Last Saturday, we drove to KL to watch the Manchester United Asia Tour. I am definitely not a football fan, but my bf is. We stopped by Ipoh for dim sum. We are spoilt by choices, 3 major dim sum restaurants are located at the same area which are Foh San, Yoke Fook Moon and Ming Court.

Hmm… which one to choose? I went to Foh San just before it moved to the new grand restaurant. My family and I actually feel that the dim sum don’t taste as good as before, but still the restaurant is swarming with people. Although the new Foh San restaurant looks so grand, but we finally picked Yoke Fook Moon.

Dining at Yoke Fook Moon brings back some of my childhood memory where I aged around 10 years old. My uncle (oh… I stayed with my aunt and uncle when I was small), would dragged us up at 6am and drove us to Ipoh Yoke Fook Moon for dim sum. Me with my eyes half closed would be ‘forced’ into the car. LOL

Yoke Fook Moon Restaurant outlook doesn’t stand out if compare to Foh San, but the dim sum won’t disappoint you for sure

Fried fish ball, this is my favourite dim sum. Which ever dim sum restaurant I go, I must order this. I can hardly get this type of fish ball with the QQ texture in Penang dim sum restaurant. The fish ball is home made with a  QQ (chewy) texture.

A very little amount of vegetable  is added into the fish ball.

Char Siew Pau, one of my bf’s favourite. The pau dough is soft and fluffly.

The char siew filling is rich with thick char siew gravy. Full of char siew fragrant. A steaming hot pau to warm a cold stomach early in the morning. It just feel so good.

Hong Kong style chee cheung fun (ccf). Maybe because I’m too busy shooting and when I tasted this ccf, it tasted kinda cold.

Herbal jelly in a dim sum restaurant? LOL, people are getting so creative nowadays. The herbal jelly tasted too sweet to us. The honey taste is too strong and there isn’t any herbal taste.

The prawn dumpling (har kau) is so big! A few fresh prawns are wrapped underneath the thin transparent har kau skin. Not bits of prawns but the whole prawn. The only drawback is the prawn filling is slightly dry, we would like it to be slightly juicy.

Looking at this har kau picture, make me want to have a bite of it. Do you have the same feeling?

A pot of chinese tea is a must to go with the dim sum to ‘wash’ out the oil and fats from the meat and deep fried stuffs.

Anyway, my passion for good food and photography still remain . Does anyone realise that Food Loft in Gurney Plaza had closed down and a new restaurant Ko Fu Loft has taken over the vacant lot? Thanks to Criz, I got the opportunity to try out a wide variety of food from Ko Fu Loft. 

There isn’t any big different in terms of the interior decoration comparing both Ko Fu Loft and Food Loft. The decoration that attracted me most is the “wall” where you can find the name of the restaurant. It is made up of a lots of small steamer baskets which are used to steam dim sum like har kau, siew mai, pau and etc. 

Those small steamer baskets are arranged nicely to form a wall as the background of the restaurant’s name. A pretty creative idea for a dim sum based restaurant. 

Har Kau (Fresh Prawn Dumpling) and Siew Mai (Pork Dumpling) are the king and queen of dim sum. It’s very rarely that we would leave any dim sum restaurant without ordering them. 

Rm 5.50 for 4 pieces of har kau. Overall the filling is juicy and prawn used was medium in size. I”m not a big fan of har kau as I don’t fancy prawn. :p I’m gonna be the minority % of people who will leave any restaurant without ordering any har kau

Siew Mai (Pork Dumpling) - RM5.50 . It’s not common to find mushroom in siew mai which I’ve discovered the tastiness of it during my Hong Kong trip where my photography skill sucks then. I personally feel that Penang dim sum is not comparable to Hong Kong’s. 

Minced Squid with Crab Claw (RM 6.90) - Thick gravy accompanying the crab claw. I can’t feel any springy texture, the thing that I’ll always look for in this kind of dish. 

