Golden Wrap

This is the latest addition to the dim sum spread at Maxim, according to the staff there. As its name depicts, the snack is artistically wrapped up and deep fried till golden brown. I suppose the crispy protruding sticks belongs to vermicelli and taste good when dip with mayonnaise. Hidden inside was chunky whole prawn which adds some sweetness to this fried ball. Quite an addictive morsels but could be quite messy with the brittle ‘torns’ on the outside

Chee Cheong Fun

Do not belittle this ubiquitous-looking chee cheong fun, for their belancan or rather blended chilly could really zest up this fare. Within the silky rice flour skin, wrapped within are juicy and succulent prawns. At first I thought it’s just a simple one till I take a bite in the middle where I found those seafood treasures The prawns are very fresh, and crisp to every bite. This dish is best eaten with its accompanied light gravy which are sweet and also the reddish condiments. Fret not, they aren’t spicy but just wonderful! ^^

Century Egg Porridge

You could call for their porridge should you wish to fill up your stomach with a lighter meal. The porridge has been thoroughly boiled where each grain of rice is soft to the taste bud and accompanied by their coarsely diced century egg. As am not a big fan of this pickled dark egg, I only enjoyed the jelly-like texture of its egg white rather than the egg yolk. Luckily the congee has been added generously with julienned gingers and thus, balanced off the eggy flavor and spice up the dish more aromatically. It’s already good to go without any addition of soya sauce.

Glad am back to the food haven again! The mood just got better naturally, haha.
As usual, Maxim Dim Sum is always packed with crowds early in the morning as everyone is eager to start off their day with a brisk breakfast of those little morsels.

Not to be missed is my all-time favourite ‘ Liu Sa Pau’, a.k.a. egg custard bun. The bun is steamily hot and best eaten before it turns cold in order to savour the gooey eggy filling. I have always enjoyed the richness of salted egg filling in the small bun with its fluffy exterior, and can easily cleaned up 2 baskets It isn’t too salty but is done just nice. I wish the buns could be larger, so as the creamy filling too

Wan Tan Mee

Since am nearby the busy area of Beach Street, might as well grab a quick lunch over here before resuming my love for photography for the many juxtaposed colonial architectures along the historical street. It came in a decent portion with ‘char siew’ and ‘wan ton’ along vegetables alike. The dumplings were quite toothsome and nicely wrapped with a silky ‘wan ton’ skin. The meat filling was savory with a tinge of peppery taste. As for the Char Siew, they were well-marinated and in this case, they are in dark purplish presentation instead of the usual red. Perhaps due to the different varieties of spices used. Nevertheless, they made a good simple meal