Location: Plaza Singapore, Singapore.
The Hong Kong famous Michelin star rated DimSum restaurant open its first branch in Singapore. Immediately drawing alot visitors, was told to have sold >8000 baked Charsiew bun per day. Average time for the queue before each visitor can get a table to dine in is believed to be 1hour, depending on the hour of the day.
Clockwise from top left to bottom:
- steamed egg cake, steamed dumplings, steamed fresh shrimp dumplings, the logo, steamed chicken feet with black bean sauce, deep fried spring rolls with shrimps.
From left to right, top to bottom:
- Baked bun with BBQ pork (Baked charsiew bun) and its middle filling, Glutinous rice in lotus leaf, Siew Mai (Steamed pork dumpling with shrimps), tonic medlar and petal cake, pan fried turnip cake.
Taste: Generally taste above average for standard of Singapore. However, not as good as what available in Hongkong.
Price: each item price is slightly higher than average dimsum restaurant. range SGD3.50 to SGD6.00.
Interior: With the price you paid, you only get to dine on a tiny table, most of the time forced to share table with other customers. Space in between rows of tables are also just nice to pass a person width. Interior is more like a char-chan-teng (canteen) that we normally see in HongKong. Because of the crowd, customers will not be able to eat leisurely but forced to finish food as soon as possible and leave.
Service: Too few attendees to serve too big a crowd of customers. Ordering and serving of items are chaos, we either experienced duplicate of items served, or items being served to the table next to us while we actually came first+order first but ordered same items. Must always check if bill is charged correctly before paying. However, waiters are friendly.
Choices: They've got the essentials. If you are looking for variety, sorry, not here.
No comments:
Post a Comment