Without the chilli, the meat dumpling would have tasted rather one-dimensional. However, I love the sharp flavour contrast that it brought to the Shao Mai (S$3.50). This may not be the most ideal pairing for those accustomed to the former option.
Unlike the sweet chilli usually used for dim sum delights, a fiery garlic chilli is used here. A generous amount of whole prawns were encased within a slightly thick but translucent skin. Īnother must-get dim sum item is the Xia Jiao (S$3.50). There could be more whole prawns stuffed within the rice roll layers but for its price point, I am not complaining.įor the best of both worlds, one can purchase their Char Siew Rice Flour Roll (S$3.50) that features the same slippery flat rolls doused in that savoury soy sauce and the same meat filling used in those char siew buns.
A distinct soy sauce flavour is first tasted before a sweet finish follows suit. The soy sauce used is unlike the conventional ones sold in renowned restaurants. Moving onto the next item - Prawn Rice Flour Roll (S$3.50). This is a must-have item when you patronise this stall.ĭo you have good food to recommend? Click here! The different sizes of meat chunks were juicy and created texture while the gravy was not overly sweet. I managed to polish them off even after 2 prior tastings!īoth attempts to capture a shot of the meat filling failed as the heavy and saucy char siew dripped and slopped onto the plate beneath. What I tried at Hong Kong Mong Kok Tim SumĪs a whole, the cloud-like steamed buns were the perfect pairing for the sweet and savoury meat filling which made the construction almost addictive. Naturally, I was most excited to try what the hype was all about. On repetition, he rolled out the dough, spooned out a sizeable amount of char siew meat filling into the small circular shaped dough before swiftly wrapping them up. Ĭoncurrently, I realised that the uncle standing behind the tall columns of steamed baskets were focused on only one task at hand - wrapping the char siew buns. While waiting for my number to be called, I noticed every order consisted of at least a basket of Char Siew Bao (S$3.50 for 3 buns).
I immediately understood that diners were to grab a card number and await your turn when the number was called on the digital screen. Just as I was about to clarify on the queue procedures with the auntie, an elderly man stepped in front of me and picked a card. With no verbal instructions from the stall owner, I only noticed the small stand on the counter that holds card numbers. On closer inspection, an invisible queue awaits diners as you get closer to the stall. At first glance, Hong Kong Mong Kok Tim Sum may look like just another hawker stall located in the bustling Chinatown Complex.
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