If you are planning to dine here on a Saturday afternoon, it’s best to make advanced reservations else you won’t be able to secure a table if you just walk-in, unless perhaps if you decide to have a late lunch and dine after 2pm. I made this mistake the first time around when I made a spontaneous decision one of the Saturday mornings to go there for lunch and got turned away at the door. Lesson learnt….so I finally made a reservation and went there for dim sum.
Braised Beancurd Skin Rolls in Rich Fish Soup (魚湯鮮竹卷) – Mmm…the colour of the soup was very milky and it tasted like it had been boiled for a long time as the taste of the fish stock was strong and very flavourful. The soup was a good complement to the beancurd skin rolls.
Steamed Shrimp Dumplings (筍尖鮮蝦餃) – The taste was good but I would have preferred if it was a bit “juicier” (i.e. contained more stock) inside.
Steamed Shrimp and Pork Dumplings with Fish Roe (魚子滑燒賣) – This siew mai was quite nice although it wasn’t the best that I’ve eaten (I’ve got high expectations for this particular dim sum dish). The larger-than-usual fish roe made the dish look very appetising.
Deep-fried Yam Dumplings (蜂巢芋茸角) – Crispy on the outside and soft and mushy on the inside. It was good!!
Deep-fried Spring Rolls with Barbecued Honey Pork and Pork Floss (25厘米春卷) – I couldn’t tell if there was any pork floss in this as all I tasted was the barbequed honey pork (char siew) but it was still nice. The spring rolls were extra long and the waiter asked if we wanted him to get the rolls cut into smaller bite-size pieces but we declined and decided to pick them up and eat them like how churro sticks are eaten. (^o^)
Deep-fried Shrimp Dumplings in Superior Soup (上湯煎粉粿) – Thought this dish sounded unusual so I ordered it! True to my expectations it was different from the normal dim sum as you are supposed to dip the deep-fried shrimp dumplings into the soup before you eat it. Yumm…the superior soup was really tasty and though there was leftover soup after we finished dipping the dumplings in it, we drank the whole bowl of soup as we didn’t want it to go to waste!
Steamed Egg Yolk Custard Buns (流沙奶皇包) – I had initially wanted to divide one of the buns into two halves to take a picture of what was inside but when I started to tear it apart with my hands, the liquid inside started oozing out and onto my hand…..oh my….
The buns were really yummy and were flowing with a fragrant mixture of salted egg yolk custard inside. They were neither too sweet nor too salty so the combination was perfect!
Steamed Flour Rolls with Barbecued Honey Pork, Scallops and Prawns (三色腸粉) – When I ordered this, I thought that the description sounded interesting and that the flour rolls (cheong fun) would contain all the mentioned ingredients in one roll but when it was served to us, there were actually three separate rolls, each containing barbecued honey pork (char siew), scallops and prawns respectively. Even though it wasn’t what I had initially expected it to be, it was good!
Steamed Chicken, Fish Maw, Mushrooms and Crabsticks wrapped in Beancurd Skin (四寶滑鶏扎) – This was delicious but we had to wait an extremely long time before it was served to us (not sure if they forgot our order). I think it would have been nicer if it contained real crabmeat rather than the crabsticks which are made from flour (i.e. mock crab meat).
Steamed Mushroom Dumplings (三菇石榴粿) – These dumplings were filled with shiitake mushrooms and were very tasty. My hubby said this reminded him of soon kueh!
Steamed Glutinous Rice wrapped in Lotus Leaf (荷香珍珠鶏) – I’m not a big fan of glutinous rice but this was quite yummy!
Deep-fried Sesame Dumplings Stuffed with Mashed Lotus Seeds (香麻煎堆仔) – The fried dumplings were fragrant and filled with a smooth lotus paste.
Deep-fried Hundred Taste Beancurd (百味豆腐) – It was nice but I felt that the taste of the bonito flakes overpowered the dish and I couldn’t even taste the mayo or the chilli sauce.
Baked Bo Lo Bun with Barbecued Pork (菠蘿叉燒包) – Gosh…we got the last 2 bo lo buns left in the kitchen! There were supposed to be 3 buns in one serving so the price of this dish was reduced accordingly in our final bill. The char siew filling was nice and the top of the bun had a crunchy crust.
Fish Maw and Conpoy Dumpling in Shark’s Bone Cartilage (花膠瑶柱翅骨湯餃) – This was one of the last dishes to arrive. The waitress told us that this soup requires an extremely long time to prepare. When it finally arrived, it was worth the wait!! Very thick, milky soup which was very flavourful and you can taste the richness of all the ingredients that went into it.
Here’s a look at the contents of the dumpling…
Beef Brisket Soup with Turnip (清湯蘿蔔牛根腩) – This soup was the last dish to arrive. It was peppery and reminded me of bak kut teh. Both the beef slices and tendon were quite tender.
We had also placed orders for the Barbecued Pork Puff Pastry (香麻叉燒酥) and the Shanghai Meat Dumplings (上海小龍包) but after they had keyed in our order, we were told that both were sold out!
Verdict: This place is definitely one of the better places for dim sum in Singapore.
Old Hong Kong Taste (老香港品味)
1 Maju Avenue
#02-01 myVillage ＠ Serangoon Gardens
Tel: 6834 3013
Opening Hours: 10:30am-11pm daily