The filling of char siew in dark thick sauce is pretty savory but the skin isn’t crispy enough. And the yam paste wrapped in between is not as smooth as it should be. I think the one I had at Zim Sum Restaurant in Penang is much better. Some improvement needed for this.
Basically, this is the glutinous rice that we know of, but is wrapped in the bun version. So it could be quite big and could be mistaken as Big Pau (Tai Pau). But thanks to the unique spiral design on the outside, this confusion is very much hence reduced
The ingredients in the pau is very whole lot solid with the glutinous rice. You could also have one whole salted eggyolk (my fav!), slices of mushroom, chicken cutlets and some onions. They are all juicy and savoury, apart that I would prefer if my glutinous rice is much moist and soft. It’s kinda too hard to my liking. No doubt good try
Most of the time, their dim sum is quite pricey and not my favourite. However I enjoy their fried wan tan, fried carrot cake as well as the yam pastry because it is served fresh from the oven. Crispy enough, the skin envelopes some good porky meat which is quite tender and juicy to go. This salty delicacy should be matched with a dip of garlic chilli to enhance the aroma. Slightly sweet and spicy, it is good to go.
On first look it might just look like typical 'dai bao' but it is not. Gai Wo Bao had an aromatic scent that is irresistible. It is actually loh mai kai wrap in pao skin. When you mix 2 good food you rarely go wrong. The thick gravy from loh mai kai is soaked to the pao skin making it soft and sweet, while the generous amount of ingredient on the lo mai kai bring out a stronger flavour spoon to spoon. It is a must try if you're here
Their siew mai is the bomb with a good mixture of minced and season pork meat with scramble century egg on top of it and being wrap in a layer of skin while being steamed till perfection. This is indeed a flavourful siew mai and carried its own uniqueness from other siew mai I've eaten so far, good combination I must say.
Another special dim sum I found at here is the minced meat all put inside of a Lala. The Lala is being steamed and the minced meat using is not only with fish paste but with black fungus and some fried small onions which make it tastier. Of course, many people will think that they just use the shell to put the meat so that people looks at it will feel special. But if you are the person who thinks like that as well, then you are definitely wrong! The Lala meat is still there, it just behind the minced meat and the lala is juicy and fresh too! This dim sum you must eat it after u take it as the seafood smell will very strong once it has cold.
Other than the normal Siew Mai, their Ha Mai (Prawn) was the one I kinda liked it. The prawn given is big, juicy and fresh! It was nicely wrapped with a lot of minced meat within the yellowish skin. The dim sum here is large in size which is very worth for it!
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