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Beauty & Wellness
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Mellben Seafood needs no further introduction in the local scene. Renowned for their claypot crab bee hoon, many food lovers have braved rain and storm to queue up in its heartlands outlet, all just for their crabs. The first Mellben Seafood has been around at Ang Mo Kio for several years now, and it’s until last year where they open this one at Toa Payoh, and i recently also heard that they have a third branch at Pasir Ris.
Prawn paste chicken ($10)
The prawn paste chicken or “har cheong kai” is always a dish on our list to order when my family had zi-char. Personally i’ll prefer sweet sour pork to this anytime, but my brother is a fan of chicken. The chicken came pipping hot and the fermented puréed shrimp taste was very evident in the crispy skin. But at $10, the price is slightly higher, as most zi-char stalls offer this dish at $8.
Fried sambal Kangkong ($10)
We also seem to have the habit of ordering sambal kangkong. Mellben’s rendition was truly hot and spicy. Again at $10 for a vegetable dish, it was priced higher than the usual $6-8 repertoire.
Chili Crab ($41.80)
While patrons to Mellben always order their signature claypot crab bee hoon, we decided to buck the trend and had the chili crab ($38 per kg) instead. Our decision was vindicated, the chili crab proved itself no less than the more popular claypot crab bee hoon counterpart. The thick chili gravy was spicy and slightly sweet, and i particularly enjoyed the eggy taste.
My family’s always has a soft spot for crabs, not me though, i’m too lazy to eat crab. But when i do eat crab, i always take the big pincher, because they are by far the easiest to eat and with the most meat. One bite settles everything, all the fleshy meat into my stomach!`
i’m a sucker for those fried mantou that always come together with the chili crab. Some people will like to drench the whole bun into the chili gravy, but for me i always like to poke a hole in the middle of the bun. After which i’ll put some thick spicy eggy gravy into the middle and let it flow inside. And after the first wonderful bite, i’ll then dipped the remaining bun to get the maximum soak of chili gravy. Heavenly!
Total Bill was $71.50 for 4 people. This is actually quite reasonable for 4 people, but if you examine closely, the price range of the food at Mellben is substaintially higher than the normal zi-char store. This is partly due to the popularity of Mellben, and they are able to commend a slight premium over the rest. The chili crab was excellent, and we will be looking to try the rest of the crab-mates next time.
One thing to note about Mellben though, the two branch at Ang Mo Kio and Toa Payoh are both not within walking distance from the MRT station, which means to say you will need to take a feeder bus in from the interchange which can be quite a chore. Nevertheless, they are selling out the crabs every night, this tells you something about them!
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
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Hidden in a corner of a market in the western regions of Singapore is a small Bak Kut Teh gem, going by the name of Joo Siah. Set up by an engineer who was retrenched by his employer some 20 odd years ago and learnt his trade from his brother in law (who owns a popular bak kut teh stall in Sin Ming), Joo Siah has grown to operating out of 3 units in the market and sells close to 100kg of ribs each day - certainly no small feat.
$4.50 gets you a bowl of steaming hot bak kut teh with 3 pieces of bak kut and a bowl of rice. I was initially aiming for the more expensive loin ribs but was promptly informed that those were only available in the morning. The dough fritters were sold out as well. Nonetheless, the meat on the ribs were tender and moist, soaking in the goodness of the extremely peppery soup that was flavourful and light on the palate. I did think that the amount of pepper was an overkill though, almost numbing my senses and overwhelming the inherent bak kut taste. Overall a good eat and I'll definitely be back.
See all my pictures here.
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Hotshots is a famous burger joint originating from the Philippines which has just landed on Singapore's shores in recent months, setting up base at the iconic Lau Pa Sat with a push cart type store front.
Crispy Burger Melt ($5) - The crispy burger melt was surprisingly good with its hand made patty which boasted an uneven texture and bits of fats within for a nice chewing sensation. The patty was also juicy and char grilled till a little crisp along the edges with a nice smokey aftertaste. I thought the slice of button mushrooms and bacon bits were a nice addition to "spice" up the overall taste of the burger. One thing that caught me by surprise was the relatively small piece of patty, even though it was supposed to be a quarter pounder.
