Monthly Archives: July 2010

ZA ZA Kebabs – Orchid Ave, Surfers Paradise , Queensland

I have always like Kebabs and when I find Kebabs in Malaysia, it is always a disappointment because they do not know what they are doing and often I have felt cheated.  So for that I have not touched the stuff for years. I have always been used to good old Australian Kebabs where they never stinge on ingredients especially the extras.  So I was in Surfers with Dan and suddenly I chanced upon Za Za Kebabs.  As this was not the usual place I ate Kebabs I was a bit apprehensive but I was hopeful when I saw the pile of ingredients. 

So we ordered one Kebab as we wanted to eat other stuff.  We ordered the lamb Kebab.  And as Dan saw the fella putting the ingredients he quietly enquired if I accidentally ordered two Kebabs instead of one.  We he actually asked me why I ordered two kebabs when he said only order one.

Then when the Kebab guy started sawing the meat Lamb from the Kebab heater, he was just flabbergasted.  “So much meat!??”

He was shocked with the size of the kebab because for some reason Malaysian Kebabs tend to be mini!  Size matters when you are eating a good kebab and looking at how our Kebab was assembled, it was really something our Kebab stands in Malaysia should learn.

And the taste was rather good even though I forgot to request for Sour Cream. And pineapple. 

The price AUD8.90, the taste was wholesome and good.  I wish Dan bought his own!

Doing the Tim Tam Thing!

We all love Tim Tams, and years ago I was taught to do the Tim Tam Thing with milk, but now I have graduated to doing the Tim Tam Thing with various kinds of alcohol. So yesterday we did the Tim Tam Thing with Sandi and Dan.  My Models were ever so willing to do a few shots, the more the merrier it seemed.  This has to be done in an air conditioned place or in winter. 

Step 1:

Bite two sides of the Tim Tams shown.  Do not take a big bite. Yes I know it is irresistible but do control yourself.  Our Model Dan, carefully biting both ends and showing us exactly how much he has bitten off.  This biting bit could change after a few Tim Tams are consumed in this manner.

Step 2:

Now dip it into your desired liquor or liqueur or port, we used O’Reillys Silky Oak and Yahoo Creek Fine Old Tawnee.  One can use Baileys Irish Cream and Kahlua and even Bourbon.  The choice is yours.  As you dip the Tim Tam into the Liqueur, you suck the Alcohol in through the other side. Because Tim Tams are coated in Chocolate so it is almost air tight and so the alcohol will just go through and soak the Tima Tam as well as giving you your hit. 

Lift the glass or leave it on the table as you suck!

Do this in one breath and you have to be quick. 

Step 3:

Quickly consume the Tim Tam as it is soggy and you will understand what I mean by the Truly Divine Alcoholicly Divine Tim Tam.

Step 4:

Repeat till you finish off the packet of Tim Tams. We found it was better to use Original Tim Tams and Double Coasted Tim Tams. The White Chocolate Tim tams would have been better with Baileys Irish Cream.

Shark Fin House – 131 Little Bourke Street, Melbourne

It was a nice Saturday Morning, we all woke up late and took our time, the womnders of being on a holiday and not having to think to much, or worry or lose my temper though it has happened a few times too many I might add.

So off we went to Little Bourke Street in Chinatown in the city for Yum Cha with one of my best friend Frances, her husband Saxon and it would also be the first time that I would meet their little daughters Havana and Sade.

We reached there and there was already a line outside the lift. Shark Fin House operates on two time schedules a day.  So we were in the second time slot which was 1.30 to well I am not too sure. We entered the restaurant that was three stories high and it was full to the brim. Being the not too small person that I am it was a chose getting through without knocking other customers.  This was my first put off. Because everyone felt the same way.  Now in a few minutes time Saxon and Frances would come too and with their stroller, it was next to impossible to go thorough as well.  I was just imagining if somethign went wrong in the kitchen and how we might be able to escape.

