Being a Sunday, I decided that dim sum would be the lunch choice of the day. I love my dim sum, especially as it is in my heritage.
I was excited to be going to this place and when I got to Stacked Dim Sum Bar just after one o'clock in the afternoon, I was a bit stunned to find that we were the first in.
This place is only open from one o'clock on Sundays which in my opinion is not a good start. Traditional dim sum places start service early and it is not uncommon to find a good dim sum restaurant packed before midday.
The menu here isn't vast. The traditional dim sums are $5.90 each, the special fusion dim sums are $8.90 each and if you get a stack of 3 traditional dim sums, you pay $15 rather than $17.70.
OK, so we went for the traditional dim sums rather than any fusion ones. Why? Because all the fusion ones that I have ever tried in the past have been pretty disastrous. This place may be different, but I didn't want to risk it.
So I decided to play it safe and opted for the traditional steamed har gau (prawn dumplings); steamed siew mai (pork and prawn dumplings); pan fried chive dumplings and pan fried carrot cake.
Har gau are steamed prawn in translucent starchy rice wrap dumplings. The rice wrappers on these were rather sticky and starchy though, in fact a little bit too much. The dumplings themselves didn't impart much flavour either.
Siew mai dumplings are steamed minced pork and prawn, put together into yellow wonton wrappers. These ones came out looking nice and plump, but unfortunately the wrappers were a little bit too dry and the bottoms stuck a little too much to the paper.
Onto the pan fried carrot cake, it wasn't greasy, but they weren't particularly amazing. They were pretty average.
The pan fried chive dumplings turned out to be minced prawn with chopped chives. They didn't look very attractive and I'm sure that these had just been quickly tossed in a wok to get a bit of colouring on the edges. Pan fried, I'm not convinced.
The dishes were a little bland and a real let down to what dim sum can be. The fact that this place didn't fill more than three tables in the two and half hours I was there must be a sign that this place isn't quite what it is 'stacked' up to be. Is it a bar, is it a dim sum place?! I'm not sure even the owners know.
Neverless, service made up for the lacklustre food. But unfortunately, it wasn't enough to make me want to go back. It's a great concept, just badly executed.
60 Robertson Quay, #01-13 The Quayside, Singapore
Tel: +65 9677 8281
Fri: 3.30pm-1amSat: 1pm–1am