Pure Gem Dim Sum & Teochew - Cantonese Cuisine @ BEA Building opposite Lau Pa Sat 璞珍 • 精致潮粤菜 ☏ +65 9010 1236 (Sylvia) |Tony Johor Kaki Travels for Food · Heritage · Culture

璞珍 • 精致潮粤菜 Pure Gem Chinese Cuisine | 60 Robinson Rd, #01-00, #02-00 BEA Building, Singapore 068892 🚅 5 minute walk from Raffles station ☏ +65 9010 1236 (Sylvia) ⏰ 11:30 am - 3 pm | 6pm - 11 pm

Lunch at Pure Gem Chinese Cuisine, a new Cantonese - Teochew restaurant in the heart of Singapore's Central Business District, just across Robinson Road from Lau Pa Sat (so easy to locate).

The interior was compact, minimalist utilitarian decor, simple but sturdy, comfortable furnishings. There were private rooms at the ground and upper levels.

I like the high ceilings and full length glass windows so we can watch the colourful, busy street outside while enjoying our food in the cool, calm inside 😁

Started our lunch with some dim sum.

This was 黑自松露饺 Steamed Black White Truffle Dumpling.

笋尖鲜虾饺 Steamed Prawn Dumpling, the classic har kao. One of my favourite dim sum pieces as I love the taste of succulent meaty sweet crustaceans in dainty bite sizes.

鱼子蒸烧卖 Steamed Pork Dumpling or siew mai.

鲜虾腐皮卷 Deep Fried Prawn in Beancurd Skin Roll. Succulent juicy sweet prawns encased in a crispy crackly fried bean curd skin envelope.

脆皮咸水角 Deep Fried Glutinous Rice Dumpling with Pork filling.

潮州粉果 Steamed Dumplings Teochew Style.

Pan Fried Raddish Cake with Preserved Meat.

香芋蒸排骨 Steamed Spare Ribs with Yam.

All the dim sum we had were well and freshly made. This was reflected in the pretty looks, beautiful presentation, just right textures and subtle exquisite tastiness in every bite.

Eat dim sum must of course have chicken feet (for me lah) 🤭 We had Pure Gem's 鲍汁凤爪 Stewed Chicken Claw with Abalone Sauce. (Listed under appetisers.)

I love this. The chicken feet were stewed till the skin, fat, meat and tendons were silky smooth and fall-off-the-bone tender. The abalone sauce was full bodied and rich with depth of savoury flavours. The nutty tender chickpeas added an interesting variation compared to the usual peanuts.

经典XO酱萝 Classic XO Carrot Cake (listed as an appetiser).

潮汕卤水拼 Teochew Braise Combo from left to right - 法国鹅肝 French foie gras, 卤水三层肉 pork belly, 卤水鸭片 duck, 卤水猪耳 pork ears.

The pig ear was my favourite of the combo. Almost too soft but the cartilage still had a bit of tender crunch. The braising stock imparted a mild savoury flavour.

The duck was sliced nicely thin. Soft tender, juicy meat, mildly savoury, subtle duck flavours in the soft fibres and strip of fatty skin.

The braised foie gras was tender with some firmness. Moist inside but didn't oozed with umami juices.

豉汁凉瓜炒美国肥牛 US Beef and Bitter Gourd Stir Fried with Soy Bean Sauce.

Quintessentially Cantonese comfort dish of savoury salty sweet beefy flavours with bitter gourd crunch and soft tender beef slices.

Finally, the obligatory carbs to round up the lunch.

砂煲腊味饭 Claypot rice with Cantonese style cured meats.

Service at Pure Gem was excellent. Friendly, professional, attentive, responsive and efficient staff.

I love this. The premium quality long grain Jasmine was tender nutty, complemented by crispy chewy browned rice crust.

The rice tastes only mildly savoury sweet which made a perfect base for the more robustly umami savoury premium cured meats of liver sausage, pork sausage, and Jinhua ham.