date:Sep 28, 2012
eir bamboo steamers. A bite of the Spicy prawn and coriander hargau (minced shrimps and fresh coriander parchment skin dimsums ), Lamb kothe (pan-fried juicy lamb dimsums) and Steamed Canton suimai (minced Cantonese vegetable dimsums), and straight away we are in culinary heaven! You can dip the dimsums in coriander chilli sauce or the pickled soy sauce, but its best when eaten without any accompaniments. We also had sweet and spicy Shanghai spareribs (roasted pork spare ribs tossed in an aromat