Michelin-starred chef Mak's dim sum sticks to tradition

Michelin-starred chef Mak Kwai Pui makes about 2,000 of his signature baked buns with juicy barbecued pork every day in each of his four restaurants, to feed the queues of diners who are willing to wait for more than two hours.

But from today until Sunday at Cassia at the Capella Singapore, people here can savour the 50-year-old Hong Kong chef's signature dim sum items from his famous 29-seater Tim Ho Wan Dim Sum restaurant in Mong Kok.

Limited seats are available for the set lunch ($48++), dinner ($108++) and weekend dim sum ($58++), so book soon.

The menu includes both traditional items such as steamed shrimp dumpling with bamboo shoot, and pan-fried turnip cake with dried scallop, as well as more luxurious dim sum fare including black truffle mushroom dumpling, noodle-wrapped lobster rolls, and deep-fried shrimp dumpling with foie gras sauce. The items can be ordered from the a la carte menu as well.