1.Helen Ong recommend this cos the chef is FORMER chef from hotel wan.
2.Taste is heavily reliant on liqour marinade(chinese wine etc),to the point of overdose but because it is served hot most diners cannot detect the overdose
3.pork based pau is 30% fat which the chef that busy making big big money got no time to chop into small small edible pieces
4.The only good thing here is the big portion
5.But I wonder why if the dim sum got big prawn but got no fly wan?use chemical ah to spray the surrounds or....?
2.Taste is heavily reliant on liqour marinade(chinese wine etc),to the point of overdose but because it is served hot most diners cannot detect the overdose
3.pork based pau is 30% fat which the chef that busy making big big money got no time to chop into small small edible pieces
4.The only good thing here is the big portion
5.But I wonder why if the dim sum got big prawn but got no fly wan?use chemical ah to spray the surrounds or....?