So we started to eat as trolleys of Dim Sum appeared from time to time For a start, I found the Dim Sum to be rather big, and not as dainty as it should be. I have eaten Dim Sum many a time in Australia and was rather shocked to see the size of it.  First was the baked Char Siu which was encased in pastry, and it filling that I thought was rather dry and too sweet.  Nothing dainty or tasty about the first Dim Sum.  Then we got s dim sum which had a base of capsicum, topped with fish paste and a scallop steamed and then topped with cheese and then grilled.  Now to me Dim Sum should be something that can be eaten with two bites. One sometimes if you have a big mouth like me. But this one took me four bites. It was huge and while taste wise it was nice, but daintiness scale an absolute zero!

Vegetarian Dumplings was next on the list, more so on the trolley that came with a lot of things we did not like, now this is the first time I have vegetarian dumplings that had a curry puff fold and again the skin was think and it was too big.  Maybe the bigness was because this was Australia, but looking around the restaurant, there were hardly anyone non Asian except my table and a few other mixed tables. We quite liked this dumpling though, but for the price we paid which was between $7.50 to $8.50, this was something you would find in a not too fine Chinese Take Away.  Still though, the restaurant was full so I guess I was the only one complaining.

We had another prawn based Dim Sum, this too was big, and not very attractive and if you notice, almost every plate had an uplift, which was Cabbage Leaves.  I did not taste this because by now I was losing interest.  The Prawns Stuffed Mushrooms were next, again no attempt to neaten then prawn meat onto the mushroom, it was plonked on with a teaspoon., topped with salted egg yolk and steamed.

Squid tentacles was next and this was a cost saving dim sum as usually squid meat was used to make the various Dim Sum dishes but often enough the tentacles would not be used, so they spiced the tentacles and deep fried it.  Little Sade who was teething enjoyed it thoroughly.

Char Siew Pao, hmmm…. Well you cannot go wrong with this but again BIG… We ordered two baskets and it took a lot of time to finish it.  I found the meat too porky for my liking and the meat was too big. Loh Pak Koh served here was too sticky for my liking and it did not really go down well with the Australians on my table.  It was not even finished.  The others thought it was not cooked. 

The Char Siew was also horrible, to the extent of insulting.  Big pieces of meat on a plate firstly was not appetizing, and did not even taste nice.  By the way we ordered Har Gau when we started ordering the in the beginning of the meal and it still did not come after asking for it twice.   The Prawn Cheong Fun was fair, the Pork Cheong Fun, now I have eaten better Pork Cheong Fun, in small stalls in Malaysia.  This was big pieces of char siew steamed together with rice noodles. 

Dessert  was fruits. No one can go wrong with fruits. Almond Jelly was served with canned mixed fruit, and we also had rock melon sago which looked as bad as it tasted.  The saviour of the day to me was the custard tart and the Coconut Tart. 

Finally the Har Gau came, it was so so, we were full and not interested anymore.  Verdict for Sharkfin Dim Sum… don’t bother.  It was a waste of time because I am sure there exists much better restaurants serving these glorious morsels in a more dignified way.  I personally feel the this place is short of staff and the few staff they have No Spik the English well. The good thing was I was with friends I had not seen for a while.  That really made my day.

Hopetoun Tea Rooms – 282 Block Arcade, Collin Street, Melbourne

After we finished Caffe Duomo that day we walked through Block Arcade  and chanced upon a really picturesque Tea Room that was filled with ladies. I had never seen anything more beautiful in my life, I swear. These photos do no even do justice to what we saw that day.

Hopetoun Ladies Tearoom was set up in 1891 and was purchased at a price of 18 pounds by the Victorian Ladies Work Association. I am sure in those days neatly dressed ladies of leisure would frequent this tea room, dressed in white frocks with very pretty hats. This is place where proper ladies practiced etiquette and they had their convivial chatter.

Sadly we did not go in but as the cakes were laid out Melbournites alike stood in awe.  It was simply breathtaking to see these beautiful desserts. I will make it a point to go there when I am there again in August.

Caffe Duomo – The Block Arcade – 282 Collins Street, Melbourne

Melbourne Day One was an adventure for Dan and Me. For one I had to play tour guide in a city that I barely knew although I heard enough of It. In fact Dan k new more places then me thanks to his checking up on things and the wonderment of GPS.

