Dim Sum at Wang’s Treasure House in Morley

The last day of the year crept up all too fast. The ending of another circle around the sun completed, with the universe’s blessing and indifference.

Its human counterparts declared that the occasion necessitated celebration. It necessitated dim sum. 

We arrived at Wang’s Treasure House at a quarter past twelve. The place was reasonably packed. We were seated in five minutes. 

As an aside, the more you read the name of this restaurant, I swear, the funnier it gets. Ah, the weird and wacky names Chinese restauranteurs come up with. 

I’m not sure why, but on the day we dined, our table seemed to have a faulty invisibility cloak: no exaggeration when I say that certain trolley pushers kept missing this table. Given all trolley pushers tend to be speaking frantic Chinese while  they seemingly look after a million things, the observation was more odd than anything.

Consistency is one thing that Morley dim sum does well. When the dishes did finally arrive, the quality and standard was there. 

Of the dishes I tried, favourites today were the su mai and the deep fried crab. Hot su mai dipped in a chilli-soy sauce concoction was delicious. The deep fried balls of crab, an unconventional dim sum offering, came with a thick brown sauce that tasted like a mix of barbeque-oyster sauces and sugar. The crab and sauce was a clever delivery of salty and sweet. The coconut bun was another dim sum offering new to my palate. A sweet pastry with a coconut custard filling, it was a typical light Asian pastry. The baked egg yolk buns had the runny, salted egg centre locked within a crisp white bun. The filling wasn’t hot; the opportunity for a lava-like centre to make this dish amazing, missed unfortunately. Dragon Palace in Cockburn, when last I was there, did a wowser of an egg-yolk bun; it’s yet to be topped. Morley’s version is adequate though.

A few dim sum staples, such as chicken feet, chee cheong fun and fried squid weren’t spotted on the trolleys today. 

Tea at dim sum is essential for cleansing the throat after each dish. Tea adds to the conviviality of a dim sum experience, perhaps in ways only tea-drinkers might appreciate. More tea means more good times, and at dim sum, a flow of good hot tea is never amiss. Heck, yum cha literally means drink tea. Today’s variant of tea was plain, very mild, not a steaming jasmine nor a strong variant. Frankly, it was hot water with leaves. The tea could have been better.

Pictured: Taro dumplings, baked egg yolk buns, yam cake, coconut bun, deep fried crab balls, su mai, bean curd roll, char siu bao, har gow, unknown dumpling.

Taste verdict For the last day of the year brunch, this was good quality dim sum. Enjoyable.


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