I have long wanted to visit since reading about its grand opening while i was still in frigid toronto - so happy to come at last!!!
satruday afternoon, SO crowded. didn't bother looking on the first floor, where people were already spilling out of the entrance. hiked up 2nd floor where there were even more people waiting, i couldn't even look inside. on the 3rd floor some people were leaving. squeezed my way through many tables and was greeted by a server, who very nicely said "i have a great spot for you two!" (me + dad)
of course we had to 'darp toi' (share a table with strangers) but that was expected. the floor is still very new-looking and clean. i smiled when the teacups, teapot (not exactly a teapot
- it's called a "cha jong") arrived, with 'lin heung kui' printed on it.
i did not know how to order - was told the lady with the carts will come to our table; but it waited for so long, so i went up to the lady and asked what she had - first order: steamed black bean spare ribs
slightly fatty, chewy cartilage - mmmmm good!
waiting for the next cart lady seemed forever, dad told me to order from the menu. asked the very kind server for a menu and ordered beef with woodear fungus, lilybulb flower (aka golden needle, "gum jum") in a claypot
lots of woodear, lilybulb, dried dates and occasional bits of fried garlic, chopped ginger and spring onions - nice balance of flavors! beef was obviously tenderized with baking soda (or some tenderizer/alkali); it has that chinese-stirfry-beef texture, if you know what i mean. enjoyed the dish, but the bottom bits were all burnt.
more dim sum! egg tarts
- 4 small pieces per order. impressive remark: their crust is so incredibly thin, the eggy custard taste was more dominant!!!
HO HO MEI!siu mai with quail eggs
: never had siu mai with QUAIL EGGS before! quail eggs are hard boiled; really enjoyed the bites of shrimp in my siu mai! even the pork was 'darn nga', nicely chewy - think it was quite thoroughly pulverized. and the taste was good, not overly salty at all! the skin of the siu mai is thin and stikcy AND chewy - WOW-impressed!chicken packet
("gai jard"): i like the accompaniments but chicken was so-so.shrimp cheung fen
: soft, slippery rice sheet layers with occasional pieces of shrimp. liked the sweet soy sauce.
chinese sponge cake
"mar lai go": pillowy soft, incorporated with the richness of brown sugar (as opposed to white sugar which tastes much more 'light' and less overwhelming) ho!
the grand finale: CHAR SIU BAO
! two tennis-ball sized buns per order. the skin was a bit thick, filling is the usual char siu - good that it didn't appear too artificially colored. pretty good, but not the best char siu bao ever.
servers are very friendly! and the refill rate of teas and water is very fast - the "teapot master" (learned something new today - tea servers are called "cha bok si"!!) are always busy, pouring boiling water from table to table.
for all the stuff that we ordered the bill came to only $180!!!! wah! (the claypot dish was $50, think dim sum was around $15-20 each)
after our very pleasant lunch, we had a little shop downstairs (ground level, right at the entrance) - they sell a great range of culinary delights - from pastries to tea leaves to even soup packets! we thought the tea was really good, so we bought a packet of "Loong Jeng" tea leaves.
there WILL be a next visit, but will try to come on a weekday! (if that makes a difference)
steamed spare ribs with black bean
VERY thin-crusted egg tarts!!
siu mai with QUAIL EGGS!
beef, woodear fungus and lilybulb in claypot!
char siu bao!!
char siu filling inside char siu bao
egg tarts, claypot dishes, quail egg siu mai,
Spending per head: Approximately HKD90(Lunch)Other Ratings:
Value for Money 4