Brick Valley

Food

• Beef Meatball
• Braised Mushroom Dumplings
• Black Salted Egg Yolk Lava Bun
• Siu Mai
• Har Gao
• Beancurd Prawn Roll
• Xiao Long Bao
• Sponge Cake

The Good

The Beef Meatball was a delightful surprise, dense and springy without turning rubbery. The seasoning was excellent, while the beancurd underneath absorbed the juices beautifully.

The Braised Mushroom Dumplings offered earthy, savoury depth beneath wonderfully thin crystal skins. An understated but flavoursome offering.

The Black Salted Egg Yolk Lava Bun arrived dressed in black and gold, with a flowing filling that delivered a delightful sweet-salty richness. Spectacular.

The Mediocre

The Siu Mai included pork, prawn and fish roe, but was distinctly unremarkable.

Although the Har Gao enclosed plump, nicely seasoned prawns, its overly thick wrappers made each bite unnecessarily heavy.

The Beancurd Prawn Roll was suitably crisp, with a reasonable prawn filling and dipping sauce. Pleasant enough, but hardly memorable.

The Bad

The Xiao Long Bao was disappointing: thick, chewy skins enclosed almost no soup. Two fundamental failures that are difficult to excuse.

Both Sponge Cake variants looked inviting, yet their cloying sweetness and lack of complexity made them rather forgettable.

The Verdict

Brick Valley is a fundamentally confused venue—unsure whether it’s selling Lego displays or yum cha, and the whole concept feels a bit weird. It is at its best when leaning into the spectacle: the black salted egg yolk lava bun is a genuine showpiece, and the beef meatballs and mushroom dumplings delivered real flavour. The dim sum fundamentals, however, proved frustratingly inconsistent: the xiao long bao was a straightforward failure, and the har gao was let down by overly thick skins. Visit for the showpieces, build your order around the meatballs and lava buns, but order selectively.

Would Penguin Eat Again?

Maybe, selectively

Penguin Rates