Latest news with #dimSum
Yahoo
6 days ago
- Lifestyle
- Yahoo
Din Sun Kopitiam: Must-try affordable dragon fruit dim sum, salted egg bun & chee cheong fun in Chinatown
While kopitiams are scattered all over Klang Valley, finding one that's both public transport-friendly and not tucked inside a shopping mall can be surprisingly tricky. Luckily, the Chinatown area (yes, good old Petaling Street) is a little goldmine for just that. My latest discovery led me to Din Sun Kopitiam, a charming little spot that's not quite in the heart of Chinatown, but just a few blocks shy of it. Design-wise, Din Sun is a bit of a peculiar one. It's not exactly your typical cosy coffee shop, but it does have a certain snugness to it. You'll find a mix of the usual plastic tables and chairs with wooden ones here, yet it doesn't lean fully into the modern cafe aesthetic. It's kind of old-school from the rustic walls…but that was it. My colleague and I tried to pin down the perfect phrase to describe it, but we ended up just moving on to the food. The menu was delightfully affordable, with some fun picks to try. And the servers were genuinely warm and welcoming. If you're the type who gets a little nervous exploring new eateries solo, this place might just ease you into it like a mother's embrace. Beyond your usual kopitiam staples like nasi lemak and noodles, Din Sun Kopitiam also offers a rather extensive dim sum selection. We decided to ease into the meal with something a little different: the Steamed Prawn Dumpling with Dragon Fruit (RM7.80 for 3 pieces). The dumpling wrapper looked just like dragon fruit skin, complete with speckles that mimicked the seeds. The filling, while tasty and nicely seasoned, was an ordinary mix of bouncy minced chicken. Yummy, yes, but not exactly groundbreaking. And no, there was no actual dragon fruit flavour to be found. Next up was what we weren't sure to call a light snack or dessert: the Salted Egg Yolk Bun (RM6.80 for 2 pieces). These pale-green buns were larger than expected, and noticeably firmer than the usual soft, pillowy baos. Texture-wise, they reminded me more of apam, with a hint of tanginess likely from fermented rice flour. As for the filling, it was buttery and rich, which explained its slightly uneven texture. Flavour-wise, it tasted more like regular custard than anything distinctly salted egg. Butter Kaya Kopitiam: Chinatown's must-visit coffee shop for pandan kaya lava toast, buttermilk clam noodles & jumbo rojak rolls Of course, we couldn't leave without trying their Steamed Chee Cheong Fun (RM8.80 for mixed filling). Instead of the usual bok choy, it came with romaine lettuce. The rice noodle sheets were noticeably thicker than the usual version, and the mixed filling leaned heavily on chicken rather than shrimp. Still, the soy sauce it was served with was flavourful, and the crisp shallots on top added a nice finish. A little drizzle of chilli oil on the side would've taken it to the next level though. My favourite dish of the day turned out to be the Stir-Fried Radish Cake (RM8.80). It came as golden, crispy-on-the-outside, juicy-on-the-inside radish cake cubes tossed in a fragrant soy sauce mix. What really elevated the dish, though, were the kucai leaves and taugeh. Both added their own flavours and crunch, and tied everything together with a lovely wok hei aroma. To round things off with something a bit more filling, we shared a plate of Char Kuey Teow (RM12.90), which arrived in a generous portion. Instead of the usual ingredients like Chinese sausage or cockles, this version was stir-fried with cabbage and carrots. There was a slight sour note and an unusual hint of ghee that left me a little puzzled. It was tasty, no doubt, but if you're expecting regular CKT, you might raise an eyebrow or two. Most of the dishes we tried at Din Sun Kopitiam leaned more towards the safe side. The one-note flavour stayed within a familiar zone of umami and savoury, mostly driven by the classic soy-oyster sauce combo. Nothing too complex or bold, but everything was undeniably well-seasoned and thoughtfully prepared. If you're in the mood for something comforting and gentle on the palate — nothing too spicy, greasy, or overwhelming — this spot fits the bill nicely. Expected damage: RM6.80 – RM12.90 per pax Ho Kow Hainan Kopitiam: Must-try nasi lemak, kaya toast & dim sum in Chinatown – worth the hype? The post Din Sun Kopitiam: Must-try affordable dragon fruit dim sum, salted egg bun & chee cheong fun in Chinatown appeared first on
Yahoo
26-05-2025
- Entertainment
- Yahoo
Kids eat free at Yum Cha's weekday dim sum buffet in June
