Tak Po Dim Sum @ Chinatown Smith Street

What I love about Dim sum is that I can try a variety because of the small portions. The usual suspects that will be on my table would be har gow (steamed prawn dumplings), lotus leaf with glutinous rice, carrot cake and a must-have for me has got to be chicken feet in bean sauce.

I was introduced to Tak Po eons ago and as fate had it, I was in the vicinity one Sunday morning and decided to go back to have dim sum for lunch! My expectation was definitely raised when I saw the small queue waiting to get a table, not forgetting to mention the bustling restaurant was filled to the brim with hungry and hearty patrons.

Tze Char Gem in the West - 2 Chefs Eating Place

And so you would have noticed that I started this post with some ham (hokkien for cockles) that were swimming in soya sauce and garnishes like garlic, spring onion and freshly cut chili. Friends would know that I'm not a cockles kinda person, I can't pry open cockles and poke it with toothpick and dip it into chili or sambal and eat it with blood and all still intact on the shellfish. But this cold dish totally changed my mind!