Tried it? Rate it!
We tried this new restaurant at The Curve yesterday. I have a thing for xiao loong bao, and when I saw that this restaurant had so many varieties…well, I just had to try it!
The restaurant was quite packed, and all the ‘2-pax’ tables inside were taken, so we ended up sitting outside next to the hustle and bustle of the weekend market.
This is what we ordered:
While waiting, we were served an appetizer of pickled cucumbers…yummy, one of my favourites! This one had sliced garlic in it as well…very nice!
Our food didn’t take long to arrive:
Here’s the steamed pork with mushrooms (steamed pork with crab roe not shown)…
…glutinous rice dumplings…
and fried red bean puff with sesame seeds (I hate sesame seeds…it tastes extremely ‘heaty’ and oily!)
Sadly, the steamed dumplings were so-so only. The taste was marred by the ’skin’ of the dumpling…it was too thick! I personally still prefer the one at Shanghai 10 by Chef Loong. The glutinous rice dumplings were basically lo mai kai wrapped in the usual dumpling skin…a different presentation from the usual lo mai kai in a bowl, but nothing spectacular. I didn’t like the fried red bean puff…the pastry was too flaky and the red bean paste wasn’t smooth enough.
I don’t think we’ll be going back there again soon…mainly because it’s really REALLY expensive. The food is mediocre, and while I appreciate the skill that goes into making the xiao loong bao (what is it…exactly 18 folds?), the quality of the food doesn’t justify the price.