We are here to find out tonight. Located next to Red House Seafood along Robertson Quay at The Quayside, Stacked is opened by the daughter of Red House's owner.
Stacked sells not only ordinary beer, but also unique Asian beer such as this North Taiwan Honeydew Beer (S$9.00) and North Taiwan Lychee Beer (S$9.00). It's nothing new to merge fruits and beer together, but the sweet and fruity Taiwan beer was one of the best fruit beers we had in years. We especially like the Lychee version which matches perfectly with the crisp light beer.
This is not your ordinary Dim Sum restaurant, but more of a bar. So it's more suitable for friends and colleagues rather than families and children.
Our first round of Dim Sum consisted of several classics and new items. Clockwise from top: Steamed Haw Kau (S$6.90), Steam Creamy Custard Pau (S$5.90), Steam Chilli Pau (S$8.90), Steamed Siew Mai (S$6.90), Peking Duck Dumplings (S$8.90). The Dim Sum are pretty decent, but I would say a bit pricey as compared to other places.
To be on the safe side, our advise is to order those which consists of seafood. Such as this Chilli Crab Pau. We had the steam version and the pau skin was light. Initially, I thought there was too little chilli crab inside, but after eating it, I think the proportion was just right. And the filling is real 100% authentic chilli crab sauce + real crab meat, and not fake crab sticks.
Free flow of condiments at each table, such as the classic dim sum chilli sauce, vinegar, soya sauce etc.
We had the XO Carrot Cake (S$8.50). Although good, I thought that it could have been better. Nevertheless, it was a good carbo filler.
If you are still wondering why this place is called Stacked, it's because of these unique square shaped dim sum containers. Many diners had fun stacking them up.
The Mango Sago Pomelo (S$7.90), which was suppose to be our dessert, came quickly.
Another of their specialty is the Black Sauce Pork Belly Buns (S$9.50). The meat is 30% fats and 70% tender pork. Diners can sandwich these braised pork within the steamed lotus buns which come together with the pork. Very flavourful and tasty.
As mentioned, Stacked does very good seafood dishes, as they are all prepared from the same kitchen in Red House. The Mildly Spicy Salted Egg Squid (S$12) was crispy and addictive.
A dish which uses "Ang Mor" ingredients in an Asian way is the English Cumberland Sausage Dumplings (S$8.90). These pork sausages are mashed and stuffed inside wanton skins before deep fried.
I didn't really like the Szechuan Fish Dumpling (S$8.50), which was too oily for me.
Stacked is one of the most innovative bar and the dim sum here is actually quite good and on par with some of the Cantonese restaurants in Singapore. As portions are small, the bill also adds up quickly.
Stacked Dim Sum Bar
60 Robertson Quay,
#01-13
The Quayside