I really like dim sum. I'm a Cantonese so I guess it's in my blood. And sometimes I just want to break away from all those ATAS dim sum at Wah Lok or Min Jiang and simply go for something old school. Like Red Star.
I know porridge is one big bowl of carbo that will fill up half my stomach immediately and leave no space for the others, but I have to eat porridge when eating dim sum, and it has to be century egg porridge (皮蛋瘦肉粥). There is not much meat and egg in this porridge, but the taste and texture is good. Tasty and silky.
The popiah (春卷) is not bad too, with lots of ingredient in it, even shitake mushrooms.
These two dishes are supposed to be the new Chef's Recommendations. The durian pancake is nice in the way that they are quite generous with the fragrant durian paste. But feel kinda weird to eat this as part of dim sum.
The chicken is good though. It has a really high class name too - Golden Dragon Chicken (金龙鸡) - sounds like the chicken pieces will jump up and kick White-chan any time. It is actually sotong paste and chicken wrapped under those crispy chicken skin. White-chan said this is really a must-try!
After that we had some classics like shrimp dumplings (虾饺) and chicken feet (凤爪). The shrimp dumpling was not really that good, not really the standard that I've expected. The skin was not Q enough and too bland. The chicken feet was really tasty though.
We had planned to have egg tarts to end our dim sum but when the aunty pushed a cart pass our table with egg custard bun (流沙包), we changed our mind. Their egg custard bun is quite nice, with rich, sweet and salty custard flowing out of the bun as you bite into them!
There're still lots of other dishes that we didn't order because there were only two of us with limited stomach space. But if you're ever going Red Star, do try their mixed beef internal organs soup (牛什汤), big bao (大包) and feng chang (粉肠), among other goodies!
I know porridge is one big bowl of carbo that will fill up half my stomach immediately and leave no space for the others, but I have to eat porridge when eating dim sum, and it has to be century egg porridge (皮蛋瘦肉粥). There is not much meat and egg in this porridge, but the taste and texture is good. Tasty and silky.
The popiah (春卷) is not bad too, with lots of ingredient in it, even shitake mushrooms.
These two dishes are supposed to be the new Chef's Recommendations. The durian pancake is nice in the way that they are quite generous with the fragrant durian paste. But feel kinda weird to eat this as part of dim sum.
The chicken is good though. It has a really high class name too - Golden Dragon Chicken (金龙鸡) - sounds like the chicken pieces will jump up and kick White-chan any time. It is actually sotong paste and chicken wrapped under those crispy chicken skin. White-chan said this is really a must-try!
After that we had some classics like shrimp dumplings (虾饺) and chicken feet (凤爪). The shrimp dumpling was not really that good, not really the standard that I've expected. The skin was not Q enough and too bland. The chicken feet was really tasty though.
We had planned to have egg tarts to end our dim sum but when the aunty pushed a cart pass our table with egg custard bun (流沙包), we changed our mind. Their egg custard bun is quite nice, with rich, sweet and salty custard flowing out of the bun as you bite into them!
There're still lots of other dishes that we didn't order because there were only two of us with limited stomach space. But if you're ever going Red Star, do try their mixed beef internal organs soup (牛什汤), big bao (大包) and feng chang (粉肠), among other goodies!
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