Dim Sum is no longer a momo; Dim Sum is a craving! Over the last five years we have been spoiled for choice when it comes to new cuisines and new establishments but there are a few which come with a definitive purpose and styling and if they connect with their audience, they become iconic. Dimsum Bros is one such place, it’s not only the food which makes it an icon but the fact that they came into the market with a menu that was primarily Dim Sum. And over the years they have gone on to become the go-to place for people who love Asian food. From a back of the house perspective, they have the same Chef who created the menu and you can taste the consistency every time! This year they revamped their menu to add more variants in the Dim Sum spread and even though I assumed they had saturated that segment, the Chef has managed to pull out a few more recipes to add to the repertoire. Dimsum Bros is family friendly, well serviced, spacious and comfortable. If anything I would love for the music to be more specific, not Asian per se but perhaps less new-age! Having eaten here fairly regularly, we decided to taste the newbies and our standard favourites and came out feeling satiated and happy!
Dimsum Bros organizes your Dim Sum experience into baskets – you can order 4, 6 or 8 baskets of 3 pieces each and make them assorted if you like, which is a great way to enjoy variety without being stuck with a platter of the same variant! Weekend offer includes an unlimited Dim Sum lunch, served with unlimited Jasmine Tea, given the variety you will need the digestive help. Our spread was a great selection of classics and new additions. Start with Chicken Sui Mai, light and flavourful, but go easy because the true stars are the Pork Ribs and the Pork Bao. Considering my fondness for pork, this is one of the few eateries that does true justice to Asian flavours in pork. These classics deserve to be retained, however a change every quarter keeps a menu alive and buzzing. The additions at Dimsum Bros include a Bacon Wrapped Prawn variant but it lacks the porkiness of bacon. I missed the sweet-salt balance that is expected of a marriage like prawns and bacon but as a dish there was nothing inherently wrong with it. Similar story with the new Sichuan Peppercorn Dim Sum, as much as I’d like to pitch the grittiness of the peppercorn as a gourmet experience, the truth is, it tends to have the texture of fine gravel and that’s not always palatable. It’s a bit sad because the flavour is fine and so is the general disposition of the dish. After this satiating and delicious Dim Sum spread, we didn’t have the stomach for a meal but if you do wish to supplement your experience with an Asian spread as a whole, then don’t miss the Sliced Pork Chilli Hot Bean, Crispy Whole Pomfret and Lamb with Shiitake. For vegetarians, the selection isn’t as fair but definitely as delicious – the Aubergine Tofu Clay Pot is stellar stuff!