Yum Cha – Chinatown, Singapore

A Dim Sum institution in Chinatown.  Why?  I’ll show you.

Egg Tarts? Why yes please!  These are good except it needs a little more egg and less crust.

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Char Siew Bao.  Too much flour for me.

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Salted Egg Yolk Bao.  Not too oozy.

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Chicken Feet.  Nicely done.IMG_7138

Har Gow.  Looks fantastic.  Taste fantastic!

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Scallop Dumpling.  This one wasn’t bad either

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Prawn and Chive Crystal Dumplings.  I love these. So thin skin and taste great inside.

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Siew Mai.  This was great too!

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Shark Fin Dumplings.  This one nice too!

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Shrimp Rice Flour Rolls.  The skin a little too thick, needs to be thinner.

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Steamed Lo Bo Gao. I am meh on this, but that’s all the time.

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The fried version.  A little better.  In Singapore they don’t serve it with Oyster Sauce and sometimes without chili.  It needs Oyster Sauce! Learn from Hong Kong!

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Fried Prawn Bean Curd Rolls.  Eh on this one too.

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Fried Taro.  Eh also.

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Spring Rolls.  Yup, excellent!  But they need Worcestershire Sauce!  Why don’t they serve it with Spring Rolls in Singapore?

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Fried Prawn Dumplings.  Greasy but good.

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How about Squid Ink Seafood Dumplings?  Interesting taste to say the least.  IMG_7154

How about congee?  Here is Fish Slice.

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And Century Egg with Pork.  This one is a winner!

IMG_7140A good place for Dim Sum.  Service terrible, but that’s expected.  Go for the steamed dumplings, those are definitely the winners here.

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