There is a reasonably large number of dim sum dishes on the menu. I like the fact that the menu highlights recommended dishes; this really helps us to narrow down our choices.

Some of the signature dim sum items are Light Soya Sauce Pork Dumpling (豉油王抄手, RM6.50), Steamed Siew Mai (鱼子烧卖王, RM5.50) and Salted Yolk Lotus Seed Bao (咸香莲蓉包, RM4.00).

Crispy Cha Siew Cheong Fen (脆皮叉烧粉肠, RM6.80) is recommended too. Barbecued pork is rolled in two layers of steamed rice rolls: one is soft while the other is crispy.

Fried Rice Flour With XO Sauce (上海XO酱炒粉肠, RM8.50) is cooked with prawns and eggs. This dish is reasonably well prepared.

The dim sum items at Ming Huang Dim Sum Noodle House are fairly tasty but there is certainly room for improvement. The prices are on the high side compared to similar restaurants nearby.

Address: 10, Jalan Setia Utama AV U13/AV, Setia Alam, 40170 Shah Alam, Selangor
Contact: 016-422-7996
Business hours: 8:00am-4:30pm, closed on Wednesdays
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Siu Mai (烧卖, RM5.00) is commonly served in Cantonese dim sum restaurants. Made from minced pork and shrimps, the steamed dumpling is wrapped in lye-water dough.

Ha Kao (虾饺, RM6.00) and Basley Prawn Dumpling (鲜虾粉果, RM6.00) are both filled with shrimps. The latter also contains scallions (青葱) and garlic chives (韭菜).

Salad Prawn (沙律虾角, RM6.00) also contains shrimps but is deep-fried instead. Sweet mayonnaise is provided as the dipping sauce.

We also ordered an Egg Tart (蛋挞, RM2.00) and a Portuguese Egg Tart (葡京蛋挞, RM2.50). The latter is dusted with cinnamon and has a caramelized crust. I love the crumbly texture of the flaky pastry.

The pastry for Cha Siu Cake (叉烧酥, RM5.00) is pretty good. Glazed with honey, it is filled with sweet barbecued pork.

This is followed by Lotus Bao With Egg Yolk (莲蓉包, RM2.30). It is filled with lotus paste and salted duck egg yolk.

The final dish is Fried Carrot Cake (炒萝卜糕, RM6.00). The “cake” is actually made from daikon, not carrots. Cut into bite-size cubes, it is stir-fried with eggs, bean sprouts, garlic chives, garlic and soy sauce. I think the serving size is way too small.

For customers who park inside Main Place Mall, Hoong Foong Dim Sum gives RM2.00 rebate for a minimum spending of RM25.00. This rebate is applicable on weekdays only.

Address: 77 & 79, Jalan USJ 21/10, Pusat Perniagaan USJ 21, 47630 Subang Jaya, Selangor
Contact: 03-8081-2653
Business hours: 7:00am-5:00pm
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Steamed Dried Scallop Dumplings (干贝海棠果, RM8.50) are a type of siew mai (烧卖). They are filled with minced pork and shrimps, making them fairly succulent. The dumplings are topped with chopped scallops for the extra savoriness.

Meanwhile, Shanghai Juicy Meat Dumplings (上海小笼包, RM7.90) are typically eaten with ginger slivers and rice vinegar. In my personal opinion, the dough skin is too thick and this suppresses the taste of minced pork inside. I also feel that the amount of broth in the dumplings is inadequate.

Steamed Chicken Feet (柱侯酱凤爪, RM6.50) are flavored with chu hou paste (柱侯酱), which is a savory condiment from Foshan (佛山) in Guangdong Province. Unfortunately, I feel that the seasoning is excessively salty for me. Although I do not mind eating chicken feet, this dish is just not my cup of tea.

Steamed Char Siew Pao (蜜汁叉烧包, RM7.90) is considered one of the better items today. The steamed buns are filled with delicious barbecued pork. The pork’s honey-sweetness works well with the soft bun.

I enjoy the savory egg yolks inside the Custard Shortbread (奶皇一口酥, RM6.90). It is made from flaky pastry and is glazed with honey to produce a glossy surface.

Another recommended item is Steamed Glutinous Rice (生炒糯米饭, RM7.50). The rice dish is traditionally prepared by frying, but more often than not, steaming is much preferred by restaurants nowadays. Besides glutinous rice, this delicacy also contains Chinese sausages (腊肠), dried shrimps (虾米), shiitake mushrooms (冬菇), peanuts and scallions.

