We went to have dim sum at Hong Yuen one weekend for brunch because it's so near to Pop's home (we were still house-sitting for Pops then). Overall, the dim sum was pretty average, which was surprising because the chef hailed from one of the more reputable Chinese restaurants. We expected better standards from a chef with such pedigree heritage. Some of the items were stellar but some of the items were very ordinary fare
We started off with the Pan-Fried Beancurd Skin with Prawns ($3.50). This was pleasantly non-oily and still nicely crisp. The dish was also generously stuffed with a lot more prawns than the usual versions at Crystal Jade or Imperial Treasure.
The Steamed Rice Roll with Honey Glazed Pork ($4) was also very good. The rice rolls were soft and smooth, the pork cubes was sticky and sweet and the soy marinade was delicately salty.
The rice roll was so good we promptly ordered the prawn version, Steamed Rice Roll with Prawns ($4.50). The prawns were sweet, crunchy and plentiful.
We really loved the Double Boiled Fish Maw Soup with Bamboo Pith and Mushroom ($14). This small portioned soup was worth every dollar of its 14 dollar price-tag. The soup was delicate yet rich in flavour, obtained after hours of slow double-boiling.
The Siew Mai with Fish Roe ($4.50) was disappointingly run-of-the-mill. This tasted a bit too "porky", there was a very strong pungent smell and taste of aged pork.
Although the Steamed Carrot Cake with Conpoy and Dried Shrimp ($4) didn't look very appetizing, it surprised us with how soft and moist it was. The only downside of it was the dried seafood topping. They hadn't been rinsed thoroughly enough to rid it of its fishy and briny dried seafood smell and taste.
Worse still, we found a piece of hair in the dish. This looked suspiciously like nose hair. I'm usually quite okay with finding hair in my food (as in, I wouldn't be THAT grossed out when finding a strand of hair in my food) but this really grossed me out because this looked a little too short and too thick to be from other parts of the body than the inside of the nose.
The BF is a more adventurous eater than I am, so he ordered the Steamed Beef Tripe with Chili ($4), which I stayed away from. This was chewy, and bland despite the presence of freshly cut red chilis. Tripe is basically tasteless anyway. He had to request chili padi to supplement the flavour of the tripe.
180 Island Club Road
Singapore Island Country Club
Tel: 6450 1426
Lunch:Tuesdays to Fridays from 12noon to 3pm; Saturdays, Sundays & Public Holidays from 11.30am to 3pm
Dinner:Tuesdays to Sundays & Public Holidays from 6pm to 10.30pm
Fridays & eve of Public Holidays from 6pm to 11pm