Translucent wrapper with plump fresh shrimp, folded with precise pleats—a benchmark dim sum that shows kitchen skill
Tips from diners
The wrapper should snap slightly when you bite; if it's rubbery, the batch is past its peak—send it back
Eat within 2 minutes of it arriving at your table for best texture
Sticky rice wrapper encasing braised pork belly, shiitake mushroom, and a salted egg yolk center
Tips from diners
This is heavier than most dim sum—pace yourself if ordering multiple items
The yolk should be creamy, not overcooked; the texture is the maker's signature
Delicate pork and prawn dumpling topped with a slice of premium South African abalone, a signature dim sum at this Michelin-starred venue
Tips from diners
The quality of the abalone is immediately apparent—it's tender and adds briny sweetness to balance the richness of the dumpling
Order early; they make only limited portions daily
A signature execution of sea cucumber and high-grade dried seafood with ginger and scallion, showcasing the kitchen's expertise with premium ingredients
Tips from diners
The dried seafood should be plump and tender, never tough—this dish reveals whether the kitchen's sourcing is legitimate
Pairs well with steamed rice or thin rice noodles
Multi-course experience featuring premium abalone prepared multiple ways, with dim sum and seasonal dishes
Tips from diners
Reserve this at least 2 weeks in advance and confirm stock of abalone grade the day before
Price fluctuates based on abalone market rate; confirm final cost when booking
Established in 1969, this Michelin two-star fixture carries decades of technique passed through generations. Dim sum service is lunch-only with signature South African abalone siu mai; dinner focuses on à la carte with banquet-style seafood and braises requiring advance booking.
Two Michelin stars since 2009—consistency and ingredient sourcing are the pillars of their reputation
Established in 1969; the kitchen team carries decades of technique passed down through generations
Located on the 4th floor of FoodLoft in Mira Place One; arrive 5 minutes early for your reservation or you may lose your table
Dim sum service is lunch-only; dinner is à la carte with focus on banquet-style seafood and braises
Premium abalone and seafood require advance booking and market-rate pricing; always clarify costs before ordering
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