As for Century Egg & Shredded Chicken Porridge (鸡丝皮蛋粥, RM5.90), the rice grains have mostly disintegrated into the congee. The bowl of porridge is garnished with crispy rice vermicelli and chopped scallions. I feel that the serving size is rather small.

Moving on to tea, Ju Pu (菊普, RM1.90 per person) consists of tea leaves of pu er (普洱) blended with chrysanthemum flowers. This drink is very popular in Hong Kong and Guangdong. Hot water refills are free. However, I feel that the staff is pretty slow or reluctant to help us on this.

Address: 5-G-2, The Promenade, Persiaran Mahsuri, 11950 Bayan Lepas, Pulau Pinang
Contact: 011-2232-8888
Business hours: 7:30am-3:00pm
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The restaurant serves a variety of dim sum (点心). The signature item here is King Prawn Dumpling (虾饺王, SGD5.50). These dumplings are made of minced pork and large prawns. I love the crunchiness of the shrimps, but I feel that the translucent skin is too thick that it causes the dumplings to feel too starchy.

Another popular item at 126 Tim Sum is King Siew Mai (烧卖王, SGD5.00). Surrounded by a sheet of lye water dough, these dumplings are also made of minced pork. Thanks to the juicy shrimps on top, the taste of these dumplings are quite satisfying.

Last but not least, Crispy Yam Ball (芋角, SGD4.50) has an outer layer is made from mashed taro. The filling is sweet and savory pork. Unlike the type that I am familiar with, this version does not have the distinctive fluffy surface. Nevertheless, the yam balls are still quite delectable.

126 Tim Sum is open 24 hours a day. It is frequented by night owls since few restaurant remain open during the wee hours of the night. Diners can choose to be seated in the air-conditioning dining section, or opt for curbside dining just outside the restaurant.

Address: 126 Sims Ave, Singapore 387449
Contact: +65-6746-4757
Business hours: 24 hours
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Accessible via skybridge from Prangin Mall, The TOP Komtar Penang is Penang’s latest entertainment and dining complex. This mall features a complete makeover of the stairway that connects Komtar Walk to KOMTAR Tower. For visitors’ convenience, there are several escalators that ascend in parallel to the stairs.

The TOP has around a dozen eateries that cover cuisines of all sorts. One of them is Imperial Court Restaurant (王朝海鲜酒家), which is the main destination of my visit today. This Chinese restaurant is located on Level 6, one level above where most food outlets are located.

The ambience of Imperial Court Restaurant is truly splendid. Carpeted floor and fancy chandeliers present an appearance of luxury. The main dining section can be expanded to accommodate up to 38 banquet tables. There are also several private rooms for parties of different sizes. Each room is equipped with karaoke entertainment.

Under supervision of a renowned chef from Hong Kong, Imperial Court Restaurant’s menu revolves around Cantonese cuisine (粤菜). Dim sum (点心) is served during brunch every day. Unlike some restaurants, dim sum is not carted around the dining section, but is made to order.

There are tens of steamed and fried dim sum varieties on the menu. Served in bamboo containers, Steamed Pork Dumplings With Shark’s Fin (干蒸鱼翅卖, RM8.00) contain succulent taste of minced pork. Shark fin and roe are added on top the dumplings.

Another delectable treat is Steamed Prawn Dumplings With Thai Sauce (泰式凤尾虾, RM8.00). Topped with shrimps, the dumplings are juicy and succulent to the last morsel. Meanwhile, sweet-spicy Thai sauce tantalizes the taste buds in a pleasant way.

Steamed Yuan Yang Dumplings (鸳鸯卖, RM8.00) are filled with scallop and crab meat. Soft dough skin retains the natural juices of these dumplings. The skin is also delectable on its own.

Diners who love fermented black beans (豆豉) should try some Steamed Crispy Dumplings With Black Bean Sauce (豉汁云吞卖, RM8.00). The dumplings are fried beforehand, and then placed in a steamer until they are fully cooked.

One of my favorite dishes this morning is Steamed Pork Trotter With Minced Garlic (蒜蒸猪脚, RM8.00). This pork cut contains a good mixture of lean meat and fat. The pork is so tender that it almost melts in the mouth.

Steamed Shanghainese Xiao Long Bao (上海小笼包, RM8.00) consists of minced pork wrapped with thin dough skin and folded at the top. The filling also contains some soup. The correct way of eating the dumpling is by biting the dough skin, and then slurping the savory liquid inside. This Shanghainese delicacy is usually eaten with vinegar and ginger slivers (姜丝).