June is around the corner, and so are the holidays. It's time for summer get-togethers with the family! This June, Yum Cha invites parents and their little ones to its signature weekday buffet with over 60 specialities, where kids can eat free from 3 to 27 June! With every paying adult, a child under the age of 12 can dine in for free for the buffet during this limited promotional period (U.P. S$16.80++ per child). The deal will be available from Tue to Fri weekly, excluding public holidays. There are 2 Yum Cha outlets in Singapore, both providing a weekday buffet at S$32.80++ per adult. The Chinatown outlet at Temple Street offers a Weekday High Tea Buffet from 3pm to 6pm with the last order at 5.30pm. If you still have leftover CDC vouchers, do consider dropping by for a meal as they can be used at this outlet! Yum Cha Chinatown is the brand's first outlet, established in 2000. A nostalgic dim sum tea house concept located in a shophouse, it is best for when you want to dine in with the old-school feel. Yum Cha Changi on the other hand holds a Weekday Dinner Buffet from 5.30pm to 10pm with last orders taken by 9.30pm. It's located at Changi Business Park and has a more modern setting due to the concrete walls. The buffet consists of a wide spread of the restaurant's famous handmade , including , and fried Prawn Crisp. Yum Cha is also renowned for its modern takes on traditional dim sum like Prawn & Mango Sesame Fritters and Crispy Red Bean with Banana, other items like BBQ Pork Rice Flour Roll, desserts and more. In addition to the buffet, customers can also order à la carte dishes such as Salted Egg Prawns and Peking Duck. For information on Yum Cha, the signature weekday buffet and outlet details, visit its , Website and Instagram for details. Order Delivery: foodpanda Deliveroo First dibs: 50% off Hong Kong-style weekday lunch buffet The post Kids eat free at Yum Cha's weekday dim sum buffet in June appeared first on
Yahoo
11-05-2025
- Entertainment
- Yahoo
Hong Kong dim sum at kopitiam by ex-4-star hotel chef with 30 years experience
Over the last couple of years, the neighbourhood of Ubi has developed significantly with the addition of the Downtown Line and new BTO flats. As far as food goes, early mornings and mid afternoons are going to be even more awesome with the opening of RICHMAN DIM SUM. The business is established by Malaysian-born Chef Foo Wah Keng, who brings with him 30 years of culinary experience from esteemed establishments such as Crystal Jade, Mercure Hotel, and a well-known 4-star hotel restaurant. He runs it together with his childhood buddy, Chef Kok Let Chin, a veteran in making dim sum for over 3 decades. The kopitiam stall at Excalibur Centre shares the same space as Yang Ming Seafood, and serves up affordable Hong Kong dim sum with a Nanyang-style flair. Besides offering over 45 varieties of handcrafted dim sum starting from just S$2.90, RICHMAN DIM SUM's menu also offers a range of roasted meats that are meticulously prepared in-house. We kickstarted our lunch with the Limited Time Specials, starting with the Beetroot & Rice Crisps Rice Rolls (S$7.80). It was a crispy treat consisting of chewy beetroot skin, crispy prawns and a layer of savoury soy sauce underneath. My dining partner found the Crispy Mushroom Snails (S$5.80) too adorable to be consumed, but I devoured them mercilessly without hesitation. The sweet, chewy pastry, topped with a nostalgic pig ear cookie as its 'shell', was stuffed with earthy, juicy mushrooms. Overall, we felt that the combination would've work better if the exterior was savoury instead. We then tried the Four Treasures, a selection of the chef's signature dishes, starting with the Cantonese Dried Vegetables & Salted Pork Porridge (S$3.80). The silky congee was comforting, though we felt it could use a touch more seasoning to make the ingredients pop. One of the highlights was the Crispy Rice Rolls (S$6.80), a lovely combination of crispy and chewy textures paired with a savoury sauce — addictive down to the last piece! The Coconut & Salted Egg Layer Cake (S$5.80) was a pillowy sweet and savoury cake filled with delectable salted egg, coconut shavings, and bits of tangerine skin. Being a die-hard fan of the spiced fishcake from Muar, I had high hopes for the Muar (S$5.80). Unfortunately, one overpowering spice dominated the dish and masked the other flavours. I've already shared my feedback, so here's hoping your experience turns out better than mine. You can also try the Baked Roasted Duck & Bun (S$6.80), which, in my opinion, could be improved by adjusting the ratio of yuzu to duck for a more harmonious flavour. Wrap up your meal with sweet bowls of Mango Yoghurt Pomelo Sago (S$4.80) or Pink Guava Sago (S$5). Or both! Though I enjoyed both, the Pink Guava Sago with watermelon bits stood out more. Who would've thought to use pink guava as a base for a sago dessert? It's truly an interesting twist. Head down to 71 Ubi Crescent and give Chef Foo's array of dim sum a go. Ji Tuo Hong Kong Style Tim Sum: Freshly-made cantonese dim sum by elderly couple hidden in industrial kopitiam The post Hong Kong dim sum at kopitiam by ex-4-star hotel chef with 30 years experience appeared first on
