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Our love for dim sums has often bordered on obsession —those delicate parcels of joy have a way of making every table feel festive. So when we stumbled upon the new menu, The Dim Sum Affairwe knew we were in for a treat.

Get high on dim sums and more with this new menu

Welcoming us on the table were the Kimchi and crackers, preparing us for the grand Asian meal ahead. To soothe things a little, the Golden garlic soup arrived, clear and light, but with the crunch of fried garlic lending fragrance and depth. A plate of I am landed before us next. This Thai green papaya salad was a riot of crunch and spice, with its chilli-lime dressing hitting all the right notes.

The Sichuan chicken wings, tossed in numbing pepper made their way to our table then. It was fiery yet addictive, while the Honey chilli lotus stem was crisp, sweet, and just the right side of sticky.

Then came the heart of the affair, the dim sumsone after the other. The Vegetable tempura baowith its crunchy veg wrapped in soft folds and brightened by tangy mayo, was comfort food with a twist. Meanwhile, the Teriyaki chicken glazed bao was soft, pillowy, and bursting with sweet-savoury chicken. We, however, loved its vegetarian counterpart more. The Allow gyozapan-seared till golden, delivered a gentle crunch before melting into tender, earthy fillings.

Seafood lovers can try the bold and briny Seafood dumpling with XO sauce. But it was the Kimchi I send with beef that left us spicy, hearty, and thoroughly satisfying.

The Thukpa arrived steaming, its aroma warm and earthy. The broth was gently spiced, wrapping the noodles and greens in a hearty embrace.

For desserts, the Mantaoor those traditional Chinese steamed buns, were like soft clouds, while the Almond pudding was silky, light, and mellow.