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Chinatown for Dim Sum

Dim sum: In Cantonese, this phrase means "the heart's delight" or "touch the heart." They are also know as Yam Cha, which means "drink tea". Traditionally, this cuisine comes mainly in the form of steamed and fried dumplings containing a wide array of fillings. They are usually served in tiers of bamboo steamers or small to medium-sized plates (so that many different varieties can be sampled) or they are served like "dessert carts". That is a cart filled with several different types for people to pick and choose from. Long before the Spanish created tapas and the Americans discovered finger foods, the southern Chinese were gathering for yum cha (tea) and sampling savory morsels known as dim sum.

Jeremy and I had dim sum for lunch at a popular street side hawker stall along Smith Street in the Chinatown district last Sunday. The dim sum were all freshly made on site and prepared only upon ordering. I particularly enjoyed the steamed glutinous rice roll with shrimp (on the extreme right), drenched with soy sauce and sesame oil. Yummy! I'm salivating now that I am thinking about it. Boy, it was a good and satisfying lunch!


Here are two more close-up shots of the Hong Kong style egg custard tart and BBQ pork pastry.


Sitting in the midst of Chinatown pre-Chinese New Year, enjoying my hot and freshly made dim sum, different people to watch, sigh, I couldn't ask for a more distracting place to be in.

During Chinese New Year, temporary road side stalls would be set up to sell goodies. One of the more traditional goods were preserved (waxed) meats and sausages. These were often used to enhance flavours to many Chinese dishes. Below is a snapshot of a particular waxed sausage stall, which I just wanted to share.





I love being in Singapore - there is just so much diversity and one can not be possibly bored with different cultural festivals spread through out the year. Right now, let's relish in the Chinese New Year spirit!

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