Yahoo
10-05-2025
- Entertainment
- Yahoo
Hong Kong dim sum at kopitiam by ex-4-star hotel chef with 30 years experience
Over the last couple of years, the neighbourhood of Ubi has developed significantly with the addition of the Downtown Line and new BTO flats. As far as food goes, early mornings and mid afternoons are going to be even more awesome with the opening of RICHMAN DIM SUM. The business is established by Malaysian-born Chef Foo Wah Keng, who brings with him 30 years of culinary experience from esteemed establishments such as Crystal Jade, Mercure Hotel, and a well-known 4-star hotel restaurant. He runs it together with his childhood buddy, Chef Kok Let Chin, a veteran in making dim sum for over 3 decades. The kopitiam stall at Excalibur Centre shares the same space as Yang Ming Seafood, and serves up affordable Hong Kong dim sum with a Nanyang-style flair. Besides offering over 45 varieties of handcrafted dim sum starting from just S$2.90, RICHMAN DIM SUM's menu also offers a range of roasted meats that are meticulously prepared in-house. We kickstarted our lunch with the Limited Time Specials, starting with the Beetroot & Rice Crisps Rice Rolls (S$7.80). It was a crispy treat consisting of chewy beetroot skin, crispy prawns and a layer of savoury soy sauce underneath. My dining partner found the Crispy Mushroom Snails (S$5.80) too adorable to be consumed, but I devoured them mercilessly without hesitation. The sweet, chewy pastry, topped with a nostalgic pig ear cookie as its 'shell', was stuffed with earthy, juicy mushrooms. Overall, we felt that the combination would've work better if the exterior was savoury instead. We then tried the Four Treasures, a selection of the chef's signature dishes, starting with the Cantonese Dried Vegetables & Salted Pork Porridge (S$3.80). The silky congee was comforting, though we felt it could use a touch more seasoning to make the ingredients pop. One of the highlights was the Crispy Rice Rolls (S$6.80), a lovely combination of crispy and chewy textures paired with a savoury sauce — addictive down to the last piece! The Coconut & Salted Egg Layer Cake (S$5.80) was a pillowy sweet and savoury cake filled with delectable salted egg, coconut shavings, and bits of tangerine skin. Being a die-hard fan of the spiced fishcake from Muar, I had high hopes for the Muar (S$5.80). Unfortunately, one overpowering spice dominated the dish and masked the other flavours. I've already shared my feedback, so here's hoping your experience turns out better than mine. You can also try the Baked Roasted Duck & Bun (S$6.80), which, in my opinion, could be improved by adjusting the ratio of yuzu to duck for a more harmonious flavour. Wrap up your meal with sweet bowls of Mango Yoghurt Pomelo Sago (S$4.80) or Pink Guava Sago (S$5). Or both! Though I enjoyed both, the Pink Guava Sago with watermelon bits stood out more. Who would've thought to use pink guava as a base for a sago dessert? It's truly an interesting twist. Head down to 71 Ubi Crescent and give Chef Foo's array of dim sum a go. Ji Tuo Hong Kong Style Tim Sum: Freshly-made cantonese dim sum by elderly couple hidden in industrial kopitiam The post Hong Kong dim sum at kopitiam by ex-4-star hotel chef with 30 years experience appeared first on
Yahoo
09-05-2025
- General
- Yahoo
Bao Hao: 50y+ bao master brings dim sum haven to the West, serving braised pork bao, lotus leaf rice & more
Dim sum: A Chinese breakfast staple. Steaming baskets of savoury dumplings, sticky rice, and sweet, fluffy baos… sorry, I'm getting ahead of myself. Just thinking of my breakfast at Bao Hao in the inconspicuous 276 Jurong West Street 25 kopitiam has me drooling. The bao shifu behind it all is an uncle who has been making them for a whopping 57 years! I must say, I could certainly taste the dedication and years of experience in his dishes. Bao Hao has only been open for about a month, but they are already attracting a steady crowd. It is currently run by Uncle and his nephew, Vince, who is learning the ropes and secrets to keeping this bao legacy alive. It was obvious that I had to start with their speciality — the baos, of