“Kam Ji Yok Yip” – pork spare ribs glutinous rice. The picture in the menu looks big, but it came in a rather small portion. The glutinous rice was very fragrant with the lotus leaf smell as well as strong coriander smell too. It was moist, sticky and soft. Although I don’t like coriander due to the smell, all these ingredients blended well together in this dish. The middle part has a pork ribs, which was flavourful. Overall, it was not too salty.
Old cucumber soup.The soup came with many ingredients such as old cucumber pieces, baby scallops and baby squid. The scallops and squids were all in very tiny pieces, but still can notice the shape of it. The soup was clear but had a strong flavour of old cucumber, not too salty. It tasted very nice. The old cucumber was extremely soft till I could scrap out the flesh without any strength.
Rice noodle rolls with turnip and dried shrimps. This dish was a big dish, it came with 2 rolls of rice noodle. Inside the rice noodle was the turnip strips and dried shrimps. The dried shrimps smell was so strong till it covered up the whole taste. I could only slightly taste the sweetness of the turnip strips. The rice noodles were quite hard and thick layer, which I do not prefer.
Ice honey lemon. The drink came with 3 thin slices of lemon. When my partner took a sip, he squeezed his face. So, I took a sip too. The drink was extremely bitter and it left a bitter taste in the throat. The bitterness came from the lemon skin. The amount of honey was so little that it didn’t help to mediate the bitterness. It does not have a tiny bit of sweetness in it.
The meal at "Steam Room" is satisfying. The steam egg is well cook, smooth and just melted in mouth. Check out the mouthwatering vinegar pork knuckles. Sour but just nice with enough ginger for the heat up. The vegetable is fresh and garnish with fried onion, poured with some nice soy sauce as its gravy. A lovely place to dine as family dinner or gatherings. Good and quality food.
Peanut Soup dessert (“fa sang wu”). My mom is a fan of peanut soup dessert and she was tempted to order when she saw it from the menu, but she was afraid it is not nice. Anyhow, we ordered it. It came in a big bowl and was topped with peanuts (which was weird to us). So, we mixed it together and took a sip. It was slightly salty, thick and creamy but it was not authentic “fa sang wu” in our opinion, it just tasted slightly weird.
Red oil dumpling (“Hong yao chao sao”). The dumplings were the last to be served and the dumplings were flooded in the red oil. Although it looked fiery red and spicy, it was not spicy at all. The red oil was bland in taste. The dumpling was big though but I do not quite enjoy the fillings. The meat was a bit too solid for my liking. It has some slightly saltiness too. Overall, this dish was not up to my standard.
Siu Mai. The siumai was not cheap either, but it came in a big portion. There were four pieces of siumai and quite big size. The siumai was wrapped nicely and some crab roe was topped on top of it. The texture of the siumai was soft but it was too compact for my liking. I tasted too dense of pork meat. It was bland and I had to dip it with some sweet sauce. A so-so dim sum I could say.
HarGao (prawn dumpling). The “hargao” came in a rather big piece, freshly steamed from the steamer. Once I use the chop stick to take it, the skin broke, so I scooped it up with my spoon. The fillings were 100% prawns, solid prawn meat, very succulent and sweet. I love the freshness from the prawns. Although it was priced a bit expensive, but it was worth it as it was packed with prawns.
Layered cake. The normal dim sum shops seldom offer layered cake but Steam Room has it, so we ordered one portion. It came in 4 pieces with a few layers clearly seen. The cake was quite tall, and I had to break the layers into half to eat it. It was quite fluffy and not too sweet. The middle “cream” part was sweet. By eating one piece, it was quite filling to the stomach.
Loh mai kai. The glutinous rice with chicken came nicely in a bowl-like structure. It has lots of pork slices, with a well-balanced of fats and lean meat. It also has Chinese mushrooms that were soft and moist. The glutinous rice was moist and sticky. Every part of it was steamed nicely without any raw hard cold glutinous rice appeared. Overall, it was not too salty, just nice and sweet.
Stir fried cheong fun. Instead stir fried carrot cake, we ordered the cheecheong fun version. The cheecheong fun was cut to just nice sizes and full of “wok hei”. It has some beansprouts, spring onions and stir fried with egg. It was not too salty and my parents enjoyed this dish. It also came together with their signature sambal chilli which was spicy and very tasty.
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