Sunday 30 November 2014

Different Types of Dim Sum Restaurants In Singapore for Various Occasions: Cheap Vs Exquisite Dim Sum

Dim Sum has always been a traditional comfort food in Singapore. Owing to many early migrants from Hong Kong who drought this wonderful cuisine to us; Singapore has evolved the Dim Sum culture to include many different styles like Shanghainese and Sze Chuan dishes, as well as our own local Singaporean touches.


Here are some dim sum restaurants that are very worth trying and suit different occasions!

Bests of Value-for-Money Dim Sum

This category doesn’t mean these restaurants are cheap, but that they give maximum tummy happiness for every dollar spent.



Hua Ting Restaurant 華廳
Dim Sum Price: $35/paxAddress: 442 Orchard Rd, Level 2 Orchard Hotel, Singapore 238879 Dim Sum Hours: Mon – Fri: 11.30 – 14.30 | Sat- Sun: 11.00 – 14.30

The baked mango with chicken tart ($4.50) and double boiled Cantonese Soups are delicious favorites. The liu sha bao (salted yolk lava buns, $4.20) is thick, creamy with a hint of salty graininess and with smooth skin. Even the special-of-the-day vegetarian dim sum (made with mushrooms and Chinese wine $4.20) was good. Ask for their homemade chunky XO chilli sauce to go with your dim sum as well. Most of the dim sum dishes here are very well prepared and delicious to eat.



Tim Ho Wan Singapore 添好运
Dim Sum Price: $20/paxAddress: 450 Lorong 6 Toa Payoh #02-02, ERA Centre, Singapore 319394 Dim Sum hours: Mon – Fri: 10:00 – 22:00 | Sat, Sun & PH: 09:00 – 22:00

Tim Ho Wan is the cheapest Michelin Star restaurant and they serve top grade dim sum at reasonable prices and queues have been known to be quite long at some of the branches(Plaza Singapura).


To avoid the need to queue, go to the Toa Payoh outlet at odd hours like 3pm and try this dim sum. New branches include one at Westgate Mall, and one at Bedok Mall.



Peach Garden 桃苑
Dim Sum Price: $27/paxAddress: #01-88, 301 Upper Thomson Road, Thompson Plaza, Singapore 574408 Dim Sum Hours:  Sat, Sun, PH: 11:00 – 14:30 | High tea buffet: Sat, Sun, PH: 15:00 – 17:00


Peach Garden is modern chic and uses a mix of Asian cuisines including Thai style. A very apt place for business and family dinners, Peach Garden is clean and appealing for the masses. The fried Liu Sha Bao, roasted pork belly and XO chilli carrot cake are things to try.


There’s also a very affordable high-tea dim sum buffet at $20.80++ on weekends, 3pm-5pm, which is extremely value for money. Service here is attentive and very conscientious.



Bests of No Frills Hawker Dim Sum

Average price per person may be less than $20.


Swee Choon 瑞春
Dim Sum Price: $14/paxAddress: 191 Jalan Besar, Singapore 208882 
Dim Sum hours: Wed – Mon: 18:00 – 06:00 | Closed on Tuesdays

One of Singapore’s oldest and most successful road side dim sum place. Although Swee Choon has raised prices, the dim sum is still very affordable. The beautiful thing about Swee Choon is that they only open at night, which makes it a popular spot for young, midnight supper goers.


Most of the dim sum is above average, while the fried Swee Choon Mee Suah Kueh is quite interesting. Take note of the appetizer and napkin charges.



126 Dim Sum Wen Dao Shi  搵到食
Dim Sum Price: $14/paxAddress: 26 Sims Avenue, Singapore 387407 | Phone: 67464757Dim sum hours: They never close, ever. Opens 24 hours.


Wen Dao Shi (or 126 Wan Dou Sek in Cantonese) dishes are all really affordable, with one of the largest range of fried dim sum. This places is open 24 hrs.


The setting here is like a 1980s Hong Kong stall. Although not a Dim Sum, the Thai-style Crab Bee Hoon they serve here is just amazing and flavourful at only $15! Best value for money crab bee hoon in Singapore.



