Welcome to Chinatown. Looking for Dim Sum places?

We love our hawker food {Part II}. Braved through the beer-drinking crowds for these plump and meaty morsels that is so worth checking out for its affordable price and legit native Chinese fare! The handmade xiao long bao with slightly thicker skin boasts an impossibly flavourful broth and juicy meat that we just can’t get enough of.

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Here’s a perfect way to celebrate Yum Cha's 24-year journey—bringing back nostalgic dim sum favorites at an irresistible $2.40++ per item! These nine iconic dishes each brought back a unique flavor memory and left us craving more.

Every bite reminded us why these dishes are fan favorites. The Fried Yam with Scallop was crispy with a delicate touch of seafood, while the Braised Pork with Preserved Vegetables offered that comforting, melt-in-the-mouth flavor we can't get enough of. For something with a hint of sweetness, the Golden Pumpkin Dumpling and Pumpkin Yam Golden Cake each brought out rich, autumn-inspired flavors.

We also loved the Scallop Roll in Filo Dough—its light, flaky texture balanced beautifully with tender scallop filling. Lucky Tangerine Fried Prawn Balls not only had us admiring their presentation but savoring the burst of prawn flavor with every bite. For a twist, the Otak Siew Mai and Black Garlic Shrimp Dumplings delivered complex flavors, while the Squid Ink Dumpling added a subtle briny depth that was a pleasant surprise.

And the Tea Pot Bun? The pièce de résistance of the anniversary celebration! It was a playful treat with a perfectly fluffy texture that paired wonderfully with Yum Cha's signature tea.

If you’re thinking of trying these, definitely go for one of each—they’re expertly made, nostalgic, and worth every cent.

Full disclosure: this is the first time I’ve ever eaten Zhong Guo La Mian Xiao Long Bao’s oft vaunted Xiao Long Baos. Yes, it’s 2024 and it’s only now that I’ve sampled the signature menu item from this critically acclaimed hawker stall, but I finally did it and I got a review to share.⠀
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I’m gonna just say this right off the bat: Zhong Guo La Mian Xiao Long Bao (I’m just gonna abbreviate them as ZGLM from now on) XLBs are nowhere near as soupy as I was expecting them to be, and truth be told, I was a little disappointed. The soup is definitely delicious though, and the minced pork filling is equally excellent. So, why have so many people gone absolutely nuts over this? Well, mom was wrong this time: sometimes, beauty is only skin deep.⠀
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The dough wrapper that encased the dumpling was daintily delicate and tremendously thin. It was so delicate that I found myself holding my breath & being extra delicate when handling a Xiao Long Bao, almost as if I was defusing a bomb. I would even say that the dough wrapper was on par with DTF, the OG Xiao Long Bao merchant, which is quite a lofty compliment. While the traditional condiment of black vinegar & julienned ginger is a prime pairing with ZGLM’s delicious dumplings, I posit that the homemade chili ZGLM has is a far better choice. It’s subtly spicy, splendidly sour and is the yin to the yang of the XLB. ⠀
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At the low, low price of $7.50 flat for ten of these stellar XLBs, it’s no wonder why so many people have waxed lyrical about ZGLM. Unfortunately they are a bit far from Smith Street Taps, but the ethereal experience of consuming these excellent XLBs with a cracking cold pint is well worth the extra effort.⠀

A good Xiao Long Bao (XLB) is one with a crystal thin dumpling skin which does not burst easily, has a good meat : soup ratio, contains a clear, warm and comforting soup and well marinated meat filling.

Most people would think of the OG Din Tai Fung but the ones from Zhong Guo La Mian Xiao Long Bao run the OG close. This kinda explains why there is a never ending queue for these delicious yet reasonably priced XLBs.

I like that the soup stock is sweet and clean tasting and there is a fairly decently amount of meat filling. The skin is also crystal thin and does not burst easily. If the queue isn't that long, I would be having this nearly everyday!

Miss K and I are big fans of Zhong Guo La Mian Xiao Bao. Their wantons are consistently juicy and plump, and the red oil sauce is well balanced with sweet, sour and spicy flavour notes.

Our pet gripe though is that the queue is never ending and it often takes us nearly an hour to get our food! We therefore often end up patronising the other stalls in the area. 😂

Nice and good and tasty

I finally tried the famous Yan Palace Restaurant which is well-known for its wide variety of Cantonese dim sum and roasted meats.

https://hungryghost.sg/yan-palace-restaurant/

One of the best Dim Sum in Singapore in my opinion. Truly similar to those you get in Hong Kong or Guangzhou (taste wise).

Recommend their Polo Bun, Bean Curd Skin prawn rolls, porridge and Har Gao.

Downside is the restaurant here in Chinatown Point is rather small and you may have to queue for a long time during mealtimes to get a table.

One of the popular stall here to grab some decent dumplings.

Their fried dumpling filled with generous ingredients inside, in a much thicker skin of dumpling.

They have been serving their dim sum in Chinatown for many years, unfortunately they will be leaving this place and move to Changi Village by end of August.

So if you are happen to be in Chinatown before 26th August looking for some local delights, do support them.

They started as a dim sum shop, so of course you must grab some of their dim sum selections.

There wasn't many options but the essential items remain in the menu.

This seems like a normal dim sum place, but you probably realised that most of the staff here are men.

That's because this place is run by a Christian mission organisation, to provide job opportunities for the reformed ex-convicts.

Offering Asian cuisine such as this mee siam. Which is considered a good standard of mee siam you can have here.