Shop 1001, 10/F, Food Forum, Times Square, 1 Matheson Street, Causeway Bay, Hong Kong
Date of visit : 16 Mar 2013 (Sat) 12 noon
No. of diners : 4
Average cost per head : $105
Food quality : 8/10
Environment : 7.5/10
Service : 7.7/10
Value-for-money : 8.5/10
Overall rating : 8.14/10
Chung’s Cuisine is one of the brands under Tao Heung Group which specializes in Chinese catering. Chung’s Cuisine emphasizes the ban for using MSG, artificial colouring and even chicken power in preparing food. The overall food quality is above average. The place was cozy and with high ceiling, an open kitchen is facing the dining hall where diners can see and hear the making of the dim-sums and frying of food. However, ventilation has done a great job and you won’t find the place smoky or with smell of oil. Another selling point of having dim-sum here is the waiving of surcharge on serving tea/mustard and the 10% service charge, which are mandatory across the territory. These charges usually amount to over 15% of the bill.
a) Steamed Dumplings in Yuannan Style 雲南野菌餃($30) – 8.5/10
Steamed Dumplings in Yuannan Style雲南野菌餃
Steamed Dumplings in Yuannan Style雲南野菌餃
Crispy wild mushrooms from Yuannan were stuffed inside a chewable dumpling skin that gave a complex texture.
b) Spring Rolls with Shrimps and Cheese 芝士蝦春卷 ($35) – 8.5/10
Spring Rolls with Shrimps and Cheese 芝士蝦春卷
Spring Rolls with Shrimps and Cheese 芝士蝦春卷
The spring rolls were freshly deep fried, crispy and the shrimps were sinewy too.
c) Shrimp Toast with Japanese Rice珍珠米蝦多士 ($30) – 8/10
This is a hybrid of the traditional deep fried shrimp toast where Japanese rice was used instead of bread as the base.
d) Pan Fried Raddish Pudding 香煎蘿蔔糕 ($30) – 8/10
The pieces were nicely pan fried and I could find slices of raddish in the cake.
e) Chicken Feet in Black Bean Sauce 豉汁蒸鳯爪 ($26) – 7.5/10
A traditional 09dim sum of which foreigners wouldn’t touch.
f) Steamed Wild Mushrooms and Fish Maw 野菌蒸魚肚($30) – 7.5/10
g) Home Made Pan Fried Long Pepper 家鄉煎釀虎皮椒($26) – 7.5/10
h) Steamed Custard Cake 奶皇馬拉糕 ($18) – 7.5/10
Steamed Custard Cake奶皇馬拉糕
Steamed Custard Cake奶皇馬拉糕
This was in fact a cake roll with custard sauce in between.
i) Poached Vegetables 灼菜苗($50) – 7/10
Among other dishes, this poached Chinese lettuce was pricey. Should ignore next time.
j) Pan Fried Rice Rolls with XO sauce XO醬炒腸粉 ($50) – 7/10
Pan Fried Rice Rolls with XO sauce XO醬炒腸粉
Pan Fried Rice Rolls with XO sauce XO醬炒腸粉
Another not value-for-money dish.
k) Rice congee with beef and preserved egg 皮蛋鮮牛肉粥 ($35) – 7/10
Rice congee with beef and preserved egg皮蛋鮮牛肉粥
Rice congee with beef and preserved egg皮蛋鮮牛肉粥
The congee base was not comparable to those congee specialist. The texture of the beef was artificially tenderized by edible soda powder.
l) Fish Head with Spices and Chili 刴椒蒸魚雲($30) – 8/10
Fish Head with Spices and Chili刴椒蒸魚雲
Fish Head with Spices and Chili刴椒蒸魚雲
The fish head cuts were fresh without fishy smell.
m) Dace Fishball with Vegetable 時菜鯪魚球($26) – 7.5/10
The fishballs were sinewy and with good smell of dried tangerine skin.
2013
題外話 / 補充資料
Q : When will I go again?
A : For lunch or even dinner.
Q : What will I next order?
A : Other dim sums.
. 用餐當日正好是第一天做一人餐的推廣，這裏有兩款套餐供人客選用，而我們這一次選擇了有鮑蔘翅這一個套餐
首先出場是榴汁妙齡鴿乳鴿做得很香口，但就覺得與番石榴汁有點格格不入
之後就來一客高湯燴排翅湯很鮮甜，應該是用金華火腿熬製而成的 然後輪到主角露筍伴四頭鮑出場只可以說是普通罐鮑魚的味道，並沒有太大的驚喜 第四道菜是蔥燒遼參蝦球這道菜最令人失望，並不是味道強差人意，...
江南六小碟：有青瓜、海蜇、皮蛋、燒排骨、鴨胸等，無乜突出之作，皮蛋蛋香欠奉質素令人失望。 
?!我都未睇你D菜單, 我點知我會唔會肯定想book你果度呀? 我都未問完, 佢就已經打斷我問我有冇其他也可以幫倒我 -______- 然後我就話,咁算啦...
開飯熱話
。餐牌上明明是寫著蔥燒遼參蝦球，但出來的只是普通的禿參，大家應該都知道，遼參又稱為刺參，外型有凸出的刺，是很容易辨認出來，而且價錢上，遼參亦遠遠比其他的海參名貴。所以日後有機會吃這個套餐的朋友請注意
