Synonymous to its name,
Old Hong Kong Group of Restaurants are established to bring the taste
of Hong Kong / Cantonese to the Singapore foodies. The menu itself
represent those taste that we commonly found if you have set foot in
Hong Kong.
Little Devil and myself
have frequented this place quite often, I find its about time to
write a review about this place. The reason for the repeat visits are
simple, it is close to home and the food never disappoint. So what
are things not to miss when you are having dim sum here?
 |
| Pickled Winter Melon for Appetizer |
The usual suspects such
as Har Gao, Siew Mai, and Xiao Long Bao is a good place to start. The
Har Gao is fresh, springy with a slightly translucent skin. Siew Mai
is excellent, the pork and prawns pieces are succulent, and they even
use actual shrimp roe on top. The XLB is good, the skin is thin, with
tender juicy mince pork and soup inside the dumpling are very fresh
and tasty.
 |
| Har Gao |
 |
| Siew Mai |
 |
| Xiao Long Bao |
Steamed Chicken Claw with
Black Bean (Fung Jao) is another classic dish when it come to dim
sum. It is well marinated, springy and a little bit spicy. The Beef
Ribs with Pumpkin is slightly chewy for my likings, while the Steamed
Chicken, Fish Maw & Pig Stomach is tasty but slightly mushy.
 |
| Fung Jao |
 |
| Beef Ribs with Pumpkin |
 |
| Steamed Chicken, Fish Maw & Pig Stomach |
For taste of HK, you
can't come any closer than the Steamed Beef Ball with beancurd. The
beef ball here not only smooth by also quite springy. Deep fried pig
intestines from the ala carte menu is something not to miss. It is
crispy on the outside, but tender while retaining the slight
chewiness of the intestines. The intestine was clean properly and
does not have pungent smell.
 |
| Steamed Beef Ball with beancurd |
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| Deep fried pig intestines |
Most recently, we kind of
get hooked with deep fried fish skin. Some restaurant serve just the
fish skin, but others pair it with the house broth. In Old HK Taste,
the fish skin was accompanied with the house broth. The idea is with
quick dip into the broth, it will slightly tenderise the fried fish
skin and give an contrasting texture to this dish. Yummyyy!!
 |
| deep fried fish skin with house broth |
We normally like to end
our dim sum with Steamed Egg Yolk Custard Bun. The bun is soft and
moist, and the custard is oozing out from the bun when you break it
into two. The custard has a nice balance of saltiness and sweetness.
What a good way to end the meal.
 |
| Steamed Egg Yolk Custard Bun |
The décor of the
restaurant is quite modern, while retaining the Chinese influence.
During the day, it is brightly lid with the natural lights coming
from the windows. Service is good although they seems to be short of
service staff.
Overall, if you are
looking for dim sum or Hong Kong / Cantonese flavour around Serangoon
Garden area, you definitely must consider this place. The food are
always consistently good and you can easily get a place during
weekday. For weekend, you will need to book in advance for dim sum.
Cheers !!!!
Food
& Drink: 8/10
Value:
7/10
Service:
7/10
Ambiance:
7.5/10
Old Hong Kong Taste
1 Maju Avenue
#02-01 myVillage @
Serangoon Gardens
Singapore 556679
Tel: 6834 3013
Website:
http://oldhongkong.com.sg
Op Hours: Daily 10.30 am – 23.00
Dim Sum serving time: 10.30 – 17.00
Daily
Enjoy 20% discount of all Dim Sum and
Snack items between 14.30 – 17.00 (except for Sunday and PH).
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