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80 Neil Road
Telephone: (65) 6220-6986
Restaurants » Chinese (Traditional)
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    » 2 Reviews for “Dim Joy ” - Restaurants

  1. ladyironchef
     02 Jan 2009 at 5:38 pm
       Dim Joy - Restaurants   Dim Joy - Restaurants   Dim Joy - Restaurants   Dim Joy - Restaurants   Dim Joy - Restaurants

    We walked along the narrow street, wondering where was our destination. The road seems so distant, the future so vague. Just like the route we took, there’s much hurdle to be clear. At long last, we arrived, Dim joy.

    Culture of all walks of life, our very own roots. Dim Joy offers a perspective much more than just eating dim sum. Its about the art of appreciating dim sum, the approach in understanding our culture. I like the small details they look into, like how they have tiny notes on the teapot to teach people about the correct method of teapot refill, like how they print their own manuals on the chopstick cover to educate about chopstick etiquette. Small little things like these, make a whole lot of differences.

    Nestled in a shop house on neil road, the restaurant quaint and tranquil environment made me feel at home upon entering. There wasn’t much people on a weekday lunch, we had the whole lovely place to ourselves. This is just a place where you can seat down and chill for the whole day.

    The simplistic approach to the chief, King shrimp har gao ($4). The whole taste was very subtle, the prawns were fresh, but the skin was again, too thick. While it wasn’t fantastic, dim sum just isn’t dim sum without har gao.

    There wasn’t much difference with the Barbecued pork & celery in rice rolls ($5) too. It was way too short if i were to compare it with elsewhere. There was also the option of having the rice rolls in claypot, but i dismissed it as gimmick. I wanted a good steamed and savoury rice roll in light sauce.

    There were bits of char siew which could passed off as bacon strips. And we were wondering how cool it’ll be if there’s bacon rice rolls. Nonetheless, the taste was again, very subtle and tame if i may just use the word. I didn’t quite enjoy the celery within too.

    I was eagerly anticipating the Honey-syrup char siew bun ($3). With such a sweet name, we were like bees attracted to the beauty of the honey pot. The white pillowry bun was soft and fluffy, very good! But the char siew fillings could be better. While its sweet with honey-syrup infused, the fillings were too little, and i’ll preferred it to be more moist, like their char siew sou.

    There is also Siew mai ($3.50 for 4), another dim sum staple. Chewy, shrimpy and not too oily. Value for money definitely, and its the only one that comes two by two. The ratio of shrimp to pork outnumbers greatly, with only a small portion of lean pork meat.

    I always choose Pan-fried radish cake ($3) over its steamed cousins. I love the slightly charred surface of the carrot cake, but this one wasn’t charred enough. Well unlike most carrot cakes which are very filling, this one wasn’t very starchy, and had a different taste from the ones which i tried before. The jury’s out on this, you need to make your judgement.

    Personally, i ain’t a big fan of the beancurd skin roll ($4.50) but my companion wanted to try this, so here we go. Instead of the typical prawn fillings, this one was all about mushrooms. The skin was a bit raw, and taste almost like beancurd, well it’s made from beancurd after all. The wholesome, vegetarian fillings within the beancurd skin roll didn’t work for me. But my companion rather enjoyed her helpings.

    Now, my choice. The char siew so ($3.50) bears a great resemblance to our festive pineapple tarts. Golden brown in colour, with the buttery egg-graze taste on the pastry. While it didn’t come in the form of my favourite flaky skin, Dim Joy’s rendition was unique in its own right.

    This time, the sweet honey infuse char siew fillings were more generous, and it was very moist within the pastry. But the char siew did lacked certain texture, and given time to improve, it’ll be better.

    We were half-decided on ordering the Custard bun ($3) since we heard it wasn’t that good. But we decided to try for ourselves, taste after all is a very subjective thing. The vital factor for a good custard bun, the oozing out of the golden custard fillings. This one did, the molten custards flowed out of the bun, just like the lava erupted from a volcano. The salty egg yolk taste wasn’t strong enough, the bun was soft but, there’s some fine particles which we guessed was course sugar not dissolved properly. I had the best, and the worst before, this one would be good given some minor tweaks.

    While i know Lingnan is an area in China, i couldn’t see the link what the place got to do with the Lingnan egg tart ($3.50 for 4). The best part about Dim Joy during weekend was there wasn’t much people around, so everything was made freshly, rather than pre-made. We waited 25 minutes just for the egg tarts to come out freshly baked. The egg fillings were nice and wet, but the pastry lacked the buttery undertone.

    Total bill was $42.35 for 2 person. I must say, with 9 dim sum between us, the prices are fairly reasonable given the standards of the dim sum. I’ll definitely make a perennial visit again, and for that, See you there! And just for some background information, Michelle Saram’s the partner behind Dim Joy.

