Wo!正嘢
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Dining time(12:09pm brunch)
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Used to be the old Fung Sing Restaurant and now Eton is famous for its Shunde cuisine and has been awarded several Michelin stars⭐️ over the years. I have dined there both in the morning and in the evening, and while it's good, I wouldn't say it's exceptionally outstanding. This time, I went there with my family to have yum cha, trying out their various types of dumplings and snacks.
The glutinous rice chicken is a pleasant surprise. It's packed with generous fillings, including four shrimp🦐 , shiitake mushrooms🍄 , chicken meat🐓 , and minced meat, giving it a delightful flavor. Their fresh shrimp and chive dumplings are also quite popular. They are generously filled with chives🥬 and also include fresh shrimp inside, making them very tasty. The pea shoot dumplings are delicious, with the pea shoots tasting great, but the shrimp inside doesn't feel very fresh. The chicken buns have a solid filling, but I personally didn't like the addition of ginger shreds. The BBQ pork 🐖 rice has a good balance of lean and fatty meat, with the honey🍯 glaze adding a pleasant sweetness to the delicious BBQ pork. The walnut buns have a creamy walnut filling, making them like a sweet dessert, fortunately not overly sweet. Lastly, we had the tapioca pudding 🍮🍮for dessert. The outer layer was slightly burnt, and we asked the waiter about the ingredients. They mentioned eggs, milk, tapioca, and lotus seed paste in the center. We found it a bit too sweet🍭, but not throughout the entire dish. It's recommended to share a bowl among 2-3 people.
Finally, we ordered some crispy fried squid tentacles🐙 . They were not too thick, well-marinated, and fresh, making them a delightful surprise.