Key Way Restaurant

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Siew Mai King. Apart from the normal siew mai that is served in a saucer plate, this siew mai king was steamed in a basket and the size was bigger. The top was sprinkled with some chopped parsley to give a slight aromatic flavour. The siew mai was made of minced meat and prawns. It was soft with right amount of saltiness. I dipped it into brown sauce to get some sweetness to it.

Scallop dumpling. This scallop dumpling was similar to a siew mai, but it was topped with scallop. The size was slightly bigger as it was being steamed in a basket. The scallop was a thick piece. The minced meat was a mixture of pork and very limited prawns. The dim sum was moist and it was not too salty. I like the sweetness of the scallop and quite succulent. Not bad.

Assorted Dim Sum. This humble little dim sum place is packed with people in the morning. It used to have lots of dim sum varieties, however, the varieties have been declined over the years. Since we were a big group, we picked a lot of dim sum. It has the same translucent skin. The dim sums were small size and the fillings were minced meat. It was nice to bite as it was soft.

Green "mai". This was another variety of the "siu mai". Since the chef was so creative in creative all different kind of dim sum, we took this funny looking dim sum. The inner fillings were like siu mai - minced pork. The outer part was made of shredded dumpling skin I presume. Overall, the taste was slightly bland, and I had to dip it with the sweet brown sauce to get some taste.

Deep fried fish paste. Since there were a big group of us and we were all so hungry, we took all sort of "funny" things when the waiter brought us the varieties. One of the funny thing was this deep fried fish paste. It was basically a bigger version of deep fried fish balls. It has some chilli sauce on top. The fish paste was springy and does not have fishy taste. It was slightly salty.

Mini yam basket. We found this mini yam basket quite interesting, so we took it. The yam basket consisted some ingredients such as button mushrooms, chicken cubes, onions and some deep fried beehoon. The yam basket was quite crispy, though it was served cold. The ingredients were not too salty, I like the mushroom that was soft. The deep fried beehoon was crispy too.

Pork ribs. Apart from the huge variety of dim sum, they do serve some other things. One of it was this pork ribs that came with a roll of bun. The color of the pork ribs looked artificial. It was cold when we took it, maybe due to the food was delivered from table to another. The pork ribs were quite tough and not too soft. The marination was slightly sweet. The bun was normal.

Fried Fu Chuk Roll. The fried fu chuk has stuffing in it. One plate consisted three roll of fu chuk rolls together with mayonnaise. The fu chuk roll was quite thick as the stuffing was maximum. The fish paste stuffing was springy. The fu chuk skin wrapped the stuffing nicely and deep fried. It was very crispy especially both ends which comprised of fu chuk skin only.

Lotus leaf glutinous rice (“ho yip fun”). This tiny little glutinous rice was wrapped in lotus leaf. When it was served, the fragrance of the lotus leaf flew out, and the glutinous rice has absorbed all the fragrance. The rice was sticky and had some mixed beans and dried shrimps. It was not too salty, just nice for consumption. The brown sauce that coated the rice was sweet.

Chee cheong fun with prawns. The chee cheong fun consisted prawns and topped with some fried onions and sambal. The sambal was slightly spicy and it was oily. Nonetheless, it was very aromatic and thick. The chee cheong fun was bland and soft. The prawns embedded in it were sweet and crunchy. The soya sauce below the chee cheong fun added some saltiness to this dish.

Fried prawn dumpling. This restaurant offers a lot of varieties of deep fried stuffs. This fried prawn dumpling is one of my favourite. The dumpling skin was very crispy and it was not too oily. This stuffing was fish paste and some spring onions that made it aromatic. The fish paste was not too salty and it was quite springy. Dipped with sweet mayonnaise sauce, it was really good.

One of the dim sum dishes i never missed out is this deep fried prawn spring roll. When eating dim sum, there are those steamed dim sum and there are those deep fried dim sum. This deep fried prawn spring roll is really nice to eat. The prawn fillings inside were well seasoned, lots of prawns in it and the prawns were fresh and sweet. Love the mayonnaise dipping sauce to eat with it. The bean curd skin could be a bit oily, but no big deal for me.

This restaurant has tables along the corridor and the street, as well as a shoplot beside it. It serves cheap and lots of varieties of dim sums. The prawn dumplings were below par as the skin was slight thick and easily broke off. The fillings were prawn pieces with pork. The dumplings were sweet though. The siew mai was soft and moist, slightly salty but acceptable. The fish ball texture was springy and has some small chilli pieces in it to give it a tinch of spiciness.