dim t

Time Out says

Fri Jul 9 2010

Despite the name, this pan-Asian chain is not quite a dim sum eaterie. While it offers the ubiquitous steamed dumplings and a range of Chinese teas, the menu also extends to trite, tried-and-true staples like pad thai noodles, chicken satay and teriyaki salmon. The concept is very much Asian food for beginners, but that’s not necessarily a bad thing. The dim sum, for example, is steamed to order, and made with ingredients that are tasty enough to convert first-timers – though their similarity to each other will annoy more seasoned diners. Almost all the dumplings we tried (prawn and chive; spicy beef; chicken, coriander and cashews; and mushroom and wasabi) were bulked out by bits of undercooked chopped carrots and water-chestnuts. These may lend a healthy crunch, but they also dilute other flavours. On a sunny, Sunday lunchtime (usually the most popular time for eating dim sum), the modern dark-wood interior of this branch was almost empty; a few diners occupied tables on the terrace outside. Service, given the paltry workload involved, was slow and forgetful.