Dim Sum Haus jor jiak meh? The food photos looks quite shitty IMO.
- Thread starter Johnrambo
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What's with haus here and haus there? Food also not German.
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must be different lor... english and german share common roots. pronounciation is therefore similar, spelling is different. presto! instant creativity! (imo chimpanzees more creative than this and sim wong hoo.)
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I go for prawn, chicken maybe. Or tasted like one
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Try pok.
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Most important, is it halal ?
They have some good food reviews .
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Reviews can be written by paid per post or his own ppl create a acct to post.
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Looks pretty decent to me:
Located across the road from Jalan Besar MRT station (exit A), Dim Sim Haus operates as a cafeteria-style joint churning out relatively inexpensive Cantonese nibbles. Occupying no more than 120 square metres, this modestly sized eatery is fully air-conditioned and modernly fitted; add to that patrons can expect fuss-free dining alongside efficient deliverance of both food and services. Beyond steamed, pan/deep-fried and baked items routinely offered by dim sum establishments, a variety of congee and dessert options also feature in its menu.
What knocked our socks off:
The Hak Kam Kai Siew Mai puts a quirky spin on the traditional siew mai narrative: bite-sized morsels moulded using chicken instead of ground pork (each generously stuffed with one whole shrimp plus tobiko sprinkled atop) are seen wrapped in rather unusual charcoal derived skins. Still an adequate partitioning of textures (read: firm meat, succulent shrimp and crunchy roe) uplifted senses; our bamboo steamer was swiftly emptied, leaving us pining for more.
More at https://www.thefooddossier.com/2019/06/dim-sum-haus.html
Located across the road from Jalan Besar MRT station (exit A), Dim Sim Haus operates as a cafeteria-style joint churning out relatively inexpensive Cantonese nibbles. Occupying no more than 120 square metres, this modestly sized eatery is fully air-conditioned and modernly fitted; add to that patrons can expect fuss-free dining alongside efficient deliverance of both food and services. Beyond steamed, pan/deep-fried and baked items routinely offered by dim sum establishments, a variety of congee and dessert options also feature in its menu.
What knocked our socks off:
The Hak Kam Kai Siew Mai puts a quirky spin on the traditional siew mai narrative: bite-sized morsels moulded using chicken instead of ground pork (each generously stuffed with one whole shrimp plus tobiko sprinkled atop) are seen wrapped in rather unusual charcoal derived skins. Still an adequate partitioning of textures (read: firm meat, succulent shrimp and crunchy roe) uplifted senses; our bamboo steamer was swiftly emptied, leaving us pining for more.
More at https://www.thefooddossier.com/2019/06/dim-sum-haus.html
