Ji Tuo Hong Kong Style Tim Sum: Freshly-made cantonese dim sum by elderly couple hidden in industrial kopitiam
After discovering Five Star Hong Kong Style Handmade Dim Sum, I’m eager to check out Ji Tuo Hong Kong Style Tim Sum, another hidden gem selling dim sum, that I stumbled upon months ago.
After a lengthy train journey to Bukit Batok MRT station, followed by 5 stops via bus service 189, we finally arrived at SkyTech industrial complex at Bukit Batok Street 24.
We walked over to the corner of the building, where a passenger lift lobby, just next to the carpark gantry, stood. We took the elevator up to the uppermost floor at level 9.
As soon as the lift doors opened, we were greeted by a line of single tables and red plastic chairs lining the corridor, bathed in the morning sun. The view of the surrounding neighbourhood with forests on the horizon was a relaxing sight. There were even blinds in case the sunlight got too intense.
I approached the stall at the centre, manned by an elderly couple whom I later learnt were ex-restaurant cooks. They used to work at an establishment which specialised in Hong Kong cuisine.
I approached the smiley aunty who spoke a mixture of Mandarin and Cantonese while taking my order.
“My husband has 40 years of experience while I have 30,” she shared with me.
She added, “Previously, we were operating somewhere nearby but due to rising rental costs, we moved here one and a half years ago.”
What I tried at Ji Tuo Hong Kong Style Tim Sum
If you’re anticipating a sprawling menu with endless options before you come here, don’t! It was a streamlined affair with just 14 items to pick from. With that, I got the ball rolling with the Custard Bun (S$3.50 for 3 pieces).
Armed with tissue in hand, we braced ourselves for the anticipated lava-like mess. But to our utter surprise, no ooze emerged when we pried the bun apart. Instead, we were greeted with a semi-moist, pasty custard— what a letdown!
Although the bun possessed a fluffy texture, my dining partners and I agreed that the custard filling was a little too sweet for our liking. I wished that the custard was richer and more balanced with savoury notes.
Due to the trauma I suffered from numerous places serving gamey pork, I wasn’t really looking forward to the Siew Mai (S$3 for 3 pieces). Appearance-wise, it looked promising with its plumpness and bright orange hues coming from the carrots.
The Siew Mai was not only densely packed with minced meat but was also juicy and delicious with no unpleasant smells— two thumbs up! If all Siew Mai were like this, I’d definitely become a fan.
The Crispy Beancurd Skin Roll (S$3 for 3 pieces) had a minced pork filling with added specks of carrots and black mushrooms. Each golden brown morsel had a light and crispy skin, complemented by a delicious textured filling that left me smiling.
Don’t forget to grab some sambal at the stall front. It was an umami bomb with bits of tiny dried shrimp, and a spice level that even kids won’t complain about.
At first glance, the Beijing Style Dumpling (S$3.50 for 5) gave me ‘hong you chao shou‘ (chilli oil dumplings) vibes, minus the chilli oil. The dumplings were doused in a vinegar-like sauce and topped with chopped garlic, coriander and red chillies.
The vinegar was watered-down and although it didn’t jolt my senses with its sharp notes, it was still decently tasty. The dumplings were stuffed with a mixture of minced pork and an abundance of ku chye. The garlic, chilli and coriander imparted extra layers of flavours and texture as well.
Next, we ordered a bowl of Century Egg Pork Porridge (S$2.50). It was a simple and humble congee filled with bits of pork, century egg and topped with some fried crackers.
Although there wasn’t a truckload of ingredients, it was good enough considering its price point. The texture of the porridge was velvety, thick and seasoned perfectly, making it one of the better tasting renditions that I’ve tried.
We then moved on to the Fried Carrot Cake (S$3.50 for 3 pieces). The surface was addictively crispy but what truly impressed me was the sticky and chewy texture inside. This was undoubtedly the first carrot cake to provide such an experience— I was sold!
I’ve visited several dim sum spots where the har gow disappoints with either mushy prawns or thick, rubbery skin. Luckily, none of that was the case with the Steamed Shrimp Dumpling (S$4 for 3). Its glistening ivory skin was thin and soft, yielding to firm, naturally sweet prawns.
I neared the finish line with the last dish, Lotus Leaf Glutinous Rice (S$4). It was wrapped like a parcel, and as I unravelled it, a gentle fragrance wafted from the leaf.
Although it was quite flavoursome, I felt that there could have been more meat and black mushrooms inside, as at times, I felt that I was just eating plain glutinous rice.
Final thoughts
Overall, most of the dim sum items which I had that morning at Ji Tuo Hong Kong Style Dim Sum were better than average. Perhaps it was the charming and friendly demeanour of the old couple, or simply the fact that the kopitiam came with a view on the top floor, which provided me with a pleasant experience.
Even though it’s located far away from where I live, I wouldn’t mind visiting uncle and aunty once again for a nice, relaxing breakfast.
Expected damage: S$7 – S$13 per pax
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