Memoirs of My Thoughts: Dim Sum @ Wo Peng Cuisine

What's the best thing to do on Sunday? Yes, wake up early in the morning to the rising sun, for a nice hearty dim sum in town. I love weekend, coz its the best time for a family eating out. I chanced upon Wo Peng Cuisine on net, so I decided to try it out for its much renowned dim sum spread.

It was almost 2p.m., so there's not much crowd in the restaurant. The ambience is cosy with soft music playing in the background. The waiter was kind enough to recommend their all-time-fav dishes.

The braised peanuts

A pot of jasmine tea, goes along with the dim sum spread.

The recommended appetizer, fried skin fish with a bowl of superior pork bone broth. The serving potion is a big too much for 2. However hubby and me managed to finish up at the end of the course.

I must share this worth to try dish with you all. Much to my surprise, the fried fish skin maintains its crunchiness throughout. The bowl of superior stock serves the purpose of dipping the skin, for another way of eating. You can eat the fried skin as cracker or soaking them in the soup, while listening to the cracking and sizzling sound when they are swimming in the broth. I prefer mine eaten as cracker, and gulping down the soup separately.

Steam pork ribs with fermented black beans. The meat is tender and flavourful.

Shrimp dumplings. Best eaten when its still piping hot, with lots of XO sauce. The big chunk of prawn filling inside the dumplings is so crunchy and fresh.

We ordered a bowl of pork&century egg congee and a seafood scallop congee each.

Pan fried carrot cake. This is yummy, with lots of preserved raddish and fried Chinese sausage bits inside, while the outer layer of the cake is crispy. On top of it, is decorated with fat juicy shrimps for better presentation.

BBQ cheong fun, though the skin is silky smooth, but it was a tad too thick for my liking. I prefer cheong fun with papery-thin translucent skin with plenty of filling.

I had 2nd helping of the XO sauce....:)

Fried shrimp dumpling, served with mayo

The waiter who served us, was very honest to advise us to cancel some of our order. But stubbornly, we insisted we would be able to clear the dishes with no problem at all. Helplessly, the waiter put on hold half of our order (as shown in the order list), in case we really can't stuffed ourself any longer. After devouring the 1st half of the order, hubby called upon the waiter to serve the 2nd half. However, I do admit their servings are quite big compare to other dim sum eateries.

Steam pork siew mai topped with fish roe.

Juicy xiao long bao, served with shredded ginger & black vinegar.

Ooh la la....here comes the dish which I love to share. Guess all of us eaten custard bun before, but have you ever come across one with runny custard inside? If you have not, then please do try this. The runny yolk bun, which the waiter told us the filling is made of egg yolk and custard.

When I pinched a piece of the soft dough, the aroma of a steaming bun shifting into the air. I can't help but to sniff closely and savour slowly the unbelievably delicious bun. The yolk is runny that you can even sip using a drinking straw...lol. I gobbled down the bun only after I finished sipping the yolk inside. Its heavenly!