Steamed Rice Rolls With Prawn (鲜虾滑肠粉, RM9.00) are served with sweet soy sauce. In a separate saucer, there are dried shrimps (虾米) and chili oil (辣油) to serve as condiments. These Hong Kong-style rice rolls are enjoyed for their soft texture and juicy shrimps inside.

An essential element of Hong Kong dim sum is Oven Baked Mini Egg Tarts (酥皮蛋挞仔, RM8.00). The tarts are filled with sweet egg custard, which taste best while they are piping hot from the oven. I also love the flakiness of the puff pastry, which in my opinion is the main appeal of these tarts.

Switching to fried dim sum, Deep Fried Crispy Yam Rolls (香脆芋泥卷, RM7.00) feature light crisp on the surface. The rolls are filled with taro (芋头) whose sweetness dominates the overall taste. I think it is better to tone down the level of sweetness.

Deep Fried Crispy Prawn Rolls (沙律鲜虾卷, RM9.00) are coated with tofu skin (豆腐皮). Deep-fried to golden perfection, the rolls are sufficiently crispy without being too greasy. These rolls go well with the accompanying sweet mayonnaise.

Moving away from mainstream dim sum, Roasted Crispy Pork Belly (脆口烧腩仔, RM24.00) consists of 3 distinct layers: skin, fat and lean meat. As per tradition, pork belly is served with mustard sauce (芥末酱). However as I am not used to mustard’s pungency, I prefer to enjoy the succulent pork belly without using any condiments.

While the previous dish is enjoyable, I am more attracted by the Crispy Suckling Piglet Served With Buns (脆皮乳猪包, RM26.00). As my teeth sinks into piglet skin, gratifying aroma is unleashed immediately. Crispy piglet skin comes with miniature buns, cucumber, scallion and sweet sauce. The overall taste is heavenly to say the least.

If the food as far has not filled your stomach, a plate of Hong Kong Egg Noodles With Seafood (港式海鲜面, RM33.00) should do the trick. The Cantonese noodle is fried such that it becomes crispy, and then served with thick gravy and seafood ingredients like fish, squid and shrimps. The noodle dish also contains bok choy (小白菜) and shiitake mushrooms (香菇).

As for drinks, Imperial Court Restaurant pours Fen Jiu (汾酒), a brand of sorghum wine from the Shanxi Province (山西省) of China. Two types are available: 42% and 53% alcohol by volume. Fen Jiu’s alcohol content is even higher than whisky‘s 40%. Therefore, Fen Jiu is typically poured into shot glasses. If not finished, the wine bottle can be kept at the restaurant for future visits.

Even though Imperial Court Restaurant’s dim sum is noticeably more expensive when compared to typical dim sum eateries, one must also account the fact that the food here come in larger portions and use premium ingredients. In addition, the restaurant offers several course meal packages with prices from RM888.00 to RM2,688.00 net per table of 10 people. For larger banquets, The TOP also has a Grand Ballroom on Level 5 which can accommodate up to 50 tables.

I had the opportunity to briefly explore The TOP, at least the lower floors. The main attractions are located on Level 5. Probably the most prominent display is the large LED ceiling that spans tens of meters. Also contributing to the carnival-like atmosphere daily parade shows such as dance troupes at the atrium.

Other attractions here are ticketed. For instance, the Jurassic Research Center features animatronic dinosaurs and has indoor and outdoor sections. Other major highlights are 7D Discovery Motion Theatre, Ocean Explorer and Tech Dome Penang. Focusing on infotainment values, The TOP is a great place to spend the weekend with the family, or for schoolteachers to arrange field trips.

Other restaurants at The TOP are Only Mee, Richdad, Italian Job Pizzaria, Umi and Marrybrown, just to name a few. As for food courts, Market Food Street and Japanese Food Street (和食通り) serve visitors who prefer a wide variety of food choices.

There are two more eateries: TOP View on Level 59, Coco Cabana on Level 68, but I have yet to explore the upper floors KOMTAR Tower. Speaking of KOMTAR Tower, visitors can get a bird’s-eye view of George Town from the Rainbow Skywalk on Level 68, or the Observatory Deck on Level 65. I am looking forward to exploring the attractions and other restaurants in the near future.