Victor’s Kitchen
Dim Sum Price: $17/paxAddress: 91 Bencoolen Street, Sunshine Plaza, #01-21, Singapore 189652 | Phone 9838 2851Dim Sum Hours: Tue – Sun: 10:30 – 20:00 | Closed: Mon


The most expensive out of the hawker dim sums, Victor’s Kitchen used to be in the category of ‘value-for-money’ but has since raised prices after getting popular. They compensate for this by giving larger sized dim sum, as well as adding a bit of twist like the wet XO sauce carrot cake. Lunch and dinner times get really packed like sardines, so either make a booking or come during off-peak hours.



Tak Po 德宝
Dim Sum Price: $15/paxAddress: 42 Smith Street, Singapore 058954 | Phone 62250302Dim Sum Hours: Daily 7:00 – 22.30


Tak Po is a casual and unpretentious dim sum restaurant in Chinatown. It’s one of few dim sum establishments that will allow you to order dim sum as individual pieces instead of the usual basket of threes of fours. Good for bigger and smaller groups.


Although not amazing, the dim sum is convenient and pretty affordable. Try the soya drenched chicken feet ($2.80), lightly fried crispy yam dumpling ($0.90 for one) and char siew bao ($0.90 for one).



Yi Dian Xin Hong Kong Dim Sum 一点心
Dim Sum Price: $11/paxAddress: 1012 Upper Serangoon Road, Singapore 534752 | Phone 91685587Dim Sum Hours: Daily 7:00 – 18:00 | Closed: Alternate Tuesdays


Yi Dian Xin is no doubt, the epitome of no frills, fuss-free and cheap hawker dim sum. Located along the popular midnight supper spot of Upper Serangoon, it is easy to miss this little corner shop with massive crowds for teo chew mui Porridge right beside them. Still, things get a bit messy on a Sunday afternoon as its reputation starts to spread.


Try the signature dalted egg custard bun ($3) and Yi Dian Xin prawn dumpling ($3) which are extremely worth their price for this standard of quality.

Bests of Premium Tai Tai Dim Sum

These hotel restaurants require deep pockets or are usually for that special occasion. Good food with excellent ambience and service, you get what you pay for.


Yan Ting Restaurant 宴庭
Dim Sum Brunch Price: $114/pax after taxAddress: 29 Tanglin Rd, St.Regis Hotel (Level 1U), Singapore 247911Dim Sum Hours: Sat – Sun: 10:30 – 12:30 | 13:00 – 15:00 (Split shift)

Yan Ting has probably the best Dim Sum brunch in Singapore and an interior that is amazingly modern yet retaining a distinctive Chinese fine-dining style. However, to have dim sum at this prestigious restaurant comes with a hefty price tag of $98++ for the non-alcoholic weekend a la carte brunch buffet, which has dim sum as well as other Cantonese dishes.


Definitely not something you have everyday, and 3 times more expensive than other dim sum restaurants. Opt for the morning seating, as its less crowded and dishes won’t run out as fast.



Man Fu Yuan 满福苑
Dim Sum Brunch Price: $102.90/pax after taxAddress: 80 Middle Rd, Intercontinental Hotel (2nd floor), Singapore 188966 Dim Sum Hours: Mon – Sun: 11.45 – 2.30pm


The 2nd most expensive dim sum buffet, Man Fu Yuan’s dim sum brunch is available daily at $88++ per person. Decorated with butterfly lamps and peony flowers all around, this restaurant exudes a nostalgic yet classy atmosphere serving handcrafted premium dim sum. Try the mango prawn roll with wasabi ($5 for 3) which has wonderfully fried skin with that wasabi punch, and the juicy Dumpling with foie gras ($5 for 3) combines Eastern and Western ingredients to birth this magnificent dim sum.





