Food is overall good. Steamed BBQ pork buns are fluffy, chicken feet are soft, squid tentacles are nicely savoury and spare ribs are tender, if not overly sweet. Egg tarts were crispy.
Har gow filling had turned sour, and soup dumplings were too salty. Chung fin portion was much smaller than most other dim sum restaurants, but at least that shrimp was fresh. Sponge layered taro steamed cake texturally was fine but tasted like freezer burn.
Service is like most dim sum places [read: brisk] and extremely efficient.
The dim sum was good! I especially liked the beef ribs. They were seasoned and cooked just right to be a bit sweet and tender.
I really enjoyed the vermicelli as it was a mixture of glass noodles and vermicelli. It had just enough flavour from the preserved vegetables and the stir-fried chicken strips. I absolutely loved this dish and would return just for it.
Their har gau or crystal prawn dumpling (L) and siu mai or pork dumpling (L) were both decent. The pork version the better of the two, juicy and studded with shrimp and mushrooms.
Of the two dishes, the steamed squid with shrimp paste (L) is generally my favourite, but it’s execution at Elegance varies in terms of flavour - on one visit containing little taste and another much better but tasted more like spicy XO sauce than shrimp paste. Meanwhile, the steamed squid with curry sauce (M) is more consistent and on all visits have had a hefty helping of curry.
Since it’s fresh from the steamer, the minced beef ball with orange peel (S) arrives puffy and voluminous - eat it
Elegance Chinese is a pretty nice banquet type restaurant that is seemingly popular for their dim sum. Arrive before 10am if you even want a chance at getting their early bird special (order by 10:45 am). It was just me and my girl, so a table only took about a half hour. Expect longer waits if you're a larger group or get there earlier. The place is rather nice and the service is pretty fast and good.
I always judge a good dim sum place by their shrimp dumplings and Elegance did a pretty darn good job. The shu mai with scallop was really good too. The shrimp rice rolls were some of the best and they cut it into 4 quarters for you. The sticky rice in lotus leaf come in 3 and taste good with an egg yolk in the middle. Beef tripe and spring rolls were solid, but probably not worth ordering again.
Some of the dishes take quite a long time, but once the first one comes, they all come out rather quickly after the other. The prices are $3.00 per dish if you order before 10:45am. The food is real good and worth the wait.
At Elegance, the frustrating thing is that everything comes in quick succession and you end up with a table full of items getting cold. Some traditional items ordered included the steamed squid with curry sauce (M; $4.20), which was very well flavoured with the savoury Singaporean style curry.
The steamed minced beef balls with vegetable (S; $3) were decent, but sadly arrived with not a vegetable in sight. The description is rather misleading as I would describe the beef to be more paste like than “minced”. It’s essentially processed until smooth and then steamed so that it becomes airy.
...very good, but it was on the expensive side, and portions were small. It looks more like a banquet place than somewhere you would regularly have dinner.
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