Back to the fairly new dim-sum place known for ‘creative dishes’ with group of friends.. Still disappointed that they don’t have pan-fried radish cake (my must-have). Top leftest pic is the very delicious Taro-bun, Jen was hooked on them and ordered another plateful (and ate them all!). The green ones are the Green Tea Riceballs with black seseme paste inside. The two bottom leftmost pics are both Shumai, one traditional, the other ‘neo’ version…I can barely taste the difference. Unstead of salty-egg york on top, they are masago. Still l find overall quality alright.
I have never tried taro-bun!! Looks like “melon bun” in Japan…or “pineapple bun” in Hong Kong! Green Tea Riceballs look good too!! You order a lot of bun-things! ^^;;;
I think it’s partially because we have a big group to share these tiny dises, and bun-things are most fillings…^^;; But we ended up over-order anyway haha
I like the westernize bread version of Cha siu bao more than traditional ones. How about you gals?
Westernize char-siu bun, you mean the brown shiny round one in one of your pics? I like that too, but I also like the white fluffy bread texture of the classic one. Talking about that I have a friend who pours soya sauce on the white char-siu bun….^^;;;
I don’t know how the westernized cha siu bao tastes like.
but my favorite is the kind with salty egg inside!(not too sure but it may be philipino or vietnamese?)
the Japanese kind seems more like snack, not much nutritional value.
>>seat is your friend Japanese? I’ve seen many Japanese pour soy sauce all over it..^^;.is it just something that Japanese do?
I still like the name “new concept” ^_^
sounds like ’80s band…
Haha~ There’re certain keywords that’re so 80s: Star dust, sensation…etc..^^;;
Actually that friend is Indian living in London. ^^;;;
The one with salty egg is “Lotus seed bun”!
Hey sometimes I soak white cha siu bao with tasty soy sauce (the one that comes with “cheung fun”) too haha…