Gator went to have dim sum at Pink Pearl sometime ago. Gator heard a lot about Pink Pearl and how it stopped operations for a while due to some mysterious fire. But Gator was never around the area during lunch time. Finally, we happened to be at the vicinity one day and decided to have some dim sum.
We ordered mostly from the push-carts. It was super convenient and fast.
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| One of Gator's standard orders: Siew Mai: It was moist and quite lovely |
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| I think this had shrimps and chives inside. Nice :) |
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| Scallop and fish roe dumplings: one of my favourites |
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| Bean curd with stuffed pork filling |
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| Shanghainese Steamed Soup Dumplings or Xiao Long Bao. Sometimes referred to as juicy dumplings |
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| See the soup inside the Xiao Long Bao |
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| Chicken Feet or Feng Zhao (Phoenix Claws). Gator's collagen intake |
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| Gator never say no to desert and who can resist egg tarts? |
Overall, the dim sum was not the best but Gator was won over by the service. Also, if you are really hungry, it really helps that food is served quite quickly. Price was also reasonable.
Overall Experience:
Deco: 3/5 - this place is spacious. Ample seating arrangement and the restaurant even has a huge stage.
Quality of food: 3.5/5 - Gator is a bit of a dim sum snob.
Value for $$: $$$$/5 - great value. The bill came up to about $30 plus which was reasonable and we were stuffed.
Overall Experience: Service was excellent. The servers waited as we were taking pictures of the food before serving us and they were extremely polite. Unlike most dim sum restaurants where you generally pay at the front, the server brought us the bill and even the credit card machine to our table.
Chicken feet? Really. Sorry they sound somewhat gross to me haha as I have never eaten that sort of stuff :D
ReplyDeleteJust yesterday I saw a blogger eating tree rats and I went OH NOOOO!
Haha.
Nice photographs anyway. Especially the dumplings. I have never had one :L
Well one day. xo
Hi Aiza,
DeleteI'm a friend to the hungry gator in real life and the person who taught her how to take very sharp photos with point-and-shoot camera's. She actually has a good camera too, but it's too big and heavy, so I came up with a technique for using low-cost camera or cellphones. I'll write a full post about it when I have time. The majority of photos on this blog is taken with a cellphone or a point-and-shoot cam.
Step 1: tuck your arms into your chest, find a comfortable position where your elbows lock tight. Brace your elbow on the table whenever the angle of the subject allows you to do so. The principle is to try to get a very stable platform for the camera. Hold the camera with two hands.
Step 2: move the camera around the subject slowly, stopping for a second every few degrees, this is to find an angle that is both artistically what you want, and also receiving the most even lighting. Uneven lighting on a point-and-shoot camera will cause unusual dark zones and other color imperfections.
Step 3: hold the camera in that angle. Breathe in deeply, then at the very end of that inhalation, "lock" your chest. You will feel like a little bit of air escapes, and that your chest and abdominal muscles lock tightly. This slows down your breathing and make your camera platform even more stable.
Step 4: press down gently on the shoot button of your camera to let it autofocus, then when it's done focusing, very gently release the button so that the shot is taken. Once you practice this for long enough, you will be able to notice your heartbeats, time the button release so that it is right after you hear a heartbeat.
This will allow you to take very clear shots at close range even with very cheap cameras.
I know it looks gross - a friend of mine tried it and said it was all bones and skin. He did not see what the fuss was all about :) I know that chicken feet is used in a lot of cultures for cooking - even for making soup base.
ReplyDelete