Ah Yat Abalone Forum Restaurant – Dim Sum Buffet

I am just as surprised as you are that Ah Yat Abalone Forum Restaurant actually served dim sum, because Ah Yat is famous for their seafood. Well, I chanced upon a promotion online for “Eat All You Can” Dim Sum Buffet so I called up Stella to join me. We went crazy and ordered so much food, I wouldn’t be surprised if we get blacklisted. 

Round 1
I personally fell that the Steamed Shanghai Dumpling 上海小笼包 is every bit as good as Din Tai Fung’s Xiao Long Bao or Paradise Dynasty’s Signature Dynasty Xiao Long Bao. Tender pork filling and delicious pork broth is sealed in a thin skin. 

I am a huge fan of anything with custard, so this Steamed Bun with Custard & Salted Egg 奶黄流沙包 is right up my alley. Eat it the moment it is served and you will taste the saltish custard fill your mouth; it’s the most wonderful feeling. My only complaint is there is too little filling.

Doesn’t the Steamed Fish Roe “Siew Mai” 鱼子蒸烧卖 look simply irresistible? They definitely don’t scrimp on the ingredients. Tender pork is topped with a big fat prawn and wrapped in thin wanton skin. 
I know, I know. Deep-Fried Cheese Beancurd 芝士炸豆腐 is very unhealthy, but it is so sinfully delicious. The thick creamy cheese fills your entire mouth and matches perfectly with the soft velvety-smooth tofu.
I don’t really like the name Deep-Fried Diced Fish 脆香鱼粒, it is too boring. KFC has Popcorn Chicken, so this should be called Popcorn fish. This would be perfect movie snack for those who want something savory and a little different.

Deep-Fried Fish Cake Wrapped in Pandan Leaf 香兰炸鱼饼

Salad Prawn with Fresh Fruits 什果沙律虾 is so refreshing, it is great as an appetizer. Mayonnaise perks up an otherwise boring salad and tastes so good when eaten together with the prawns. 

Century Egg & Pork Congee 皮蛋廋肉粥 is a little more watery than what I am used to eating, but a dim sum buffet is not complete without this. 

Braised Soup with Vermicelli, Pork & Chicken 怀旧碗仔素翅 is alright but it is a little watery. 
Oh, I am totally in love with Baked Mini Egg Tart 酥皮蛋挞仔. We got to it a little late so it was slightly cold but it is still delicious. I love the fluffy pastry skin which crumbles in my mouth. 

I am guessing “Ah Yat” Steamed Shrimp Dumpling 阿一鲜虾饺 is one of the signatures, but quite frankly, I don’t see anything special about it. Still the same prawns wrapped in thin transparent skin. 
We continue to Round 2. Fighting!
 Steamed Beef Ball 山竹牛肉球 is a must-have for meat-lovers like me. The balls are huge, they are almost as big as my fist! 
Steamed Crystal Dumpling with Shrimp & Vegetable翠玉凤眼饺 is siew mai without pork filling. Filled with fresh succulent prawns and chopped spring onions, there is a sweetness that lingers in the mouth. 
Steamed Ricesheet Roll with Shrimp 鲜虾肠粉 is commonly known as chee  cheong fun in Singapore and it is so common in Singapore that it can be found in all food courts and coffee shops. The most common kind is char siew but I prefer the one made with prawns because the crunchiness of the prawns provide a contrasting texture to the velvety-smooth ricesheets.
Steamed Turnip Cake 砂煲蒸萝卜糕 would have tastes even better if it were handmade, which is clearly not the case here, but frying till the exterior is crispy helps to improve the texture. 
I feel that the Deep-Fried Crispy Shrimp Dumpling with Salad 沙律明虾饺 are a little over-cooked because the wanton skin is a little hard. 

Steamed B.B.Q Pork Bun 蚝皇叉烧包 has a fluffy exterior and sweet and salty roast pork filling that is oozy and moist. I promise you will fall in love with this at first bite.

Steamed Pork Ribs with Black Bean Sauce 豉汁蒸排骨 is not black enough, but it is well-marinated. 

Deep-Fried Beancurd Roll with Seaweed 紫菜腐皮卷 is very crispy. Another snack that would be the perfect with a good movie.
Our third and final round. 

Marinated Duck Wing 卤水鸭翼 has to be marinated and cooked for many hours to achieve the fall-off-the-bone texture. It is very well braised.

Most Singapreans probably have never heard of Marinated Pig Ear 贡菜爽耳丝. I like it because its crunchiness makes it a delicious snack that people from China will enjoy. 

A serving of Poached Seasonal Vegetable 面水灼油菜 to aid in digestion. 

Steamed Dumpling in Chilli Oil 京川饺子 originated from Beijing. I have not tried the original one from Beijing so I can’t comment how authentic it is, but I think it tasted pretty well. 
If you ever chance upon Ah Yat Abalone Forum Restaurant’s Eat All You Can Dim Sum Buffet, do grab hold of the chance because it is really quite worth it. 
Ah Yat Abalone Forum Restaurant
Address: 101 Victoria Street, Hotel Grand Pacific #01-06
Telephone: 63322288
Opening Hours: Daily 11.15am – 2.30pm; 5.45pm – 10.30pm

Leave a Reply