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2014-10-27
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It is a spacious retaurant with Oriental chic decor and the usual polished woodworks. The service was rather hospitable, probably servers used to the regulars residing around the lovely vicinity. And of course best of all, it was not a dimsum buffet and there were not much fried items on the menu. From dimsum to simple Chinese dishes, Yum Cha has increased its repertoire of selection to seafood as well, hence there was a huge selection of items to choose from.First we had one of the Specialties
And of course best of all, it was not a dimsum buffet and there were not much fried items on the menu. From dimsum to simple Chinese dishes, Yum Cha has increased its repertoire of selection to seafood as well, hence there was a huge selection of items to choose from.
First we had one of the Specialties items, Soft Shell Crab with Mango Puree. Soft with no hints of crispiness, and made softer by the rich mango puree, I still enjoyed the soft shell shell crab served with fragrant and sweet chunks of mango and puree. It was a rather delightful combination.
Then there were the steamed Prawn Dumplings (SGD$4.80 aka Har Gow) - thin, melt-in-the-mouth skins embracing fresh springy shrimps bursting from their wombs.
The next dimsum dish was Shark's Fin with Meat Dumplings (SGD$3.80) - tasty with tender minced meat but the hints of shark's fins were minimal.
Now, Beancurd Roll with Superior Sauce (SGD$3.80) - I enjoyed this. The outside is crunchy and the inside is juicy with sumptuous stuffings - shrimps and meat.
Last but not least, we had the Fried Carrot Cake with Scallops. I enjoyed this as well - there was a very slight tinge of crispiness around the edges of the carrot cake cubes, and the interior was a lovely beancurd texture with strong flavor. The additional strips of scallops enhanced the carror cake tasty tremendously.For full review and more photographs, please feel free to visit:
http://thearcticstar.blogspot.sg/2014/10/dinner-at-yum-cha-garden-restaurant.html
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