We had a wonderful breakfast at Gianni’s. We were so famished that no one thought of taking photos that moment, so I promise I will go again just so you know about this wonderful place called Gianni’s.

So around 11ish, we were walking around Collin Street and we even found a Selangor Pewter, and so we went to check out the place and even questioned the poor girl about her knowledge on Pewter. She was rather good with her answers and then we walked on chanced upon Block Arcade.  Dan was quite awed by the architecture and the oldness of the building and I have to say it was very well restored.  And then…. We chanced upon all their eateries and cafes, and it was so clever how the Melbourne council has used up backlanes to create cafes and restaurants. This is something they have been doing over the last 10 years or so and no we were standing in front of one of their clever utilization of space within the city.  It was not only the Asians that were clicking away, even the Melbournites and probably other Australians were clicking away.

That day, I think it was the slight gloominess of the weather, that brought a lot of people together in the middle of a working day. Caffe Duomo was where we found lots of people that day.  We found a table right at the top of the whole block of cafes and restaurants and so that gave me a birds eye view of the whole back lane. It was just bustling.

Now our rather pretty wait staff came to take our order and while we were not really hungry, but she managed to sell us cookies and tea.  And her choices of cookies were spot on.  Now this article today is not so much about the food we ate but just enthusiastic staff who work and sell with passion. It really makes a difference to ones meal experience. She did not sell us something we did not want but she managed to sell something to us that actually tasted nice.  We even took a photo of her. 

We ordered green tea and chamomile tea.  We should have ordered coffee but I guess at times some of us are more in a tea mood.  And then she recommended Yo Yos and a Raisin Muesli Cookie.  I did have my reservations about the Muesli Cookie, but it was just fantastic.  Both cookies made our day.  We sat there and absorbed the Melbourne Cage Culture that day.  And in the end we even ordered more cookies. A Pastry with Jam and a Chocolate Chip Cookie .  What made it special was her enthusiasm and bubbliness that made our siomple little tea so special. 

Soon it was lunch and the boy staffs pulled out the menu of the day and presented it to the customers.  I thought the way he explained it was really good and appetizing. Sadly we did not stay for lunch because we found another place. Photos later!

Gin Ger – 1st Floor Central Market (Pasar Seni) Kuala Lumpur

Today I went to buy some gifts for my friends kids in Australia and ended up in Central Market, somewhere I have not been since my friend Sandi was here last.  It has changed I must say, looks neater and move inviting.

Brian and I walked around window shopping wondering what I should get for another friend and while doing all that we were also looking for a place to eat. I felt peckish once again, just picky picky food so we walked up the stairs and ended up at the Food Court but somehow everything looked rather bulky and unappetizing to two people who were not that hungry.

So then we walked out and went into Gin Ger.  This restaurant has been around for some time because I have eaten there a few years ago, nothing much has changed although they are doing some renovations so in we walked and sat down and almost straight away we were greeted by our rather polite wait staff.  Gin Ger is suppose to be  Thai Restaurant, but somehow now it has become a South East Asian Restaurant featuring foods from this part of Asia.

We chose our drinks and Brian had a Lime Juice and I saw Calamanzi Juice. I know Calamansi is a kind of lime as well so I wondered what the difference was, so that was the reason I ordered it.  So while our drinks were coming we picked our foods and it was the medium starter plate and Brian wanted and Ice Kacang.

So drinks came and while Brian’s was Lime Juice alright, mine was something else. I wondered why it was such a hideous green color, and realized Calamanzi was actually preserved tamarind fruit and its powder made into a drink. While I am ok with it but why the strange name?  I am sure I am not the first person to have picked it and realized it was something else. Anyhow, it was a trifle too sweet and not cold so I asked for ice and was politely given a bowl of ice.

We were asked if we wanted our Ice Kacang – A dessert, to be served with our food, so  since we were not fussed up about anything so we said ok. So in three minutes our Ice Kacang came.  Now I did expect something high, but Gin Ger’s version comes in a rather broad bowl.  It was a myriad of colored jellies, and tinned sweet corn, red beans and Crushed Peanut Brittle on top.  That was something different for me of course.