Ultimate Cheeseburger ($8) - The cheeseburger sprung the same surprise, with both patties looking a tad small even though both should have added up to half a pound. That aside, I found the patty a little too dry as compared to that of the crispy burger melt. The dual patties were also noticeably more charred as well, which could translate to a consistency issue.
Hotshots is currently having a promotion whereby you order 2 burgers and you get 2 sides free. The choice of sides is limited, namely french fries, twister fries or potato wedges. Trust me, nothing is nice, so skip the sides if you can.
Personally I think hotshots serves quite a mean burger without the exorbitant prices. Read Relish. However the burgers aren't really big so big eaters/hungry folks like me might have to go for something bigger or eat 2 servings (I ate both burgers).
See all my pictures here.
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This is almost like a storeroom but very well kept and organised. ViewPoint Trading & Collectibles is one shop that you cannot miss when you're at China Square Central.
Housed with many vintage collectibles, ranging from vintage toys, furnitures, black vinyl records and player, to awesome items that you can hardly (or never) find in the modern days. The shop though not very big, is very well organised and maintained. Items are placed in groups and display in a way that is easy to spot interesting things among the clutter of collectibles.
If you're looking for unique decor for your house, this is a great place to go if you're into the retro and vintage stuff.
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I love Wasabi Tei as well. The food comes in a good portion with tasty appertiser and sides. Its quite authentic and with the barside seats all round, I cannot help but feel a little japanese.
It is constantly crowded. Mainly because of the very yummy food and value for money prices. However behaving well with good courtesy and being considerate is an important virtue when u dine in this restaurant.
Don't come in Big Groups... There might not be sufficient seat for you and your friends, less you want to take turns to eat on the table.
Do not change your mind after your ordered your food. Less your ears will bleed from grumbling.
Do no ask for this and demand for that as quality food does not necesary comes with quality service.
If you happen to sit by the corners, please make sure you allow ample space for that poor diner inside who wants to get out.
Always put a smiling face even if the stern looking chef stares at you for playing with his cutleries. If you K-L, he will unleash the tiger within.
VERY SUPERB YUMMY QUALITY FOOD and AFFORDABLE Prices.. This Place is FAB.....but NOT FOR THE FAINT HEARTED.......
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Was in the mood for a lazy and peaceful brunch late one Saturday morning so decided to skip town and head to Le Bistrot at Kallang, a bistro purportedly featuring classic and inventive French cuisine and of course a brunch menu at seemingly reasonable prices (the main draw).
Le Bistrot boasts a rather quaint yet cozy interior with wooden paneling and cushions to go along with the co joint seats. There are floor to ceiling windows and even part of the ceiling is made from glass, allowing sunlight to flow through. Very much like a homely greenhouse with bulbs hanging from the ceiling.
Toasted Bread - You get to choose your choice of spreads for the bread, ranging from apricot jam to chestnut jam, all self service from the wooden shelf thats sits in the centre of the room. I appreciate the choice of jams and certainly the quality of the bread, which had a muffin like texture - a tad chewy and porous. Only bone I had was that the crust was a little too hard, but at least it was served warm.
Marinated Artichoke Salad & Mixed Fruit Soup with Mango Sorbet -
Artichoke seriously isn't my cup of tea hence I didn't quite take to the salad. The mango sorbet was refreshing and came served with diced rock melon and pineapple cubes for added texture and taste.
Viennoiserie - Viennoiserie, or French for Viennese Specialities, include stuff like croissants, Danish pastries etc. This particular one was a chocolate croissant I believe. Nice and flaky without the lingering oil stains on the fingers. The chocolate filling wasn't too sweet or hard, which probably meant it hadn't been lying around in the open for too long - a good sign definitely.
Omelette with Smoked Spicy Pork Sausage & Omelette with Nurnberger Pork Sausage - The omelettes were a little runny yet smooth without being too heavy on the milk, which equates not nausea inducing, for me at least. The spicy pork sausage (addition of $3.50) didn't exactly wow me with its limp chilli taste and non existent smokiness. I thought better of the Nurnberger sausage(addition of $4) though, which was mildly salty with a slightly uneven texture, making it a nice accompainment to the omelette.
Hot Chocolate - Its one of the few times I order hot chocolate in favour of coffee/tea and I must say it came as a surprise to me when we were served a small pack of valhorna 61% cocoa chocolate, a pot of heated milk and one pot of molten chocolate. The idea is to place the piece of chocolate in your cup and pour in your desired amount of molten chocolate or milk to suit your tastebuds. Please remember to stir of course!
