Dinner at Yum Cha Garden Restaurant @ Serangoon Gardens Country Club

22 Kensington Park Road, Serangoon Garden Country Club, Singapore 558271

Tel: 6343 1717

Having visited Yum Cha Chinatown before for dimsum buffet and not being impressed by the mostly fried items on the menu, the only conviction that made me return to Yum Cha was because this was another outlet, situated at Serangoon Gardens Coutnry Club, a catching up dinner with *Jalen.

It is a spacious retaurant with Oriental chic decor and the usual polished woodworks. The service was rather hospitable, probably servers used to the regulars residing around the lovely vicinity.

And of course best of all, it was  not a dimsum buffet and there were not much fried items on the menu. From dimsum to simple Chinese dishes, Yum Cha has increased its repertoire of selection to seafood as well, hence there was a huge selection of items to choose from.

We started with a pot of hot tea and I had a glass of  Red Wine to go with the meal.

First we had one of the Specialties items, Soft Shell Crab with Mango Puree. Soft with no hints of crispiness, and made softer by the rich mango puree, I still enjoyed the soft shell shell crab served with fragrant and sweet chunks of mango and puree. It was a rather delightful combination.

Then there were the steamed Prawn Dumplings (SGD$4.80 aka Har Gow) - thin, melt-in-the-mouth skins embracing fresh springy shrimps in their wombs.

Next, we had Chicken Feet (SGD$3.80 aka Feng Jiao). I thought these were a little soft and sweet for my liking - I usually like my chicken feet in more savoury dark soy sauce with chilli.

The next dimsum dish was Shark's Fin with Meat Dumplings (SGD$3.80) - tasty with tender minced meat but the hints of shark's fins were minimal.

Now, Beancurd Roll with Superior Sauce (SGD$3.80) - I enjoyed this. The outside is crunchy and the inside is juicy with sumptuous stuffings - shrimps and meat.

Following the above was Siew Mai (SGD$4.00) - the fishy version, hence the meat was springy and flavorful, steamed to a lovely softened texture.

Last but not least, we had the Fried Carrot Cake with Scallops. I enjoyed this as well - there was a very slight tinge of crispiness around the edges of the carrot cake cubes, and the interior was a lovely beancurd texture with strong flavor. The additional strips of scallops enhanced the carror cake tasty tremendously.

Finally, some vegetables - Sambal Kangkong, which were not spicy at all, but crispy in its freshness with a juicy boost within its stems. This was a refreshing dish amongst all the meat , seafood and dimsum.