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When I say dim sum, I don’t mean Din Tai Fung or Crystal Jade. I mean puffing bamboo steamers stacked high in a cramped hawker stall; the type of place you’ll have to brave the heat to eat. I’m talking about old-school dim sum, and Neptune Hong Kong Dim Sum serves just that.
Nestled in Promenade Market @ 84, Neptune Hong Kong Dim Sum has been in business for decades. The market itself is right in front of Marine Parade MRT station’s exit A, making it a convenient location for foodies everywhere.
After the renovation of the market, the space has become more open and breezy, so it was time for me to drop by for some dim sum!
What I tried at Neptune Hong Kong Dim Sum
With 20 items on the menu, I was spoilt for choice. They serve Hong Kong teahouse staples like chee cheong fun and spring rolls, but I decided to stick with my favourites. Crystal-skinned har kow, meaty siew mai, a fluffy lo bo gao and more? The feast awaited!
If you’re not getting a plate of juicy, soupy Xiao Long Bao (S$4.50), are you even eating dim sum? Needless to say, I love these little parcels of minced meat that burst with broth. The Xiao Long Bao’s skin is skilfully stretched thin and pinched shut, preventing any soup from escaping.
The minced meat and aromatics had the perfect ratio with the gelatinised soup. Biting into a dumpling, I was entranced by the rich chicken stock that formed the foundation of the broth. Mixed with the juices of the meaty filling, these Xiao Long Bao disappeared from my plate all too quickly.
In my neighbourhood, they call me the carrot cake fiend. Okay, maybe this “they” only consists of my parents, but you get the picture. Deep-fried, stir-fried, dark soy or white, I love lo bo gao with all my heart. Of course, I had to get the Steamed Carrot Cake (S$3.80).
This carrot cake had the perfect “duang duang” consistency — so bouncy you could slap a spoon on it and watch that jiggle. The sauce’s consistency leans towards the watery side and coats the carrot cake in a gleaming golden glaze.
Each mouthful is silky, interspaced by softened slivers of white radish. The light soy sauce in the sauce mingles with the mildness of the carrot cake for a gentle yet rich mouthful.
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Up next is the Steamed Shrimps Dumpling (S$4.50), more commonly known as har gow. Neptune Hong Kong Dim Sum wants you to know that there are real shrimps wrapped within. How? Through these crunchy chunks of fresh shrimp peppered in the minced shrimp filling.
This crystal package was elevated by the gorgeous chilli. Thick and syrupy, it was almost a chilli jam. It wasn’t too spicy, and the sweetness complimented the shrimp so well.
I can literally smell the Siew Mai (S$4.30) through the screen right now. Writing this near dinner time is NOT helping. Where do I even begin? The meaty chunks hidden beneath the yellow dumpling skin were juicy and satisfying. I just appreciate how there wasn’t a single infuriating tendon messing up the mouthfeel.
And with the chilli? Chef’s kiss, bring me more. It’s such a simple dish, but the ingredients go a long way.
Rounding up my meal was the Crispy Durian Spring Roll (S$5.50). An almost tempura-style batter encased creamy mashed durian in a golden shell. And this isn’t the typical durian paste cooked down with sugar you’d find in supermarkets.
It’s smooth, mellow, and rich, with a contrast of crisp outer skin for a multi-textured bite. This thin batter does wonders because it somehow stayed crunchy even after an hour. Even though I left dessert for last, they still tasted so fresh and warm.
And, of course, it wasn’t too sweet!
Final thoughts
Neptune Hong Kong Dim Sum’s spread warms the stomach and the heart. As someone raised on pau and siew mai for breakfast, this was a comforting meal that I’d keep coming back for.
Although I do find the price a little steep for the portion size, saying stuff like “back in the day” isn’t my thing. Honestly, in this economy, it’s not that bad. I think it’s a little reward for waking up early and taking the time to head down, or just because you’ve got through the week in one piece.
Things like tendons don’t usually appear as food criteria, but doesn’t it warm your heart knowing that someone makes sure it doesn’t end up in your food? Sometimes, it’s the little things that count. Take it from the carrot cake fiend.
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