$57 for a 2 pax brunch tends towards the expensive side especially when there wasn't really much to eat. But I must admit that the environment is rather relaxing and no crowds are a big plus. Service is good as well but I doubt I'll be back for brunch, not unless they drop their prices.
See all my pictures here.
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Located in the same vicinity as Royal China, Ah Tengs Bakery is an extension of Empire Cafe which specializes in sandwiches, coffee and the oh-so-important dessert. Having had a less then savory dim sum experience and feeling utterly unsatisfied, i was pulled along into this bakery to have some coffee and to sin further after the meal. Read on my friends.
First up, you'll notice how retro this place looks. A horrible looking sign and drab interiors belie the wonderful desserts they sell. Do not be deceived however, its out coverings definitely do not do its tasty sweetness justice.
Premium Black Coffee ($4.67) - After all the oily dim sum, a coffee black simply hits the spot. No sugar, no milk, just pure black coffee bean goodness. This was lightly acidic and yet has a great aroma which is easy on the palate.
Tiramisu ($4.21) - Now, i've never had a really good tasting Tiramisu in Singapore so far. In fact, i'm quite a dunce when it comes to Tiramisu. Still, the fact remains that no Tiramisu has given me enough reason to rave about it. This is no exception sadly but it does come close. Thick and sinful mascarpone cheese adorn the main body while 2 layers of rum soaked cake serve to provide the flavor and balance which all Tiramisu's try to attain. The chocolate powder is used deliberately for the outer covering which still gets the job done.
Ambrosia ($4.21) - Ambrosia is a terribly awful and sinful dessert. I must say, indulge in this at the peril of your waistline. Rich, thick chocolate covers the entire outer layer and inner layer as well. The chocolate is a mix of bitterness and sweetness but its enough to keep you asking for more. The inner workings include 2 surprise layers of flavor hidden near the middle. The flavors there are familiar workings which remind me of....strawberry and some other ingredient i simply can't recall but the important thing is, its all good. There's even some gold foil used on top of the dessert for that decadent look. If this is sin, oh, lord, i have sinned badly and i will sin again.
Total bill for this delectable dessert turned up at $18.50 which is remarkably cheap.
This dessert saved the day really. And the price is reasonable enough for me to want to return in a hurry. Definitely try the cakes here. Not too sure about everything else though.
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Authentic cantonese cuisine in a comfortable setting. Wah lok has been in the business of serving good Cantonese food to the masses for a long time. In fact, the restaurant has been a winner of the Singapore Tatler for best restaurant for 10 consecutive years. There's a lot to live up to and thats something me, my gf and my good friend was there to ascertain.
As far as interior goes, i do like the open spaces and the slick wood finish that seems to be teak or redwood. This design choice permeates the entire restaurant for a classy finish reminiscent of the restaurants i've been to in Hong Kong. In fact, it even goes so far as to have authentic cantonese speaking staff which is either a boon or bane depending on your preferences and language proficiency. Either way, the interior is abuzz with activity and rather full on the Saturday i visited.
Deep fried Squid ($6), Carrot Cake ($4) - These 2 items arrived on a push cart and was peddled by a nice old lady. By her recommendation, these were fresh and supposedly good. Somehow, i didn't think the squid was very tasty since it tasted dry and overfried. The carrot cake was quivery and firm without being too oily but lacked much taste. This was promptly rectified with their delectable chili sauce however.
Custard Pastry ($3.20) - Walnut custard pastry i should say. Its rather interesting. The walnut gives it a very distinct flavor while the pastry itself was crispy and flaky. The custard was rather minimal which rather contradicted with what i really liked in custard pastry....namely, the custard.
Har Gao AKA Shrimp Dumplings ($5.40) - A must have item in any dim sum session. This rendition however, doesn't quite measure up. No doubt the shrimp/prawn filling is adequately sweet and tasty but the skin turned out to be too thick for my liking. In fact, it sticks to your teeth and simply isn't as good as it should be. Change the skin and they might fare much better.
Deep Fried Beancurd aka Fu Pi Juan ($5.60) - Another item i wouldn't miss whenever i have dim sum, this turned out too oily however. The fillings were also rather inadequate and thus making it feel overpriced.
