Was invited to try the new dim sum menu by @orientalgroup and it was nice to see the Ming Room in its new digs after being refurbished. Was particularly impressed by the bamboo feature wall and the fancy washroom, akin to a swanky posh hotel! 

New dim sum menu by exec chef Vincent Ong and Chef Loke Kar Kit included a mix of steamed and pan-fried offerings: black fungus and prawn dumpling, siew Mai with ginger and century egg, black truffle prawn dumpling with wild mushroom, typhoon shelter style prawn dumpling, pan-fried chives prawn cake, pan-fried radish cake with chives and egg, Ying Yang crispy char siew bao, grilled Iberico pork neck skewers, lobster infused chawanmushi and crispy lobster roll, Qing yun village chicken, boiled seafood treasure rice in superior fish stock, water chestnut osmanthus jelly and white lotus paste black sesame ball. 

There’s nothing not good here, so it’s a personal choice between what’s  good, great and best. Personally, I felt the black truffle prawn dumpling stood out in terms of flavour as the truffle really gave it extra oomph. Also the fragrant charcoal char siew bao that was lightly fried – different from the usual soft, fluffy bun, but in a good way. Loved the crispy garlicky bits of the typhoon shelter though the Har gao skin was a bit dry and hard after being deep-fried. The Iberico pork neck, but it felt somewhat out of place in a dim sum menu.

My favourite has to be the crispy rice in the robust fish stock (with secret ingredient). Rather than a filling heavy carb end, this soupy alternative was a delightful end to the delicious selection of bite-size dumplings. Cooked in front of you, it was quite light, more soup and seafood than rice.

The lotus paste ball was nice, but ordinary. I preferred the jelly, refreshing and light, which provided a sweet lift on the tongue after a heavy meal. 

Not to worry, the old favourite and signature dishes are still retained in the menu. The new addition to the dimsum menu is now available at all Oriental Group of Restaurants.