Lao Sa Bun on our King's Birthday

Today is our King's birthday. So, I joined family and relatives for brunch at Concorde Hotel.

Here's a distant aunt. Her husband is a Sous Chef at the Chinese restaurant there.

She has two little tykes. Here's her second child. A very cute boy.

With her dining with us, we have special dishes, and special discounts. It was all good. :)

Time for food... Char Siew and Roast Pork

Scallop porridge. This was heaps good, and there were whole scallops in there. Later you'll find that they like to put scallops in many of their dishes. :P

Scallop and Coriander Cheong Fun with Belacan.

Mini Egg Tarts. These were nice, but nothing close to what our office landlady makes. Our landlady is a sweet old lady who would bring homemade goodies to us at least once a week. She's lovely.

Seafood Dumpling Soup. The huge sack of a dumpling held many little treasures. It had crab meat and abalone. In the soup there was scallop, prawn and shark's fin.

This is another darling. It is possibly my favourite of the spread. The buns were served warm, the crust was sweet and crispy.

And when we opened it, warm goldish liquid flowed out. It was heavenly. I cannot put my finger to what the golden filling is, but it was darn good.

This bun is so great, I'm naming this post after it.

The little bun is item number 13 "Lao Sa" Bun, which translates to Flowing Sand Bun.

And we wrapped up our meal with dessert. Two of them. First is the mango pudding.

This other one is some kind of mango dessert with Haagen Dazs Vanilla ice cream, mango bits, sago and milk. Desserts weren't impressive.

I'm happy to be blessed with a family that can afford to take me to nice places, and a relative who married a chef. :P