Name: Imperial Court Restaurant (王朝海鲜酒家)
Address: The TOP Komtar Penang, 1, Jalan Penang, 10000 George Town, Pulau Pinang
Contact: 04-375-5525
Business hours: 10:00am-2:30pm, 6:00pm-10:00pm (Monday-Saturday), 9:00am-2:30pm, 6:00pm-10:00pm (Sunday, public holiday)
Website: http://thetop.com.my/dining/imperial-court-restaurant
Coordinates: 5.41543 N, 100.33037 E
Directions: Imperial Court Restaurant is located at Level 6 of The TOP Komtar Penang. The restaurant is accessible by stairs from Komtar Walk, or by elevator on Level 4 and 5. As for parking, The TOP has a multistorey parking garage.

This eatery operates in the morning only. The shop mainly serves dim sum (点心), most of which are steamed types. Only limited quantities are prepared daily, so some dim sum types may be sold out earlier in the morning.

From its limited menu, we started with Fried Egg Meatballs (炸鸡蛋肉丸, RM3.40), Tofu Skin Rolls (腐皮卷, RM3.40) and Pork Rind Rolls (猪皮卷, RM3.40).

Next are Siew Mai (烧卖, RM3.40) and Spare Ribs (排骨, RM3.40). These dishes are fairly common in dim sum meals.

In term of baozi (包子), Lotus Seed Paste Bun (莲蓉包, RM2.00) is a popular type due to its sweet filling.

Salted Egg Siew Mai (咸蛋烧卖, RM3.40) carries a mild hint of saltiness from salted egg yolk.

Fish Balls (鱼蛋, RM3.40) are served with chopped scallions. The mouthfeel of the balls is particularly succulent.

Every Tuesday, Thursday and Saturday, Restoran Tuck Cheong also serves Rice Bowls (盅仔饭) and Glutinous Rice & Chicken (糯米鸡). Since today is Friday, we are not able to taste them this round. Overall, today’s breakfast is fairly satisfying.

Address: 29, Jalan Kancil, 55100 Kuala Lumpur
Contact: N/A
Business hours: 6:30am-10:00am, closed on Mondays

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Update: This business has ceased its operations.

Golden Phoenix (金凤楼) is the Chinese restaurant at Hotel Equatorial Penang. It is located at the same floor as nada lama and Kampachi, but faces the golf course to the east. The restaurant bears resemblance to a traditional Chinese inn (客栈). White walls with ceramic tiles line the sides of the dining area, while Chinese lanterns hang gracefully from the ceiling.

Golden Phoenix serves Hong Kong-style dim sum (港式点心) on a daily basis. There are more than 30 choices on the menu – covering steamed items (蒸点), fried items (炸点) and desserts (甜点). Starting this month, 10 new dishes have been added to the menu. These newcomers are the creative works of Dim Sum Chef Vincent Tan, who joined the crew about a year ago.

Lap Mei Gao Choy Gao (腊味韭菜饺, RM13.00) is a basket of 3 steamed dumplings filled with minced chicken and garlic chives (韭菜). Each piece is topped with a Chinese sausage (腊肠) and wrapped in green dough skin.

Hong Yao Shui Gao (红油鲜虾水饺, RM16.00) is served in orders of 3 pieces each. Whole shrimps are wrapped in flour dough skin, boiled in hot water, and then seasoned with chili oil (红油), chili peppers and soy sauce. The dumplings are then garnished with scallion for aesthetic appeal.

Lor Mai Fan (蛋皮糯米饭, RM15.00) presents of unique way of serving glutinous rice (糯米饭). Cooked with dried shrimps, steamed rice is enveloped in a thin egg crêpe (蛋皮), and then topped with crispy shrimps and chopped scallion.

Lo Pak Gou (香煎萝卜糕, RM12.00) is made from shredded daikon (白萝卜), rice flour, corn starch and chicken sausage. The mixture is steamed beforehand and allowed to cool down first. Then, a block is cut and fried in scalding oil to allow the surface to attain delectable crisp. Lo Pak Gou is garnished with shredded ginger (姜丝) for the extra aroma and crispiness.

Long Shou Guen (带子龙须卷, RM24.00) is distinctively known for its crispy coating of rice vermicelli. Beneath the outer shell is seafood paste made from scallops and shrimps. Caviar, mayonnaise and scallion provide the finishing touch.

Another deep-fried dish is Sin Jook Guen (鲍汁鲜竹卷, RM12.00). Rolled in tofu skin is a mixture of chicken, shrimps and mushrooms. The rolls are deep-fried to golden perfection, and then served with savory abalone sauce (鲍汁). Sin Jook Guen comes in orders of 3 pieces per basket.

