|Taste ||Environment ||Service ||Hygiene |
Value for Money
Dim sum @ Sun Tong Lok~ Oct 11, 2012
I have to admit that this post is an amalgamation of several visits in one, since I do have a habit of having dim sum on my own, it was necessary for me to return a number of times so that I could try something new each time.
Situated on level four inside Miramar, patrons need to cross the footbridge in order to reach the renowned Chinese restaurant Sun Tung Lok. Initially awarded three Michelin stars in 2011, it unfortunately lost a star this year, however with what I have tried so far, it definitely ranks quite highly for me in terms of taste and quality of food.
First impressions of the restaurant, the dining area is not large with several tables comfortably spaced out, but I came to realise that there is another section to the dining area on the far side which is half hidden by a wall. I am usually seated in the first section of the restaurant inside one of the couched areas on the side and I find the atmosphere to be quite comfortable with a hint of casual elegance.
As a pre-meal appetiser, a small saucer of plum dust coated guava is usually served. I really enjoy this as the guava is always pleasantly sweet and the slight sourness of the plum dust enhances the flavour of the guava which never fails to open up the appetite.
Steamed dim sum, well dumplings to be exact are always a must order for me at any dim sum outing. Aside from the fillings meeting the requirement of being fresh and of quality, the outer glutiinous skin needs to be of the perfect thickness where it is translucent enough to glimpse the filling and it must be soft yet retaining a slight chewiness. Sun Tung Lok excelled at this. Of the four types of dumplings I have sampled so far, none have disappointed.
The scallop and shrimp dumplings were pleasantly plump with filling providing a meaty mouthful with each bite. Even though I am not a fan of mentaiko, it was good to see that they added it after the dumplings had been steamed saving them from being overcooked and becoming rubbery in texture
Table Wait Time: 0 minute(s)
Value for Money4
"French Style" Chinese Cuisine Apr 06, 2012
I was elated about tonight's dinner because first I had not seen my friends for a long time and second I wanted to try Sun Tung Lok for ages. Last year in 2011, Sun Tung Lok was rated 3-star Michelin, this year the rating went down to 2-star. Nonetheless Michelin is only a reference, it's always better to try and judge it yourself.
Although we dined on a Tuesday, the restaurant was quite empty given its fame. The decor was classy, so was the utensils on the table. The ivory chopsticks definitely signifies the status of this restaurant, but its different shape and coloured chopsticks did not seem to be appreciated by the younger generation. Anyhow, it is good to experience a real pair of ivory chopsticks as I don't think I have ever seen one before? Hm...not sure.
Nice presentation with impressive syrup garnishment. The piece was served in a mouth piece size which was smaller than I thought. The roast suckling pig was crispy but rather oily, so was the minced shrimp at the bottom. They both delivered vivid taste and the combining taste was delicious. I also reckon it would go very nice with the sweet seafood paste if they would offer some.
To be honest I was not a big fan of Pan Fried Bean Curd as it is usually rough and soggy, but Sun Tung Lok's Pan Fried Bean Curd was actually quite smooth! With a breath taking plate presentation, the dish was very appetising. The abalone sauce slightly brought up the simple taste of tofu. The nicely placed shredded ham disappointedly delivered no taste at all, what a waste! The plate was quite flat in taste overall.
My best dish of the night. The portion was unexpectedly huge when compared to the first two plates, fortunately we had it halved between two people. The rib was extremely tender and the meaty taste was brought up to the next level by the house gravy sauce. I would recommend to adjust the amount of gravy pour on top, it is a bit too much in my opinion.
The giant Oyster was a shock to everyone on the table, it was juicy and mild. The oyster possessed no fishyness which might possibly be brought down by the large amount of basil in it? I was surprised that they added Sichuan Pepper(花椒) in the claypot, but the dish had no spiciness at all! There was also a generous portion of vermicelli but was soaked all brown with the sauce and hence tasted too salty and soggy. I dislike the dish because of the imbalance taste between the flat oyster and savoury vermicelli. If you like Chinese style oyster in claypot, I highly recommend you to try Kin's KItchen instead.
