Auntie’s Wok And Steam

This place lives up to its name. The steamed fish was the best I've had in Singapore, and reminded me of when I lived in Hong Kong. All the dishes were exquisitely seasoned, with each having its own distinct character. The service was attentive and top-notch. I look forward to when we'll be able to visit again.

Quiet with no crowd, so we are able to enjoy our meal. Accompanied with great food and view. Down sides are service is slow and not attentive though business is slow. Hygiene need to be look at. Tea cup is generally easy to clean but I have white residue on it. Serve crew ned to check before serving to guest

Improvements Needed In Quality & Quantity I 🍴 $84++ Yum Cha Weekend Dim Sum Buffet with Alcohol I 😍 Bright and spacious setting | Service recovery | Amazing Chai Tao Kway | Fresh prawns in Har Gow I 😞 They removed my dirty plate without replacing it, even though it's clear I'm still eating | Limited offerings | Some foods were lukewarm or cold, like the Prawn Spring Rolls | Chee Cheong Fun is plain | Egg Tarts were complimentary but inferior to KFC's Facebook/Instagram: Shiokaholic

Sure, it's more expensive than street food in BKK, but renowned Thai chef Tubtim Warapai of Park Hyatt Bangkok - also first of Andaz Singapore's new female-powered Streetfood Chefs Series - brings a delicious selection of Thai fare, robust and masterfully balanced with some bitter flavours and loads of 'Wok Hei'. Menu available through 14 Geb 2020 - hurry down!

Had the yumcha semi-buffet where there is a curated list of freeflow dim sum items, albeit a very limited selection. There is a self-service counter where the offerings were mostly carbs that act as fillers. Go easy on those. Hits with the ee-fu noodles with just the right amount of consistency and texture, simple and delightful charsiew bao, unexpectedly good crispy salt and pepper prawns (so good that it was the most repeated order). Where as the regular dim sum fare of prawn dumplings, crystal dumplings and xiao long bao were rather disappointing. Surprisingly, the chef signature of lobster congee and wagyu short rib bao were a diaster to us. The congee lacked "fire" and umami from it's ingredients and the wagyu short rib was too salty. Underwhelming... The service was attentive though and the ambiance was well suited to a yumcha lunch. Now only if the offerings can live up to some decent expectations.