[CLOSED] Yi Dian Xin Hong Kong Dim Sum (Jalan Leban)

Steamed Carrot Cake which sat in a pool of savoury sauce. The carrot cake melted in our mouths, and dissolved almost immediately. It was incredibly soft and “jiggly”, and the bits of lup cheong trapped within added a pleasant fragrance.

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Hear this is a must when you are there...
Indeed it's good...
I'm not a fans of carrot cake..
But this steam carrot cake is really yummy...
Soft n the smell are good... Of cause it taste great too...

Thought these were actually pretty good as well. Despite the bun being a slight thick and dense for me, the salted egg custard filling leans towards the salty side which I absolutely love — focuses more on the salted egg aspect overall. Not the salted egg bun that packs the most custard within, but it does carry a suitable amount of filling that leaves me satisfied.

If one ever makes a visit to Yi Dian Xin, never ever give this a miss; it's definitely one of the top few carrot cake dishes I have ever had from any dim sum spot at least for now. The carrot cake itself was uber smooth; one doesn't even need to chew to get through it while it perfumes of both radish and the Chinese sausages within. We found bits of Chinese sausages and even strips of very soft radish within (which goes hand in hand even texturally with the extremely smooth carrot cake). Even the sauce beneath was done well to compliment the already stellar carrot cake; a good balance of light soy sauce and oil that gives it a very flavourful hint of savoury flavours that brings it even further. A must try here!

I am always one who dislikes ordering Char Siew Buns at dimsum places for they often are huge and fills up the stomach too quickly; the ones from here are sized pretty adequately so there's always space for more dimsum. The Bun itself is crusty, buttery and fluffy within, while it comes with lean Char Siew inside that's all chopped up in small bits, carrying a good hint of sweetness, though it's not of the dark, saucey sort here that day offer — still pretty good anyway.

I just simply loved how "gong" these fish-shaped dumplings were — the shape of the mouths were just hilarious (pardon that awkward turtle in me for a while). The translucent skin wasn't too thick nor thin and adequately moist, while it packs fish paste with chili (think the base paste of chili fishballs) and prawn mixed within which works out pretty well to get that slightly dumpling-like filling with a twist without the use of meat. Seems to be only a special on their Chinese New Year menu though.