叫左一個黑松露蝦餃 海膽蟹肉春卷 黑椒和牛酥同一個花枝響鈴炸兩腸粉!
蝦餃嘅皮好煙韌 同埋有淡淡的黑松露味 好香好好食而入面個蝦肉餡好爽 認真唔錯!😋 春卷上面有一大pat海膽 好特別又令人流晒口水 個皮仲好脆添🤤 黑椒和牛酥就唔係好識得出個牛味 但係個黑椒醬味道唔錯😝 個炸兩腸粉同出面嘅唔同 用嘅係炸到脆卜卜嘅響鈴入口鬆化 係略嫌有啲漏😛
不過對於點心來講 佢哋嘅定價都稍貴 間唔中食一次都OK嘅😝
Instead of traditional dim sum, this resto serves fusion dim sum with some different elements. The interior of this resto was rather western, and mood lighting was adopted in contrast to the bright light in traditional Chinese restos. ☺️
We ordered a Black truffle har gau (shrimp dumplings), Hokkaido crab meat & sea urchin spring rolls, wagyu beef puff with black pepper, and crispy bean curd roll stuffed with prawn & squid mousse Cheung fan.
First of all, I like the har gau the most. This dumpling was mouthful. The excellent texture of shrimps was under a chewy wrap. (A soggy wrap is considered as failure in traditional dim sum!) And together with the deliciously funky aroma of truffle, I really wanted to order one more if my stomach wasn’t full yet😝 The spring rolls topped with sea urchin were creative, and more importantly, the sweetness of sea urchin had taken the dish to another level! Along with the crunchy wrap, it was extraordinary! 🤩 The wagyu beef puff didn’t really taste like wagyu, but the sauce was not bad. Lastly, the crispy bean curd roll was quite filling. The bean curd was literally crispy, and that made it awesome! 🥰
Overall, it’s a bit overpriced, so it’s a once-in-a-while thing for me for sure! 😆