Somehow first mouthful, we know now the sudden increase of sugar in this country has affected the sweetness of many desserts.  The Ice Kacang lacked something we thought and after a while we realized it was the sweetness.  The jellies did not have sweetness, and so most of the sweetness came from the peanut brittle.  It was pleasant so we finished it.

Then our Platter of Starters came.  It was rather pretty with lots of colors and it consisted of Vietnamese Fresh Spring Rolls, Top Hats, Thai Fish Cake and Corn Fritters.   The good thing is, we had three dipping sauces. And it was all totally different so you could mix and match.  I did think the Thai Fish Cake lacked a fishy taste because it was rather hard and not flavored as much as I am used to making it or tasting it in other places.  There was no lemon grass taste as well.

The top hats were nice, crispy and daintily presented in Chinese Tea Cups so they stood up very nicely. It was actually quite packed with ingredients.

The Vietnamese Spring Rolls, were different from what I have tasted before.  The skin was thick and I think perhaps more ingredients should have been added to make it more wholesome.  It was nice and it even had a prawn in it.  There was too much skin for my liking.  The sauce for the spring roll was a little too hot for me but it was bearable.  The Corn Fritters were very nice.  I liked the burst of flavor when you took a mouthful and I had it all without any sauce. Gin Ger was not stingy with their corn as well.   It was nice and light and I enjoyed this meal very much.

The Bill was RM57, so it was not too bad and we were not left feeling heavy and lousy.  I do recommend in Gin Ger.  They have a lot of different foods on their quite extensive menu.  I have had a few things before and I was quite pleased.

Bread and Scone Class

I had a Bread and Scone Class a few weeks ago and I had three happy, tough ladies who worked with a lot of zest and power and after all their hard work, we had really nice breads to sample and they took home some too.  I like to give my students a freehand on what they want to do, because at times in the chaos of telling everyone what to do I can also forget certain things and to me the result when one is able to explore their own creativity is truly something else.

May and Jenny Mixing Dough

A Dainty Jessica

My three ladies for the class was Jenny, Jessica and May who is my regular.  May has been to many of my classes and so she knows how I do things and so like all the rest she knows she has to work in the class. It was a fully hands on class, so everyone worked from start to end.

We made Olive and Sun Dried Tomato Bread, Poppy and Melon Seed Bread And Scones.  So after all the hard work of kneading and forming dough, everyone say down and had the different breads with butter and like proper English ladies, they had Hot Scones with butter and my Rose Petal Jam.  I was too lazy to beat the cream that afternoon.

We made the Poppy and Melon Seed Bread into different designs and it ended up being very pretty.

Very photogenic breads indeed.

A Saturday of Dim Sum and Durians – Hong Kee Dim Sum – Section 19 (Rothmans Roundabout) and Durian Seller along SS2.


It was a Saturday afternoon and I just finished my Tiramisu Class seven wonderful ladies whose wicked sense of humor could keep you in stitches for hours.  So to end a wonderful class I felt like eating something savory. I did toy on the idea of going for Yong Tau Foo with the parents so I called them to pick me up and 5 minutes later I was in the car. Such effectiveness food has on my family!

Dad parked the car by the side of the road, illegally of course, and we walked to the shops and suddenly I spotted Hong Kee Dim Sum. So we stood there wondering where we should go and since none of us had been to Hong Kee before so we walked in that direction.

Hong Kee Dim Sum has been around since 2008 and many a time we have wanted to go there but somehow due to lack of parks and the fact that one can easily whiz pass it is difficult.  So we sat down and I must say it was a rather large restaurant and there was only one other table besides us.  Now again I must say I did have much apprehension when I noticed the “tablecloth” was large pink plastic bags of some sort tied around the table. I don’t know why I did not take photos of it , but I thought it would be rather impolite.

Our Myanmar wait staff soon came with a tray of Char Siew and Sui Yoke, So we picked what we wanted and he took it away to make it hot.  Then the Dim Sum Trays came so we chose what we wanted and they took it back to steam it. That was pretty good I thought although menus would be good since none of us could make out what out wait staff was saying.  They spoke Cantonese differently, they spoke English strangely and don’t ask how they sounded speaking Malay. They were friendly and smiled a lot though.

