Though the presentation and execution were lacking, the delicious pork filling saved the dish, making it a better option than the shrimp-and-spinach dumplings. The menu listed the item as buns, but they were similar in taste and appearance to dumplings. While savory, the pork buns were incredibly slippery, with the meat immediately falling out of the skin upon the first bite. Inside each dumpling, there were about five mini seasoned shrimp, accompanied by minuscule amounts of spinach, causing the vegetables to be overpowered by the seafood. The shrimp-and-spinach dumplings boasted a sticky and clear exterior, exposing the insides, while the pork version was thicker and chewier. The chewy skins were different on each type of dumpling. Served with red vinegar, the shrimp-and-spinach dumplings and juicy steamed pork buns were appetizing but fell apart easily and were difficult to eat. However, the hot pot’s overall flavor was quite strong and offered a tinge of spice in the aftertaste. But despite being made out of sweet potato, the noodles lacked any distinct taste. The fried tofu was extremely dry on the inside, but the noodles were cooked well and provided a welcome contrast to the spiced broth. There was an elaborate mix of ingredients because of the noodles, bean curd and varying meats, but the varying textures failed to complement each other. With a bowl including beef, sweet potato noodles, fried tofu and a quail egg, among other items, it was a gamble what would come up on the spoon for each bite. The hot pot, however, was bogged down by a few too many ingredients. The oysters could do with slightly less garlic sauce on top, as they were flavorful enough on their own. While all the separate elements of the dish were delicious, they were difficult to eat together, thanks to the number of layers burying the oyster. Topped with a chunky garlic spread and noodles tied in a tight knot, the restaurant’s oyster dish was elaborate. Amid the lackluster decor, the food was generally mediocre and lacked delicate execution. With minimal decorations – including bamboo, nature paintings and hanging decor with Chinese motifs running throughout – the general ambiance was simple and underwhelming. The menu boasts multiple dishes priced under ten dollars, allowing budget-conscious customers to taste a variety of items. The Westwood restaurant, which opened in early April, serves Chinese dim sum, Japanese-inspired hot pot and various types of barbecue. Sweet custard buns decorated with pig faces were the highlight of Dim Sum House.
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