Cherry Garden 櫻桃園
Dim Sum brunch price: $79.50/pax after taxAddress: 6 Raffles Blvd, Mandarin Oriental Hotel (Level 5), Singapore 039797 Dim Sum Hours: 11.00–13:00, 13.30 – 15.30 (Weekend dim sum brunch)


Cherry Garden brings the realism of an ancient Chinese courtyard to the next level by having an actual antique wooden doorway you have to step through. Designed with Feng Shui in mind, this restaurant is truly a journey to the orient.


The dim sum selection here is mostly traditional, but has a few new touches like the Escargot puff pastry ($5.80). But what Cherry Garden excels in is using fresh and premium ingredients to make the standard dim sum even more outstanding. The Glazed Kurobuta Pork Char Siew Pau ($5.80) is probably the best char siew pau I’ve had. The weekend dim sum buffet will set you back $68++ per person.



Hai Tien Lo 海天楼
Dim Sum brunch price: $79.50/pax after taxAddress: 7 Raffles Boulevard, Pan Pacific Hotel (Level 3), Singapore 039595Dim Sum Hours: Sat & Sun: 11.30 – 14.00 (Weekend dim sum brunch)


The Hai Tien Lo Weekend Dim Sum brunch buffet ($68++) comes with one premium buddha jumps over the wall soup as well as one braised abalone per person. The widespread menu also sees many Teo Chew influenced dishes in the dim sum brunch, like the steamed promfret with blended chilli paste. The quick-fried Hokkaido scallops are freshly sweet, while the double boiled chicken soup is just full of flavor yet light in nature.


The Weekday Dim Sum Lunch buffet ($48++)  has a smaller spread but costs less while still allowing you to enjoy Hai Tien Lo’s grand and lavish dining hall with many elements of the traditional wavy motif you’ll find at the Emperor’s palace.




Saturday 22 November 2014

Working with fondant| How to Prevent Colour Smears in Fondant

What is Rolled Fondant?

Rolled fondant is cooked mixture of sugar and water with a consistency of a stiff dough. It can be rolled out into a smooth thin layer, then draped over a cake to create a very smooth, flat coating. If you plan to refrigerate a fondant covered cake, here are some rules and guidelines you should know.

1.  Certain types of fondant respond better than others to refrigeration. Some don't do well all at all.  Wilton is an example of a fondant that does not do well with refrigeration, while Satin Ice does very well.  The best way to find out about your fondant is to experiment.

2.  Bakeries use low humidity commercial fridges that run at the right temps.  This is not to say that you cannot just use your fridge at home but you will want to test out your fridge first.  If your fridge is too cold, it might freeze spots of the fondant creating dark splotches.  Keep your tiers or cakes clear of anything that could touch/drip on it or of any inside fridge vents.  

3.  Immediately after you lay your fondant, get it in the fridge!  This will solidify it in its intial shape and prevent cake bulging.  If you need to decorate it, do so after it has chilled and then return it to the fridge.

4.  Most fondant types will "sweat" after being removed from the fridge.  Do not panic.  This is normal.  It will dry and be back to normal, usually 15-20 minutes after being removed.  Bringing it out into an air-conditioned room with circulating air can help the process along.  The main thing to remember is NOT TO TOUCH IT.  Touching it will smudge it permanently.  This is a perfect time to add decorations onto the fondant, but be careful as once you put a decoration on you cannot pull it off or move it.

5.  Remember to give your cake time to sweat and dry( about an hour) before it needs to be at an event.  

6. Remove stickiness that can lead to sweating by sprinkling 1 to 2 teaspons of powdered sugar or a combination of half powdered sugar and half cornstarch on your work surface and rolling pin before rolling fondant.

7. Wrap a fondant-covered cake in plastic wrap before refrigerating, if it has a fruit filling that requires refrigeration to prevent spoilage. Bring a refrigerated cake back to room temperature in a cool room before removing the plastic wrap. This will slow warming and prevent moisture in the cake from seeping through the fondant.

8. Freeze a fondant-covered cake by allowing the fondant to harden just slightly before wrapping it in plastic wrap. Set the cake in your freezer for 20 minutes, then remove, wrap and return the cake to your freezer. Thaw a frozen cake in your refrigerator and then bring it to room temperature before removing the plastic wrap.