Siew Mai ($4.60) - Also known as pork dumplings, this came in a decent size and had a strong meaty taste some will love and others will love to hate. A surprising amount of mushroom were used on this rendition as well, so be prepared for a fungi explosion of taste.
Steamed Chive Dumplings ($4) - The first problem here is that the skin was the exact same one used for the prawn dumplings earlier, thats a major minus point in my book. The second problem is that the chive and pork mixture actually neutralizes the strong taste of chives which i like. Thus rendering the dish obsolete.
Char Siew Pastry ($3.80) - I like the sweet pork meat inside which was equally tender and tasty. The let down here was the pastry which lacked a stronger taste of butter and that crispy flakiness of the version in Yan Ting which still stands as the best out there for me.
Chicken and Century Egg Congee ($3) - Well, this congee certainly didn't astound me in any way.... Century eggs, chicken and some bacon thrown in. A nice aroma to the stock and the congee was suitably soft. Thats about it really.
Egg Tart ($3.20) - The pastry is a let down while the egg tart itself was definitely too eggy such that the proportion does not justify nor bring out the taste of the other. Major improvements needed here.
Prawns and Scallop Cheong Fan ($5.40 each) - We ordered 2 versions of this cheong fan and in all honesty, the regular one is still the better of the 2. Regular being the prawn cheong fan. The soy sauce is just right in terms of saltiness but the use of ingredients for both versions were skimped on such that there was very minimal prawn or scallop taste in either.
Pork Buns aka Char Siew Bao ($3.60) - Fluffy but sticky buns with the aforementioned sweet bbq pork. As usual, the proportion of meat to bun is rather disproportioned in the wrong way. Too much bun, too little pork.
Total bill for this rather lackluster dim sum session came up to $77.90.
Maybe there's just too much to live up to or i've got my hopes up too high for this place. I can't help but feel disappointed at what i've been served this day. The dim sum offering actually doesn't quite stand in the league of Peach Garden, Royal China, Yan Ting or even Hua Ting. If this is any indication, than i'd probably recommend to try those other restaurants i've mentioned above for a better dim sum experience.
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The Mid-Autumn festival falls on the 15th of Aug of the Chinese lunar colander every year. People celebrate the festival by eating moon cakes, sipping a cup of tea while appreciating the round moon, while children run about holding their colourful lanterns.
Moon cakes are Chinese pastries eaten during the Mid-Autumn festival, while they traditionally comes in lotus seed paste, the food & beverage experts have constantly come up with creative and exotic ingredients to pair up with the moon cake. Snow skin moon cakes are not uncommon now, with most places offering it as an alternative to the traditional moon cake.
I was given the opportunity for a moon cake-tasting session with Yan Ting’s snow skin moon cake. They are available at the lobby of St Regis hotel, the snow skin moon cake comes in 6 different flavours, and there’s also the traditional baked moon cake to choose from.
St Regis, with the 6 Star luxury hotel tag, pays full attention to detail. According the Yan Ting’s manager, Mr Danny Chan, the box containing the moon cake samplings are made of superior wood and does not come cheap.
Besides the lobby booth, you can also pick up their moon cake directly outside the restaurant on the second level after you finished a meal there.
The box for 8 snow skin moon cakes is also nicely designed, with majesty gold set as the theme. This is a great box to give to relatives, or business associates as gift during the Mid-autumn festival. Alternatively, there’s also another premium gift set which features Yan Ting six uniquely flavoured snow skin moon cake with two tins of Dammann Frères tea, set in an elegantly designed casing.
For the mini snow skin selection, there are 6 different flavours to choose from, you can either have 8 of the same flavour, or choose a mix of all the flavours.
Almond snow skin, martell cordon bleu cognac truffle, custard paste ($8 per piece)
Martell drinkers would rejoice with the martell cordon bleu congac moon cake. Made with almond, the snowy-white skin like all the other moon cake bears the signature Chinese name of Yan Ting on the surface.
Beneath the snowy white almond skin, there’s the custard paste filling with the luxurious martell cordon bleu cognac truffle in the heart. The almond taste was quite heavy, together with the strong martell cognac, the overwhelming taste covered the custard paste.
It was interesting to try martell truffle inside a moon cake, and it came in a generous portion. There’s a strong after-taste of the martell truffle. Overall an interesting take on snow skin moon cake, and if you like Martell and almond, this novelty might just work for you.