Now since there was no menu and our Wait Staff could not tell us what anything was besides this was prawn, and this was meat, so I can only describe the photos.


The first was a rather nice prawn wrapped in stomach lining and then wrapped again in Spring Roll Skin and deep fried.  I thought that was rather nice, and the prawns were quite big so it was crunchy yet succulent.  They gave us a dollop of Mayonnaise which no one touched, because it was just plain mayo and nothing more.  I think more could be done to this Dim Sum to make it more interesting to look at because it was something different to me.  It’s good how many chefs today have taken common dim sum and made it teir own signature designs and flavors.

The next was the glutinous friend rice which was packed with a lot of ingredients like lup cheong,  mushrooms, dried prawns, bits of pork,  and egg. I was nice I must say, even if I seldom eat rice I did make an effort to eat this dish.  It was unlike Loh Mai Kai, this one packed it in.  I believe it could have been a little bit more healthier if there was more vegetables added to it.  Otherwise, I would rate this as nice.

The next dim sum was another prawn one this time it was wrapped in Fu Pei.  Rather simple and easy I felt, and the Fu Pei was so crispy that it could choke you if you were not careful. What this lacked was its on distinct sauce.

The duck and char siew combination was rather disappointing.  The Duck was too thinly cut for my liking and the char siew was just pieces and pieces of fat with very little meat.  I think this is the first time my parents actually did not take much of the meat.  I do not know why there was so much of fat on the char siew, and it hidden in the thick sauce was a horrible thing because you picked it up now knowing what you were going to bite on.

The Siu Yoke was limp. Lifeless pieces of meat lay on the plate, and it tasted just as limp and lifeless as it looked.  For some reason there were traces of coloring on it that I could not understand as roast pork is never artificially colored unlike char siew.  Perhaps a slightly spiced up sauce should have been part of it to give this rather limp dish a bit of kick.

The Har Gau with scallop was something different.  It was pretty to start with and so that somehow gave it more points with the flavor as well.  It was a fresh nice size prawn encased in the right about of Skin and topped with the right sized Scallop.  Nice!

The Shiu Mai was next, pretty in the photo I might add, taste wise, I thought it was too fatty for my liking.  The whiteness of the meat explains the amount of fat in it.  I even had to eat it with the sauce because of the porky fatty taste.  The sauce by the way unlike most cheap places that use the Kampung Koh chilly sauce, Hong Kee used something else. It was not very nice.

Next dim sum was the fui pei wrapped steamed fish paste.  This went well with the sauce, no complains. The fish paste at Hong Kee’s is pure and you cannot go wrong with this one.

The next two were also different variation of Shiu Mai, namely the Spinach skin and the Shiu Mai topped with Century Egg.  Again the Shiu Mai was just as I had explained earlier.  I guess having eaten at better places has made me fussy or more discerning.

All in all, the price was a mere RM44 so who can grumble about quality and ambiance.  I am not sure if Hong Kee Tim Sum sells other foods because our waitress could not tell us.  They did smile a lot and was polite so that made up for it.  They even lined up in a straight line when we were leaving… I guess it was because we were the last customers that afternoon.

As we were driving away, mum suddenly decided she wanted to have durians since we did not have any dessert so we drove into SS2 and turned at Eng Seng Hin  and next thing you know Dad stops the car and mum and I are crossing this rather big road. Now I am not good at crossing big roads. So shamelessly mum had to hold my hand!

We got to the only Durian Stall there you cannot miss it and there was an Indonesian couple with their son picking durians, and the poor lady had eucalyptus stick up her nose as she could not stand the smell.  She even spoke to us and then suddenly her voice went funny and she wanted to throw up.  It was so funny yet her husband and son carried on like it was no big deal.  So off they went with their durians all packed into two see trough containers and it was not very full as it was only 4 durians and she paid him RM200.  Those durians were to be part of dinner in Jakarta that night.

I have never bought Durians in my life. So today was a big day for me, because I had to pay for it as well.  So we chose two Musang King Durians, and the man cut it and packed it for us, two durians a whopping RM65.  Mum swears by this durian seller.

