Mango Sago pomelo Pudding

After realizing in doing a previous post that we'd not been out together since we got here, we decided to explore the evening dining opportunities.  H opened one of the books on SG's culinary delights we'd inherited from previous inhabitants of SG and picked the one the page fell open on.  It happened to be Min Jiang in Rochester park, which is an ex-Black and White neighborhood turned into trendyish restaurant neighborhood with the valet parking, noisy music and not a taxi in sight which identifies such neighborhoods.

The restaurant had a great ambiance.  Sitting outside on the porch with large fans keeping us cool, aided by a ginormous portable air-conditioning unit.  The dress code of "smart-casual" had been degenerated to casual casual but there were a few people sans-flip flops.  We'd checked that our out-of date book's reviews  weren't too out of date, with a few online reviews which seemed fine.  The meal started well.  The chef's platter appetizer was a delight on the eye and a good mixture of textures and tastes.  The oolong tea was refreshing and light and subtly flavored.  And then it all became rather mediocre.  We ordered a few standards, xiao long bao - ok, but a little dry on the outside, green beans with minced pork, beans were over cooked and lacked flavor since didn't have any chili or garlic that was discernible.  The beef cubes in pepper sauce was nicely flavored and very tender, so they get a tick for that.  The tofu with century egg - hmm, let's say that I have this little XiJiang restaurant in HK which makes the most AMAZING tofu with century egg, so much so that just thinking about it makes me want to hop on a plane and get some.  This was nothing like it, not in taste or appearance or anything else.  We didn't go for the duck which is apparently their signature dish, neither of us was in the mood for duck and we've had excellent duck in our time so we didn't want to be disappointed.

Then the struggle.  Do we order dessert or not.   I'm watching the calories, so at first I didn't. But they had mango sago pomelo pudding on offer.  I can never resist that.  So we succumbed.   Luckily it was so horrid and not worth the calories that I didn't even eat it out of some obligation to make good the $10 that it cost.

I have this idea of perfect mango sago pomelo pudding and very few places in the world get it right.  The dim sum place in City Hall HK does it perfectly.  The China club is hit and miss, and most other places are more hit than miss.  I can't make it myself, I need a good recipe (please someone help me).

* the mango should be in little bite size chunks and fresh  - not overdue and overripe and mooched all up
* the pomelo should be fresh and tart and in big enough pieces so you can bite into the skin and rupture it and let out that burst of tartness
* the sago should be perfectly cooked, abundant enough, not too dry, not too soggy, not too big or too small
* the soup that it is all in should be slightly opaque, not gunky yellow orange and make you want to just eat and eat and eat, even if you're stuffed to the hilt with other delicious food.

What is your version of the perfect mango sago pomelo and do you have a recipe for me?