upcoming dim sum feast.