Now, the world's cheapest Michelin-starred restaurant has four branches in Singapore – Atrium@Orchard, ERA Centre, Bedok Mall and Westgate. Almost a year since it started offering authentic made-to-order (not pre-steamed and reheated) Hong Kong style dim sum on our sunny shores, the initial hype has died down so queues were no longer as long. We visited this hole-in-the-wall eatery in the west, and queued about half an hour for lunch despite Sunday being perfect for yum cha. How could we miss the legendary Baked Buns with BBQ Pork? My dining companions, who have eaten at Westgate's Tim Ho Wan before, declared that the standard had dropped though it was still delicious albeit smaller. Steamed Egg Cake was a tad moist, not as airy-light and fluffy as the first time I tried it and no longer addictive. Deep-Fried Spring Roll with Egg White and Steamed Pork Rib with Black Bean Sauce tasted largely the same as my previous visits, except maybe the former was a tad oilier.
Steamed Prawn Dumplings and Vermicelli Roll with Shrimp were as good as I remembered them to be. Could neither rave about nor fault the thin skin and tender meat in Steamed Pork Dumpling with Shrimp. Similarly for Congee with Lean Pork, Century Egg and Salted Egg that had a thick puree-like consistency. Yam Dumpling with Chilli Crab Meat was crispy on the outside with a thin layer of yam I could hardly detect if not for its texture, and filled with the spicy-sweet egg sauce used in local chilli crab dish. While I did not like the greens in Jade Wanton in Laksa Soup, the watered down soup base was spicy and sweet at the same time with a faint aroma of coconut in it. Finally had stomach space to try its desserts on my 3rd visit – Mango Pomelo Sago and Tonic Medlar & Osmanthus Cake. Nothing impressive about both and I had no complaints about the former. Unlike the latter, an essence-flavoured agar agar with osmanthus petals and medlar or wolfberries whichleft me bewildered by its rave reviews.
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