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We’ve been going to the Pavilion quite a bit over the past few weeks. The entire Bintang Walk area, if you’ve been downtown lately, is just one huge happening tourist outdoors.

Since Imbi Road is within walking distance of the Pavilion, we decided to take a walk over to Imbi Palace and try out their dimsum. Palace is an appropriate name considering what a huge restaurant this is with its high pillars and ceiling.

Off the bat, we knew this lunch wouldn’t come cheap because we had to order from a menu instead of from waitresses circulating the tables with push-carts like at most other dimsum places.

We ordered the customary century-egg-minced-pork porridge (above). Well, it came in such an unusually big soup bowl that Raine, Skye and I ended up sharing it. There’s only one word to describe this porridge - yumm.

While it may look like a plain porridge with the yao tew (or fried dumpling stick), there’s sunken treasure underneath - century egg cut into itsy-bitsy pieces, minced pork and choy poh, or preserved veggie bits.

The woo kok, or yam pastry (above), is delightfully light and crispy on the outside while the filling of mashed yam and minced pork melts in the mouth. Okay, maybe I’m a little biased here but I love woo kok.

We had the fried lobak gow, or Chinese carrot cake (above). They also have the steamed version. This looks very pretty served in an octagonal dish but tastewise, it’s too greasy for my liking. I’ve tasted better.

Well, no dimsum meal is complete without these two kings of dumplings. The ha gow, or shrimp dumpling (above) is a whole jumbo shrimp wrapped in a soft pastry and steamed to perfection.

The siew mai, or minced meat dumpling (below) is bursting with flavor. It’s very moist and that fish roe topping just adds to the color and succulence. Very nice.

If it’s one thing I’ve learnt, it’s not to write foodie posts close to dinner time. I’m feeling hungry just looking at these photos. Don’t anyone try to stop me but I’ve just got to get another dimsum fix sooooon .