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2011-06-07
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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.. "steamed scallop, shrimp and kale dumpling" ($42)whilst the wrappers are translucent, much like the har gow dumplings (below) th
"steamed scallop, shrimp and kale dumpling" ($42)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.
"steamed rice flour rolls with turnip, enoki and Yunnan ham" ($45)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!).
Baked abalone puffs ($60/2) 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.
"Stewed noodle with mini shrimp roes and abalone sauce" ($108)noodles were way too soft and the taste of alkaline was quite strong.
Baked sea conch shells ($88/ea)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?)
張貼
