Transitioning to the dessert side of dim sum we went for the Durian glutinous rice balls. Pre-cut, you dip each segment into a sweet hoisin sauce, or runny peanut butter dip and/or even better: both. A deep-fried Chinese doughnut wrapped with the thin layer of soft dough, topped with the meaty equivalent of cotton candy: fluffy and furry with a sweet after taste. However, I preferred and am a fan of the Pork liver rice roll, provided that the liver is cooked slow and served tender as it was at New Mandarin.įor a sweeter rice roll option look to the Pork floss rice roll. The Shrimp and chive rice roll is the most popular. And they gave us plenty of sauce, for those who like it downing in light soy, like I do. I liked the rice rolls, each with the same smooth wrapper and your choice of filling. I find the traditional version of these stuffed with taro paste a little much, so this was a nice amendment. Crispy on the outside, saucy on the inside. They did not align with the glitz and glamour of New Mandarin and everything else we have had thus far.ĭeep fried scallops and taro in a Portuguese sauce. They looked like the basic spring rolls you get from any fast-food sushi joint, and didn’t have anything distinct to them. This is the one order to impress your guests with, although it is on the pricier side.īy comparison, the Deep-fried shrimp spring rolls with garlic was lack lustre. It sits atop flaky buttery pastry with a saucy mushroom and ground chicken filling. The Abalone pastry is absolutely the crown jewel to this. Plenty tasty with a great slip and slide texture to chewy through. I liked the lush and juicy finish of the Bean curd roll with prawns and pork. The Steamed chicken feet in special sauce were saucy and tender, another one that delivered on expectations with no complaints. I found it slightly bitter from the use of wasabi, I just wanted a sweet brown sauce to help balance it out. The Wasabi scallops and shrimp dumplings were a creative take. It was more breading than filling, and the yolk was not runny. Although I didn’t get any oatmeal flavouring or anything outside the norm from the standard steamed dough. The Steamed oatmeal egg yolk buns were another new variation on a popular dim sum menu item. The Steamed prawn dumplings were made standard and tasty. Although probably not for eating as I found them mushy and sandy. What was new were the fries nestled at the bottom of the plate, to help soak up the extra gristle. The Beef tendon with teriyaki sauce was as expected: tender gelatinous segments in a savoury thick gravy, that jiggled its way down. The dumpling was bland, and I found myself reaching for the chilli as a result. Although the taste didn’t match the flourish of this. The pork meat felt solid wrapped around the whole quail egg, Scottish egg style. This shao mai wrapper had a different texture to it, silken. The Quail eggs shao mai was a spin on a classic and you either like the slight variation (like a remix of your favourite song), or don’t because it is no longer what you expected. Although I still prefer these at New Mandarin because the cost to value ratio aligns better. Same orange hue same individual bamboo cradle, but this at a fraction of the cost, and sadly, taste as well. This appears to be a rift off the ones made popular at Mott32. Steamed special hot and sour pork soup dumpling. Just don’t be caught off guard by the bitter melon slices. Tasty in the broth, but I didn’t really get much lemongrass or sour tang indicative of tom yum. An easy way to get some vegetables into your meal.Ĭlam with fish curd and bitter melon in Tom Yum soup. Like the fish curd above with the starchy chew soften by a gravy-like broth but accompanied by some crispy greens. Seasonal vegetable with fish curd in soup. Tasty enough on its own, but best as a platform for everything else. It had a good assembly of diced textures and crispy rice. The Spanish style, squid ink fried rice was a nice base. The extra crystallized sugars made the edges of the pork crispier with a nice snap to bite down on. The glaze on this was so thick that it looked like cake. Served in a beautiful basket, unfortunately obscured by the porcelain dishware.ĭeep fried pork jowl tossed with citrus and honey. An interesting dish that you have for the chewy, spongy, and squishy texture of the puffed fish balls. This was a like a potato salad but with fish, all dressed in a sweet mayo-wasabi-like sauce. Most of which were either completely new to me or spin-offs on the classics, as the restaurant is trying to make a name for themselves.ĭeep fried fish curd tossed with salad dressing. The following are dishes recommended by the head Chef, plus a few others the group wanted. After our latest successful feast at New Mandarin, we were fans, so decided to plan another trip back to try their dim sum, including new menu items.
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