|Restaurant:||Dim Sum Library|
To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Food and Health Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department has launched the "League of RSS-friendly Restaurants" ("League"). Restaurants participated in the League will offer less-salt-and-sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the League Labels for displaying in the premises for public identification. For details, please click here, https://www.fhb.gov.hk/en/our_work/feh/rssf.html
龍井 （每位$24 ）
moreover, the service was not amazing (especially for the price of this place); you may find better service at a local dim sum
personally would not come back, unless for the decor or presentation.
Only one to two is better, others are not on ordinary standards.
(中英雙語，Chinese and English review)
Desserts are the best. They are hot. They are not greasy . They are served with chocolate sauce and peanut butter .
In addition, it is better soup dumplings. The soup base is not wrong with the meat filling, but the skin is thick.
Excellent buns and dumplings. They have quite a few options from noodles to rice, but I stuck with the dim sum, and I was so pleased with it that I'll probably return to try out their other dishes, and perhaps their buns, again .
To drink, I ordered Blackened Rose Buds. With the coronavirus going around, I saw "fever" in their description saw it as a sign to order it: p
Ketel One vodka infused with jasmine tea, rose, lemon and Fever-Tree tonic, it was served long with dried fruit. It was light and delicate, contrary to what I'd imagined, based on the description.
The table setting and decor was great, dark and chic.
Pictures on the blog-thevegetarianvoyager
那個牡丹蝦炒飯不知所謂，這拉扱食肆用一啲極之唔配合的疑似通米做配料，啲牡丹蝦細過蝦米的兒子，炒飯完全冇味，好似食膠粒，比下等還要下等之作。湯包就得個辣字，完全冇肉味，皮厚過電話簿，失敗之中的失敗。那個魚香茄子就更加是最低劣嘅極品，係人都認為魚香茄子是一個煲，但這更沒有水準的餐廳的魚香茄子是乾的，一條條的，你發現不到魚香在哪裏，這些茄子完全沒有味道，外面的皮淋，極之難食，賣相非常差，掉咗唔使可惜。我大聲命令那頭髮極之稀疏戴眼鏡疑似經理的人(人喎，好像)拿走這不堪入目的茄子，這廝霉氣兼粒聲唔出就拿走，沒有半點歉意，拿走的時候還扮高傲，反映這廝＂人＂格非常有問題，社會地位亦都十分低。因為朋友請客所以那頭髮極之稀疏的類似經理拿單來時候我就不斷和朋友講，＂這間餐廳完全低級，服務員更是沒有水平學歷的小學生，一個從來未煮過飯的人所煮的食物都好食過這間餐廳，還敢收五百元 ，毫無廉恥＂。這廝聽到我每一隻字，佢都沒有反駁，可能好多人都當面罵到佢麻木晒。啲咁低劣的服務還希望客人尊重你？呸。朋友話現今香港餐廳結業係唔抵可憐，因為佢哋經常傲慢地對待客人，還在面書整個什麼西客之道，應該整一個叫西餐廳的面書網刊登所有不良＂西＂餐廳的惡行。其實貌似公平公正實質不公不正的close noodle編輯是十分小朋友，行為非常不檢點，小家，懶公平公正地郁啲就話客人用詞不當，好多時連HK的中文都係要打星，佢完全冇資格代表食客發聲
This eatery is located in Pacific Place, with a contemporary design and decor, having a bar and counter at the entrance area serving cocktails and other beverages, while at the back is the dining area, with a darker lighting offering a more western restaurant ambiance. On the night the restaurant was quite full and the whole dining area was pretty much fully occupied, apparently showing the popularity of the place.
With reservation we were seated at a nice corner, with the sofa seating quite comfortable, but the tables are quite close to each other so it is rather busy and noisy, and is not exactly a place where you come to enjoy a quiet meal with private conversations.
I ordered a mocktail to start. The Refreshing Guava Sunrise ($55) is made from guava juice, orange juice, cranberry juice and honey. Colorful and refreshing, it is true to the name. At the same time we each order our own tea, which is charged per person ($24 each).
Famous for its dim sum with a modern twist, we ordered a few of the signature ones to try. First comes Hokkaido King Crab and Sea Urchin Spring Rolls ($92), the four pieces of crispy spring rolls each have sea urchin on top, with the flavors a good match with the king crab fillings inside. An creative and tasty dim sum, it helps to dispel some of my worries that this restaurant is only having the buzz without substance.
The second dim sum was Black Truffle Har Gau, or Shrimp Dumplings ($62). There are three pieces served in an interesting rectangular steamer. Instead of the traditional circular ones, the steamer itself is a thoughtful way to show the restaurant is offering something different. The dumplings have an intense black truffle note which did not overpower the taste of the shrimp fillings. A nice one too, and if you like truffle this one would be a must-try.
The third dim sum was King Prawn and Spinach Dumplings ($78). There are two pieces, which are served in the more traditional circular steamer, with an appealing king prawn on top of the dumplings, bursting with spinach fillings that you can clearly see through the thin transparent dumpling skin. Not bad in taste, but this one I found having not much difference than what you could find in other restaurants, except having the prawn on top. Might not exactly worth the price to try it out.
We also had the Shredded Chicken with Ginger and Spring Onion Cheung Fun ($88) or Rice Roll. This unfortunately was my least favorite in the evening. Not because this was somehow missed out in the order and only served to us after we followed up on it, more due to the fact the shredded chicken is rather tasteless, and the rice roll did not help as it was not as silky as I would expect on texture. The soy sauce is also a bit of a disappointment, lame in flavors and not able to bring out the taste of the food.
Apart from dim sum we also had a vegetable. The Shanghai Cabbage and Fish Maw in Seafood Broth ($138), looking simple, is on the other hand a pleasant surprise. There are plenty of fish maw strips on top of the cabbage, cooked nicely to be tender while not overly cooked, and absorbing the sweet tastes of the seafood broth. It is also of decent portion size too to share among a few people. A nice dish.
Then it was Singaporean Fried Rice Vermicelli with Iberico Pork Char Siu and Shrimps ($188). This one I also like, mainly because when it was served and I had the first bite, you can immediately taste the high-heat stir-frying (wok hey), and you know the chef are using the right techniques to prepare the rice vermicelli. Taste is quite good but spicy, the char siu is however rather mediocre.
Wrapping up we had desserts, with me going for Pomelo and Mango Ice Cream ($58) while my wife had Jasmine Tea Pudding ($58). The ice cream is decent, and I can taste the pomelo and mango flavors of the signature dessert though it is not as concentrated as the normal dessert. Not a bad one but I don't think it is worth the price.
Service is fair, with the staff courteous and friendly. My biggest complaint is on the price. As pointed out, there are many dishes I think not worth the price, and the bill on the night was a staggering $952. Consider the food quality and other factors I would say it is over-priced.
Finally, tried this crispy skin black truffle chicken, and it’s nice!
Also this time, we tried the black truffle prawn dumplings and spinach and prawn dumplings...very nice!
Waygu beef pastry thing, had it last time and it was so nice, so had to order this again this time
Dan Dan Xiao Long Bao HK$72/3
Wagyu Beef Puffs with Black Pepper HK$124/4
Black Truffle Har Gow HK$62/3
Ginger Lobster Bao with Spring Onion HK$92/3
Lava Mango & Almond Rolls HK$58/3
Would definitely revisit again!
- Truffle Har Gau