Back to Tai Tong this morning for breakfast, with a couple of visiting cousins from KL. Surprisingly, the traditional lanterns, usually put up on the 1st Day of the Chinese Lunar Eighth Month (Sep 17 on the Gregorian calendar), are already up!
Today, Aug 22, is actually just the 4th Day of the Chinese Lunar Seventh Month, aka The Hungry Ghosts Month.
I guess the dim sum house is trying to bring some cheer amidst the current COVID situation, which sees less people dining out. The dim sum trolleys also did not make their rounds - instead, diners would select the dim sum from 2 stationery food counters.
We selected the usual suspects:
Siew mai (steamed shrimp and pork dumplings).
Har kao (steamed shrimp dumplings).
Sui kao (steamed pork-shrimp-crabmeat dumplings)
Pei tan choke (pork-and-century egg congee)
Lor mai kai (steamed glutinous rice with chicken)
Sang yoke pao (steamed pork bun) - which was interesting: the steamed bun was beehive -shaped. Inside, there were two types of filling - the chicken part stewed in Chinese wine, ginger juice and oyster sauce, and the dark-red (char siew) BBQ pork part. At the bottom of the filling inside the bun was a layer of glutinous rice.
Itโs a Saturday morning, and the start of the school holiday period. The crowd started building up after 9am.
