I liked the steamed garoupa and green pea seed dumpling. The combination was nutritious and the ingredients were fresh.
My favourite dim sum was the steamed rice flour roll with bbq pork and preserved vegetables. Adding the preserved vegetables to the traditional bbq pork rice flour roll created a layered effect in the taste. The outcome was a wonderful surprise.
I also liked the deep fried taro pastry, which was crispy outside and mashy inside.
The most memorable and creative dish was the deep fried black mushrooms with the osmanthus honey sauce. It was delicious! It was like sweet mushroom tempura. I loved the crispy outside, the juicy mushroom taste, perfectly blended with the sweet taste of the honey. I highly recommend this dish.
We also ordered the dim sum platter, and other dim sum which were more typical.
