Cubed pieces of turnips are stir-fried with eggs, chives, bean sprouts and homemade belacan paste.ĭo you have good food to recommend? Click here! ![]() Siu mai demolished, I moved on to the Stir-Fried Turnip Paste (RM7.70), otherwise known as radish or carrot cake- a dish often sold at hawker stalls. For RM8 a plate, they were very generous with their fillings and portions. Each dumpling was of a rather hefty size and very juicy. The next steamer basket for me to inspect was a dim sum staple, the Signature Pork & Prawn Dumpling (RM8) or locally known as Siu Mai. This was definitely one of the nicer Prawn Dumplings I’ve had in a long time. It also possessed an amazing bouncy texture and a slight crunch. The instant I bit into the dumpling, I immediately tasted the sweetness of the fresh shrimps along with the softness of the dumpling skin. This dumpling is made of fresh shrimps which are mixed with pork lard oil before being wrapped in a thin hand-rolled piece of translucent wheat dough. My dim sum feast began with their famous Prawn Dumpling (RM8.70), locally known as Har Gow. Otherwise, the chance of securing a table is very slim. The waitress enquired if we had a reservation- yes, quick tip: if you’re planning to visit Restoran Dim Sum Jinbo on a weekend, it’s best to make a reservation. Every few seconds, I noticed plates of dim sum being whisked away to respective tables. It was already packed with families chatting over cups of Chinese tea. Thankfully the roads in Seremban aren’t as congested as those in Kuala Lumpur, so even if you don’t find a parking spot right outside, you’ll probably be able to find one near enough. Well, I have never said no to dim sum and that was how I found myself sleepy-eyed, on the way to Restoran Dim Sum Jinbo. “Reena, you up for a drive to the best dim sum restaurant in Seremban? This restaurant even has Musang King Pau,” chirped my enthusiastic friend.
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