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
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