Chinese

I've tried but failed to take a better picture of the Custard flowing out from the Bun but it was good. The Bun was soft and runny Custard mixed with Salted Egg Yolk flow out from the Bun tasted great

What I love is they served this after we had the rest of our Dim Sum, so it was piping hot when this reached our table.

It's crunchy as Beancurd Skin is added to the Rice Roll. It's definitely different but I'm not sure whether I like it or not since I prefer to taste the Prawn and the Rice Roll together along with the soy sauce in my mouth, but what I can taste was mostly the Beancurd Skin and the Prawn, not so much on the Rice Roll

Another bigger size of dim sum just like their Shanghai Xiao Long Bao. Bigger prawn which rolled all the way down the Shumai

I like this the most from all the dim sum I ordered here, because the radish cake are evenly pan fried. I like the crispy texture of the thin outer layer every time I bite into the carrot cake. The salty and spicy taste that followed after~~ *Yummy*

Bigger size than the regular Xiao Long Bao that we usually have

Fish skin as appetizer