great dimsum at vivocity. I know this has turned out to be a little of a photo composition – but with dimsum perhaps more photos are better than more words.
the dimsum here is more than adequate, with the classics done very well and service rather quick. interestingly, they use square steamer boxes here instead of the traditional round ones, and we figured that has to do with stability when stacked. very modern-looking in any case, and a good design feature quite disparate from the someone garishly opulent decor of the restaurant itself, which had black tables and seats, as well as wallpaper printed with a sort of quilted fabric texture. very strangely it brings to mind many classics which talk about the way the bourgeoisie would emulate the higher classes with far-too-over-the-top furnishings. that was a minor point which didn’t detract from the good food, so no matter.
there are two dimsum dishes here that I thought were very good. the first is the salted-yolk custard bun, and the second was this unique (and by which I mean I haven’t seen this before in my extensive dimsum travels) dish of fried beancurd-skin wrapped prawns, which came with a small bowl of broth alongside to dip. the ingredients in themselves are not unusual – after all, beancurd skin wrapped around meat/seafood and steamed/fried is common enough, but this is the first time I’ve ever had it served with a broth. it worked surprisingly well, with the beancurd skin still retaining its crispiness, though slowly deflating under the influence of the broth, and the broth adding to the savouriness of the prawns. good dish.
the salted-yolk buns here deserve special mention, and so they shall have it. I previously promised to explain to you the allure of a good salted-yolk custard bun, and here at bosses they do a fantastic one. just have a look at that pale yellow steamed bun which when split open, threatens to overflow with molten custard.
there are two different kinds of custard buns. the first is of the common pale yellow and sweet variety that when steamed in a bun, hardens and looks somewhat curled. this is a more common custard bun and also sometimes comes in variations that include sweetcorn hidden amongst the custard. the one that gets me really going, however, is the salted-egg custard lava bun (if in doubt always ask them if it contains salted egg yolks!). this is a relatively new construct that rose into sudden overwhelming popularity in singapore chinese restaurants just a few years ago. the soft buns will contain a flowing molten rich orange-coloured custard that pours out when you split the bun in half, and is in itself a celebration of sweet-savoury food. the mark of a good one is a large amount of flowing custard and a thin bread covering.
salted eggs are a common Chinese ingredient, often eaten in porridge but recently thrown into these buns and seafood dishes to provide savoury-ness and richness. they are essentially preserved duck eggs characterised by very salty firm white, and a dense almost powdery and very rich yolk.
the food here was good and not too expensive. I think this is worth a visit, especially if you’re in the area. and if not, just make your way down to try their food out.