DIMSUM 🇭🇰

Debated between the original, plain radish cake vs this because of the significant mark-up in price. Well, the price premium certainly did come from the additions of prawns, generous portion of eggs, beansprouts and chives… too? I was delighted to find the same kind of radish cake (as in the plain version) was used in this dish! Portion is a tad huge, so this is good for sharing.

I took a bite of this with some apprehension, wary that it might taste tough and rubbery. That would’ve been rather disappointing! Much to my surprise, it was well seasoned, crispy and rather succulent! For a thinly cut piece of meat, it’s easy to have it overcooked/fried. We also liked how it’s marinated with a light coat of garlic-infused batter. So fragrant! While there were some spurts of oil here and there, it wasn’t overly cloying nor oily - manageable amount of oil and calories!

A HK classic, this tasted as expected. Love how there’s chunky pieces of charsiew in there!

First of the Imperial set lunch menu, the dim sum platter came with a slice of Imperial charsiew, roast pork, otah siew mai, seafood & spinach dumpling, salted egg prawn roll & Peking duck. It was a slice of all things great in a platter! The imperial charsiew was thiccc and delivered a great mouthfeel. However, it was lacking in charsiew gravy. I remember having it a la carte - it was way more flavourful with slightly more charsiew gravy. Similar to the roast pork - the a la carte version was served with mustard and it tasted way better! Otah siew mai was a rather creative fusion to the typical pork charsiew. I found it a lil’ too coconut-y tho. Seafood dumpling was generously stuffed, so yumms! The highlights of the platter (in my opinion), would be the peking duck and salted egg prawn roll - rather than the typical popiah roll, Empress version was a prawn based patty coated in salted egg batter. The salted egg - prawn mix was unique and this fusion certainly did impress.

Luscious scrambled egg blanket over a bed of HK style fried rice (this also means an absence of wokhei as you would expect from a typical tzechar place). Love how the egg was so creamy! The charsiew was well roasted, charred and sweet! This was a seasonal special, in the month of October!

Aren’t these cups cute?! Somehow, these cups remind me of Alice in wonderland. I tried the yuan yang and HK style milk tea. The milk tea was great! Just like how you’d expect from a typical HK char chaan teng - ascerbic lingering taste (& also, an acquired taste that I’ve taken into) The yuan yang was slightly disappointing as there was a lack of coffee taste. I guess I’ll stick to Ya Kun’s yuanyang!

Just some hotdog buns sliced into half, slathered with butter then toasted to golden. Served with drizzles of condensed milk all over. Is this what they mean by happiness can be simple? ☺️

Milk tea:
Very, very thick, velvety, creamy and aromatic, thanks to the special blend of sri lanka tea leaves. It wasn’t overly tannic (left it sitting on the table for a good 45mins or so). Some milk tea are a lot more tannic when they’ve cooled! Get the hot one! The cup’s incredibly pretty

Egg tarts, in cookie crust:
The bright yellow custard were so glossy! Extremely jelly-ish and wobbly, nicely paired with buttery crust. It’s so old school that it’s baked in metallic tart liners too!! For takeaways of <4, you don’t get a box with a lid but instead, a takeaway tray that’s tastefully designed too.

Love the presentation of everything from the store. Can’t wait to try other items!

This is a collaboration between Kimly Dim Sum and Peng Guan Bak Kwa, one of the traditional Bak Kwa shops. While not the typical “renowned” bakkwa brand, it does grill up pretty decent and fragrant Bak Kwas! (As tried and tasted during Chinese New Year period!) Love how there’s a tinge of charred bakkwa aroma that comes from within, with each bite. The skin-to-filling ratio in these bite-sized paus (mini paus, as some call it) were golden. Also, there were little sesame bits within. Sweet and savoury at the same time! And kinda sexy being tiny and black, thanks to the charcoal pau skin!

Priced at $0.90 for one and $4 for 5.

Just some really thiccc yam block with yam chunks on top, fried to perfection. It’s a tad too oily and heavy for a meal tho! Otherwise a pretty decent yam cake. Not wow but not bad

Just some really simple 开口笑叉烧包. Love the pretty flavoursome charsiew! It can be pretty sweet for some to handle but perfectly balanced with the fluffy bun ‘petals’. In terms of the pau dough, this ‘open’ pau is a lot denser than the typical closed-up paus. Somewhat a lil’ more starchy; just nice to balance off the sweetness of the charsiew filling

Another ⭐️ dim sum! Or rather, dessert! Icy cold with really thickkkk, creamy durian fillings, it was love at first bite.