I watched him choose the fruit, and effortlessly cut it open and pour the contents into the container.  Musang King Durians are expensive because of its scarcity. The seller told us China exports 5 tons of Musang King Durians a day!

My verdict, It was excellent, and I am not too keen on durians, but you get me a Musang King, I’ll eat it. I even planted the seed, mind you there was hardly any seed as well.

Who knows eh? 

3A Restaurant Yong Tau Foo and Cheong Fun – PJ Section 19

It was one of those days, I had nothing to do, did my work and was free after 11 am on a Monday so there I was online and I saw Ian on too. We talked for a while and then decided to go out for lunch.  He was not well, had an upset stomach and wanted to have soup.  We were to go to SS2 Okay Restaurant at Chow Yang for Lui Cha, but when we got there… it was closed.  I was quite wanting to have something soupy as well so I was quite disappointed.

We drove around wondering where and what we wanted to eat and suddenly just as we were at the Rothmans Roundabout, I saw my Yong Tau Foo place and suggested it so we did a round around the roundabout (Now doesn’t that sound like a tongue twister?)

So there we were and found a park almost as soon as we got there even though it was lunch time. Now when we got in the restaurant was full and Ian and me were made to sit on a table for 8. It was quite embarrassing sitting in the middle of the restaurant on such a big table. All eyes were on us. But the embarrassment ceased once we placed our orders, because we got a smaller table.

I like this place because for one it’s a place I can take my Muslim friends to, and the Yong Tau Foo is pretty authentic, although in the first place I never thought there was pork in Yong Tau Foo. But still it is a halal place so it’s nice to see all races seated and eating something so authentically Chinese.  The food is not overly oily and is light. It just depends what you pick, so what you pick is how you will feel in the end.

As we were both not so hungry, we just ordered Fu Chook, Chee Cheong Fun, and the other stuffed vegetables.

Everything is homemade so it is rather authentic in its own right.  The Fu Chook has just the right amount of Fish Paste and was fried crispy.  I would have preferred it dunked into the soup a la Lok Lok, but it was not too bad.

Oily though! But we ate everything. It was crunchy but needed sauce to go with it as the crispy  Fu Pei could cause you to cough or choke.

The Cheong Fun was just right. Although I know better Chee Cheing Fun, but this one was just right for the moment. I liked this tiny bits of fried anchovies, it gave it a bit of crunchiness and a slight saltiness when you chewed on it. And the Tim Cheong was tasty too, because I actually poured some in a saucer and used my chopstick and licked it up.

I did not like the Bitter Gourd one though, the bitterness was still there. Bitter Gourd has always been Punishment food for me.  I thought the fact that they cut the Bitter Gourd into two was a good thing because it made it easier to pick up and eat. Usually you’d have to bite it twice and the Yue Peang would plop right out back into the soup and make a mess.

There is nothing much to say about the food because it was just light and easy and we ended up sitting in the restaurant and was the last people to leave that afternoon.  They do sell a lot of other food as well besides their specialties. But since this is a Yong Tau Foo place I tend to stick to just that. Try it out. Its always crowded during lunch and dinner.  I liked everything I selected so I cannot really grumble to day.

By the way I think I missed out the first part of the Restaurant Name… I am quite clever sometimes.  Oh! Yes, the bill…. all of RM19.95.  Good right?

Little Dim Sum Place – SS2 – Petaling Jaya

I was not really hungry on Sunday night, more peckish actually, I was not in the mood to eat a whole meal after eating so many meals throughout the week.  So when Brian Pereira came along, and started naming places with big foods, I was kind of uneasy.  I was even willing to go to the Food Court cum Glutton Square in SS2 but it was just too crowded and that would mean my hair and body would smell of a myriad different foods and people so we walked right through and checked out the restaurants around.  Actually Brian did mention Dim Sum but I was not sure, so we walked passed a few shops and made a point to check out some in the future, and so we came to Little Dim Sum Place.

Little Dim Sum Place has been around for a few years now because I have gone there from time to time over the last few years.  It’s quite a cosy little place, rather quaint with the same staff running it since the day they opened, and the nice thing is that they remember you even though I am not a regular.