Continuing the string of deep-fried items, Sa Lut Har Gok (沙律明虾角, RM16.00) is essentially flour skin with minced shrimp fillings. The dumplings are folded and sealed up by making pleats. Sa Lut Har Gok is eaten with mayonnaise, but I prefer to enjoy without any condiments. There are 4 pieces per order.

Moving on, Gao Bat Lei Bao (煎狗不理包, RM12.00) is a popular delicacy from Tianjin (天津). The name literally translates as “dog doesn’t care”. According to legend, the bun was popularized by a person nicknamed Gouzi (狗子) who lived during the Qing dynasty. He was so obsessed with perfecting his buns that he neglected his customers. This bun was hence called so.

Gao Bat Lei Bao is filled with diced chicken with seasoning. The bun is coated with black and white sesame seeds. Unlike conventional steamed baozi (包子), this type is pan-fried so it is slightly browned. There are 3 pieces per order.

Daan Tart (贵都鲜蛋挞, RM12.00) is essential in any Hong Kong-style dim sum. Inspired by pastéis de nata (Portuguese tarts) in nearby Macau, the egg tart consists of flaky pastry crust filled with sweet egg custard. As a healthier alternative, butter and milk are substituted for olive oil and soy. Each order of Daan Tart contains 3 pieces.

Mong Go Bou Din (芒果布丁, RM11.00), essentially mango pudding, is served chilled. Within its creamy consistency is pleasant sweetness of mango. Fresh strawberries and blueberries serve as icing on the cake.

Last but not least, Bao Yu Zai Siew Mai (鲍鱼仔烧卖) is a type of steamed dumpling topped with a small slice of abalone. This item is not listed on the regular menu yet, but is complimentary to customers who have liked and shared this Facebook post. To claim a basket of 3 pieces, simply flash your phone to show that you have qualified. This offer is valid for the entire month of July 2017. If the response is favorable, Bao Yu Zai Siew Mai will be appended to the regular menu at a later date.

Golden Phoenix’s dim sum is available from 11:30am to 2:30pm on weekdays, and from 8:00am to 2:30pm on weekends and public holidays. The food here is pork-free restaurant, but alcohol is used in the preparation of certain dishes. Despite the painstaking process of preparing dim sum, Golden Phoenix manages to maintain such a wide variety on a daily basis.

Name: Golden Phoenix (金凤楼)
Address: Hotel Equatorial Penang, 1, Jalan Bukit Jambul, 11900 Bayan Lepas, Pulau Pinang
Contact: 04-632-7000
Business hours: 11:30am-2:30pm, 6:30pm-10:00pm (Monday-Friday), 8:00am-2:30pm, 6:30pm-10:00pm (Saturday-Sunday)
Website: https://penang.equatorial.com/dining/golden-phoenix
Coordinates: 5.33731 N, 100.28522 E
Directions: Hotel Equatorial Penang is located near the intersection of Persiaran Bukit Jambul and Lebuh Bukit Jambul. Jalan Bukit Jambul is a small offshoot from Persiaran Bukit Jambul near this intersection. Golden Phoenix is located one level below the main lobby. The hotel provides multilevel parking for RM8.00 per entry.

Jumping straight into business, we tried the Steamed Spare Ribs (蒜茸豆豉蒸排骨, RM5.50) as recommended on the menu. The juicy pork ribs are flavored with fermented soybeans (豆豉). A commendable dish right off the bat.

In addition, we also ordered Har Gaw (顶好虾饺皇, RM5.50) and Siu-Mai (一级烧卖, RM5.50). Both are pretty good too, although it is not difficult to find similar quality elsewhere.

Deep Fried Turnip Cake (煎萝卜糕, RM5.50) is made from daikon, rice flour and corn starch. The “cake” is steamed and then fried until it becomes crispy. In my opinion, the turnip cake is slightly too greasy for me.

As for Golden Egg Tart (窝蛋焗蛋挞, RM5.00), the egg custard is truly delectable. I also appreciate the tart’s flaky puff pastry.

Shrimp Rice Rolls (鲜虾软滑肠粉, RM6.00) consist of steamed rice sheets filled with shrimps. The dish is served with light soy sauce and bok choy (小白菜). XO sauce (XO酱) is provided on the side. I think the rice rolls would have been nicer if the rice sheets were not so thick.