Trying my very very best to capture the steam from this dish, but seems like my misson failed huh

Signature Steamed Custard Creamy Bun – RM 5.50. The creamy custard is oozing out from the pau when it’s still hot, I didn’t manage to capture a picture on that. The custard filling is overwhelmed with salty egg yolk flavour which also contribute to the coarse texture of the filling. This is just my personal opinion. My personal liking is smooth custard filling.

We arrived there around 10++ am, and to my surprise most of the dim sum are sold out. The onwer of the restaurant told us that currently they are having a 50% promotion on the dim sum. The promotion starts at 7.30am. No wonder there’s so little dim sum left when we arrived there. So, the early bird gets to eat the worm, huh?

We were left to very limited choices of dim sum, so we just ordered what’s left.

The loh mai kai taste good. Previously I encountered some glutinous rice which were slightly uncooked. But they’ve improved it where the glutinous rice is very soft.

The porridge taste as good as my previous visit.

Kaya Pau and Tau Sar Pau. I like the kaya pau as it has the pandan kaya filling which is very fragrant. The filling is very generous for both pau.

Fried yam dumpling (wu kok) is too oily.

The big pau taste good with a generous filling. The meat is well marinated.

We have a short chat with the owner. According to him, they are going to launch a new promotion starting January. He’s going to launch a 3 dishes and 1 soup lunch set for RM 3.50. That sound cheap. Nowadays economic rice is not that economic anymore. A plate of economic rice with 2 veges and 1 meat would cost at least RM4?

50% off for dim sum OR 3 dishes + 1 soup lunch set for RM3.50? Both of this can be obtained at Fun Tea Garden.

I’ll be going back to try out their new set lunch soon.

View here for larger map

This shop is located near IMU – International Medical University @ Sri Petaling. But it wasn’t my luck as I went there twice, both around 12pm but this pau has been sold out. But along the street there are a few dim sum restaurants selling this type of pau. As that was the last day I were at KL, it left no choice for me but to buy from another restaurant instead of the one recommended by Axian (Jason).

This is how it look like on top. See the hole on top of the pau, there you can find mushroom and salted egg yolk which is not a usual ingredient in a normal loh mai kai. At the bottom, it looks like the below. Inside there are normal ingredients we can find in loh mai kai. It tasted good. The glutinuous rice is soft with some ‘juice’ from the chicken and char siew. Yummy.
The restaurant recommended by Jason is:

RESTORAN CLAN 140,JLN RADIN ANUM,SRI PETALING (Tel: 019-3825455)

This restaurant is open for breakfast and also dinner time. The ??? is sold in the morning and night as well. I should have cut this pau into half and snap a picture before I eat it. But I only thought of it when I’m almost finish with the pau. Aiyo…

The dim sum that I can’t forget is their siu mai. Although I am not a fan of siu mai, but I love the taste. It’s totally different from what I ate at KL, PG and Ipoh. Chunks of mushroom can be found inside it.

Next is egg tart. Yummy. The egg filling is so soft and not too sweet. And the pastry is very light.

This one is very nice too. But we do not know what is it. Haha! It’s looks like a cream puff but without the cream inside. It’s topped with some fine sugar while the dough is very light and soft.

Char Siew Pau. Taste good too.

Siu Long Bau. This one taste so so. Dragon-i make much better siu long bau. Hehe. After all this dish is from Shanghai right, why did I eat it at HK?? Hehe…

Char Siew Sou (Char Siew pastry).

HK Chee Cheung Fun. I purposely ordered this as I saw the uncle sitting at the next table ate it. What I saw is the Chee Cheung Fun is stuff with many ingredients. But the one I ordered had nothing inside, so it taste very plain. Yea. I ordered the wrong things. There are a few types of them. But it’s quite special as this chee cheung fun is being fried before served.

At HK, the sauce for the chee cheung fun is peanut butter sauce and another sweet sauce (which I called tim cheung in cantonese). Quite a good combination too.

Har Kau. Big prawns can be found inside. Not only one prawns but a few.

Total bill is HKD 120++.