Onepot (Closed)

The idea was interesting I must say. Flavor wise, it was not so ideal as I could taste the prawn and mango separately due to uneven distribution. Prawn was artificially made fresh, the mango wasn't too good after being cooked. Crispy but fillings wasn't that good. Nothing special about this dish. Just like normal fu chuk with fillings, or yong tau fu. Predictable and nothing to shout about.

I have never heard of this Taiwanese fried bun in a dim sum shop before. It was my first time trying it. This bun was quite special. It was slightly oily as it was fried but the filling was similar to siew long pao, which I quite liked it. Flavor wise, it was good; texture wise, could be better with crunching ingredients. The minced meat inside was quite lean to my liking.

Pai Kuat should be lean, well, at least that is my ideal type of pai kuat. It wasn't until one year ago that I started to realise "Oh, you can get pai kuat at dim sum places!". LOL, I was so kampung girl back then because my family usually does not eat out during weekends. The only place I always have my pai kuat is Restoran Ho Choon Sien. Their version was less floury than Onepot's, and perhaps juicier due to the ratio of meat to flour. Taste wise, both are relatively similar. Onepot's had more

When it comes to rice roll, I am very picky. I like mine thin yet semi translucent and frankly speaking, not many places can do that. Onepot is considered the worst place for rice roll or cheong fun ever. The rice roll constituted 95% of the dish, no kidding! Basically you will regret if you order this. The prawn itself wasn't very fresh and both the prawn and skin did not go well with one another. Chili was not bad though.

Siew mai is one of the staple dim sum whenever I go to dim sum places. So when I tried out Onepot, I ordered siew mai by default. It did look rather decent but after tasting it, I would say it was normal. The skin was a little dry and too yellowish (a hint of artificial coloring?). The filling was rather mild but slightly juicy. One thing worth mentioning was the size of each siew mai was quite big.

The bun itself was tough and dense, hence it wasn't a good bun skin. You might even choke on the bun! The lotus root paste was very thick and dense, which was my preferred texture for bun fillings. Wait, I thought it mentioned salted egg but why I did not see any salted egg? My only deduction was that it was used in the making of lotus paste as the lotus paste tasted a little saltier.

Have you ever tried siao long pao? Do you like the juiciness of the gravy trapped in the delicate skin? This was rather similar to it, but with slight variation. Instead of the juicy fillings, this was super dry, as if the filling was being fried like noodles, which I found it was just lack of skills. The skin was not too thick and texture was slightly crispy. The flavour was alright.

We waited for more than 20 minutes for this and when it came, it was cold. It was beyond me, what took them so long to figure what we wanted and sent it to us while it was smoking hot? We were intrigued by the fact that they use black sesame and pandan in making their sesame bun. No doubt it smelled of sesame goodness, however the outer layer was too chewy, hence the lack of enjoyment. The filling was alright.

This dish was not too bad. The radish cake was fried to crispiness while inside remained soft. It was fried with rather generous amount of eggs, and overall it was very flavourful. The only thing could be improved on was the overall texture as it was neither crunchy nor soft.