One of my favorite dishes this morning is Tasty Lo-Mai-Kai (荷香糯米鸡, RM5.50). The glutinous rice is cooked with chicken, shiitake mushrooms (香菇) and Chinese sausage (腊肠), making this dish a very satisfying treat. Lo-Mai-Kai is traditionally wrapped and steamed in lotus leaf.

Thousand Year Egg & Pork Congee (皮蛋瘦肉粥, RM5.00) is an essential element in Hong Kong-style dim sum. Rice porridge is enhanced with savoriness of minced pork and century eggs, making it very tasty indeed. Also included are youtiao (油条), chopped ginger and scallion.

Given my favorable assessment of its dim sum, it is no surprise that Jin Xuan is well-received by the endless flow of customers. According to its website, the restaurant has another 3 outlets around Klang Valley.

Address: A32, Jalan 1/116B, Kuchai Entrepreneurs Park, 58200 Kuala Lumpur
Contact: 03-7982-6812
Business hours: 7:00am-12:00am

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Every Sunday, Olive Tree Hotel hosts its Dim Sum Buffet at Sukkah Coffee House. Food is served from 12:00pm to 3:00pm. The reason why it is not held in the morning is because the restaurant needs to cater breakfast for hotel guests.

There are around 25 varieties of dim sum in total. Siew Mai (烧卖) is one of the most familiar types. Steamed in bamboo containers, dim sum is best enjoyed while hot because minced chicken tends to become salty as it cools. Besides chicken, other Siew Mai varieties use shrimps or mushrooms instead.

Each piece of Steamed Prawn Dumpling (虾饺) contains a fresh shrimp that is wrapped in dough skin. Meanwhile, Chicken Char Siew Bun (鸡肉叉烧包) is a steamed baozi (包子) filled with sweet barbecued chicken. Pan-Fried Chicken Bun (水煎包) is also available; it is not as commonly served as its steamed cousin.

When serving dim sum, Chee Cheong Fun (猪肠粉) usually refers to the Hong Kong version that comprises of thin sheets of rice flour folded with chicken or shrimps. The steamed rice sheets are served with XO sauce (XO酱), which is a fancy name for spicy seafood sauce.

One of my favorite items today is Loh Mai Kai (糯米鸡). Glutinous rice, chicken and mushrooms are steamed for several hours until rice grains become very soft. Thanks to natural savoriness of chicken and mushrooms, Loh Mai Kai is tasty indeed.

Rice Dumpling (粽子) is also made from glutinous rice, but is wrapped in bamboo leaf and then steamed. Its ingredients are similar to Loh Mai Kai. Since glutinous rice is surfeiting, I suggest that you go for either one.

Moving to something with milder taste, Beancurd Roll (腐皮卷) is a steamed dish made from chicken, tofu skin (腐皮), carrots and cabbage (包菜).

I love the springiness of Fish Ball (鱼丸). Also appetizing are Deep-Fried Fish Cake (香炸鱼饼) and Deep-Fried Bean Curd Skin Roll With Prawn (香茜腐皮卷).

The most distinguishing feature of Deep-Fried Yam Dumpling (凤巢芋头角) is the puffy crisp on the surface. The dumpling is filled with taro and savory minced chicken.

Egg Tart (蛋挞) is reasonable in taste but I hope the egg custard were richer and creamier. I also prefer crust to have a crumblier texture.

Another popular dish during dim sum is XO Fried Carrot Cake (XO酱炒萝卜糕). Made from rice flour and daikon, the cake needs to be steamed upfront and left a while to set. When ready to serve, the cake is chopped into bite-size cubes and fried with eggs, bean sprouts, garlic chives (韭菜) and XO sauce.

The Cantonese-style Chicken Congee (鸡粥) is simmered until rice grains have mostly disintegrated into the liquid. This stands in contrast to Teochew-style porridge, where rice grains are still intact.

Condiments to go with Chicken Congee are peanuts, preserved vegetable (榨菜), pickled lettuce (香菜心), sesame oil and soy sauce. I am also looking forward to seeing more condiments such as youtiao (油条), anchovies (江鱼仔), salted eggs (咸蛋) and century eggs (皮蛋).

At the salad bar, vegetable choices are romaine lettuce, red cabbage, bell peppers, cherry tomatoes, onion and green olives. Salad dressings are French dressing, Italian dressing, Thousand Island dressing and vinaigrette.

Ready-made salads are Thai Egg Salad, Pasta Salad and Potato Salad. As for cold cuts, try the Beef Salami and Chicken Ham.

