Welcome to Sri Petaling. Looking for Dim Sum places?

Come 10am on a Sunday morning, this neighbourhood dim sum shop is already crowded – the red round tables filled with hungry folks take up the entire street! Trays of steamed dumplings, fried snacks and more are carried around, so all you have to do is point and choose. We recommend these staples: Fish Ball (from RM4), Siew Mai (from RM4), Prawn Chee Cheong Fun (from RM5) and Fried Prawn Dumplings (from RM6). A community favourite and must-order is the signature Chicken Nest Bun (RM6) that sees loh mai kai (glutinous rice) stuffed into a pau and steamed – yum!
Photo by Burppler Ali K

Enjoyed the prawn chee cheong fun and fried stuff the most compared to the steamed baskets. Especially love that curry sauce and sambal for the silky chee cheong fun.

Lo mai kai stuffed in a bao is unique and pretty tasty. You’ll see a plate on every table.

😍 It's a lo mai gai stuffed inside a bao, and it tastes soooo good! #TrooperWorthy

This lo mai kai within a bao used be the hype in this area, singlehandedly making Clan a destination for dim sum. The restaurant now pales with unappetising plates and this gai wor bao that, although decent, is far from capable of saving their name.

Phang Kee used to be a lot bigger, sporting plastic chairs and tables sprawled across the front row. They probably had to cut back, with the city council breathing down their necks. It's now restricted to its own lot, with only four tables outside and enough inside to sustain weekday breakfast fiends. Like most joints that care for freshness, dim sum here is made to order.

First off, the not-so-common Herbal Mai (RM7). This new offering is similar to siew mai, but extra aromatic of the herbal broth it was cooked in. Think Chinese herbal soup flavours in a moist meat parcel. On classics, the Har Gao (RM7) appears oily, but tastes exactly as it should with a thin wrapper and plump, slippery prawns. I did feel that RM7 for a trio of dumplings is a little exorbitant — even Jin Xuan doesn't charge that amount in their somewhat upclass, air-conditioned setting.

Oddly enough, the Char Siew Bao (RM2.20) is reasonably-priced with quite a difference. The bun's got good texture, but the filling had a orangey, artificial feel — not exactly the steamy, satisfying chopped char siew in a dark brown glaze. Cham Peng (RM3) didn't disappoint in potency, and it's got the perfect amount of sugar to please without cloying.

Bonus: they've got wifi and plug points.

A dish which is best eaten while it is still piping hot. Seeing the scintillating golden liquid oozing out from a fluffy bun is pure happiness. If you have a big mouth like me, I recommend you to eat it all in one bite, to allow the custard to smother your tongue in its glory. I have also tried their deep fried version and it was equally good – Golden creamy goodness! .

没睡的鸟儿有虫吃！#sleepless #dimsum #breakfast

#dimsum#鸡窝包#猪肠粉#taufufah#delicious#supper#cg#happy#friends