Solaris Dutamas is fast becoming a hot spot for all foodies alike. Be it Tapas, Eggy Breakfasts, Pizzas, Burgers, Sushi, Vegetarian delights, Hokkien Mee, Cakes, Roti Canai; If you crave for something, chances are you are going to find it there. If you manage to figure your way around the buildings, that is. Solaris Dutamas/Publika can be quite a maze at times. There are now two all day Dim Sum restaurants there too, one being the pork free New Shanghai Legend and the latest addition with plenty of oinking: Imperial Pot.

No, the name does not imply some marijuana for the Royalty (although wouldn’t that be interesting?), it simply refers to their signature “Teapot Soup”.

The soup is served with a tiny teacup so it’s recommended that you down in one. All the soup were cooked with care (made fresh everyday) and the pots are packed with ingredients. My favourite is the Herbal Pork Soup that is incredibly aromatic with warming properties.

With all that soup to pique our appetite, we were then served with the first dim sum item, which was rather unique with a Japanese twist.

Nestled in a fluffy puff pastry case, the unagi delivered a burst of flavours. I would prefer the puff pastry to be slightly crispier but that’s not a big issue.

This is another Japanese inspired dish, and I ain’t going to complain about it. I’ve done this at home a few times and they are always a huge hit. Steaming it makes the bacon all tender and lovely. Besides mushrooms, they also added pork ‘paste’ within the roll for that extra meatiness. Delicious.

This is the first time I’ve seen Bah Kut Teh broth used in soup dumplings and I think it’s a great combination. I just wish there was more broth in it and the skin to be a bit thinner, then they will be just perfect.

These might be better named as Dalmation Dumplings but people might get the wrong idea (only a very very minority of Chinese eat dogs, ok?). I’m not a huge fan of Har Kau in general so it didn’t wow me much. However the texture of the filling was good.

The current trend is to put bamboo charcoal powder in absolutely everything. I prefer this than the one before (so following the black trend does work), but I think it would be nice if the skin was coloured with squid ink instead. At least it will bring the extra ocean flavour to the prawn filling.

Lookie another one with charcoal powder. But these Egg custard buns were beyond fantastic. Imagine the piping hot salted egg runny custard bursting out when you tear the bun open.

Oh my. This is almost obscene, in a very, very good way. These babies are right on the money.

These super cute oinky buns literally paled in comparison as the filling was a bit drier and one-dimensional in taste. I suggest for them to just fill these with the same custard as above.

I always love to order Cheong Fun whenever I’m having Dim Sum and who can resist this sexy looking Char Leong (ie Cheong Fun filled with Chinese Crullers), especially when they were topped with the umami pork floss? I enjoyed this tremendously.

I didn’t get to try this one as they were gone too quickly.

The all important greens for the vege intake, and they do these quite well. I think I had at least half the plate of this.

Here comes another highlight of the day. It’s no secret that I love avocado and this is such a refreshing way to enjoy the nutritious fruit. Here the avocado is mashed, seasoned (sweet), wrapped in Kataifi pastry and deep fried. Be careful as they come piping hot. Consume too quickly and you’ll risk losing the skin on the roof of your mouth. Personally I think this is their best dish and must try if you are a first timer… heck, everytime, even.

I believe you can coat most things in salted egg yolk and they will taste amazing. Prawn lovers will enjoy this and I like getting the yolk bits off the shell. This is part of their dinner menu.

A simple is nice to finish off a rather heavy meal. They don’t have my favourite Mango pudding so this was served to us. I find the texture to be on the gritty side (just need to pass through the cheese cloth another time I guess) and there’s a peculiar sourish after taste to it. But ginger syrup is fantastic. Hopefully they can improve this as I do love a good Tau Foo Fah.

Will I go back again? Definitely for the Deep fried avocado and Lau Sar Buns. They also offer a variety of main dishes with reasonable prices.