So we entered and was presented a rather tattered menu.  Now I have to say, this is not a good thing. Why make menus so easily destroyed and then attempt to keep it for the longest time?  This is the came with Little Dim Sum Place’s menu.  Restaurants should make an attempt to keep their menus looking fresh or make new ones, not necessarily expensive ones and with the availability of good laser printers and various programs to make nice menus, this is something most restaurants should look into and not give their customers tattered menus.

We were ready to order and our waitress who has served us before started marking our menu for some reason. She just went tick tick tick… and then gave it to us announcing that all those ticked was not available.  Strange to start a meal with unavailability’s.

So anyhow Brian was hungry and he went on ticking away.  I picked a few things that were usually nice, and so we waited.  One thing about Little Dim Sum Place is that it is sparsely decorated and I like the bamboo steamers all glued together and is used as a divider between the dining area and the toilets.  Quite clever I must say.  Cheap and easily changed! Perhaps they should have thought about that with their menus.

We were first served our Sunshine Bun, now I thought it was strange because it should have been served last and the waitress should have asked us because we did not tick the box but we ticked the side of it to remind them to bring it last, but alas we forgot.  SO it came first.  Sunshine Bun has a watery salted egg yolk filling that is runny and if you do not eat it fast enough, it will harden, so you have to eat it while it is hot.  Of course as you know I have had it at other places, as well, and so our Sunshine Bun was not as nice.  I am not saying it was lousy but the filling tasted a trifle bit floury and the delicate taste of the yolk and sweetness of the sugar somehow was overpowered by the flouriness. We ate it though, Brian thought it was nice.  I guess if it was a little less floury then the flavor would have tickled my fancy a little bit more.

Then came our Choy Sum  with Oyster Sauce.  It  was cooked just nice and so there was a crunchiness to the vegetable, and the oyster sauce was not overpowering. It was quite delicate so to speak.  I needed a vegetable fix and so it was much needed.  For some reason I thought it was Kai Lan with Oyster that we ordered, will look at the menu again.

Har Gau (Prawn Dumpling) followed.  The prawn in the Har Gau was crunchy and not over marinated, and the skin was not too thick unlike some of the other places I have been to.  It was cooked just right so the delicateness of the flavor and the prawn juices was there. Mind you I ate my Har Gau without any sauce.

The King of Shiu Mai as it is called is suppose to be the best seller of the place and I know I have had it every time I come here and this time I thought it lacked any Kingly qualities because it was a little bit smaller then usual.  While the flavor was there but the size was about the same and maybe it was me, but I thought it kind of tasted much like the Har Gau but with some meat in it.  It was still pretty though, and if you are not  Dim Sum person like me then you may not be so picky.  I did think the prawn on it was a tad to tough for my liking.

Service was rather quick.  Tables were filling up we got our food, and the wait stuff was pretty effective.  They were on the ball so to speak unlike some places where the foreign wait staff stand and wait and never know your needs. I guess this comes with experience.

Bacon Rolls was next, I have not had this before so it was something new to try.  It was nice, sparsely garnished with shredded lettuce leaves, and with squiggles of mayonnaise over it.  I think the waitress should have cut it for us as it would have been easier to eat, but nevertheless, Brian and I enjoyed it.  It was a rasher of bacon wrapped with minced pork.  I have made the chicken version before for friends in Australia and they all like it. Bacon can be so versatile sometimes.

The Scallop Dumplings was a sight to behold, and while it was pretty and all, it did again taste similar to the rest. This should not be happening, but somehow it did.  It was like a cross between a Har Gau and  Shiu Mai with a Scallop.  We ate the whole lot of course, so I should not grumble much.  It was nice and moist though compared to the Shiu Mai. Brian burnt his mouth as it was steaming hot and he put it into his mouth.  I burnt myself with the bacon roll.

The Loh Mai Kai was nice and not particularly oily. It was neat as well and not all over the place like some shops.  The one piece of Lup Cheong, with the mushroom – whole I might add with the piece of chicken breast made the rice not so oily. I somehow wished there was salted egg yolk in it for some odd reason.  Maybe this is because I refrained from having Bak Zhang this year so the craving still exists.

