In the middle of Cambridge Street nestled between Alexander Street and Simper Street is Cambridge Forum – a hawker centre with curries, Malaysian, dumplings, dim sum and French food. There’s also a fab drinks stall that can whip up a chendol in no time.
This is a fairly short blog post because we chose some food from Wembley Dim Sum for a starter, so I only have two dishes to review, but if you look at the next page, you’ll see the review for Hawker’s Delight, a Malaysian food stall.
So, you go and order your dim sum and they give you a little flag for the table, then when it’s ready, somebody delivers it to your table.
We chose siu mai, a pork and prawn dumpling and they were the biggest siu mai we had ever seen, very tasty too. We also chose crab claws, probably not really traditional dim sum, but definitely a favourite and very enjoyable.
Both came with nice dipping sauces – chilli oil and sweet chilli. Yum.
Now here’s a pic of the marvellous chendol from the drinks bar. With green rice flour jelly and red beans, it was really good.
UPDATE – Xintiandi is now permanently closed.
I have only ever been to Xintiandi for lunch time dim sum. It serves consistently good dim sum, and I have tried some others in the area, but tend to come back here. It used to be called Jade, but had a bit of a makeover about a year ago.
The interior of the restaurant is quite nice, with purple wall fabrics and glass balls floating from the ceiling. The queue on Sunday lunchtimes can get quite long, it all seems to depend when you turn up – the business peaks around 1pm, but I have never had to wait for more than 20 minutes for a table.
If you are lucky, you will be there when they serve soft shell chilli crab as a special.
If you have not had dim sum before (or yum cha as Australians tend to call it), dim sum means ‘touch the heart’, and they are little morsels of food to do just that. There are a lot of dumplings – I try to have plenty of steamed dumplings to counteract the amount of fried dim sum which is also available. Traditionally some dumplings go together – siu mai go with har gao. I also like to have steamed glutinous rice in a lotus leaf which is rice mixed with chinese sausage, meats, egg and mushroom. Another favourite is cheung fun or rice flour rolls which contain bbq pork, prawns or chicken, and come with an oyster sauce dressing. You can also order off the menu if you like.
Here is a selection of some of my favourite dishes:
Prawn and Seaweed rolls
Steamed scallop dumplings
Siu Mai pork and prawn dumplings
Crispy seafood dumplings with salad cream
Prawn and mushroom dumplings
Sticky rice in lotus leaf
Sticky rice outside of the lotus leaf with mixed meats