Malaysia’s multi-cultural roots are evident in their eating culture, and one of the country’s biggest influences is the presence of the Chinese community. Because of this, dim sum continues as a traditional breakfast, of which eateries can be found dotted all throughout the country. In the very central Georgetown area b is a cluster of dim sum restaurants, of which a handful are regarded as some of the best in the area.

Of this handful, we chose Yong Pin over the others for no reason other than its convenience. Truly, dim sum restaurants are difficult to compare as each location often have their own dishes which are better than others. Dishes here range from between RM 2-5 with a charge for tea, which is common practice. Even then the prices are still more than reasonable, making for a hearty meal on a reasonable budget.

The Dishes

Har Gao (Prawn Dumplings)

Though the skin was not melt-in-the-mouth tender, it was soft in texture without being gluey or thick. Whole prawns were used, contributing to a light and bouncy texture, and it seems that the restaurant added rehydrated dried shrimp for a sweeter, more umami flavour.

Siu Mai (Pork and Prawn Dumplings)

A little sweeter than the siu mai we’re used to, the texture was also much more homogenous, as if it had been bound with a starch rather than packed with minced pork. Whether this is common for the Malaysian take on siu mai, we aren’t too sure. It wasn’t a dish to rave about, but there was certainly nothing wrong with it.

Steamed Dumplings

The radish dumpling was very much about texture as it was flavour. Each slice of carrot and radish was distinct in the mouth, adding a firm bite to the smooth wrapper. Like the har gao, this was also seasoned with dried prawns, adding further sweetness to the combination of vegetables inside.

Much to our surprise, the chive dumpling was comprised mostly of chives, as compared to a combination of chives and prawns as we had expected. Not at all bitter or fibrous, it was fragrant from the herb, making it a great choice for chive-lovers.

Prawn Cheong Fun (Steamed Rice Paper Rolls with Prawn)

Though once again not the most tender rice rolls we’ve ever experienced, it still had a great smooth texture that soaked up the lightly sweetened soy sauce. The whole prawns were bouncy, making for a great textural package in one mouthful. The addition of the sambal is likely a Malaysian touch; it lent a gentle spiciness and sweetness to the cheong fun, changing up the flavour to a very simple dish.

Char Siu Bao (Barbecue Pork Steamed Bun)

We found that the barbecue pork in the char siu bao was less sweet than we were used to. Instead it was saltier with a richer meaty flavour, which we found nice.

Liu Sha Bao (Salted Egg Steamed Bun)

Once more seeking salted egg perfection, the liu sha bao did not disappoint. Though it was not our favourite salted egg custard in the world, it still was not too sweet, with enough saltiness that it was easy to eat.

Though we cannot compare Yong Pin to other dim sum restaurants in the area we can confirm that it still made for a great meal. Having arrived fairly late, there were plenty of seats and a good number of options, though we feel that the food quality would have been at its peak earlier in the day, closer to opening. Still, it was a good experience, and a great start to our trip in Malaysia.

Yong Pin Dim Sum Restaurant 榕檳茶樓
No. 11-B & C, Jalan Sungai Ujong, Georgetown, 10100 George Town, Penang, Malaysia
Breakfast 6am-12pm
Dinner 7pm-12am (Dinner closed Sunday)