Borneo Wild Treasure Restaurant @ Bundusan

By Angeline - January 20, 2011

Served in a small steamer basket, the heart warming dishes of Dim Sum do leave a footprint in everyone's heart. Maybe, that's the reason behind the name of Dim Sum which meant to touch the heart.

Borneo Wild Treasure Restaurant

Bundusan Square, Penampang

Ratings:

Food: 3.5/5

Services: 3/5

Cleanliness: 4/5

Traditionally, 'yum cha' which also mean going for Dim Sum is treated as a weekend family day. Due to the high in saturated fat and sodium dishes, Chinese only have Dim Sum for breakfast on an occasion basis.

Variety of Steamed Dim Sum

Chicken Feet with Black Bean Sauce

The Chicken Feet also known as Fung Zao in Chinese. Steamed with Black Bean sauce, the chicken feet was soft while absorbed the sweet and savoury flavour of the sauce. Not bad.

Char Siu Bao

Whenever I had Dim Sum, Char Siu Bao is something that I couldn't miss. The fluffy bun with Char Siu filling was sweet and delicious.

Dumpling with Preserved Egg

Steamed Dumpling with minced pork and preserved egg filling. Savoury with a little creamy taste. Not bad.

Siu Mai

Needless to say, the Siu Mai is an all-time-favourite of all. Used minced pork and prawn as filling, it was good.

Loh Mai Kai

Flavoured glutinous rice topped with chicken, Chinese sausage, mushroom and Char Siu. It was not bad.

Stir-fried Carrot Cake

Raddish cake stir-fried with bean sprouts and egg. This savoury cake is just simple and nice.

Char Siu Cheong Fun

These are wide rice noodles that are steamed and then rolled. Used Char Siu as filling, it was sweet and savoury.

Prawn Cheong Fun

With the succulent taste of the prawn, the Cheong Fun becomes more flavourful.

Lau Sar Bao (Golden Sand Bun)

Used Salted Egg Yolk as filling, the fluffy bun tasted creamy, savoury with a hint of sweetness.

Har Gao

The Prawn Dumpling was the highlight of the Dim Sum. Translucent skin wrapped with plenty of fresh prawns. The succulent taste of the dumpling was just irresistible.

Ham Sui Gao

Deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty. Not bad.