The Scallop Treasure did look delicate and princesslike.  It is a piece of Radish dug out to resemble a delicate bowl and this was filled with minced pork and I believed a tiny bit of dried prawns. I just cannot put my finger to tell you what it was because there was too little of it. So two mouthfuls and it was gone and somehow remains a mystery. Brian was no help as well, he ate it and that was it.  The pieces of Scallop was of course the reason it had its name.  I thought the scallops were not the freshest, but I guess with the price we were paying, one cannot be too picky.  The soup was nice too, delicate and not oily.

Now after all this Brian was still hungry so we proceeded to order more stuff , so now we had Loh Pak Koh, fried carrot cake or turnip cake as some may know it as but the funny thing is there is neither carrot or turnip in it.  I love my Loh Pak Koh, but somehow today it was just not up par. Again it was too floury, the flavor was just not right, the leeks should have been cut a little bit smaller and they should have used Ipoh Nga Choy. Maybe it is a cost thing, but it would have done a world of good.  There was no Wok Hei as well. It was like a rush job to me.

The Crispy Shrimp on Tomato was quite photogenic to an extent, but I feel somehow when you place a prawn on something the size of a tomato, the prawn should be able to cover most of it. Sadly the prawn on this tomato was miniscule, and the fact that it was crispy made it even more miniscule. The prawn was placed on a bed of Meat Floss. This was a different kind of Dum Sum all together.  Taste wise it was nice, and tasty but still the prawn was too small, perhaps, use a smaller tomato in the future.  I ate the tomato up simply because I was in need of a vegetable fix that day.

The Eggplant Treasure Chest was interesting as I had not had this before.  However I felt it was a little bit too charred.  It did not have a burnt taste but it was black.  It was nice though.  One a piece of eggplant, minced pork and chopped up prawns I believe was placed on it. There may have been a scallop but for some reason I seem to forget. It was the dish of the night so to speak albeit the burnt look and all.  There could have been bits of fish as well if I remember well, but it as cleverly combined.  I do feel a proper sauce should be created to give this dim sum dish a little more kick!

The Lily Scallop Roll, is always featured as a favorite. You look at it in the photo and you’ll see how pretty it looks. Well looks can be deceiving. This time I thought the Lily Scallop was terrible. We both did!

It was burnt, and the last time if I remember well enough it was wrapped with spring roll skin but now they used Fu Pei which absorbed heaps of oil and was just burnt and totally ugly. Colorwise and if you looked at the filling it would be appetizing but the skin they used to fry it with made it look bad and limp.  Somehow the filling ingredients did not gel.  It had prawns, mushrooms, capsicum and I believe some scallops, but the flavors somehow was not there.  It was probably eye catching and the notion that people eat with theirs somehow did not work this time because of the appearance of the skin.

Perhaps they should have created a sauce to dip or to pour over it.  We did not finish it, because it just did not look nice.  A horrible way to end a meal I should add.

Two burnt Dim Sum is rather unbecoming of  restaurant that has been around for a while now.  The cooks should be reprimanded in some way. What was worst is, they actually served it and thought they could get away with it.  I would love to check the new place out when I come back from my holiday.

Little Dim Sum Place is moving by the way, to the Mont Kiara area. I had the card with me but I have simply cannot find it at the moment.  I do hope in that newer area where the more affluent are, things will change and get upgraded.  Little Dim Sum Place also has meals like Fried Rice and various types of noodles.  If only the waitress would not have taken the menu away like we were out to steal it, then I could have elaborated a little more. They do have dessert as well. Their Durian Pancake is rather nice although we did not have it.  I am not sure if that was one of the items ticked on the menu as None.

I cannot grumble about the price, because it was all of RM69.95, rather befitting to the standard, so we should not complaint. A little bit of improvements would be good though, and please why serve something burnt, when you can easily make it again.  Even if you came out and told us it will take longer because it burnt it would have been fine.

I do have one query….Why did they charge us 50 cents for the ice we had with our tea? Now that is rather rude!!!!!