Celebrate this holiday season with Chi Asian Cookhouse’s dimsum brunch. Revamped and brightened up, Chi is a chirpy taste of Pan Asian with sprightly colors, montages and dimsum bamboo baskets doubling up as lamps. The space is a little constricted but brilliantly utilized with an open kitchen, fully loaded bar and magnanimous mirrors and dolled up tables.
The dimsum brunch includes a range of vegetarian and meaty dimsums. Spinach and mushroom dumpling, spicy vegetable dumpling, hargao and veg sui mai. Chicken sui mai, spicy chicken dumpling, chicken and corriander dumpling and banana leaf sticky rice and chicken dumpling. The skin could have been a quite better, dunk them in some flavorsome sauces for a better experience.
The two dumpling you absolutely can’t miss at this brunch are the fish tausi and banana leaf sticky rice and minced chicken. Minced chicken enveloped in sticky rice and steamed in a banana leaf was an exotic preparation.
Fish tausi – fresh fish dimsums served in a cool black bean sauce. This was by far the star of the spread for me, flavors so refreshing and delectable.
Coming to the main course – Mao’s chicken, Bedok black pepper greens, chilli garlic fried rice and mandarin noodles. Bedok black pepper greens, crunchy veggies in black pepper sauce. Mao’s chicken, a spicy base with diced up chicken. The chicken was a bit tough but we were informed that the chicken is slow cooked which makes it lose it juiciness a little. The mandarin noodles are tossed with vegetables, the chilli garlic fried rice with burnt garlic is a very delectable whip.
We ended our meal with the classic darsaan – honey glazed flat noodles with ice cream. A traditional Chinese dessert, this darsaan was beautifully made and paired well with the ice cream.
Wash out the dimsum spread with a glass of White wine or your favourite cocktail.
You cannot miss out on their Fish tausi, chilly garlic fried rice and darsaan. Oh and did I mention all this is for 1295 AI?