First up - glutinous rice wrapped in lotus leaf.
This was pretty good - nice and moist, with a good balance of rice vs meat. 
Cheong fun with char siew. Loved this - the rolls were soft yet supple.
The 口水鸡 here has to be THE BEST in Singapore. It's a beautiful balance of sesame sauce, chilli oil and some other sugary sauce. Unfortunately the other 口水鸡 I really like is far far away in Beijing.
We had whitebait with sweet chilli sauce - this was ok. Would have been better without the pseudo Thai chilli sauce. 
Ha Kau - this was good as well, with solid prawn encased in the wrappers. 
Egg tarts to end off with, which came too early. But they were great!
Char siew sou - not my favourite dim sum dish, but the mother liked it.
$10 XO carrot cake - nice but frankly overrated. Not as nice as our first try at the restaurant 2 years ago. Give me normal market chye tow kuay anytime.
The pork belly was crispy, and not too fatty. Thumbs up.
A close up of the skin.
We had this try-hard dish of tofu with minced century egg, wasabi mayonnaise and tobiko. It was nice but a little too complicated.
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