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2013-05-11 21 views
Scallop dumpling. The scallop dumpling came in a shape like an ingot ("yuan bao") and topped with crab roe and parsley. The skin was not as translucent and thin like the "har gao", so it was slight thicker in texture. The scallop was thin but quite a big piece, it was succulent. The fillings had some prawns too apart from meat. The whole dumpling taste was slightly bland.