Creative hawker with over 40 dishes like truffle xiao lengthy bao & mentaiko siew mai

Who doesn’t love ol’ dim sum meal? With fried, steamed and typically baked choices, dim sum is considered one of my favorite sorts of meals. I like seeing how varied native hawkers and eating places give you new and progressive dim sum dishes. Hence, I used to be excited after I first learnt about Bei-Ing Dimsum Club.

Bei-Ing Dimsum Club is positioned inside The Bullion Hawker Bar alongside East Coast Road. The trendy dim sum idea was opened by the hawkers behind Bei-Ing Wanton Mee in November 2022, and boasts an enormous vary of ultra-unique dim sum dishes. I used to be drawn to the record of attention-grabbing elements used of their dishes, together with truffle, aburi mentai, squid ink, carbonara and even nacho cheese!

What I attempted at Bei-Ing Dimsum Club

I began my meal at Bei-Ing Dimsum Club with the dish that enticed me probably the most: The Truffle Xiao Long Bao (S$4.50), which donned an attention grabbing black look.

The xiao lengthy bao pores and skin was somewhat too thick for my liking, however I loved the meatiness of the pork fillings. The truffle style wasn’t very robust, sadly. I’d have most well-liked for there to be extra soup inside the xiao lengthy bao.

The Nacho Cheese Shrimp Cone (S$4.50) was an interesting dish. I had by no means seen nacho cheese on a dim sum menu earlier than! The dish was served with 3 items of fried shrimp drizzled with nacho cheese.

The Nacho Cheese Shrimp Cone was crispy on the skin and tender on the within. The nacho cheese gave the dish a salty style, and whereas it wasn’t extraordinarily excellent, I discovered it to be fairly tasty. However, the shrimp cones had been somewhat too skinny in relation to the worth.

Next up was Bei-Ing Dimsum Club’s Aburi-Mentai Siu Mai (S$4.50), which got here with three items of siu mai topped with torched mentaiko mayonnaise.

The mentaiko mayonnaise was savoury, although I felt that the mentaiko facet may have been stronger. The siu mai itself was satisfying and I favored the way it was generously crammed with meat. The pores and skin of the siu mai wasn’t too thick both, permitting the fillings to shine by means of.

I’d have favored if the mentaiko was additionally included into the fillings themselves.

My favorite dish was undoubtably the Sesame Mango Prawn Fritter (S$4.50). Each golden brown fritter encased juicy shrimps and mango items.

The textures of the Sesame Mango Prawn Fritter had been elegant because the crispy fritter and delicate fillings complemented one another completely. The delicate sweetness of the shrimp was additional enhanced by the fleshy, fruity mango.

I couldn’t get sufficient of the Sesame Mango Prawn Fritter and I’d undoubtedly get this once more!

Another nice dish was the Steamed Chicken Yam Wrap (S$4.50). Each wrap encased juicy hen chunks, a crunchy carrot stick and a block of yam.

The Steamed Chicken Yam Wrap was a pleasant break from all of the fried dishes. The earthy flavours of the yam and the savouriness of the hen was comforting and scrumptious.

If you just like the fried crimson bean pancakes from Chinese eating places, you’ll undoubtedly love the Crispy Red Bean Banana Roll (S$4.50).

The deep-fried morsels had been crispy but gooey, and I loved the way it wasn’t too candy, regardless of containing each crimson bean and banana. The crimson bean factor overpowered the banana somewhat, however the rolls had been nonetheless satisfying and scrumptious.

A basic dish for salted egg lovers is the Custard-Lava Sesame Ball (S$4.50). Each glutinous rice ball was studded with black sesame seeds and crammed with molten salted egg.

Bei-Ing Dimsum Club had a fairly stable tackle the favored dish. The salted egg was barely grainy and had an umami flavour, whereas the ball itself was chewy and nutty.

I couldn’t resist getting the Chicken Money Bags (S$3.50), which had been crammed with minced hen meat. Taste-wise, it jogged my memory of the siu mai that I had earlier, because the fillings had been nearly similar. I loved the crispiness of the pores and skin, although I did discover the worth to be somewhat steep for the small sizes of the Chicken Money Bags.

The dish with the perfect presentation was undoubtably the Teriyaki Squid Ink Ball (S$3.50). The 3 squid ink balls had been served atop a literal piece of wooden!

While the Teriyaki Squid Ink Balls had the slight sweetness of teriyaki, it tasted nearly like a daily meatball, however with a softer texture. However, I cherished the crispy beancurd skins that had been served with the balls, as they had been crunchy and enjoyable to eat.

I wasn’t an enormous fan of the Spicy & Sour La Mian (S$3.50). It was too oily and the sourness of the sauce overpowered every other flavour that the la mian had.

Moving on to the paus, I used to be within the Cheesy Chicken Pizza Pau (S$1.80), which mixed Western and Chinese cultures. The fillings tasted very very similar to pizza, although the quantity of fillings was somewhat disappointing. The small measurement of the bun was additionally not well worth the worth.

The Cocoa Chocolate Lava Pau (S$1.80) was somewhat extra thrilling, and I may even decide to get it both steamed or deep-fried! I made a decision to have it deep-fried, and cherished how flowy the fillings had been. The cocoa style wasn’t very wealthy and tasted somewhat low cost, however I favored the generosity of the chocolate.

Final ideas

The dishes at Bei-Ing Dimsum Club had been hits and misses, however for the worth, I believed that it was well worth the expertise. If I had been round East Coast Road, I would definitely return to get their Sesame Mango Prawn Fritter, Crispy Red Bean Banana Roll and Steamed Chicken Yam Wrap once more.

I applaud Bei-Ing Dimsum Club for his or her creativity and innovation in creating such distinctive dishes and would like to attempt the opposite gadgets that I missed throughout my go to!

Expected injury: S$2.90 – S$10 per pax

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