Ah Yat Abalone Forum Restaurant is no stranger to most Singaporeans. Their superb set menus featuring their sharks’ fin and abalones are really worth it especially if you apply for their free membership. (And yes I will feature the set menu another time 😀 we frequent this restaurant monthly)
Since it’s Lunar New Year, we have our yearly Dim Sum lunch here as most of the other restaurants do not serve Dim Sum during this period of time. Though they aren’t well-known for their Dim Sum, the food is actually really good. Pricey but definitely worth it.
Two versions of carrot cake. I personally preferred the steamed one as the radish is still fresh and soft, and melts in your mouth. Topped with spring onions, dried shrimps and their own soya-sauce based gravy. A warm spoonful of this is not enough, we re-ordered a second one because all of us wanted more 🙂
Not joking. This is the actual name of this bun. It’s a different version of the Baked Char Siew Pastry Bun (菠萝包) featured from Tim Ho Wan. The sweet juicy pork wrapped in a warm soft bread bun, no wonder it’s called the Best Bun in the world. We had more than two servings of these, because the kids gobbled up the first plate.
Queen and King of Dim Sum, the ones here are really good compared to Tim Ho Wan. Skin is thin with fresh prawn/pork meat inside. The Tobiko on top of the Siu Mai added the crunchiness to the dumpling (this is commonly done in many dim sum restaurants now). I think we had about 4 servings of both. Dayum!
Beancurd skin roll (腐皮卷) – steamed and fried versions both have their merits. I can’t really decide which is nicer. Both have pork and shrimp fillings. Steamed one is a little saltier because of the sauce but not overwhemlingly so. Fried one has the skin still crispy coupled with the seaweed and you usually dip this in a vinegar sauce. Must try both and you will know why it’s so tough to decide which is better!
This fried lychee prawn roll is rather unique; there are different versions of fried prawn roll with banana or mango at other restaurants. The lychee adds a sweetness and a tad acidity to the fresh prawn filling, making this roll a savoury appetising treat.
A little daunting for non-Chinese foodies, chicken feet and pork ribs are must-haves in a Dim Sum meal. Chicken feet is first steamed in boiling water then fried. Next marination in a fermented black bean sauce with dried chilli – sweet and salty with a tinge of spiciness. As for the pork ribs, first marinated and steamed together with fresh chill and fermented black beans. Gotta try it if you haven’t before and you will love it! These from Ah Yat are pretty up to standard.
Last but not least, this is my mom’s favourite, hence the numbers on the plate. It’s like a fried version of Har Gow dip in mayonnaise. These are super delicious and yes we love our prawns. Almost every other dim sum dish there are prawns 🙂
Do try out their dim sum and call to reserve a table as it was packed (two rounds of eating both full) on the second day of Lunar New Year.
Ah Yat Abalone Forum Restaurant
101 Victoria St, Grand Pacific Hotel
(65) 6332 2288