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2010-12-22
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Visited this restaurant here based on the "award winner" on this website. Arrived around 11am, and the place was already packed. Waiting time for dine-in was 2 hours, so instead of waiting, we decided to order takeaway which required a 20 mins waiting time.We ordered the following:- char siew cheong fun (BBQ pork rice roll)- har gow (prawn dumpling)- gau choy gow (pan-fried chives dumpling)- crispy char siew pau- lo bak gou (pan-fried turnip cake)- glutinous rice dumpling- fung chau (chicken fee
We ordered the following:
- char siew cheong fun (BBQ pork rice roll)
- har gow (prawn dumpling)
- gau choy gow (pan-fried chives dumpling)
- crispy char siew pau
- lo bak gou (pan-fried turnip cake)
- glutinous rice dumpling
- fung chau (chicken feet)
With our takeaway food, we ventured across the street to a seating area and ate. Time from food collection to first bite was approx. 5 mins. Granted the trapped steam had reduced some of the crispiness of the crispy char siew pau. But the rest of the steamed items were still warm/hot.
What a disappointment. The food tasted from "not so good" to "mediocre". Most were overly salty. The better dishes from the list above are the crispy char siew pau and char siew cheong fun.
Har gow skin was good (right texture and thickness) but the prawn filling was a tad salty and dry. Good har gow needs to have a bit of soup in it, which this does not.
Gau choy gau was just too salty to the extent that one can't taste the sweetness of the chives.
Lo bak gou was too soft; probably the softest I have every tried.
Glutinous rice dumpling was average at the best. Nothing special.
Fung chau was too salty and the taste was just off.
In a nutshell, if you are looking for quality and good taste, then look elsewhere. But if cost is your only concern, then this place is cheap. But against the quality and taste of the food plus long waiting time, this will be my first and the last visit.
Unfortunately, I am still hunting for a really good dim sum place in Hong Kong. My old favorite was Chau Inn at 1 Peking Road, TST. That has closed down, and I am unable to locate the chefs.
张贴