Their business hour is from 6.00am -12.00pm, 7.00pm - 12.00am. It close on Monday. Although the varieties are not as many as those bigger dim sum restaurants, but there are quite a few of their dim sum worth trying out.
Dad and mom love their homely ambience. We chose a wide variety of dim sum.
Further down the road is a small stall selling pancake and steam rice cake. This stall sells the best ham chim pang and pak tong gao in Penang. Sometimes we buy ham chim pang here.
Loh mai kai is literally translated as " chicken glutinous rice". It is our family's favourite dim sum.
Pork rib dim sum. A common Cantonese home dish that served as a dim sum. These succulent ribs can be served either as small bites or as a main dish.
Mouth watering egg custard filling indeed tempting. The crust of the skin is very crispy and the filling in it is very soft. Whatever it is, we know that the Chinese love their egg tarts.
One of our favourite dim sum dishes is steamed rice noodle rolls.
A plate of slice century eggs with pickled ginger. Century eggs are popular among the Chinese as an appetizer served with pickled ginger.
Home made fish ball. Mom personally do not like this. It depends on individual taste.
Siew Mai or pork meat dumplings. The tastes are quite traditional. Porky and slight sweetness.
Sticky rice wrapped in seaweed. A traditional dim sum which you seldom find in other restaurants.
The second in list of must have in dim sum is the har gow or prawn dumpling. It is good if the prawns are fresh and firm in texture.
Yam cake or orh kuih. They are rather firm and comes with thick chunks of yam and covered with crispy dried prawns. Looks yummy, right?
Recommended dim sum at Yong Pin Restaurant. The pan fried water chestnut cake 马蹄糕 is a dim sum classic. Its surface is crispy while the inside is slightly sticky and chewy. Bits of juicy water chestnut add refreshing sweetness. It is quite amazing.
Finally we left the restaurant with full stomach and satisfied with their dim sum.
Tai Tong is actually famous for its crispy mee or sang mee. It is like a huge birdnest made of noodles. Thicky grave sauce like hor fun but it comes with crispy, noodle which has been deep fried.