Seven perfumes snow skin, martell cordon bleu cognac truffle, white lotus paste ($8.5 per piece)
This one was quite similar to the previous one, with the use of martell cordon blue cognac truffle, but in place of the almond skin and custard paste were seven perfumes snow skin and white lotus paste respectively.
I love the aromatic and subtle seven perfumes snow skin, which was made from St Regis’s exclusive Dammann Frères tea from France. And at the centre of the moon cake, the martell cordon bleu cognac truffle. There’s no clashing of flavours because the subtle tea snow skin and white lotus paste seemed to blend in perfectly with the stronger Martell truffle.
Almond snow skin, advocaat egg liqueuer truffle, black sesame paste ($5.25 per piece)
Besides having custard and lotus paste as fillings, Yan Ting also used the fragrant and rich black sesame paste. Under the dainty white snow skin, the black sesame provided a good contrast to the colour of the moon cake.
I felt that almond worked better with black sesame than custard paste. The advocaat egg liqueur truffle was also unique in its own right. Advocaat is a rich and creamy liqueur made from eggs, sugar and brandy, its smooth taste was rather similar to the almond skin. And the liqueur taste wasn’t as robust as the martell cordon bleu cognac truffle.
Bloody mary snow skin with custard paste ($5.25 per piece)
Inspired by the iconic signature cocktail at the original St Regis New York, Yan Ting introduces the first-ever Bloody mary moon cake. The bloody mary snow skin brought the innovation level for moon cakes to another level.
The unique use of bloody mary is worth mentioning, but bloody mary being a mix of vodka and tomato juice, having a stronger taste, covered the custard paste. Personally, I felt that it would be better by combining bloody mary and white lotus paste instead. But I guess Chef Chan Siu Kong and his culinary team would have experience with many different combinations and felt that this is the one that provides a different view.
Seven perfumes snow skin with single yolk and white lotus paste ($6 per piece)
Moon cake purist need not fret; the seven perfume snow skin came closest to the traditional moon cake with your white lotus and egg yolk, the only exception the snow skin. The scented Seven perfumes snow skin gave it an edge over other normal snow skin with white lotus paste.
This was the most ordinary and simple moon cake among the snow skin offered by Yan Ting. The superior quality of the white lotus paste meant that it’s not overly-sweet, smooth and silky. Together with the salty egg yolk, like they say, simple is beautiful.
Almond snow skin with premium bird’s nest and custard paste ($28.5 per piece)
The moon cake with edible gold foil and premium bird’s nest screams extravagant. The gold foil on the top looked magnificence, I’m not sure about the taste of gold though. This among the 6 flavours, is the most expensive at $28.5 per piece, while the rest are all in the $5-8 repertoire.
Manager Mr. Chan mentioned that 1 “jin” of premium bird’s nest goes into making 4 bird’s nest moon cake. And for once, i thought that the use of custard paste worked very well with the whole-strand bird’s nest. The ultimate indulgence, glittering gold and top-grade bird’s nest.
The total cost of this particular box of 8 snow skin moon cake (mix-and-match) comes up to a princely $75.25. According to St Regis, customers usually get a box of 8 of the same moon cake, otherwise they will purchase St Regis Premium gift set at $98. But as this was a moon cake tasting session, I had the mix of the 6 flavours.
Yan Ting’s extensive use of custard meant that if you do not like custard, then your judgement of Yan Ting moon cake will likely be affected. Nevertheless, they uses top-notch lotus paste, and their unique seven perfume snow skin is very aromatic and i will definitely recommend you to try that at least.
The exotic ingredients such as martell cordon bleu cognac truffle, advocaat egg liqueur truffle, and bloody mary fits the price tag of the moon cakes, and if you do not like liqueur, there’s also a range of traditional baked moon cakes, top quality lotus paste and yolk, fragrant and rich black sesame paste, pandan paste, Jin Hua ham and assorted nuts, all based on recipes of Chef Chan.
The moon cake pricing is indeed hefty, but that is the least you can expected coming from St Regis, the glamorous and prestigious 6 star hotel. Yan Ting. The St. Regis moon cakes are available from special retail booths at Change Alley in Raffles Place and the hotel lobby, by visiting Yan Ting restaurant in the hotel or by placing orders over the phone or email.
