13 Oct '15, 6am
New Dim Sum Menu at Shang Palace by Chef Li Shou Tao
Turnip cake is a popular dim sum dish as well as a common appetizer. Instead of pan frying it, chef creates the steamed version with addition of egg white and conpoy, hence making it soft and light with good amount of turnip. Maybe it’s just me, but I find it a little blend. Perhaps the addition of some chinese sausage will work? Pan-Fried Chilli Crab Meat Bun is an interesting dish. Instead of the usual pan-fried pork buns (sheng jian Bao), chef replaced it with our local chilli crab meat. Shredded crab meat and sweet chilli sauce are wrapped up in the dough. It is a savoury gravy-filled treat with a touch of heat. Other dim sum classics include steamed siew mai with fish roe, prawn and mushroom; and steamed rice roll, BBQ pork & parsley.