Friday, July 22, 2011
Stacked Dim Sum Bar
Ever had a craving for dim sum and drinks late at night? Now you can have dim sum for supper, together with cocktails, bottled beers and wines too. Stacked Dim Sum Bar (Facebook) at The Quayside (Robertson Quay) was started to do exactly that.
The al fresco joint is associated with Red House Seafood and is right next to it, so they probably share the same dim sum expertise. However, at Stacked, you'll see several more contemporary and fusion creations along with traditional stalwarts.
My absolute favourite item at Stacked is the Mildly Spicy Salted Egg Squid (S$12). These well-seasoned savoury nibbles are just so addictive!
North Taiwan Lychee Beer (S$12) is an interesting brew they offer. It's really light and sweetly refreshing. There's a version with Honeydew too.
My friend had the Strawberry Margarita, which came looking like a giant slushie. In our outdoor weather, this melts fast, so you also have to drink quickly too, so it doesn't overflow!
The Asparagus Prawn Cake (S$10.50 for 3 pieces) is a juicy patty of chunky diced shrimp and sliced asparagus. Nice.
Steamed Chilli Crab Pau (S$8.90 for 3 pieces). These soft, fluffy, bite-size buns have a dollop of chili crab gravy and crabmeat in them. A little too sweet for me though. I found out later that there is a fried bun version, which I think would do better (more fried mantou-like?).
Char Siew Pastry (S$5.90 for 3 pieces). These are rich, soft and crumbly. Most of us enjoyed this.
Now for the fusion dim sum. We tried the following Signature Stacked Dumplings (S$8.90 per basket):
Top: Shredded Duck Dumpling with Hoi Sin Sauce (shredded duck with thinly sliced cucumber)
Bottom left: Scallop Pesto Dumpling with Mayo Dip (diced scallop with Italian basil pesto)
Bottom right: Margherita Dumpling with Balsamic Vinegar Dip (diced tomato, mozzarella, Italian basil)
These can be a mixed bag though. The duck dumplings had lots of meat in them, but the skin is a tad chewy. The scallop pesto dumplings were a little too greasy for me (perhaps the shape of the dumplings retain more oil?). The Margherita dumplings had a lot of cheese within, but it somehow masked the tomatoes and basil (mozzarella as a cheese is a bit bland).
Stir-fried XO Carrot Cake (S$8.50) - this was quite soft and moist, and it carried a heavy aroma of Chinese sausage.
Teochew-style Noodle Pancake (S$6.90 for 3 pieces). These egg noodle patties are apparently a traditional Teochew snack, and require a lot of work to make. You have to boil, season, pan-fry and cut into shapes. I'm sure I missed out a few steps. Well, it tastes almost exactly like wantan noodles (without the wantan), but with crispy sides.
Stacked Mango Sago Pomelo with Peach Vodka (S$7.90). This lies in between a drink and dessert. It's quite thick, yet drinkable. I rather liked it. The peach vodka lends a fragrant kick.
Interior image courtesy of Stacked
The interior decor is a mix of organic and industrial, using unfinished wood panels, concrete and corrugated siding. No air-conditioning here, but there's a 'Big Ass Fan' to help keep things cool. Stacked also has large TV screens showing football and movies. The bar overlooks the river, and is probably great for people-watching as well.
I don't know why there haven't been more dim sum bars in Singapore. I guess mainly because good dim sum is labour intensive and requires a full kitchen. If you are sick of regular bar food, maybe Stacked is an alternative since not many places offer dim sum in the evenings.
Thanks to Sixth Sense Communications and Stacked Dim Sum Bar for the media tasting session.
STACKED DIM SUM BAR
60 Robertson Quay
#01-13 The Quayside
Tel: +65 9677-8281
Open Mon-Thu: 3.30pm-11.30pm
Sat: 1pm – 1am
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