Yum Cha at Carlingford

This restaurant has changed hands several times in the last five years. The latest owner seem to have hit the jackpot judging by the long queues and crowds.  The last we heard, it has changed owners again, each better than the one before.

The high turnover ensured that the continuous supply of food is fresh and piping hot.

Acceptable but not very impressive rich and greasy egg custard tarts (above);

Salty glutinous rice panfried dumplings with meat filling (below 1) and

Crispy deep-fried Taro dumpling (below 2)

Spinach dumplings has a thin and soft moist texture instead of some thick, tough and chewy ones at most places.
The sticky rice cooked in lotus leaves is just right, neither hard nor soggy, tasty with sausage, mushroom and pork mince, but not overly salty and oily.


Al time favourite BBQ pork steamed buns (char siu bao). For health reasons, this is preferable to the baked flaky pastry version. We did not try the dim sim (siu mai) as we overheard from a couple at the neighbouring table commenting that it was disappointing (as usual).



One of the best lotus steamed buns in town. Substantial with more lotus seeds than flour and sugar, it is not too sweet when eaten with the bun

It is a feat for the business to thrive with a competitor close by at Carlingford Court which has been well established and is usually packed daily. Fortune has attracted many customers who want an early lunch or brunch on a weekend by starting early at 9.30 am instead of the usual 11 am.

If you are an average or small eater, it costs less than $15 per person to share about eight medium dishes of dim sum.

This is the time for year end parties, old friends' gatherings and celebrations. Watch your diet while enjoying the feasts. Pack and take away if you have over ordered for the next meal or pack for tomorrow's lunch.