Moving to desserts, Western pastry is represented by Coffee Cream Cake and Blueberry Cream Cake. In addition, the buffet also covers Chinese tong sui (糖水) like Tau Foo Fa (豆腐花) and Snow Fungus With Longan (雪耳龙眼糖水).

The espresso machine brews coffee that is roasted by Arabica Estate. And of course, Chinese tea (中国茶) is customarily taken after dim sum as the hot drink tends to cleanse greasiness in the mouth.

Sukkah‘s Dim Sum Buffet is priced at RM64.00+ per adult, RM35.00+ per child, and RM45.00+ per senior citizen. For every 5 paying adults, the 6th person’s meal is complimentary. This offer is only available for a limited time. It is also noteworthy to mention that as a halal-certified restaurant, Sukkah does not serve pork.

Name: Sukkah Coffee House
Address: 76, Jalan Mahsuri, 11950 Bayan Lepas, Pulau Pinang
Contact: 04-637-7856
Business hours: 6:00am-10:00pm
Website: http://olivetreehotel.com.my/dining/sukkah
Coordinates: 5.32692 N, 100.27932 E
Directions: Olive Tree Hotel is located at Bayan Baru, just across the street from SPICE Arena. Sukkah is located at Level 1, just above a flight of elevator from the lobby. The hotel’s multi-storey parking charges RM3.00 for the first hour, then RM1.00 for each subsequent hour. Parking is complimentary for hotel guests.

Opposite of Thirty Two At The Mansion is Fu Er Dai (富二代). “Fu Er Dai” literally means “rich second generation”. According to the staff, the name is just random gibberish; there is no special meaning attached to this phrase.

Fu Er Dai serves Cantonese-style dim sum (点心). Unlike Tho Yuen where food is carted around the dining area, Fu Er Dai requires customers collect dim sum at the serving counter.

There are approximately several dozen types of dim sum on the menu. The vast majority are steamed types. Dim sum is typically steamed (and served) in bamboo containers.

Signature Siew Mai With King Prawn (烧卖王, RM6.50) are made from fish paste and are topped with shrimps and fish roe. Meanwhile, Siew Mai With Fish Roe (烧卖, RM4.00) use minced pork instead. For something unconventional, try the spicy Indian Curry Siew Mai (印度咖喱烧卖, RM5.00).

Prawn Dumplings (虾饺, RM6.50) are another essential delicacy in any dim sum restaurant. The juicy shrimps make the dumplings so delectable. However, I feel that the dough skin is too thick that it tends to mask the crunchiness of shrimps. For something lighter on the palate, I recommend the Spinach Prawn Dumplings (菠菜饺, RM6.50).

I personally love the Steamed Grouper Fish Head With Black Bean Sauce (豉汁蒸石斑鱼头, RM12.00). Stuffed Phoenix Dumplings (凤尾虾, RM8.50) are also recommended if you enjoy the crunchiness of shrimps. Some people also treat Steamed Chicken Feet (桂林凤爪, RM4.00) as a delicacy. Chicken feet may not be everyone’s cup of tea, but do give them a go.

Steamed Handmade Fish Balls (手打鱼卖, RM4.50) are reasonably springy and are served with cabbage. Also included are Steamed Fish Maw Dumplings With Thai Sauce (泰式蒸鱼鳔, RM7.00). Fish maw does not have any flavor on its own, but its spongy texture readily absorbs the sweet-tangy sauce.

Moving on, Steamed Beancurd Roll (鲜竹卷, RM5.00) is cooked with fermented black soybean (豆豉). The thick gravy is quite flavorful.

Steamed Golden Lava Buns (流沙包, RM6.50) are best eaten while the creamy sweet paste inside is still fluid. Other types of buns are Steamed Red Bean Paste Bun (豆沙包, RM1.90 each) and Steamed BBQ Pork Bun (叉烧包, RM1.90 each).

Generally, fried and baked dim sum dishes are more surfeiting than their steamed counterparts. Therefore, I recommend that you go for these items after your first or second helping.

Deep Fried Prawn Dumplings (虾角, RM5.00) and Deep Fried Beancurd Rolls With Prawn (虾卷, RM6.50) are examples of fried dim sum. The crispiness of tofu skin appeals to children.

The hat-shaped UFO Leek Vege Cakes (外星韭菜饼, RM5.00) are filled with chopped garlic chives. The dumplings are at the zenith of crispiness while they are still warm.

