Yuan Garden Dim Sum House.

Yuan Garden Dim Sum House is another new kid on the block, replacing part of Sri Siam Restaurant.

Located in a corner lot with good road frontage along the busy SS2 area-airy, clean and spacious with  fuss-free furnishing.

We were there on an early Saturday morning "yum char" with the day's newspaper in hand.

Browsing through the latest murder news with a pot of hot Pu'er tea and dainty cups filled with it to wash of the oil and fats !

A guy with a trolley full of warm deep fried pastry came offering his ware while steamed dim sum have to be order on a order form. 

Prices are quite reasonable-ranging from Rm1.80-Rm4.50.

Parking is OK.

Tai Pao (big bun)-fluffy skin and filled with chicken, pork, egg, yam bean,Shiitake mushroom and traces of ginger juice-very authentic-comparable to big restaurant-worth the buck ! 

Prawn roll-wrapped with bean curd sheet and deep fried-came straight off the fryer-oily but sweet and fresh-bean curd sheet a bit salty.

Char siew pao (BBQ pork bun)-soft and fluffy-tasty and meaty!

Siew Mai-steamed prawn/minced pork wrapped in yellow wanton wrapper-small in size but fresh.

Green chillies stuffed with fish paste-generously sized but tasted a bit off.

Chicken rolled with bean curd sheet-the thigh meat was tender and meaty-again the bean curd sheet was salty-one of my favorite.

Location: 58 & 58-1, Jaln SS2/24,

Petaling Jaya,

Selangor.

Tel: 03-7873-5655.

Delicious Dinner 31.

A series of home cooked dinner by my wife.

Deep fried stuffed bean curd sheet ( crust was crispy and a wee bit salty) with home made springy Tenggiri (Spanish mackerel) fish paste mixed with diced carrot and tantalizing parsley-fresh and pleasant sweet taste.

Steamed stuffed Green chillies with home made springy Tenggiri's (Spanish mackerel) fish paste-practically no oil and no fat.

Kai Lan' s with julienne stem-plump and crunchy stir fried with olive oil and ham.

MY FAVORITE TYPES OF DIM SUM.

To me, Dim sum should be eaten and enjoyed leisurely early in the morning whether in a restaurant or alfresco by the roadside with a group of friends, morning papers and a hot pot of good grade Pu'er tea.

I feel eating Dim sum at night is a bit awkward!

These are the various types of Dim sum which I like to eat and hope you like it, too!

Steamed Xiu mai-fishpaste, minced meat with prawn filling wrapped in wanton wrappers-all time favorite.

Steamed Mushroom stuffed with minced chicken meat and fishpaste.

Char siew soh-pastry filled with BBQ pork.

Deep fried prawn roll with minced chicken meat and coarsely chopped water chestnut which gives it a crunchy flavor.

Steamed fishpaste stuffed fresh green chillies-my favorite.

Hong Kong Chee Cheong Fun (rice flour noodle) made upon order steamed with prawn/char siew fillings and served with blanched Bok Choy and good grade sweet soy sauce with sambal chillies on the side.

Deep fried succulent prawn rolls.

Steamed tender and muscled chicken thigh meat rolled with bean curd sheet with Soy sauce.

Har gow-prawn filling-fresh and crunchy.

Steamed springy fish balls.

Fried Radish cake with lots of beansprouts, chinese chive, finely chopped chai poh (preserved radish stem)-can be very oily.

Steamed Lor mai kai (glutinous rice)-soft and sticky and topped with a piece of chicken, mushroom, Chinese sausage, abalone and sweet tasty gravy.

White smooth gooey porridge garnished with chopped spring onion, ginger and a sprinkling of pepper.