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“Reena, you up for a drive to the best dim sum restaurant in Seremban? This restaurant even has Musang King Pau,” chirped my enthusiastic friend. Well, I have never said no to dim sum and that was how I found myself sleepy-eyed, on the way to Restoran Dim Sum Jinbo.
Thankfully the roads in Seremban aren’t as congested as those in Kuala Lumpur, so even if you don’t find a parking spot right outside, you’ll probably be able to find one near enough.
I reached the restaurant at 8am. It was already packed with families chatting over cups of Chinese tea. Every few seconds, I noticed plates of dim sum being whisked away to respective tables.
The waitress enquired if we had a reservation— yes, quick tip: if you’re planning to visit Restoran Dim Sum Jinbo on a weekend, it’s best to make a reservation. Otherwise, the chance of securing a table is very slim.
What I tried at Restoran Dim Sum Jinbo
My dim sum feast began with their famous Prawn Dumpling (RM9), locally known as Har Gow.
This dumpling is made of fresh shrimps which are mixed with pork lard oil before being wrapped in a thin hand-rolled piece of translucent wheat dough. It is then steamed before being served.
The instant I bit into the dumpling, I immediately tasted the sweetness of the fresh shrimps along with the softness of the dumpling skin. It also possessed an amazing bouncy texture and a slight crunch. This was definitely one of the nicer Prawn Dumplings I’ve had in a long time.
The next steamer basket for me to inspect was a dim sum staple, the Signature Pork & Prawn Dumpling (RM8.30) or locally known as Siu Mai. Each dumpling was of a rather hefty size and very juicy. For RM8.30 a plate, they were very generous with their fillings and portions.
Siu mai demolished, I moved on to the Stir-Fried Turnip Paste (RM7.90), otherwise known as radish or carrot cake— a dish often sold at hawker stalls. Cubed pieces of turnips are stir-fried with eggs, chives, bean sprouts and homemade belacan paste.
Of course, I needed to order a plate of their Yam Croquettes (RM8), my go-to dish at any dim sum restaurant.
Golden with delicious crispy bits on the surface, and bursting with creamy yam and sweet meat in the centre, I am pleased to say that this dim sum did not disappoint. These crispy bites were such a joy to pop into one’s mouth with its multitude of textures and taste: the crunchy exterior, smoothness and savouriness of the yam and finally, the sweetness of the meat.
Before dessert, the final dim sum was the Crispy Beancurd Roll with Prawn (RM7.90).
At first, when I took a bite, I frankly thought it was a plain crispy beancurd. So you can imagine my surprise when I saw a layer of prawn paste hidden within the beancurd roll. The crispy exterior had such a satisfying crunch and complemented the juicy prawns extremely well.
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Finally, I came face to face with the Musang King Bun (RM7.70). The bun is green in colour, which stumped me at first. It only registered later on that they had made the colour green to reflect the colour of durian.
I carefully unwrapped the paper that nestled the bun, and at the bottom, a golden custard-like substance tried to ooze out. I pried it softly into halves and instantly, my senses were hit by the heady smell of durian.
I expected the filling to taste like creamy durian, but it was more buttery and the durian taste wasn’t as overpowering as I’d expected it to be. The bun itself was so soft and fluffy and cradled the filling well.
If I have any complaints, it’s for them to be more generous with the filling. Yes, I understand that the Musang King durian is a valuable commodity, so I had to make my peace with it.
Final thoughts
If you have the time, make your way to Seremban and try Restoran Dim Sum Jinbo. It’s really worth the drive. If not, you can still head to their outlet in Cheras to get a taste of their goodies.
Remember not to miss out on the Musang King Bun. This is one dish that’s not available in any of the dim sum restaurants that I’ve visited at least.
Expected damage: RM7 – RM15 per pax
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