Although I am not a Cantonese (Cantonese are known for their love for dim sum and soup), I have enjoyed Dim Sum since young. Hence, I was really excited to try the revamped dim sum menu at Golden Peony restaurant where Chef Ku has created using classic Cantonese techniques and fusing them with local flavours and lovely appearances.
Golden Peony is actually located at Conrad Centennial Singapore Level 3 and the nearest MRT station, The Promenade MRT station, is about 3 minutes walk away.
To appeal to the younger ones, Chef Ku has created a variety of Dim Sum which are available during the weekend that are not only instagram-worthy, but also to its original meaning of “touching the heart”. While the piggy like Egg Custard Bun ($4.80 for 3) are rich, sweet and filled with the aroma of salted egg yolk, the Mushroom, Bamboo Pith Bun ($4.80 for 3) which resemble the cat are soft and fluffy with a juicy and crunchy filling.
The cute porcupine looking Chicken Bun ($4.80) are actually deep fried buns with savoury fillings won our heart as well.
Shrimp Toast ($4.80) in the shape of a turtle got us all excited with the adorable appearance. Indeed, with a change in the presentation, the new menu for the little ones which are available during the weekend dim sum brunch does help to arouse our curosity and increase our appetite.
Crystal Shrimp Dumpling ($6.80 for 3) are presented like the corals in the sea with a beautiful crispy fan. Just like the Spinach Seafood Dumpling ($6 for 3), the dumplings are packed with the natural sweetness from the fresh seafood within the dainty packages.
The Chilli Crab Meat Taro Pastry ($6.80 for 3) is Golden Peony’s latest rendition of the taro pastry that is served with a twist together with our national fav dish, chilli crab. Oh yes, without the shells of cos! Only chunks of crab meat with the sweet and mildly spicy sauce.
If your tummy space allows, Snow White with Green Tea Paste rabbits ($4.80) is definitely an adorable dessert to have. The matcha filling which is wrapped with a mochi like skin and desiccated coconut took after the form of a delicate rabbit.
Overall the revamped dim sum menu is a good effort from Chef Ku to appeal to the modern social media savvy crowd without compromising on the taste. Do give them a try and share with me if you feel the same too.
For weekdays afternoon, one can find new entries such as Steamed Dace Fish Balls, bling-ed Abalone Dumpling (Siew Mai) with Gold Flakes, Deep-fried Filo Pastry with Sea Perch and Fresh Mango as well as Spring Rolls filled with Shredded Salt Baked Chicken.
For weekend dim sum menu, those lovely animal-shaped dim sum would definitely bring more joy to the table while you enjoy the company of your loved ones.
First seating: 11.30am to 1.00pm
Second seating: 1.30pm to 3.00pm