Restoran Dim Sum ( 點都德）

Discovered a hidden dim sum restaurant here and go for a try. The dining place looks bright with white theme. The portion is very much larger than JX nearby. Dim sum taste is balance and not too salty. Pork meat is fresher than JX. The fish porridge and the fried radish cake are delicious and i enjoy it very much. Go and experience it yourself...

Really tasty and authentic HK style dim sum. Highlight was the chives dumpling, skillfully done, with a very thin layer of skin, and packed with chives and prawn.

We were the 1st customers because it was still early and a public holiday. The dim sum were good and fresh. Parking is very difficult on weekdays and peak hour of weekend.

The shop looks clean and new — I heard they’ve recently relocated. Decided to give it a try and ordered the steamed fish balls, fried shrimp rolls, and shrimp siu mai. The ingredients were very fresh, and each bite had a nice, springy texture. You can really taste the quality in every dish. The overall flavor is impressive and honestly, it’s just as good as other famous dim sum spots around Puchong. I like that it’s not too salty or oily, and everything was served hot and fresh. Friendly service too. If you’re in the area and craving some good dim sum, this place is definitely worth a visit. Will come back again to try more items from their menu!

Just went there this morning around 8:40AM, not many people. We had ordered 5 dishes because only 2 of us. The restaurant manager or owner mentioned to us that the pork meat is deliver fresh everyday. Overall foods are delicious except for the fried radish cake lack of wok hei!

Came here for teatime, it’s so hard to find parking in this area. The Siew Mai here is excellent, fresh and juicy. Har Gao is really tasty and full of prawns also. The CCF is slightly thick for me, i wish it could be thinner. Just my personal preference. Overall a good place to eat dimsum if around here. Their service is top notch too. Would come again for sure.

Very nice and good quality dim sum. If I may say it’s a little Hong Kong style especially the beef balls. Everything is perfect except for the steam pork ribs as ours got only 3 tiny meat and fill with yam and chilies.

The dim sum we had yesterday was absolutely exquisite—each bite was a burst of authentic, carefully crafted flavors. The har gow (shrimp dumplings) had a bouncy, fresh texture, while the siu mai (pork and shrimp dumplings) were rich and savory, topped with just the right amount of roe for a subtle pop of umami. Even the simplest dishes, like the steamed BBQ pork buns, were exceptional—fluffy, slightly sweet dough enveloping tender, caramelized char siu. The porridge was a standout—luxuriously creamy, with a velvety texture that melted on the tongue. But the real star? The char siew chee cheong fun. The silky, slippery rice noodles were flawlessly thin and delicate, but what stole the show was the char siew. Unlike the usual skimpy, thinly sliced scraps you find elsewhere, this was generous, chunky cuts of caramelized barbecue pork—almost double the thickness of any we’ve had before. The soy-based sauce drizzled over it was light enough not to overpower, letting the smoky-sweet richness of the pork shine. Unforgettable. You could tell every ingredient was chosen with care, and the precision in folding, steaming, and frying showed real skill. The drinks were just as impressive—fragrant and with just the right sweetness to complement the savory dishes. On the other hand, the siew long bao fell a bit short of expectations. The filling was decent, but the broth inside wasn’t as piping hot or as flavorful as I’d hoped—missing that explosive, savory punch that makes great xiaolongbao unforgettable. Still, the meal was delightful overall. It’s clear how much effort went into every detail—from the handmade dim sum to the thoughtful pairings. We’d gladly return (maybe with a book to pass the time). A little more urgency in service would make this place *unstoppable*.