Ding Tele (Bukit Timah)

As good as it was before, this was takeaway yet it's still delicious after steaming. Their strength lies in the high quality candied wintermelon hidden underneath which is difficult to acquire, apart from everything else being solid

delicious sheng jian bao and kai lan

Of the dishes we tried, this was probably one of our favorite as the noodles were cooked to an al dente texture. Apart from the minced meat in braised sauce, there were also braised tofu cubes sitting above the chewy noodles. The sauce was however rather oily and they could have drained some of it away before serving.

While it looks quite similar to the fried rice from DTF, we found this dish to be slightly underwhelming. It wasn’t too bad, as the rice grains were chewy and there was fragrance from the eggs elevating it. However, it is probably a far cry from the fried rice you can get from DTF or King of Fried Rice in terms of the wok hei and flavor.

Famous for their pan-fried pork dumplings, we ordered a serving of 4 to share. Free flow chili oil and vinegar could be found at the side of each table and ginger slices were given with this dish. While the charred bits of the dumplings were slightly crispy, these dumpling were pretty ordinary. Cutting through the skin of the dumpling, there was some pork broth that oozed out and the amount of meat given was also decent. While nothing to really fuss about, we believe that there are nicer pan-fried dumplings elsewhere.

A must-order whenever I visit a dim sum store to judge their chilli quality, wonton skin & wrapping skills.

The skin was slightly thicker than usual, but still silky smooth when you bite & slurp it up. The fillings were meaty, with small chunks of prawns available in each bite. The sauce mixture though was slightly lacking. We had to add in more vinegar & chilli to oomph up the kick. Then again, if you're not a fan of anything too sour or spicy, this would be just right for you.