Starting off with a variety of veg dimsums, Spicy asparagus and vegetable dimsums Thai herbs stand out with magical popping flavours of lemongrass and basil dominating a rather innovative concoction of flavours. Don't be deceived by the simplicity of these little crackers.
Gulping these down and making way into the chicken dim sums,
* Chicken Thai herbs is the mingling of soft and crunchy textures (from the nutty Thai herb sauce) and a gorgeous sticky sweet spicy herb sauce to lick the last morsels. . Instant gratification on consumption. Beautifully assembled and delicate on the palate with wonderful ingredients
* Chicken Sui mai is standard with bold favours and a bite best paired with spicy Schezuan sauce.
If you're a seafood lover, Big Wong seafood dumplings take the cake. My personal favourite with gentle fillings and bold tickling sauces that make sure the party in your mouth is an everlasting one.
* Prawn curry dimsums are divine with soft meaty fillings and a creamy Thai coconut sauce with notes of basil and fresh coconut and chilly. Love at first bite. The sauce smells like it was conceived in the perfumed earthy roots of the coast.
* Prawn Hargao is much subtle and light on the palate with clean unadulterated flavours of the meat.
Ebi Tempura Roll Sushi with praw and mayonnaise was bloody fantastic with the right strike of flavor and just a tinge of sweetness. The pickled ginger served on the side elevated the dish even further