1. Always wear gloves when handling fondant. This keeps the fondant safe to eat, and provides a barrier to slow down the heat transfer from your hands to the fondant.

2. Always make sure your work surfaces are clean. Fondant will attract anything that it comes into contact with.

3. Knead the fondant with a little shortening to soften it before rolling it out or shaping it.

4. If colouring fondant, only use concentrated food colouring such as Wilton’s and knead in a bit at a time until desired colour is achieved.

5. Always wrap fondant that you’re not working with in cling-wrap to prevent it from drying out or absorbing too much moisture from the air.


How to Win the Battle Against Heat and Humidity in Singapore When Using Fondant

1. Always work with fondant in an air-conditioned room and try to make sure the cake is displayed in a place with air-conditioning

2. When rolling fondant out, use cornstarch instead of icing sugar to prevent the fondant from sticking to the table.

3. Try to cover the cake  with fondant on the actual day it will be eaten, to avoid the need for refrigeration.

4. If you really need to refrigerate the cake after covering it with fondant, place it in a cake box and cling-wrap the box or loosely wrap the cake with cling-film before refrigerating.

5. When removing fondant cake from the fridge, place it in a cool air-conditioned room still in its box or with the cling-wrap still on. You want to make sure the change in temperature is not too sudden or it will start condensing on the surface of the fondant. Also, keeping the cake from being exposed to air will prevent the fondant from absorbing the moisture in the air.

6. For fondant cut-outs, ribbons, and figures, use a 50-50 mixture of fondant and gum paste. Gum paste dries harder than fondant and will speed up the drying process.

7. To apply cut-outs, brush on alcohol or a flavouring that contains alcohol instead of water. Alcohol evaporates quicker and reduces the amount of water in contact with fondant.

Tuesday 11 November 2014

How to make a Sphere Cake

Ever seem a 3D round cake and wonder how to make it? Well, the easiest way is to bake a half sphere cake is in a bowl. A regular stainless steel prep bowl or a 8” stainless steel hemisphere pan works. The thickness of the metal helps buffer the heat so that the cake does not get over-baked on the outside.

Steps on how to bake a sphere cake:
1. Bake the cake upside down in a bowl. No pan liner is needed; just be sure to grease & flour the bowl before pouring in the batter. Use a heating core for this shape to prevent the outsides of the cake from browning too much.

2. Once the cake is baked, cooled, and sliced into layers, line the same bowl with plastic wrap and begin assembling the cake in the bowl using my cake filling method, which involves alternating layers of cake with layers of filling right inside the bowl.

3. Once the cake is filled to the top of the bowl, cover it in plastic wrap and put it in the freezer for 30 minutes or until the cake is cold enough to release from the pan.

4. De-panning the cake should be relatively easy since the bowl is lined with plastic wrap. With a blow-dryer, if you heat the outside of the pan just a little and tug on the plastic, the cake ought to release itself.

5. Using a small offset spatula, crumb coat the cake with buttercream. Transfer the cake onto a working platform of some sort (a flat platter, a larger cardboard circle, an old cake board, or in this case, a pizza pan) to support cake while it’s being moved in and out of the fridge to be frosted. Chill the cake in the refrigerator until the buttercream is cold and no longer sticky.

6.  Add a second coat of buttercream in the same manner and chill the cake again until the buttercream is cold and hard (15 minutes or more).

7. While spinning the cake on a turntable, scrape the rough edges off the cake with the flat end of a plastic bowl scraper. This only works if the cake is well-chilled so that the buttercream is firm.

8. Buff spatula marks away by rubbing the surface of the cake with a piece of clean paper towel while spinning the turntable.

9. Chill the cake again before running an offset spatula around the bottom to release it from its working platform. Then, transfer the cake to a serving platter before decorating it.


To make a full sphere cake, bake two half spheres. Level off one of the half spheres and fit it with a piece of cardboard to serve as the cake’s bottom. Frost both halves upside down then fit them together and smooth over the seam.