Rainy
Sometimes, the whirl of a cantonese eating house may dizzy you, or maybe it is just exhaustion from a day's travel, you may end up spewing chinese phrases which are muddled in sequence. Like the hargowsiewmai, or harmaisiewgow. Until you are also unsure of what you have just said.
Going for dim sum, or yum cha (tea tasting), it is like a snorkeling event, where there are so many food pieces hidden deep inside the steamer baskets, you have to stretch your heads to scout every well. An example is the ever-boisterous Luk Yu stall at Ion Orchard, the whole panel built in with bamboo steamers, and occasionally, you might find an oddly coloured one inside one of the honeycomb.
Crystal Fresh Prawn Dumpling (SGD 4.00)
After a menu-drought for about a year, they finally have the tea-flavoured mushroom dumpling that is often featured in its template banner, just that now it is in the form of a prawn dumpling/har gow. In the same 'tea' skin, it is a fresh and tasty prawn within the glutinous lining, the green giving the famous dim sum an extra hype.
Sometimes, the whirl of a cantonese eating house may dizzy you, or maybe it is just exhaustion from a day's travel, you may end up spewing chinese phrases which are muddled in sequence. Like the hargowsiewmai, or harmaisiewgow. Until you are also unsure of what you have just said.
This is perfectly ok, because hargowsiewmai or harmaisiewgow, both of them will still be green here!
Steamed Siew Mai (SGD 4.00)
The other most standard dim sum- is also green in colour! Even if it is just the paper-thin lye dough which holds it together. There is an abundant of ingredients inside the little mound, despite the small volume and ordinary appearance, making it a textural eat. Dices of prawns, distinct and crunchy, melty lumps of pork, savoury, and more commendably, the fat soft mushrooms which adds variety to the dim sum, delectable to sink in!
It is overall satisfactory in every aspect, nothing much gone wrong in the taste and texture. And probably because it is a soothing verdant green, the trepidation or aversion to the yellow lye skin is suddenly gone, seemingly very tender smooth and easy on the tongue, as if it is no longer a siew mai, or made of lye. With every dim sum partially hidden in their trays, the green seems to become illusionary with the wood, dissolving into the background like lettuce or dim sum paper, your eyes somehow cannot perceive or detect the whole of the siew mai. Like maybe it is the meatball, or a kind of adaptation.
P.S. Ripping the green skin apart, it is very drastic against the pink meat filling, making the dumpling even more odd, because it is actually so familiar inside! And on the usual white porcelain tableware, the tones shine even greater, no one would have thought these colours to be dim sum.
