Little Canton Yum Cha

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Having enjoyed their regular dishes during our previous visit to Little Canton Chinese Restaurant, we decided to visit it again during lunchtime to see what their Yum Cha was like. Ordering your desired dishes is done by noting down what you want on a menu that is provided at each table.

Their Steamed Sticky Rice Roll is quite a novel dish, essentially a combination of Lo Mai Gai (Sticky Rice in Lotus Leaves) and Steamed Chinese Bun. The bun layer which acted as a wrapping was soft and the sticky rice filling had the degree of savoury flavour we desired. Also included in the filling were some dried shrimps for a bit of extra flavour and texture.



Minced pork was a key part of the filling of the Peanut Combination Dumplings, which gave it a delightful meaty texture. There were enough peanuts to provide a bit of crunch and Chinese chives complemented the pork well. We were also delighted that the dumpling's wrapper was not too chewy.



One of the dishes considered to be a benchmark of a good Yum Cha restaurant, the Pork and Prawn Shu Mai had a generous amount of prawn in the filling and the pork component was juicy.



Another dish considered to be a benchmark of quality, the prawn in the King Prawn Dumplings had a fresh flavour. The dumplings are particularly great eaten with the soy and chilli sauces provided but take care with the chilli as it packs a potent spicy punch.



A dish I like to order at yum cha restaurants, the Golden Fried Squid Tentacles were fried to golden brown. They were tossed in salt and pepper seasoning which was of the saltiness we desired.



As its name suggests, Fried Tofu Roll is the fried version of the Tofu Skin Roll that is usually seen at yum cha restaurants. The vegetables in the filling still had a bit of bite to them with the crisp batter coating acting as a good contrast. Some tomato sauce was served with the dish as a dipping sauce.



We liked that the rice wrap in their Rice Pastry Rolls were soft. Out of the two we ordered, King Prawn Rolls and Chinese Doughnut Rolls, our favourite was the King Prawn Rolls though the Chinese Doughnut Rolls were still enjoyable with its namesake filling adding a crunchy element. Both types are at their best rolled around in the sauce before consuming them.





The radish cakes that featured in the Radish Cake with XO Sauce were light and fluffy and fried sufficiently to give them a bit of crispiness. The XO sauce they were fried in helped to lift their flavour and included a good amount of dried shrimp for some extra texture.



The pastry used in the Baked Durian Puff was similar to the one used for Baked BBQ Pork Puffs. It had a light and flaky texture and was baked to a lovely golden brown colour. The filling was also done well with a good degree of durian flavour.



The custard filling in our second sweet, the Custard Tart, was soft and wobbly and was contrasted wonderfully by the crisp and flaky pastry shell. It can be steaming hot so eating it slowly is advised to avoid burning yourself.



Finding parking space isn't an issue as the carpark at the back offers convenient off-street parking. The restaurant is a very popular place for yum cha so it is advisable to book ahead to ensure you get a table quickly. When you have a reservation, a table is not set aside for you as per normal practice. Instead, you are first in line for the next available table.



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