I have some set ways when it comes to having DimSum. It is acquired after having my years of eating dim sum in Ipoh. It is also closest to fine dining 30-40 years ago.
1. It is a breakfast or brunch thing.
2. The acid test will be how they fare in using this trio of meat: pork in Siew Mai, fish in fish balls and YTF and prawn in Har Kao.
3. Dim Sum must be piping hot and pastries should be kept warm.
4. Do not go for strange concoctions. Usually disappointment.
5. Those with strong flavours should be ordered last like chicken feet.
6. Pastries should also be eaten towards the end.
Finally I found a place to have reasonably good Dim Sum near home. Here goes.
1. Air:con: Yes
2. MSG: The least so far compared to others
3. Parking: Sometimes a bit challenged as have to complete with many residents and also lots of eateries nearby.
4. Ambiance: 5/10
5. Food: 7/10
6. Peculiarities for this style: Food came piping hot even those the YTF and Woo Kok (Yam).
7. Price: 6.5/10
8. Verdict: Good to eat 1-2 times a week
9. Service: Attentive and fast
Har Kao. Generous amount of fresh, firm prawns bound together with minuscule amount of starch. The skin was thin. Passed the acid test for prawn usage.