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Tried their Signature Lunch Set and it didn’t disappoint! The chicken broth Pao Fan was rich and flavourful, with crispy rice bits adding a nice texture — perfect if you’re craving something hearty. The six dim sum were all delicious and packed with surprises, especially the house special siew mai with its spicy kick, the crispy fried beancurd prawn with dipping sauce and the har gao which had generous prawn filling! The set even comes with Pu’er tea and osmanthus jelly to complete the meal. Very worth the value and tastes amazing! Definitely coming back!!
Can tell that each dish was cooked with care as they were all so flavourful and comforting! Recommend getting the pork ribs which were tender and not too salty!
would recommend their signature lunch set ($21.90++), that consists of their chicken broth pao fun, 6 assorted dimsums, osmanthus dessert and puer tea! it is also located near Maxwell MRT (only a minute walk)
Dimsum by day, izakaya by night! I enjoyed the dim sum at Shou, and it definitely lives up to their claim of handmade dim sum. It’s a quaint little place that serves dim sum at lunch and transforms into a Japanese izakaya at night.
The signature paofan is freshly made, as it took a while to arrive at the table. It was followed by a sizzling display when the staff added the crispy rice to the rich broth. I really liked their baked BBQ pork buns (叉烧包), nice and fluffy buns with a crispy bottom. Their Hong Kong-style milk tea is also pretty authentic. Thick, not too sweet, and the fragrance of the tea really comes through.
The chili they provide is amazing, with crispy garlic and shrimp bits, if I’m not mistaken. I also enjoyed watching the staff prepare the izakaya dishes behind the counter. ;)
Overall, I highly recommend Shou if you like dim sum!
Smooth and mellow, perfect pairing to wash down Dim Sum 🥢
Shou handmade dim sum is a delightful boutique restaurant located at the ground floor of the heritage building KADA right next to Maxwell MRT station.
We tried its weekday lunch set that includes poached rice, 6 curated dim sum items, a cup of premium tea and a cube of jelly. Every single item is delightful as each has its own surprising take of the usual dim sum fare.
Starting with the main, the chicken broth of the poached rice has been boiled for 10 hours. It is no wonder that the fried rice sizzled when it was added to the soup. The broth is flavourful without overpowering the fresh taste of vegetables, minced meat and egg. The soup is light as the usual top layer of oil of bone-boiled broth has been removed.
The steamed dim sum is on point. The siew mai was chewy. The skin of the shrimp dumpling is thin and the filling includes whole prawns. The house special siew mai with its spinach infused skin and with its meat fillings infused with chili oil, topped with shallots, is a real clincher.
The fried dim sum items are equally impressive. The baked BBQ pork bun is not like the usual char siew su. The chef has his own take with the thinly crusted skin which I suspect is made of sourdough and its juicy char siew filling. The crusty beancurd wrapped prawns dipped with its specially homemade tangy mayonnaise is a real treat. Finally, the preserved vegetables with finely diced pork belly bun, topped with paper-thin pickled ginger is a real surprise. It is sweet and tangy, teasing every tart bud.
For dessert, we have a cube of honey wolfberry osamathus jelly. There is only a hint of honey which allows us to taste the sweetness of wolfberry and osmanthus.
The whole meal is washed down with a cup of premium pu’er tea which has been aged for 100 years.
Overall, it is a most delightful lunch with surprising takes of the run-of-the-mill dim sum fare.