The dish was one of the main highlight of the night as most people was excited about it. Presentation was again very nice especially with the conch shell itself being the food container. If you never had seafood in a shell with Portuguese sauce, you might find it nice and interesting. Personally I have had it once in a wedding banque, and I found this dish nothing special. The portugese sauce had overtaken the taste of conch, the dish eas rather filling overall.
Puff is always one of my favourites in dim sum category, and Sun Tung Lok's Baked Abalone Puff definitely did not fail me. The puff was thousand layered, very light and fluffy. The abalone bits within the puff was flavourable and the sauce was at the right saltiness. Even with a sweet top layer, the dim sum tasted exceptionally nice.
Service was absolutely excellent in Sun Tung Lok in all aspect and definitely what a Michelin starred restaurant should have. They eagerly asked me twice to put my handbag on a chair which I had left it on the ground. The eagerness made an akward scene which kind of made me embarassed, so I ended up putting it on the chair next to me lol. Yet, the serving time was overly long, it took around 20 minutes for each of the first two dishes to arrive. Although the garnishing is nice, isn't 20 minutes per dish a bit too much when there was only 8 tables taken for the night? It is like eating French in a Chinese restaurant. All in all, I generally enjoy my experience here and will definitely come again to try out their dim sum!
Recommended Dish(es): 百花脆皮乳豬件,Roast suckling pig stuffed with minced shrimp,Braised prime rib of beer with house gravy,Baked abalone puff
Table Wait Time: 0 minute(s)
Date of Visit: Mar 20, 2012
Spending per head: Approximately HKD350(Dinner)
Dining Offers: Credit Card Offers
Value for Money3
Sun Tung Lok - Dim Sum's best? Jun 07, 2011
I think Sun Tung Lok's status sort of shocked everyone, with its rise to 3 michelin stars quickly after its move to Kowloon side. This visit was a trip to try out their 'higher end' dim sum (i say this because dim sum in HK is often not very expensive, being a breakfast / brunch type food for many), and whilst overall quite good it wasn't exceptional or mind-blowing..
whilst the wrappers are translucent, much like the har gow dumplings (below) they were slightly less chewy. scallop and shrimp inside was perfectly done but lacking in that sweet seafood taste...
"steamed shrimp dumpling" ($45)
believe this was my favourite dim sum on this trip, with perfectly steamed wrappers and shrimp filling.
this was a close second to the har gow, being something slightly different than your much-seen fried dough (yao-tiew) in steamed rice flour rolls (cheung fun). i think it was the textural contrasts which drew me to it, but they could definitely have added a bit more ham (i could hardly taste any salt/chewy factor from the ham!).
they arrived piping hot, well-browned pastry and with a yummy moist filling.
steamed barbeque pork buns ($38)
the barbequed pork inside was quite enjoyable, and the steamed buns soft, fluffy and not dry.
noodles were way too soft and the taste of alkaline was quite strong.
quite spicy, would've liked some added textural contrast...like perhaps a thin layer of bread crumbs on top? the mix itself was diced conch, pork, onions and mushroom seasoned with curry powder.
"Fried rice with conpoy, shrimp and barbeque pork" ($148)
slightly oily but fragrant and seasoned nicely. the rice was fluffy, though the shrimp was disappointingly not fresh.
"spinach in superior stock"
sort of hard to screw up this dish, no? the vegetables were fresh and the broth was quite mild.
for lunch i think its best to stick to the dim sum - not that the other main dishes were terrible but honestly nothing new and could've been more special and at least executed more perfectly (use fresh shrimps please?)
Date of Visit: Apr 10, 2011
Value for Money3
Worth for the money Jun 04, 2010
It's been my wish to go to Sun Tung Lok for over 10 years and this wish has finally been realized (thanks to my best friend, Mr. C). Always thought that there is only shrink fin to eat but actually there are many other "ordinary" food too. The best thing is that it's not as expensive as expected.
Don't know how to describe each dish in English but don't know how to type Chinese too. Can only say they are yummy yummy and yummy. It's really a once in a life-time experience that will be remembered for life.
Date of Visit: Jun 04, 2010
Value for Money4