寻常日子也能温暖味蕾,吃饱又吃巧的腴甜点心滋味 Dig into mouthfuls of Dim Sum Signature’s goodness!

[编辑 Editor 吕大人   英译 Translator 刘大人   摄影 Photographer 黄大人   资料 Sub-editor 郑大人]

网路上有句名言「空有一颗想减肥的心,偏偏生了一条吃货的命。」,极能反映大人煎熬又拉扯的心情。抖动着日益横生的身子,携带着独肥肥不如众肥肥的念头,一次又一次地投「食」问路,于是乎,大人渐渐认命自个儿身为「脂食份子」这回事。

时代在变,体态也在变,食物的形态简直没有打算停止演变。就如儿时与父母上茶楼饮茶品点心,拥挤的桌椅间距、朴实的蒸笼小点推车、随时看得到的蒸汽等,在今时今日早已买少见少,取而代之的自是千姿百态的点心料理与姿整到底的外观。虽没有了充满往日喧嚣怀旧氛围的点心馆子,也不似儿时久久才能尝一遭,寻常日子里若想温暖记忆中的味蕾,仍能鱼与熊掌兼得来顿吃饱又吃巧的点心盛宴。

We haven’t met anyone who doesn’t like dim sum. After all, what’s there not to like about these small bite-sized portions of food served in small steamer baskets or on small plates that come sweet, sour, tender, firm, you name it….

Bustling with local families speaking in dialect, dim sum restaurants can get busy, rowdy even on weekends, but the charm of this particular restaurant lies in its very authenticity, even without the mobile push carts laden with towering baskets of piping hot goodies that go from table to table. If you’re in Kulai and want to rest your feet after shopping at Johor Premium Outlets or nearby Aeon Indahpura, head over to Dim Sum Signature for a modern interpretation of a traditional Chinese teahouse experience.

於2015年8月8日开张的点心皇茶楼,毗邻古来最为人潮汹涌的永旺购物中心旁,想必大人也就不必赘述其地理位置有多优越 😄 。占据街角商业单位的点心馆,大人刚打听获悉这楼高二层的空间约能容纳120人 (底层约可容60人,二楼为40-60人,贵宾房20人但需预约)。「先翻翻餐谱,不晓得这儿拥有15年经验的点心师傅的拿手点心有哪些呢?」

Opened over 20 months ago on 8 August 2015, Dim Sum Signature has a good mix of classic dim sum dishes and modern twists on regular favourites for very reasonable prices in a comfortable setting. Dripping with nuances of Chinese heritage through its trappings and accoutrements, the unassuming two-storey establishment provides a casual space for up to 120 diners to patronise for hearty eats and yum char delights. With VIP rooms (for 20 pax) and open space catering to social functions and gatherings for sizeable groups of up to 40-60 people in the upper level, Dim Sum Signature is fast becoming a new favourite dim sum destination among the local families. With all stuffing and dumpling wrappings made in-house, Dim Sum Signature delivers on freshness, taste and texture which their master chef with over 15 years experience diligently prepares daily.

猪肉小笼包 & 鸡肉小笼包 Steamed Xiao Long Buns with Minced Pork &  Steamed Xiao Long Buns with Minced Chicken

分明的色彩让人一眼即能分辨小笼包口味,珍珠白乃猪肉小笼包 (上图,Steamed Xiao Long Buns with Minced Pork, RM15.50/6pcs, RM7.90/3pcs),朝霞橙则为鸡肉小笼包 (下图,Steamed Xiao Long Buns with Minced Chicken, RM15.50/6pcs, RM7.90/3pcs)。「皮滑顺口,大人实在抵挡不住这娇艳欲滴的模样,两者汤汁皆好腴甜啊~ 最明显的区别之处乃猪肉小笼包能尝到肉块的嫩实口感,而鸡肉则是一口咬下后在嘴里瓦解成丝。」

The sight of these luscious folds and that mouth-watering cushion of soupy goodness almost had us burst out crying tears of joy, just like how the soup bursts out of these dumplings. There is a nice amount of meat in the clear Steamed Xiao Long Buns with Minced Pork that is firm and tender to the bite and the soup is lightly flavoured, while the vividly coloured Steamed Xiao Long Buns with Minced Chicken was packed more loosely, crumbling upon the first few bites but still tasted good to placate our cravings.

