When I visited this eatery in Tin Hau with my family for lunch on the weekend, all the tables on ground level were occupied, so we were directed to the 2nd floor. Seating is generally comfortable but beware as you make your way to the back of the restaurant where both the stairs and the kitchen meet as the wet and oily patch of floor in that area can be a hazard.
After placing our orders, we had to wait about 10 to 15 minutes as the dimsum was cooked to order, and not pre-cooked, so all the dishes arrived at our table piping hot.
The vegetable and shrimp dumpling (鮮蝦菜苗餃) was delicious. There was a generous serving of the vegetable filling in the dumpling that was not in the least fibrous. The skin of the dumpling which was thin, did not break easily, and had a slightly “chewy” texture.
vegetable and shrimp dumpling (鮮蝦菜苗餃)
The same type of dumpling skin was used for the beef and bittergourd dumpling (涼瓜水晶牛肉餃). This is an unusual choice of filling for a steamed dumpling as the bitter taste of the bittergourd may not be for everyone. Fortunately, the bittergourd was diced small enough such that it was sufficiently soft and cooked through to remove the “green” taste of the gourd, and it was a nice combination with the tender beef filling.
beef and bittergourd dumpling (涼瓜水晶牛肉餃)
The ingredients in the filling of the chiu-chao style dumpling (古法潮州粉果) complemented each other well and were not overly salty – the only imperfection for me being that the peanuts in the dumpling were not as crispy as some others I have tried.
chiu-chao style dumpling (古法潮州粉果)
The family member who had the pork and shrimp soup dumpling (瑤柱灌湯餃) found it bland and unexciting.
pork and shrimp soup dumpling (瑤柱灌湯餃)
The shrimp dumpling (功夫蝦餃皇) at $7 each was unremarkable and seemed little overdone - the skin of the dumpling was a little too soft.
shrimp dumpling (功夫蝦餃皇)
We loved the plain rice rolls (布拉滑腸粉) which had a nice “chewy” texture, and were thin and smooth without being overly oily. The soy sauce that accompanied the rice rolls was a good balance of sweet and salty. The fragrance of the lotus leaf wrapping the rice with shrimp, chicken and pork (足料鮮蝦荷葉飯) preceded the dish. The rice looked quite dry and unappetizing when it was unwrapped, but turned out to be surprisingly soft and fluffy when eaten. There was not as much meat ingredients in the rice as we had expected, and we were left with quite a lot of rice and no accompanying meat at the end.
Rice wrapped in lotus leaf (足料鮮蝦荷葉飯)
We did not find the potsticker (金網香煎鍋貼), a recommended dish on their menu, outstanding. It did look unusual with the pan-fried dumpling sitting atop a rice flour netting, but the novelty ends there. The rice flour netting was hard, not crispy, and the skin of the dumpling was thick. The meat filling, though juicy, was a strange tinge of pink, like uncooked meat.
We had the jujube (dried red dates) and ginger juice steamed cake (特色薑汁紅棗糕) for dessert. Quite a few dimsum restaurants offer this dessert, but this is one of the best I have had so far. The cake was not too sweet with the strong fragrance of jujubes and a little kick of spiciness from the ginger juice. The texture of the cake is smooth and chewy, without sticking to the teeth. I also liked that it could be peeled off in layers to eat.
jujube & ginger juice steamed cake (特色薑汁紅棗糕)
Service was polite, even though it was very busy that day and the service staff looked hassle. The challenge was in trying to catch their attention at opportune times.
Prices are average (not cheap), considering the quality, but I will visit again.
vegetable and shrimp dumpling (鮮蝦菜苗餃),jujube and ginger juice steamed cake (特色薑汁紅棗糕)
Table Wait Time: 5 minute(s)
Date of Visit: Mar 10, 2012
Spending per head: Approximately HKD40(Lunch)Other Ratings:
Value for Money 3