Enak Enak Hong Kong Tea House – Affordable Handmade Dim Sum

They say good dim sum is only found in Hong Kong but we like to think that Singapore has her own hidden gems that are yet to be found. Unbeknownst to some, Dim Sum is the Cantonese pronunciation for the Chinese word 点心 (pronounced as Dian Xin) which means small snacks or pastries. Owing to the duality nature of the Chinese language, 点心 can also mean to touch one’s heart and many are firm believers that good dim sum will touch your heart. Ergo, with your interest at heart, we travelled to Simpang Bedok to find out if this Halal dim sum eatery can truly touch our hearts and yours!

While Enak Enak offers a moderate spread of handmade dim sum, it owes its current success to the Chinese chef they hired years ago to create their halal dim sum menu from scratch. Launched 7 years ago, Enak Enak’s menu has evolved to include other cuisines. They have even opened a second branch in East Coast! To cater to our indiscriminate cravings in the wee hours of the night, they also serve up a plethora of Chinese, Indian and Mediterranean cuisines all the way to 5am! Do note that they only start serving their mains from 11am onwards.

We tried a few of their more popular dishes including siew mai ($2.50 for 3pcs), Har kow ($3.50) and their golden sand buns ($2.90 for 2pcs).

While the siew mai was usually large, the juiciness and flavor of the meat did not impress. However, we liked that the siew mai had a good meat to flour ratio. It probably would have been nicer if prawns were added. Overall, it was a tad disappointing.

If you’re a fan of liu sha bao (salted egg custard buns), you’ll be delighted to know that the liu sha bao here was not half bad. While the lava did not ooze out as one would expect, the salty lava complements the sweet bun well, albeit the slightly grainy and watery texture. Alas, the buns would have been a lot more appetizing if they were served warm.

Unless you’re allergic to prawns or shrimp, there’s absolutely no reason not to order har kow when having dim sum. The shrimps were pretty fresh and crunchy in contrast to the soft doughy wrapping. Unlike traditional Har kow that is known for its thin translucent wrap, the wrap used in Enak Enak’s Har Kow was slightly thick and starchy.

We also ordered their Shanghai Steamed Dumping with Chilli Crab($5.40 for 4pcs) and the steamed rice roll($3.90).

The steamed rice roll, or better known as chee cheong fun, is served with a side of prawn paste. We recommend adding the paste to the sauce to enhance the flavor of the dish.

Reminiscent of xiao long bao, the steamed dumplings with chilli crab were filled with a satisfying broth and spicy chilli crab filling. This dish stood out for me because of the spicy filling hidden within each innocent looking package. The filling was well seasoned and the broth was pretty slurp-worthy, even though I would have preferred a milder spicy kick. The only reservation that we had about the dish was that the skin enveloping the soup and filling was too thick.

While the dim sum here did not thoroughly appeal to our tastebuds, we still recommend trying a dish or two, especially if you’re in the vicinity at 3am in the morning. 

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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