Ph.Ds of FOOD

Singapore Food Blog

Swee Choon Tim Sum 瑞春点心

leave a comment »

(clockwise from top left) Salted Egg Yolk Bun; Carrot Cake; Steamed Chicken with Egg

(clockwise from top left) Salted Egg Yolk Bun; Carrot Cake; Steamed Chicken with Egg

Swee Choon’s Salted Egg Yolk Bun was pretty mediocre. The salted egg yolk filling was on the diluted side, not sufficiently rich and overwhelming. It was still a delight however, to slurp up the salty sweet liquid goodness.

The Steamed Chicken with Egg was something not commonly found in all dim sum places, but then again, there wasn’t much surprise about it. Taste wise, the saltiness was pretty one-dimensional and the savouriness of the sauce covered the intrinsic sweetness of the chicken.

The Carrot Cake wasn’t to our liking as well. It was very starchy and heavy. The entire carrot cake was deep fried, making it dry and hard. We would prefer the traditional Hongkong pan-seared versions. Swee Choon’s Carrot Cake wasn’t delicate and fragrant enough, seemingly just a block of deep fried starch, lacking the goodness of dried shrimps, Chinese sausages.

Swee Choon Tim Sum Restaurant 瑞春点心
185/187/189/191 Jalan Besar

Advertisements

Written by foodphd

December 1, 2012 at 11:49 am

Posted in Chinese, High-tea

Tagged with , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: