Yum Cha-Cum-Tea @ The English House by Marco Pierre White 🥟 Hong Kong Dim Sum Menu & Review

Hong Kong Dim Sum at The English House by Marco Pierre White? 🤔 Yeah..., I was wondering too but after tasting the exquisite dim sum, I think it is a great idea to hang out here over drinks and delicious dainty dishes. The dim sum is an additional service that we can enjoy with our favourite English classics during our yum cha-cum-tea sessions. Yeah... yum cha-cum-tea @ The English House. So cool 🥟

Restaurant name: The English House by Marco Pierre White

Address: 28 Mohamed Sultan Road, Singapore 238972

Tel: +65 6545 4055

Dim Sum Hours: 11:30am - 8:30pm (Mon - Thurs) | 11:30am - 5:00pm (Fri) | 9:00am - 5:00pm (Sat) | (Sun off)

It's been 2 years since I was last at The English House. The decor hasn't changed much, if any at all - it is still The English House in Asia. It is Asia juxtaposed with nostalgic English touches.

Hong Kong dim sum with scones, yum cha-cum-tea just fits into The English House like hand in glove.

More on The English House's classic English menu 👈 click

My cha (tea) was a Negroni - an Italian apéritif cocktail of one part gin, one part vermouth rosso (red, sweet), and one part Campari, garnished with a flamed orange peel.

Told you The English House is a free spirited kind of place where anything goes as long as it makes you happy 😄

Classic Hong Kong Prawn Toast. Thick slice of bread by Akira Maekochi (of Fine Dining Bakery) slathered with chopped sea prawn crusted with toasted sesame seed and deep fried to golden brown crisp outside.

Crispy Wagyu Beef Yam Puff.

Chopped beef, pieces of yam, all soft and tender enveloped in a savoury sweet sauce encased in a crumbly crisp fried pastry shell. Yam puff has always been one of my favourite dim sum dishes because I love that delicate crisp "hairy" crown or nest.

Foie Gras Pork Dumpling with fresh crab meat and prawn.

Meaty pork dumplings aren't my favourite dim sum but the foie gras pork balls by The English House have changed my view. Here the pork dumplings have layers of sweetness and umami from foie gras, sea prawn and pulled fresh crab meat.

Crispy Bean Curd Prawn Roll. Savoury and sweet, crisp outside and tenderly juicy crunchy inside.

BBQ Pork Pastry. Juicy savoury sweet char siew in a crumbly crisp puff.

The obligatory smiley face BBQ Pork Bun. The puffy fluffy buns come opened at the top with juicy oozy char siew rupturing the crowns. Cantonese call this 笑口张开 "smiley face" - the mark of a well made bao (steamed bun).

Fresh Crab & Prawn Dumpling.

Honey Glazed Beef Rib.

Tender, juicy, beefy.

Honey Glazed Pork. Nice savoury flavour but it was made with lean pork so was not as tender and juicy as I like.

Wagyu Beef Fried Rice Noodle.

This has everything I want in a beef hor fun. Tender, juicy beefy beef with rice noodles infused with savoury caramelised sauce and well seared with toasty wok hei. Lots of flavours and aroma with little grease.

Hand crafted Mini Egg Tart.

Dainty little laminated crumbly cup with egg custard made with fresh Japanese eggs for that extra rich eggy taste, aroma and texture.

Chef Tam Kin Wing from Hong Kong is the man behind The English House's dim sum. Chatting with master dim sum chef Tam, I learned he started as a teen apprentice in Hong Kong. One of his tasks was to clean fresh pig stomachs to make pork maw dumplings - a dim sum which no longer exists. I never even heard of it before. Chef Tam was dim sum chef in several leading Singapore restaurants. In particular, he pioneered vegetarian dim sum at Ling Zhi vegetarian restaurant in the 1990s.

Prices are premium for The English House's dim sum as they are skilfully hand made using quality fresh ingredients, not to mention the ambiance at the lovingly restored and beautifully furnished conservation shophouse.

More on The English House's classic English menu 👈 click