Purple sweet potato dumpling with duck meat is definitely a dim sum of novelty. The sweet earthy flavours of purple sweet potato goes very well with the strong taste of duck meat that is submerged in sweet savoury sauce. My only issues with this dish are that the layer of sweet potato is too thick and there is too little duck meat. Can be very filling due to carbs from the sweet potato.
I love the crispy soft shell crabs in lemon butter sauce since I like eating soft shell crabs—nothing beats bitting through the crispy exterior to release a burst of umami encapsulated within the soft shell. And the lemon butter sauce adds an iota of zest and lots of creaminess to complement the flavours of the sea from the soft shell crabs.
Steamed butterfly pea flower prawn dumplings come in beautiful hue of deep blue that was extracted from butterfly pea flower. And besides the colour, what makes this prawn dumpling different from the usual haw gao is the generous addition of chopped vegetables, which is soaked with the meat juices and seasoning, yielding succulent, moist filling. I like the slight variation in taste due to the vegetables added.
Honey Pork Buns are pretty good, the soft fluffy bun is being filled with lots of sweet BBQ pork. But it is not exactly unique or outstanding as compared to other dim sum items. While Crispy Seafood Roll in Salad Sauce is one of the highlights of the repertoire of dim sum. First of all, I love the unique wrapping of this roll, it is like the filling is rolled with breadcrumbs before being deep-fried. This yields crunchy exterior that hides a treasure of prawn bits soaked in creamy salad sauce. The difference in texture between the exterior and filling lets one enjoy the wonderful marriage of two textures.
Mango puree with ice-cream in whole young coconut is definitely the dessert to try for tourists. Sweet mango goes pretty well with the creamy flesh of the young coconut. Yes, it is a must to scrap the flesh, which is full of nutty goodness and has a good bite, off the inside of the coconut because it is so good that it is worth the effort. If one is not into bitterness in this kind of dessert—I am one of them, then requests not to add in the pomelo bits. I find the taste of pomelo too sharp to be in harmony with the taste of the coconut.
I love going to Gardens by the Bay, and this restaurant proves to be a great dining option that makes my trip there a thoroughly enjoyable one, both for the eyes and the palates.
Nearest car park: Gardens by the Bay’s car park
Nearest MRT: Bayfront
18 Marina Gardens Drive
#01-10
Singapore
Contact No: 6604 6604