食验味星 (一般为五星满级,偶尔会爆表) / Rating ★★★★

鲍鱼烧卖 & 海鲜烧卖 Abalone “Siew Mai” & Steamed Seafood “Siew Mai”

烧卖称得上是随处可见的小点心,而这看来非常贵气的鲍鱼烧卖 (左,Abalone “Siew Mai”, RM14.90) 与海鲜烧卖 (右,Steamed Seafood “Siew Mai”, RM6.90) 大人还是初次品尝啊~ 「周末不妨犒赏一下自己,来份鲍鱼烧卖如何?微咸扎实的口感搭上货真价实的小鲍,吃巧不吃饱,品尝烧卖这回事顿时变得好不“庶民”啊!」而以虾肉为主、猪肉为辅的海鲜烧卖则能尝到虾子的爽脆,搭上丰盛鱼卵铺顶,价格虽较鲍鱼烧卖来得亲民,但滋味可不屈居於鲍鱼烧卖之下哦!

We can never go wrong with this dim sum staples like Siew Mai which are essentially steamed dumplings wrapped in paper-thin wheat dough skin. Both the Abalone “Siew Mai” and Steamed Seafood “Siew Mai” are stuffed with juicy minced pork and chopped shrimp which have a toothsome, chewy texture, with a delicately sweet, meaty flavour coming from the filling. The ratio of meat to dumpling skin was just right, allowing its flavours to really shine, while the abalone is more notable for tasting slightly moist but not gummy on the palate.

食验味星 (一般为五星满级,偶尔会爆表) / Rating ★★★☆

招牌奶皇包 & 咸香流沙包 Steamed “Nai Wang Bun” & Steamed “Liu Sha Bun”

抿了口普洱茶后,再尝这一笼三件的招牌奶皇包 (上图,Steamed “Nai Wang Bun”, RM6.90) ,其软嫩翠玉皮衣暗藏着在地人熟悉的淡淡香兰气息,温热手感让大人不禁想立即轻剥以探内馅里头究竟有多浓郁诱人,「微微的甜香内馅与皮层交融,滋味适中而不腻。不得不说品尝包子当然得趁热才不会辜负那数分钟仅有的味蕾温暖。」

The egg yolk custard has become an indispensable part of our dim sum macrocosm, so it’s not surprising that we must try their infamous golden, custard-filled Steamed “Nai Wang Bun”. Gently tear it apart and watch how its warm, oozy, flowing sweet-salty custard comes oozing out, calling out for indulgence.

食验味星 (一般为五星满级,偶尔会爆表) / Rating ★★★☆

而前些日子非常火红的内馅当属咸蛋黄流沙莫属了,举凡任何能与之匹配的材料都得结合出击。大人对于流沙的最美好印象始终来自于中式点心里的咸香流沙包 (下图,Steamed “Liu Sha Bun”, RM6.90) ,「刚上桌的流沙包温度果真蛮高的,小心烫着玉手啊~ 瞧瞧那大量的微咸细致流沙以0.1秒速从松软皮层汹涌而出,的确让大人有点措手不及啊~ 」

As huge fans of the tasty salted egg yolk in both savoury dishes and sweet desserts, we are constantly looking out for the next best thing and the Steamed “Liu Sha Bun” did not disappoint. Be warned not to get scalded from the spurt of the “juice”, even if the luscious lava tastes heavenly with its delicate balance of texture and tang.

食验味星 (一般为五星满级,偶尔会爆表) / Rating ★★★☆

【大人小分享】许多饕客总是将奶皇包与流沙包混淆或误解二者乃为同类,其实不然。除了包子皮层有异之外,流沙包的内馅其实是使用了咸蛋黄而非鸡蛋黄,因此品尝起来会有咸香细沙口感;如上图所示,奶皇包的内馅则更显浓郁甜香。

For the uninitiated, Nai Huang bun and Liu Sha bun may look similar, but they are actually not quite the same, with the choice of bread and the use of salted egg yolk in the latter being the main differentiators.