course. I couldn't hide my slight disappointment when we were served our dishes on plastic plates (except for the siew mai), as opposed to the traditional bamboo steamers featured on their Instagram. But never mind that, I just wanted to eat. Bean Paste (S$0.90) is a classic that you'll find at any dim sum establishment. There's not much to say; the dough had a slight natural sweetness to it that complemented the creamy, nutty red bean paste well. Pretty average, but enjoyable nonetheless. Their Coffee (S$0.90) and Pandan (S$0.90) are where it starts to get a little more exciting. As a certified coffee lover, I appreciated that the Coffee Pau retained a strong coffee flavour throughout the dough and the paste. I'm used to this flavour being watered down by a one-dimensional sugary taste, and this one wasn't. Probably my favourite of the 3! It was the same with the Pandan Pau, I like how the pandan flavouring shone through the entire bao without it being cloyingly sweet. They were also so generous with the filling here, I was willing for it not to fall out of the bao as I took this picture. I'm personally not a pandan girlie, but my dining companions liked this one the best! If I had to nitpick, I'd say that the dough across all 3 baos was slightly dense. The smooth paste made up for it, though, seeing that I didn't need a mandatory beverage to chase the remains down my throat. Spoiler alert, these were my FAVS of the day. Weirdly enough, the dough of the Big (S$2) and Braised Pork (S$1.50) was fluffier and airier than the dough of the sweet baos. Immediate plus points for that. The Big Pau is one of Bao Hao's signatures, and I can easily see why. The moment I chomped down on the bao, the juices of the packed pork filling oozed out and engulfed my taste buds. Continuous chewing landed me the perfect combination of a pillowy, slightly sweet dough and savoury meaty goodness. There was a piece of egg and slices of turnip in the filling that elevated the texture and flavour of the bao, too! I loved the crunch and freshness of the turnip to help overcome the jelak-ness. The braised pork was extremely tender and easy to bite through, with a golden ratio of meat to fat. I usually detest the fatty parts of meat, but this one melted in my mouth so smoothly I didn't even bother picking it out. Marinated in the deliciously sweet and salty dark soy sauce, the braised pork was truly a wonder. My dining companions and I enjoyed these 2 so much that we went back to order another one of each. Bao Makers: Beloved eatery reopens in the CBD with budget-friendly delights Finally, we moved away from bao and to another carb Asians can't live without: rice. I ordered their Glutinous Rice with Chicken (S$2.30) and Lotus Leaf Rice (S$3.50) upon Vince's recommendation. The Glutinous Rice with Chicken, better known to most as lo mai gai, was a so-so dish to me. The rice wasn't evenly coated with sauce, so there were still some white bits at the bottom. I did still enjoy this savoury, sticky dish, but it didn't match up to the next one. Although both dishes have the same base of glutinous rice, the wrapped leaves did wonders for the depth of flavour in the Lotus Leaf Rice. It imparted a slightly earthy fragrance to the chewy rice that was addictive, especially when eaten with the sweet chestnuts and well-seasoned savoury chicken bits. Not a dish I'd usually reach for, but so worth every cent. I wasn't sure how else to categorise (3 for S$2.30) and their Portuguese Egg Tart Mini (3 for S$2.50), so this will have to be. The Siew Mai was decent; what I particularly liked about it was the thin dumpling skin that allowed the tender pork to shine. I do think it could've been seasoned a little more as a whole, but dipping it into the chilli sauce definitely helped its case. Just look at them glisten. These Portuguese egg tarts were super buttery, with a flaky crust that hugged the eggy custard. A heads up though, this sweet treat is only available on weekends and public holidays. It is no wonder they are called Bao Hao, because their baos really are tasty and well-made. From the dough to the filling, I felt comforted with every bite. I won't deny, the location isn't the most accessible for many. But I can assure you, their Big Pau and Braised Pork Pau are absolutely worth travelling to the West for. I know I'll be back, that's for sure. Should I try the Century Egg Dumpling next…? Expected damage: S$0.90 – S$3.50 per pax. New stall with fresh bao made daily on-site, using 20-year-old yeast starter The post Bao Hao: 50y+ bao master brings dim sum haven to the West, serving braised pork bao, lotus leaf rice & more appeared first on
