潮館 (元朗廣場)

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Item: 潮館 (元朗廣場)
Rating: 4
Author: fatkidforever

Chao Inn (Yuen Long Plaza)

109 食记

味道

环境

服务

卫生

抵食

1074

元朗

$101-200

潮州菜中菜馆

fatkidforever

等级2

Chao Inn is what's up!Quick note, though. Their OpenRice page states that the cost is under $50 per person, which I think is outdated information. See, Chao Inn used to have a really warm, dark and intimate interior, more of a traditional Chinese style of décor. They also used to have a discount dim sum menu if you showed up after 2:00 in the afternoon. Last summer, though, they closed for renovation and that's when the cheap eats disappeared. To be fair, though, this restaurant is still slightl

Chao Inn is what's up!

Quick note, though. Their OpenRice page states that the cost is under $50 per person, which I think is outdated information. See, Chao Inn used to have a really warm, dark and intimate interior, more of a traditional Chinese style of décor. They also used to have a discount dim sum menu if you showed up after 2:00 in the afternoon. Last summer, though, they closed for renovation and that's when the cheap eats disappeared.

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To be fair, though, this restaurant is still slightly cheaper on average than other Yuen Long dim sum places and the food is always, always worth it. Just be prepared, because there's always, always a queue for seating. It helps if you're not squicked out by table-sharing!

What I love most about Chao Inn is its extensive dim sum list. There is plenty of food to choose from, including Chaozhou delicacies not found elsewhere. I'd recommend trying all of those at least once, as they represent a unique blend of the Cantonese and Fujianese styles of cooking.

Now, without further ado, I'll list the items we had today.

1. Shrimp Vermicelli Rolls: Not much can be said about these unless they're prepared wrong, and thankfully Chao Inn does a consistently good job on quality control.

Shrimp Vermicelli Rolls

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2. Pan-Fried Chive Dumplings: This is a Chaozhou specialty, bursting with the pungence of Chinese chives. This vegetable is strong-tasting and reminiscent of garlic. The dumplings are a bit dribbly when bitten, so keep a napkin handy.

Pan-Fried Chive Dumplings

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3. Pan-Fried Radish Cake: Always best slathered in chili oil. Did I tell you all about the time I tried making this in my home country, with a basketful of red radishes from my mother's garden? It's not quite as appetizing in pink.

Pan-Fried Radish Cake

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4. Baked Char Siu Buns: Everyone loves the sweet-and-savory Cantonese barbecued pork. Oh, and not to go off on another tangent, but I'm going to complain for a moment. Have you ever noticed that all the dim sum kitchens are selling this shiny variety now, and nobody but Tim Ho Wan seems to be doing the crumbly pineapple-bun sugar top? Because that's a food crime right there.

5. Five-Spice Chicken Feet: Sorry, I meant phoenix talons. Five-spice isn't my first choice of marinade, but Chao Inn does three different styles and it's a shame not to try them all.

Five-Spice Chicken Feet

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6. Beef Meatballs with Tangerine Peel: I'll admit that my photo has them looking like gobs of peanut butter. Personally, I like these on a bed of bean curd rather than on Chinese cabbage. But while not the most beautiful meatballs in Hong Kong, they are still quite tasty.

Beef Meatballs with Tangerine Peel

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7. Chaozhou Bean Curd Rolls: I'll bet that our private shorthand is pretty amusing to eavesdroppers. "Sweetie, let's get the spring roll thingies. Not the dry ones, the swampy ones." These would be the, ah, swampy ones, another delicious Chao specialty.

Chaozhou Bean Curd Rolls

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8. Lettuce in Light Soy Sauce: It's so easy to forget one's vegetables when handed a long list of sophisticated small eats. These are noteworthy in that they are fresh, crunchy, and bright green; something not every restaurant can seem to manage these days.