招牌糯米鸡 Luo Mai Gai

品尝点心怎能少了招牌糯米鸡 (Luo Mai Gai, RM7.50) 作陪?油亮可鉴的咸甜糯米饭粒着实让人垂涎不已,加上叉烧、香菇及鸡肉就更惹人注目了。「令人耽溺的香腴啊~ 叉烧在此的演绎不俗,有其参与的确令味道层次较一般糯米鸡丰富! 」

What’s a dim sum feast without the trusted Luo Mai Gai which came nicely wrapped up in lotus leaves? The glutinous rice was well stuffed with savoury chunks of chicken, char siew and mushroom, and the steamed, sticky rice was easy to cut into and munch on, with each delectable bite a satisfactory one!

食验味星 (一般为五星满级,偶尔会爆表) / Rating ★★★★

紫菜腐丝虾卷、招牌芝士卷 & 金牌酥炸海鲜香菇 Deep-Fried Prawn Rolls with Seaweed and Bean Curd Skin, Deep-Fried Cheese Rolls with Seafood & Deep-Fried Mushroom with Seafood

炸物们,请出列!「遵命!」紫菜腐丝虾卷 (上图,Deep-Fried Prawn Rolls with Seaweed and Bean Curd Skin, RM8.90)招牌芝士卷 (左下,Deep-Fried Cheese Rolls with Seafood, RM12.90) 金牌酥炸海鲜香菇 (右下,Deep-Fried Mushroom with Seafood, RM10.90) 个个份量十足、咸香外脆内多汁,绝对需要趁热分享共食啊!

先从老大紫菜腐丝虾卷开始吧!「各类炸物外形看似雷同,其实味道有异哦!体积最庞大的紫菜腐丝虾卷乃由数层炸腐皮包裹内馅,想要一口咬下等同於拳头般大小的虾卷其实颇有难度。女士们,大人建议剖半进食较显优雅 😏 。」

It’s high time for the fried dim sum dishes to make their presence felt (and tasted), after mouthfuls of delicious steamed goodness. The Deep-Fried Prawn Rolls with Seaweed and Bean Curd Skin has wonderfully fried beancurd skin, with the seaweed and prawn inside create a unique flavour. And boy, the servings were as huge as our fists!

食验味星 (一般为五星满级,偶尔会爆表) / Rating ★★★☆

招牌芝士卷闻其名即知离不开牵丝芝士,「这横切面像不像鸡蛋?」浓稠多汁的虾子与芝士搭上极脆的皮衣,「有了芝士的参与,炸物立即变得湿润度十足啊!切记趁热享用才能凸显芝士的纯香。」

It’s amazing how cheese can be both savoury and sweet, enriching the Deep-Fried Cheese Rolls with Seafood‘s flavour and texture that is easy to eat up without worrying about becoming a mess.

食验味星 (一般为五星满级,偶尔会爆表) / Rating ★★★☆

金牌酥炸海鲜香菇在三道炸物中最得大人心!原因在于「被满满的香菇包围啊!」没错,香菇那独特的香气搭上肥美咸香多汁的虾子和薄脆皮衣,无懈可击!

While most people would stay away from the carb-loaded dishes that fill us up fast, we actually recommend trying the Deep-Fried Mushroom with Seafood for its tender and juicy texture, it really tasted good!

食验味星 (一般为五星满级,偶尔会爆表) / Rating ★★★★

每日营业的点心皇茶楼,除了晨光熹微后那一餐是饕客们聚首的最爱时刻,午间时光也有不少身着职装到此打打牙祭、边尝点心边商大计,大人凑巧正是其一 😄 。整体装潢颇具古风的点心皇,难怪能掳获不少在地饕客选择在此席开数桌聚餐或办寿辰家宴呢!

While Dim Sum Signature may not be as stylish as some other Chinese restaurants, we like coming here because it is relatively quiet and it is one of those places where we cannot go wrong. Sure enough, with the affordable prices and high quality, their dim sum is something to be raved about.

点心皇 Dim Sum Signature

Address: 272, Jalan Kenanga 29/8, Bandar Indahpura, 81000 Kulaijaya, Johor.
Contact: +607 – 660 8983
Time: Daily 8am-5pm ( last order : 4:30pm)
NON HALAL

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结案陈词 Verdict
  • 环境 Ambience
    7
  • 价格 Price
    7
  • 食物选择 Variety
    8
  • 服务态度 Service
    7
  • 味道点评 Taste
    7
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0
7.210
MAGistrate 杂志大人

Creative Director & Chief Chinese Editor

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