Yam Puffs With BBQ Pork (芋角, RM5.00) are made from taro, mushrooms and pork. The main appeal of these puffs is their crispy coatings.

Another popular item for dim sum is Deep Fried Carrot Cake (炸萝卜糕, RM4.00). For this dish, the “carrot” refers to the Chinese radish. Mixed with rice flour, the cake is then fried such that its surface is slightly crispy.

Another way to enjoy Chinese radish cake is by stir-frying pieces of it with egg, garlic chives, bean sprouts and soy sauce. Fried Radish Cake (豉油皇炒萝卜糕, RM6.50) should be consumed while it is hot because its “fiery aroma” (镬气) is very sensitive to temperature.

Pork Puffs (蜜汁叉烧酥, RM2.00 each) contain sweetened minced pork as filling. Sesame seeds on the glossy surface are meant for aesthetic appeal.

Baked Bacon Rolls (蜜汁焗烟肉, RM6.00) consist of bacon strips wrapped around minced pork. Served in sweet-tangy sauce, these rolls are quite succulent.

Egg Tart (蛋挞, RM2.00 each) is another popular item during a dim sum feast. The flaky crust is filled with soft egg custard, making the tart quite satisfying.

Banana Prawn (香蕉虾, RM6.50) is a new item that has yet to be listed on the regular menu. The odd marriage between banana and shrimps presents an interesting combination of flavors, but I would say that people’s response to this dish can be very polarizing.

Prawn Rice Flour (鲜虾肠粉, RM5.00) is made from a sheet of steamed rice flour, which is folded over with fresh shrimps and then served with light soy sauce, dried shrimps, chopped scallion and fried onions. The scallop version is also available. This Hong Kong-style dish is similar to chee cheong fun (猪肠粉) in terms of flour texture, but the respective sauces are significantly different from each other.

Also common in dim sum restaurants is Minced Pork Congee With Century Egg (皮蛋廋肉粥, RM4.00). Hong Kong’s congee differs from local porridge in the fact that the rice grains are nearly disintegrated into the mushy mass. Also added to the congee are crispy crackers, julienned ginger, chopped scallion and sesame oil.

As for noodles, one of Fu Er Dai’s signature dishes is the Braised Fish Head Yin Yong (红烧鱼头鸳鸯, RM18.00 for medium portion). This noodle dish is cooked to order, so expect to wait for a while. The term “yin yong” refers to the fact that two types of noodles are used: flat noodle (河粉) and rice vermicelli (米粉). However, the main appeal of this dish is grouper (石斑鱼). The fish head does not contain much flesh, though.

Another popular choice is Sin Chew Fried Mee Hun (星洲炒香粉, RM11.00 for medium portion). Rice vermicelli is stir-fried with shrimps, egg and bean sprouts. Tomato and chili ketchup serve as primary flavoring. Fried onion is sprinkled on top to enhance aroma and mouthfeel.

There aren’t many desserts on Fu Er Dai’s dim sum menu. However if you are here on weekends, you should try the Osmanthus Jelly (桂花糕, RM4.50). This dessert is pleasantly sweet and is loaded with osmanthus flowers (桂花) and wolfberries (枸杞).

Chinese tea, especially Pu Er (普洱, RM1.30 per person), is often paired with dim sum. The soothing tea not only helps to cleanse the palate, but is also effective in improving digestion. There are several hot water dispensers at the dining area where customers can refill their own teapots.

Considering the food quality, Fu Er Dai’s dim sum is quite affordable for most people. This explains why the restaurant is packed with customers on weekends. To avoid the crowd, it is advisable to arrive before 9:00am. The restaurant has a small parking area but it fills up very quickly. Alternatively, customers can park at the adjacent land for RM3.00 per vehicle.

Fu Er Dai’s dim sum is available from 6:30am to 2:00pm every day. In the evening, the restaurant serves fish head noodles instead. I am looking forward to trying the dinner menu.

Name: Fu Er Dai (富二代)
Address: 7, Jalan Sultan Ahmad Shah, 10050 George Town, Pulau Pinang
Contact: 04-251-9289
Business hours: 6:30am-2:00pm, 6:00pm-12:00am
Website: https://www.facebook.com/fuerdaipg
Coordinates: 5.42314 N, 100.33274 E
Directions: Driving westward along Jalan Sultan Ahmad Shah, Fu Er Dai is located on the left immediately after the Old Protestant Cemetery. The restaurant is directly opposite of Thirty Two At The Mansion. There are parking spaces next to the restaurant, and also on the private land adjacent to it.