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2012-09-27
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Whenever am going to have breakfast in Penang, first thing that comes into mind naturally is to enjoy an array of splendid hot dim sums, hehe. There are, in fact, a lot of Dim Sum restaurant available here, so be prepared to be spoilt for choices As for me, this time round bring us to one outlet in a friendly neighborhood at Lip Sin Garden, which goes by the name Maxim Dim Sum Restaurant. The name actually reminds me of the famous Croation pianist, hehe. As soon as I stepped into the eatery, I
As for me, this time round bring us to one outlet in a friendly neighborhood at Lip Sin Garden, which goes by the name Maxim Dim Sum Restaurant. The name actually reminds me of the famous Croation pianist, hehe.
As soon as I stepped into the eatery, I picked up my order card and headed straight to pick the little morsels of my choice The card is needed for the hawkers to tick the items that you took and only pay at the counter when you’re done with your dining. So here we have, four plates of various fried Dim Sums ^^.Deep fried Yam Croquette is one of the must-order in my list. The flaky and crispy layer of the yam outside layer is very addictive and the meaty filling with dark soya sauce is just nice, not too salty. However, I started to feel full after just one portion, hehe. Thus must wash down with some tea if I still wish to resume gastronomic moments
Then my another favourite is Egg Tart. A nice egg tart should possess the qualities such as soft and silky egg custard with flaky tart pastry. However, I found this tart a tad dry to me, as the custard was bit solid, opposed to what it should be. As for the skin, it’s bit too dry to my liking, which makes me yearns for the yummy egg tart I have at Town Steamboat Restaurant. I think I should make another return trip soon
Luckily, this Char Siew So is delectable. The char siew filling is decently mixed with other seasoning at the right amount, with some parsley added to it. Therefor, there is a tinge of leafy fragrance when you bite into it. In this case, the pastry skin is softer and much satisfactorily than the one of egg tart. The pastry skin which is added with some dashes of white sesame also aids in bringing out the aroma.
Subsequently, our meal is followed by Fried Lotus Ball. These little balls are fried till fragrant and golden brown. The outer layer is kind of glutinous-like and is dabbed with white sesame before deep fried. Encased within is the pandan lotus (which in fact, am expecting the normal pure lotus, but that’s alright). They make a good combo of slight crisp on the outside with its soft gooey paste on the inside. The level of sweetness of the lotus paste is just nice. Slurps!
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