Have you ever had yum cha for dinner? Hardly ever, I bet, as Yum Cha itself means ‘to drink tea’ (or at least that’s what Google says); and drinking tea is usually done in the morning or afternoon. So, the idea of ‘going for dim-sum while drinking tea’ for dinner must baffle you. Well, Work in Progress is definitely not your typical Chinese style Yum Cha as they serve no tea in this place, in fact, it is actually a bar that happens to do a dim-sum pop up by dumpling master Eric Koh. Before it was a chicken and noodle pop-up by Patrick Friesen, then it was taken over by Eric Koh around six months ago. It was supposed to be a 6 weeks pop-up, but it got extended to 23rd of December, and I’m not sure why but it is still here now. I thought I would never make it down there, but I did and could not be happier!
The selections of dim sums are, of course, not as extended as what you can find in a Chinese restaurant. But, at the same time, they are not your regular kind of dim sums. We narrowed it down to four dishes and placed our order. The waiting time was pretty average, as our order took 20-30minutes to be completed, considering there were not that many customers yesterday.
These roll of lobster goodness came first and won our heart. The fried noodle makes it so crispy on the outside and the lobster mixture inside is just smooth and creamy. The spiciness on the mayo works well to offset the richness of the roll, but some people may find that there is a tad too much mayo. Well, I love my mayo, so apart from the small portion that leave me wanting more, I can’t fault this dish.
Next up is the BBQ Pork Bun. There’s a slight crunch on the outer of the bun which is good but it is not that soft on the inside. They are generous with the bbq pork mixture, but I find it a bit too sweet for my liking. Nevertheless it is nice, but not the best BBQ Pork Bun.
Moving on to the Pan Fried Chicken & Chive Dumpling. The thickness of the dumpling skin is just right and it is cooked well. However, there’s nothing special from the filling inside. Again, they are generous with the filling and you can definitely tell that there’s chive inside. There’s just no ‘umph’ to this dish.
Second dish of the night goes to this scallop and prawn dumplings. These are not that regular dumplings that only claim to have scallops inside. Each dumpling is actually topped with large piece of scallop. Underneath is the prawn mousse that also contains large chunks of prawns. Simply delicious.
You can never go wrong with a classic combination of pork and prawn for a shumai. Again, the mousse has generous pork and large chunks of prawn.
Work in progress is a great place to catch up with friends over drinks and some light food after work. Despite having a higher price tag than your regular dim sums, I think, it is a must-try for dim sum lovers as the dim sum here are just extraordinary. You know what they say, quality comes at a price, right?
Date of visit: 16 March 2016
wandereatntell’s rating (explanation can be found here):
Food: 9/10 Service: 3/5 Ambiance: 4/5