Loong Seng Restaurant

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Steamed Fu Chuk. Restaurant Loong Seng offers quite a number of dim sum varieties. The steamed fu chuk has a thin layer of fu chuk wrapped around it. I would rather they wrap a few more layers to get more fu chuk texture. The fish paste in it was springy, had a little bit of fishy smell but can be masked by the sweet sauce. It was a bit too dry, not enough moisture though.

Normally, the siew mai and prawn dumplings (har kow) are always on my must-order list when trying new dim sum restaurant. This restaurant siew mai was wrapped in a yellow thin sheet, topped with a little bit of crab roe. The pork fillings were tender and succulent, saltiness was fine. The prawn dumplings were wrapped in a delicate translucent skin. This skin was bland and not too thick. The inner fillings were made of a mixture of prawns and pork. The dumplings were sweet and the prawn pieces we