Dim-to-the-sum

Dim-to-the-sum-to-the-fun-to-the-yum. I love dim sum! I mean, who doesn’t. So today, I’d like to share a gem with you guys, so that you’ll have an alternative to Swee Choon Dim Sum. 

Processed with VSCOcam with c1 preset
Processed with VSCOcam with c1 preset

Look at the powers of vscocam. This is what our lives are like, living behind a filter. Of course, as you know, it is my policy to show you unedited photos, so I’ll be showing you the raw photos of the dim sum, which still look tasty, but obviously not as appealing as an edited photo.

It’s like the lives we document online… perfectly edited snapshots of our lives that far from represent our true selves. The staged candids, and overly happy smiles. The rehearsed groups shots and filtered scenery. I’m no exception, but I try not to get sucked into building up the ‘perfect’ life, and try to focus on living life instead of documenting it.

Just some food for thought.

Anyway, back to the real food. If you haven’t already been there, you should check it out. Presenting: Hong Ho Phang Hong Kong Dim Sum

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I tried their Century Egg Porridge, which only costs $2 a bowl. This cute old lady was busy slurping from her bowl, and told me try their porridge. Of course I’d heed her advice, the old folks know best. The porridge was really tasty, with an umami kick to it. The rice grains were also very fine, like the kind you get in Hong Kong.

I also tried their various baos, which were bite-sized, both in terms of size and price. The lotus paste and red bean paste bao was 60 cents and the  vegetable bao was 70 cents. The skin was super thin, and the filling was generous. The red bean and lotus pastes were too sweet, but they are a good option for dessert.

The Chee cheong fun was rather thick and hard but sauce was nice. You can give this a miss. I didn’t try the Yam Cake but it looked ordinary to me.

The siew mai were tiny, but tasty. #tinyismighty They were made from lean meat rather than the usual fatty unidentifiable meat slush in the processed siew mai. It resembled the firmer minced meat you find in dumplings, just that they were wrapped siewmai style (with the open top)

I would go back to try their png kueh and soon kueh, as well as their fan choy and lor mai kai! Their Fan Choy and Lor Mai Kai are made in the traditional metal bowls which are better for steaming as well 😀

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This is one of the few stores where you can find old school dimsum made from scratch at such prices. Their customers are mainly heartlanders, especially the oldies. Always trust the older folks, they know where to get the good stuff, since they grew up with the pioneer hawkers.

With their affordable prices and good food, as well as the friendly and efficient service, I would definitely be back, hopefully before I leave for Montreal!

Hong Ho Phang Hong Kong dimsum.
Blk 325 Clementi Ave 5 #01-143

Rating 7/10

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