Bao Ho Chiak (Closed)

Bao Ho Chiak is one of the restaurant which we visited for the morning dim sum. The restaurant is located at Ara Damansara which is just not far away from the Niu Cher Zhui. Though the place is slightly deserted, they are a few eateries that we spotted there too. “Bao Ho Chiak” in Hokkien mean “Sure Good” had made it.Bao Ho Chiak features a variety of dim sums at the affordable price in their menu. Bao Ho Chiak is a place for fresh food and freshness makes good dim sum. Bao Ho Jiak’s chef defini

Yu Mai, or more commonly known as steamed fish balls, is an absolute delight in Bao Ho Chiak. They are really fresh, and has a good taste of fish. It doesn't have the flour taste like other dim sum restaurants. As usual, piping hot when served, each fish ball is the size of a ping-pong ball. The skin is slightly chewier than the insides, probably due to the steaming. Served on some slices of cabbage leaves, the dish is definitely most recommended!

Wifey wanted some fried yam balls, and we decided to order that. The dim sum here is made to order, hence our fried yam balls arrived piping hot. The skin is ultra crispy golden perfection. The yam paste melts in the mouth, while the filling of char siew is really delectable. Each serving has two pieces, which they cut into half when being served. Priced at RM3.50 a serve, it was well worth the amount paid.

Sang yuk pau is literally translated as raw meat pau, although the ingredients in the sang yuk pau that we ordered is cooked to perfection. No idea why it is called as such. The meat is tender and juicy, while the pau itself is quite fluffy. It is served piping hot from the pau steamer, and we had to wait awhile before we can peel off the skin to start consuming. Definitely recommended, especially if you are a pau-lover.

Although I call it fried fish balls, the balls are essentially fried, and then steamed, hence the skin is not the crunchy type. It arrive piping hot, seconds after we ordered as it is already being pre-steamed and kept warm in the steamer. The fish balls were fresh, full of mouth bounce. Each was the size of a ping-pong ball. Priced at RM3.50 for three, it was well worth the amount paid.

No dim sum session is complete without ordering siew mai. The siew mai in Bao Ho Chiak is very fresh and appealing. Every mouthful is a delectable experience. The skin is very thin and light. The meat is compact and very flavour, while the prawn in the siew mai is relatively large, very juicy. I like the fact that they put real roe on top, instead of carrot bits like some other restaurants. Priced at RM3.50 for three, it is definitely well worth the amount paid.

There weren't any fried prawn rolls in the glass display, hence we ordered some. The waiters obliged and got the chef to start up the wok to fry our prawn rolls. The open kitchen concept in Bao Ho Chiak ensures that the customers are able to see the kitchen at all times, to peek at the preparation, should we wish to. The prawn rolls took but a minute to arrive, freshly fried and piping hot. I had to wait a while before having it, but wifey was already chewing happily. Mulut besi.... Anyhow, the

Bao Ho Chiak in NiuZeXui offers really decent dimsum at reasonable prices. I like the fact that they have just enough tables as well, and the environment wasn't too cramped up. About 8 big tables and 4 small ones, they provide enough leg room as well as walk room for waiters to pass by. Now, what is dim sum without chee cheong fun? The waiter asked us if we wanted any, and we ordered a prawn chee cheong fun. The dish was delicately decorated with the sambal lining the middle of the chee cheong f

I know people usually drink Chinese tea when having dim sum, however, I felt like having some teh ais instead. This proved to be not such a clever idea, as the teh ais makes me full, and I was unable to eat as much as I would have normally eaten. Having said that, the teh ais here is actually quite decent. The tea flavour can be tasted, and the milk was of just the right portion. It was not too sweet, and the ice diluted it slightly, but it was still fine.

Bao Ho Chiak is tucked deep inside the NiuZeXui area, and if you do not make a round into the roads leading in, you may miss this shop. Hiding in a corner, the only evidence of it being a dim sum shop is that there is a big pau steamer right outside the shop. In the steamer, there is a good selection of pau. There is also some lo mai kai that is being warmed constantly in it. I thought the lo mai kai looked rather enticing, so I ordered a portion. The lo mai kai came, and it was piping hot. The

A couple of days ago, wifey and I wanted to have some dim sum, so we headed over to Bao Ho Chiak at Pusat Dagangan NiuZeXui to have our fill. It was the peak of haze time, so we were glad that Bao Ho Chiak is a air-conditioned enclosed shop, so that we do not have to eat the haze as well. There were not many patrons that day, just us and another table of family of four. The first thing I saw in the glass display next to the counter was the last plate of deep fried prawn dumpling. I quickly order

The sesame balls, or more popularly known as Jin Dui, is a great delicacy, especially as dessert after a huge dim sum meal. The balls are ping-pong sized, and every part of the morsel is covered in sesame seed. The insides are hollow, filled with a dab of red bean paste. The skin is chewy and nice, not overly oily. Priced at RM3 for 3 balls, it was well worth the money paid.

The deep fried prawn roll in Bao Ho Chiak is sinfully delicious! Pieces of whole prawns wrapped in foo chok and deep fried to golden perfection. The prawns are fresh and juicy, while the foo chok is very crunchy and mouthwatering. Served with mayonnaise sauce, it is the perfect dish for a dim sum session. Priced at RM4 per plate of three pieces, it was well worth the amount paid.

The choy mai (siew mai with vegetable filling) was a bit sour to the taste. Not sure if it was meant to taste that way, or that it has gone slightly bad. The skin was also a bit dried up, indicating that it may not be as fresh as it should be. The filling of pork, vegetable and chopped prawns was flavourful enough, albeit the sourish taste. Priced at RM3.50, it was not expensive, but the quality leaves much to be desired.

When we visited Bao Ho Chiak today, there weren't many customers. Probably because it was way after the peak hours, which was good since we do not need to jostle with the crowd. We saw that the vegetable dumplings look rather interesting, hence we decided to try. The filling of chives and pork was a good mix, really delectable. I thought the skin of the dumpling would be somewhat similar to the crystal ball, however it was not. The skin is a bit too thick for my liking.