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
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Its been a while since I last stepped into Shangri-La hotel (the last time being the IISS about a year back) and what better way to revisit than a leisurely dim sum meal at its flagship Chinese restaurant, Shang Palace. It definitely helped that Shang Palace was offering a 30% discount on all its dim sum items from now till 31st Dec 2008 for its first dim sum seating (10.30am - 12pm).
Located at lobby level of this highly regarded premium hotel, Shang Palace's recent facelift sees a more contemporary and posh interior with elements of tradition through the usage of red crystal chandeliers amidst flowery wall panels and black wooden door arches. Is it just me or are alot of the Chinese restaurants starting to look alike?
What I found rather ingenious was the tea menu. Instead of the usual book like menu, the names of the various teas were inscribed onto colour coded sticks and placed in a container. Merely a novelty, but at least it beats flipping through pages.
Custard Bun - Fast becoming one of the quintessential items on my dim sum list, the custard bun got the meal off to a great start with its piping hot and sinfully rich custard mixed with sediments of egg yolk, all contained within a soft and slightly chewy bun. I would have liked it better if the custard to bun ratio was lower, ie. decrease the amount of flour or increase the amount of custard. There's the issue of its minute size though.
Shanghai Pork Dumpling - I was utterly disappointed with Shang Palace's rendition of this classic Shanghainese dish. The skin was a tad too thick while the gravy came across as thick and oily. After popping one XLB into my mouth, I couldn't bear to eat another one.
Fried Spring Roll - This spring roll was rather different from the commonplace ones that you get elsewhere. Instead of vegetables, you get egg white and crab meat as a filling. Not that it made much of a difference honestly. The oil taste from the crisp skin overwhelmed everything. Not that egg white or crab meat had much taste to begin with though.
Shark's Fin Dumpling Soup - At $8 a bowl, the fins were ample but of very low quality. I like the fact that there were bits of scallops in the dumpling and that the soup was very light on the palate.
Deep Fried Beancurd Skin Roll with Prawns - The fried beancurd skin roll or 腐皮卷 came stuffed with prawns, spotting a nice crisp exterior that wasn't overly fried. However, it did come across as a tad too oily.
BBQ Pork Custard Bun - This dish was essentially pineapple bun stuffed with char siew (叉燒菠蘿包). I personally liked this quite a bit as the bun was soft and not too sweet while the char siew was plump and juicy. The sweetness from the char siew permeated through, which made for a nice but extremely high in calorie snack.
Siew Mai - Very much like the siew mai I had at Peach Garden, Shang Palace's offering had small chunks of prawns in it as well. There was a noticeable absence of the overwhelming pork taste that plagues alot of siew mais but I did find the salt level a little high.
Scallop & Lobster Roll - I don't quite remember the name of this dish but it tasted to me like Har Gao, which wasn't really what I was expecting. The lobster shreds were minimal, not to mention tasteless and the whole thing was mainly prawn paste (I believe) and a small piece of scallop.
Har Gao - The Har Gao skin was excessively thick and became gross when cold. Not even the crunchy prawn filling could save it after we left a piece to cool for about 10 minutes. However, when eaten hot, its still rather decent overall.
Four Treasure Flour Roll - Fancy names aside, the flour roll aka chee cheong fan, was smooth, silky and not too thick. I could only make out char siew and prawns in the filling so I'm not sure where did the 4 treasures come from. One of the better chee cheong fans I've had in a long long time.
Century Egg Porridge - $10 got me a bowl of congee that's probably three quarters the size of those you get for $3 at food centres. Topped with thin slices of crispy dough fritters, the porridge had a generous amount of chicken shreds and century egg. But I did think that the chef was a little too liberal with the salt.
A disappointment really. The mini egg tarts were, as the name suggests, mini and the pastry was a little too flaky. No buttery undertone that I personally like as well. The custard filling could also have done with more sugar. $4.90 for 3 is really a rip off.
It was really an expensive dim sum experience, at $113 before discount and $87 after a 30% early bird discount for 2 pax. Overall I thought that the dim sum lacked finesse, and pales in comparison to places like Royal China or Yan Ting. Service was good but pacing of the dishes would be much appreciated - all my dishes came in the space of 10 minutes. I highly doubt that I'll be back, not even with the discount.
See all my pictures here.
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