Sunny
Once, I had been to 报纸街, coming across a shop with staff holding giant woven pans as if they were more precious than world class kaiseki ryori. It bore a memorable name too, Kak Kak (佳佳), meaning fine^2. 报纸街, have you been warned of pickpockets there?
Dim sum in strange shapes and sizes. Red, long, yellow puffs.
There was no menu, no prices, no names. All you had to do was to gawk and point at the pink, green, or black and that will do. Dine to replace the Fullerton's Jade dim sum buffet I had given up, literally, for Johor Bahru dim sum.
(RM 56.00)
They were meaty, as you can tell. The black was shiitake mushroom lined on top of steamed meat paste, and red crabmeat stuffed with steamed meat paste in seaweed. Like sushi, except those were filled with rice instead. What was cantonese dim sum stuffed with then, I was overwhelmed by Johor Bahru dim sum and unable to think straight.
The green was ingeniously peas incorporated, creamy and savoury, on the dim sum of unmistakeably mixed meats. Bitter gourd was cooked till tender, set with fried nonetheless tasty meat.
P.S. So what have I gained throwing in the towel for Singapore's best, and no frills hawker dim sum? Why do I clamber out of my seat like a baby, for road side hawker? Malaysian dim sum is a cross between dim sum and yong tau foo (stuffed tofu and vegetables with meat). They are fleshy, filling, leaning on the sweet side rather than savoury. Not packed with seafood like their cantonese counterpart.
