Chao Yue Xuan Dim Sum 潮粤轩 - Fancy some fancy Dim Sum or Old School Type?

It is by pure coincidence that I decided to try out the food at a humble little restaurant in the faraway land of Yishun. I wasn't even looking for something to eat (was buying a cheap pot to dye clothes actually). But my stomach growled a bit and I passed by Chao Yue Xuan Dim Sum to take a look at the menu. Upon seeing Deep Fired Lobster with Cheese on the menu, I stepped into the restaurant. This is possible because it was ten plus in the morning, so it was not as crowded. Usually, it is full house at noon.

One good point about this place is it also offers traditional dim sum too, but adventurous me decided to try the fancy ones instead.

Surprisingly, Steamed Spinach Dumpling with Shrimp and Scallop is my favourite. Very light and clean in taste, it is yet full of subtle flavours due to the combination of umami shrimp, briny sweet scallop and fresh green notes of the spinach.

While I can't really find any foie gras in Steamed Goose Liver Dumpling with Black Garlic, the taste of these siew mai does carry light hints of the earthy flavour of foie gras. Interesting twist.

Deep Fried Lobster Roll with Cheese is the one that got me in here. These are lighter in taste as compared to the typical Prawn Roll but good nonetheless. Super crispy too. I do wonder about where's the cheese though.

Charcoal Pastry with Salted Egg Yolk Custard & Logan has a nice, crispy, unique exterior that is good on the bite. These cute little black bowls hold custard and a logan each in their centres. Pretty yummy. But I wish there is more custard in there.

Update: The true stars here are the old school dim sum! They are delicious! 

Especially the Deep Fried Mango Prawn Roll with crispy thin soufflé-like rice skin wrapped around mango puree and fresh prawns. This is a must-try. Deep Fried Shrimp Dumplings pack lots of fresh succulent prawns.

Chilli Dumplings, which is full of juicy prawns, are very flavourful with the vinegar and the chilli. One of the best besides the one at Yan Ting. But the price here is way more attractive.

Steamed Mixed Vegetables Dumplings with Truffle features translucent smooth dumpling skin wrapped around a generous portion of finely chopped vegetables peppered with the lovely woody aroma of truffle. This is very good!

Deep Fried Beancurd Skin Roll with Mixed Pork and Shrimp is very well-presented, but is kind of the weak link among the old-school dim sum here. The beancurd skin is kind of crispy only, holding a flat piece of filling.

Deep Fried Crispy Prawn Roll with Cheong Fun is very interesting in texture, where the crispy deep fried vermicelli contrasts with the super smooth cheong fun and the springy prawns. Nice!

The place is like your typical Hong Kong Tea House, just think Tim Ho Wan, just more spacious here and yes, I do prefer the ambience and food here over that of Tim Ho Wan. Service is okay and efficient. The taste is lighter than that of typical Cantonese fare, focusing on subtle flavours, and I like it. I enjoy eating the dim sum here, and the plating here is surprisingly good, with a touch of class. My only gripe is it seems very little of the premium ingredients are added to the dim sum. But considering the nice price of $4.80~$5.80 only for 3 pcs of premium dim sum, I guess I can't complain too much on this department. And I saw on one wall that displays lots of awards won by the chef of this place.

This is a nice place to pop in to have some good dim sum that look pretty atas at wallet friendly price. Best of all, the food has no MSG! Cool!

Thoughts: Nice Dim Sum House

Shifted to Capitol Piazza