What truly sets Tian Jin Fong Kee's steamed dumplings apart is the meticulous attention to flavor. The aroma of sesame oil and chives permeated each dumpling, enhancing the savory goodness of the meat filling.
Both the char siew and sio bak were really tender, with the char siew balanced lean-fat, caramelised sweet, and gummy and crispy at the edges, and the sio bak slightly salty and crackling shatteringly crisp without being too hard.