    It also helped that Dim Joy served dim sum throughout the day, even during dinner. Most places don’t serve dim sum at night, so it’s a nice place if you are craving for dim sum after the sun set. I heard they are packed during weekend, so avoid the crowd come on the weekdays instead.

    You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

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    Rating given:4 stars
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    1. feizhu
       12 Nov 2008 at 11:38 pm
         Dim Joy - Restaurants   Dim Joy - Restaurants   Dim Joy - Restaurants   Dim Joy - Restaurants   Dim Joy - Restaurants

      I've always been an advocate/fan/fanatic/supporter of dim sum so when Dim Joy hopped onto the bandwagon a couple of months back, I was tempted to have a shot at it especially in this recession period where Yan Ting and Royal China are seemingly out of reach for my shallow pockets. Of course it helped that Dim Joy reportedly specialises in dim sum and sells only dim sum items throughout the day - a psychological effect?

      And I finally got the chance to dine there on a Saturday morning. Playing anchor to a row of beautifully restored shophouses along Neil Road, Dim Joy oozes sublime old world charm with its facade and simply done up interior that allows natural light in. Cool airconditioning coupled with a nice warm glow from the sunlight make for a soothing and relaxing environment.

      Lingnan Egg Tart - Although the lingnan egg tart didn't fall into the buttery crust category which I personally prefer, I have to admit that it was almost in a class of its own. A flaky crust that compounded the oven baked goodness with a smooth, wobbly and not too sweet custard filling that had an almost surreal semi liquid feel. Very delicately done if I may say so.

      Savoury Beancurd Skin Roll - Not your usual beancurd skin roll, this one looked like it had tempura batter sporadically coated on it before deep frying. And there was no crackling crispy skin either. Instead, the roll was a tad crisp yet moist, not to mention fragrant with a light savoury aftertaste that complemented the filling of mushroom and radish.

      Custard Bun - I wasn't too impressed by Dim Joy's rendition of the custard bun even though the the custard filling was semi molten and oozed out with ease with a break in the skin. The quintessential egg yolk taste was sorely lacking and I could make out some granular substance in the custard which I presume to be partially undissolved sugar (I'm just guessing). There were traces of egg yolk as well from the slightly rough texture but as mentioned earlier, the taste was minimal.

      Honey Syrup Char Siew Bao - Unlike the custard bun, the Char Siew Bao was excellent, for lack of a better word. The dough was soft and fluffy with an ample bite to it. However the char siew filling came across as rather lacklustre, mildy sweet from the honey but with a rather high proportion of fat meat in my humble opinion. Having said that, the dough itself is enough to warrant seconds for me (Not that I did though).

      Barbecued Pork & Celery in Rice Rolls - The rice roll aka Chee Cheong Fun was a little different from the usual silky smooth ones in that there was an oily finish to it, very much like kway teow or flat noodles. However, as with the char siew bao, the char siew filling in the rice roll was forgettable and overall a rather bland dish.

      Century Egg with Lean Pork Congee - I personally dislike century eggs but this porridge was surprisingly decent, especially the pork cubes (actually they looked like chicken cubes), which were tender with a nice salty tinge to it. The porridge itself wasn't too starchy and the ginger slices kept nausea at bay. One serving can feed 2 pax easily.

      King Shrimp Har Gao - I would have preferred one large prawn in my har gao instead of 3 medium sized ones but I'm not complaining. The skin did seem a whisker too thick and elastic for my liking but on the upside, the har gao didn't carry the overwhelming prawn taste that plagues alot of har gaos.

      Crispy Pumpkin Balls - This came complimentary with every spending of $30 and above. I'm not exactly a big fan of such stuff so I won't comment much except that it reminded me uncannily of those rounded pieces of chewy flour coated with sesame seeds on the outside that are being sold at most dough fritter stalls.

      Durian Snow Pearl - This signature dessert reminded me of durian snow skin mooncakes except that the skin on this one was soft and excellent. No elasticity or excessive flour taste that I have a particular disdain for. The skin seemed to meld in rather well with the durian filling and cream when I popped one into my mouth. The only thing I didn't really appreciate about the dessert was the cream, which I personally felt marred the taste a little.

      It does seem that Dim Joy is giving the bigger boys a run for their money with its relatively high quality of dim sum at a slightly lower price to boot. The 2 of us spent about $52 for a rather enjoyable and filling dim sum session in a nice soothing environment. Service was good but I wasn't exactly too pleased at being charged $1 for iced water.

      See all my pictures here.

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      Rating given:4 stars
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      Comments on this review:
      1. Uncle Ricky
        Uncle Ricky said:
        Isn't this place owned by the one time Indian-Chinese TCS actress who went to Taiwan to further her career?
        13 Jul 2009 at 12:25 pm
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