‘Dim Sum’ means ‘touch the heart’. And like it’s name, it’s hard not to fall in love with these quaint, bite-sized treats, which come in many varieties such as fried and steamed buns, dumplings, meatballs and many more. The origins of dimsum go way back to travelers on the Silk Road, where they were served at tea houses as snacks. Today, dimsum is popular among Chinese (especially Cantonese) communities all around the world, Malaysia included. :) As a child, waking up early to go for dimsum with the family was a treat.
There are many dimsum eateries in Bandar Puteri, Puchong, and they’re always packed on weekend mornings. My family and I like to go to Taiji Eatery, which is just across the street from a more famous shop. I prefer coming here though – most of their dimsum is on point and prepared fresh.
One of their signatures is the Seafood Dumpling – a mix of minced pork meat and shrimp wrapped in a slightly translucent siewmai wrapper. I find it funny that English doesn’t have enough words to describe all of them – they are all called ‘Dumplings’, which is far from it. :P Siewmai wrappers, for example, have an eggy, sweetish taste and a sticky texture.
Not all dimsum has to be traditional. Another one of their signature items is the bacon roll, which has a mix of shrimp, seafood and minced pork wrapped in the middle. The rolls are steamed in an eggy soy-sauce base with a strong, peppery flavour. This is my favourite and I always order it without fail whenever I have a meal here. :)
The shrimp dumplings (har gao) have shrunk in size since my last visit. I guess rising costs and inflation are to blame. The taste hasn’t changed though: the shrimp is still springy, bouncy and crunchy. The wrapper for har gao is also semi-transparent and has a chewy, glutinous-rice flour flavour to it.
For fried stuff, we had deep fried shrimp roll. Succulent, sizable pieces of shrimp are wrapped in a foochok (beancurd) sheet before being deep fried. It’s crunchy, crispy and (admittedly) quite oily, but oh-so-good. Usually served with mayonnaise dip.
What’s dimsum without siew loong bao? These transculent-skinned babies are cooked with a piece of pork aspic (gelatinous cube made from meat soup or consomme), which melts to form a soup inside the dumpling when it’s heated. There’s a technique to eating siew loong bao, but how I eat mine is like this:
First, lift the entire dumpling into a soup spoon, making sure not to break the skin. Then poke a hole with a chopstick and slurp up the soup. Take a few pieces of ginger and dab some vinegar onto the dumpling, and pop the entire thing into your mouth. Walah! Sweet and savoury, juicy dumplings.
The ones here are decent. This time around though, they weren’t careful in handling the dumplings and the skin had already broken when they were brought to our table. Oh well…
Last but not least, we had pan-fried gaozi (or gyoza), which has minced meat mixed with chives as filling. Out of the many dishes we tried, this was the most mediocre. The skin was thick, doughy and not crispy at all while the minced meat was lumpy and tasted like processed meat. But other than this, everything else was tasty!
You know what would make a dimsum meal even better? A spicy kick. Kampong Koh garlic chilli sauce – a staple at many local dimsum eateries – is like a magic condiment. Even if the dimsum tastes meh, just add some on and dip it in for an instant flavour boost.
There is a small window where you get to see the dimsum chefs in action.
No. 2, Jalan Puteri 2/3, Bandar Puteri,
Puchong, 47100, Puchong, Selangor, Malaysia
Tel: 03-8063 3362