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<\/a><\/p>\nMr. Jonathan Kau Wen Seng (born in 1990) was born in Negeri Sembilan, but moved to Johor since he was young. He initially stepped into F&B industry since he was still pursuing his secondary education (14 years old), working as a trainee in one of the dim sum restaurants in Johor. After working in Singapore for 5 years, he was officially recognised as a dim sum chef. Having enough experience and confidence in operating a dim sum restaurant, Mr. Jonathan and Mr. Wong decided to start their very own restaurant in Johor Bahru in 2016.<\/p>\n
Mr. Wong Kien Boon, whose current age is 27 years old, was born in Johor Bahru. He first stepped into the F&B industry since he was 14 years old, working as a trainee in a dim sum restaurant. In 2014, he officially became a dim sum chef after working in Singapore for 5 to 6 years. In 2016, after seeing the market opportunity in Johor, they decided to start their own dim sum restaurant in Johor Bahru after accumulating enough experience in making dim sum.<\/p>\n
One of the top recommended dim sum in \u201cDim Dim Sum\u201d is \u201cBaked BBQ Pork Buns\u201d or most commonly known as Char Siew Pau. The skin of the bun is handmade and inside of the pau is mixed with more than 10 ingredients including char siew. After mixing everything inside the bun, it is then baked for several minutes before it is ready to be served. The juicy and sweet Char Siew Pau has crispy texture and has been customers\u2019 favourite of all time.<\/p>\n The second recommended dim sum is \u201cPrawn Dumpling\u201d. Everything from the start to the end is handmade, using starch and fresh chinese white shrimp as their main ingredients. The crust of the dim sum is thin but tastes delicious and gives a soft and smooth texture.<\/p>\n \u201cMushroom Pork & Shrimp Dumpling\u201d, also known as Siew Mai by the locals, is their third recommended dim sum. By using the main ingredients such as pork, shrimp and mushroom, it is then topped with red carrots after putting it in a steamer for at least 8 minutes. For them, 8 minutes is the perfect timing as the dim sum will give a juicy and creamy texture.<\/p>\n Their fourth recommended dim sum is \u201cChilli Oil Dumplings\u201d, originated from Sichuan, China. The main ingredients used to prepare the dim sum are prawn, chives and some minced pork. These ingredients are first wrapped with flour wrapper, boiled with water for 2-3 minutes and finally drenched with red oil before serving to the customers. The whole dim sum tastes mild spicy and sour and the texture is creamy and mushy.<\/p>\n The fifth recommended dim sum is \u201cDeep Fried Dough\u201d Cheung Fun. The fritters are wrapped with handmade dough and then dipped with special made sauce which contains more than 4 ingredients. The flavour of this dim sum is mild salty and the texture is mild crispy.<\/p>\n Other than that, Mr. Jonathan and Mr. Wong also recommended their \u201cCrispy Fried Milk\u201d. The full cream milk and bread are combined together before frying it for at least one minute. It tastes crispy and when eaten, the juicy milk will spill into the mouth and gives a sweet flavour.<\/p>\n The last recommended dim sum will be \u201cSalted Egg Custard Buns\u201d. The two main ingredients are butter and salted eggs. They are wrapped together and then steamed for 3-4 minutes. The sweet and salty flavour is the main attraction of this recommended dish.<\/p>\n<\/a> <\/a><\/p>\n<\/a><\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n