(Dim Dim The Hong Kong Pantry had since ceased operations.)
Formerly the home of Singapore’s only Chicking outlet, following the exit of Chicking from the local market, the shop space now belongs to Dim Dim The Hong Kong Pantry; a hangout for office workers for delectable Dim Sum during their lunch break.
The restaurant, despite being newly established since a few months back, had already gained some reputation with the office workers around the area and was nearly full on Monday during lunch hour. While waiting for seats, the waitress handed us a menu and an order sheet to order before we got ourselves seated so service was rather speedy, along with the time used to prepare the food.
(Steamed Chee Cheong Fun with Prawns)
Around 5 minutes after being seated, the first dish was served. The Steam Chee Cheong Fun with Prawns was a good start to the meal; though slightly thicker than the ones found elsewhere, it’s rather silky and slippery, and the prawns were succulent and fresh. The soy sauce did provide some light flavouring to the Chee Cheong Fun, but I would prefer it to be a bit more saltier than it is to provide more taste to the dish.
Fried Wonton came next. Unlike the ones that we usually get outside, the ones here are wrapped with slightly thinner skin, which makes it a whole lot crispier.
(Fried Prawns with Mango & Mayonnaise)
The Fried Prawns with Mango and Mayonnaise came huge. It’s really rare to get prawn fritters this huge, and that it was stuffed with a generous amount of mango and mayonnaise. The mangoes did provide the unique taste that this dish carries, but that with the mayonnaise ended up overpowering the taste of the prawns which could be barely tasted.
Good Har Gow is hard to find. The ones here are just so; without it’s skin sticking to the paper laid out on the bamboo steamer, the skin was slightly thicker than other counterparts, but were chewy and didn’t tear open easily. The prawns were succulent and fresh, just like the ones from the Steam Chee Cheong Fun with Prawns.
(Pan Fried Carrot Cake)
Pan Fried Carrot Cake contained bits of sausages in them, which gave them a tint of sweetness. The exterior was slightly crispy as it’s pan-fried, which is good, while the inside is springy which gave it a nice texture.
(Steam Custard Bun)
Steam Custard Bun is a great deal here. I find that the proportion of skin and the custard just right as I need not bite into the bun too deep to get into it’s custard, while the custard was flowing but didn’t cause a mess on the plate. The custard was also flavourful, with it being nicely salted and sweet at the same time.
(Steam Chee Cheong Fun with Chinese Doughsticks)
Another Chee Cheong Fun dish, the Steam Chee Cheong Fun with Chinese Doughsticks was a lost tradition according to mum. She claimed that it is even rare to find this dish being served in restaurants now. Served with peanut sauce, this is an interesting combination where the silky and slippery Chee Cheong Fun meets the crispy and doughy doughsticks. While I wasn’t really aroused by the dish, it is seemingly an eye-opener for people whom hadn’t tried it like me.
Siew Mai is another common dim sum found in most places that serve dim sum. The one here doesn’t contain any fatty meat and is rather springy, but apart from that it doesn’t seem to contain as much taste as others and wasn’t any other different from the rest I had tried before too.
(Steamed BBQ Honey Pork Bun)
Steamed BBQ Honey Pork Bun was another dish that didn’t really create much an impression. The bun was fluffy and there wasn’t really any fatty meat used, but other than that it’s a rather standard Char Siew Pau you are looking at.
(Shrimp Wanton Noodles)
There was choice of dry or soup noodles for the Shrimp Wanton Noodles, and we went for the dry one. The sauce gave it a nice flavour and made the noodles tasty. The noodles were also very chewy and it created a pretty nice texture. The wantons are huge; packed with big and fresh prawns with skin of the right thickness, it was simply savoury at it’s best.
(BBQ Honey Pork Bun with Crispy Butter)
The BBQ Honey Pork Bun with Crispy Butter had the same Char Siew from the Char Siew Pau, but the grilled bun from the bottom had an interesting chewiness and the butter on top was really crispy, tasting much like your typical Hong Kong Po Luo Bun. The only downside was that it was kind of hollow as there was not enough Char Siew in it, or it would have been a splendid dish by itself.
(Steam Spare Ribs in Black Bean Sauce)
Steam Spare Ribs in Black Bean Sauce had a lot of meaty parts; good for people whom dislike the “essence” of the dish like me. The Black Bean sauce gave it a hint of saltiness in flavour and just delectable, being light yet flavourful.
While some of the food can seem rather standard and average, there are a few that were well executed and brings satisfaction. The prices here are also reasonable; our meal costed $40.50, including 3 drinks, which makes it seem attractive to visit. While the interior is slightly more modern than the commercial Chinese restaurants that we often hear of, it is a good place to bring a full family including grandparents and children to on a weekend for tea as it serves dim sum that every age group will love.
Dim Dim The Hong Kong Pantry
6 Raffles Boulevard
(located at Marina Link near exit of Esplanade MRT)
Facebook Page: https://www.facebook.com/dimdim.marinalink/