If you are making a visit to 126 Sims Way for the first time and want to know what's good on the menu, I would recommend these. They, together with their winter melon barley drinks chock full with huge pieces of winter melon, are what I usually go for when I'm there, never mind what time.
The cheong funs- with a choice of char siew, prawn and one other thing- come in a petite, cute little size that make it easy for you to handle with chopsticks and which slide so easily onto your spoon. What I love is the gravy. How they make it, what the ingredients are that go in it, I don't know, but I haven't found this gravy anywhere else, and it is just so good.
Then of course there are the paus, because you just don't resist soft, fluffy paus with delicious filling at dim sum. Far from the factory standard ones at coffee shops these are, they really are warm, fluffy, boing-boing in texture, and bring you the comfort that a nice steamed pau should bring.
One of the more unusual dishes served here at 126 would be the steamed fish maws. Glistening in the white fluorescent light, they are in portions of three, they taste like what fish maws should taste like, but there is a bit of something wrapped inside the maw, and so you have a burst of soupy goodness when you take a bite.
There is no structure to the meal here as dim sum goes but the scallops with fried yam are a dish I always make room for. The first bite is crispy. The second bite is soft. The third bite is chewy, and as if scallops were already not an affordable rarity, here they make it better by stuffing it into a dumpling of mashed up yam, after which they then go and deep fry.