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2013-08-11
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We were warmly greeted by Mayim's staff in Chinese as we made our way through the entrance with a staff guiding us to the seats at the benches at one cozy corner. The first impression set was real good, moreover the crowd in the restaurant had actually liven up the ambience with groups of families dining in big tables. Settings and lights were very comfortable to both my mum and myself as the entire restaurants were adorn with big lantern looking lamps hanging on the ceilings. 2 Menus were alre
2 Menus were already available on the table awaiting for our arrival.
After we had ordered our dishes, we were given a ordering slip and every item will be strike off one by one upon arriving at our tables by the waitress.
Instead of serving customers with the usual cup of yellow tea, mum and I was surprised to see that the cup had actually separated the chrysanthemum flowers away from the hot water. Sweetness was almost none and the color is slightly yellowish only but having the tea served this way is better as customers can refill the tea as many times.Cost: S$2.20
Glass of lemon tea tasted rather powdery and the barley comes with half slice of lemon to enhance the taste to a refreshing level amongst the cloudiness.Cost: S$2.45
When the roasted meets in the un-roasted in the pool (Soup). A double up of savory treats from the grilled reddish slices of char Siew meat with lovely tender boiled chicken meat in soup together with the springy and Q noodles. The 2 stalks of greens had actually sums up the presentation of the dish enhancing its color. Cost: S$8.80
Shanghai Xiao Long Bao (XLB) comes in a tray of 3 with shredded ginger and vinegar contained in a saucer. Each XLB was well seated on an aluminum tray instead of placing them in the wooden steamer and looked voluptuous. As I hold up the XLB with my chopsticks, I can really feel the weight and the essence of the "tang" (soup) sagging down by gravitational forces. *slurps*. I began to bite it carefully, yet still having those essence oozed out with high pressure. Minced meat tasted with hints of wine with sweetness from the "Tang". The only imperfection that I find it losing out to our popular Taiwanese restaurant is its XLB skin, it would be a lot better if the skin is made thinner.Cost: S$2.70
The petite looking Luo Bo Gao (Carrot Cake) comes in 2 and was soft yet firm enough to withstand the frying. Although it looks abit brown, its crispy outside and chewy inside. Yums! Cost: S$2.20
The Sheng Jian Guo Tie are more than what I expected. Pan fried to a perfection with crisp at the external. Its dumpling skin had encased the juicy and tender ball of minced meat so some empty spaces in between. Becareful especially as the juice will ooze out at high pressure once you bite on them!Cost: S$3.00
The meal was shared between 2 and I find the price reasonable given the standard and service was better than average.
Note:(1) Request to remove the side dish (kimchi) and wet towel from the start to save the cost
(2) Dim Sum is available throughout the day
(3) When having XLB or Guo Tie, be additional careful, giving small bites to avoid the Essence "shooting" out.
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