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2009-03-20
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Cannot believe how close this shop's dim sums are compared to the 3 Michelin Star Chinese restaurant, even though some of the top Lung King Heen dim sims, especially the good pastry ones are missing here. Well, at approximately barely 1/4th the price, where most dim sims are around $9.00 - $12.00 - $15.00 for 3 pieces, this was really good value for money, if not the best dims sims I've had in this price range in Hong Kong.If anything, the food here were COOKED at better timings than some I've h
If anything, the food here were COOKED at better timings than some I've had at Lung King Heen, which is a big statement - nothing here was under or over-cooked, helped by the fact the dim sim chef looks after it personally!
The negative obviously is that some of the fillings aren't as good as the real thing, but they're still quite good already.
FOOD:
糯米雞 - 1 large piece. Very aromatic Lotus leaf flavour on arival, although not infused into the sticky rice. Rice was cooked perfectly - slightly chewy yet a tad sticky. The fillings in this 糯米雞 mainly consisted of half fatty pork and also marinated pork-ribs bits (the same you'll find in their rice dish for lunch). No signs of duck egg yolks or not much mushrooms either. The taste was really good despite this. 89/100
蝦餃 - The skin was of the non-translucent ones, the texture was very close to perfect, better than the ones I've experienced at Lung King Heen... The prawns were slightly too 'floury' and also there were some pork lard, the texture was good however, slight crunchiness without being too artificial. 1 dumpling had too much ginger however, weird. Good job. 80/100.
咸水角 - The best skin I've had in Hong Kong so far. Cooked fresh, nice and hot, there was the expected crunchiness texture on the outside and a soft, chewy interior just beneath the surface. The fillings were quite similar to the 糯米雞, mainly pork, nicely diced up and at least not in a liquified form! Not signs of mushrooms? It had an additional spice/marinade that reminded me of anchovies in smell but most probably from the fried 豬油 and onions. Not oily at all, which is a plus, although the usage of lard in dim sim here can be a concern. Very good never the less.
98/100 - exterior
75/100 - interior
焗叉燒包 - I expected this to be the best dim sim here, going by my experience at Lung King Heen. It did not disappoint in a way, the exterior was perfectly roasted, the interior Char Sius were good quality pork, rightly marinated albeit not much of it. A little bit more Char Siu wouldn't have hurt it. Overall, one of the most light and fluffy 焗叉燒包 around, albeit slightly too sweet and the interior, even though of good quality was too simple. 85/100
韭黃蝦腸粉 - This 腸粉 texture was again, better than the Lung King Heen experience, because it was COOKED better! The 韭黃 was not over-powering at all, which was a surprise. The 蝦 was again slightly too 'floury' was of a great texture. I would say the prawn taste was slightly missing although its still above average compared to most dim sims in HK, just that it doesn't yell out to you that 'hello... I'm a prawn' in your face Very smooth and had rice-flour taste exterior 腸粉. Soy sauce that came with it wasn't the artificially sweet type either. Could eat this all day. 92/100
桂花杞子糕 - Better Osmanthus taste than the Lung King Heen's petit fours, but more sweeter as well. I thought the Lung King Heen version had a better texture and overall balanced taste. 70/100
馬拉糕 - They ran out and didn't bother telling us.
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The service here on this visit as all over the place and messy - but you can't blame them. Apparently there was an Apple Daily article on them just yesterday on 19th March, when I went there and saw the article! ... and its only 20th of March today. So there were a lot of people lining up to try there and some dim sims already ran out, waitresses and staff were panicking to the point they refused to do 'take away' orders today, in order to maintain quality. Its also in one of the Food Magazines that was published today, which is the reason why I was here...
In 1 sense, when I read the article I was actually quite furious about this shop - because, it was purely plagiarising some dim sim styles from Lung King Heen - afterall, it should be the 'pride' of Hong Kong yet one of the ex-staff is ripping them off. Not only that, but its selling them for barely 25% of the prices, with 85% of the quality and fillings, but cooked and timed even better than the real stuff!!!!! Chinese people really don't understand Trademarking or Intellectual property!
On the other hand, after my visit, I think this shop is only serving the most simplest of the dim sim items 'ripped off' from the Michelin 3 Stars restaurants for now, also, its actually serving them at unbelievably low prices. The craftsmanship of the dim sims here were top notch - the exteriors were done perfectly, the cooking was spot on and the fillings weren't chopped up into a million unidentifiable pieces by a blender. Overall, even better than Fook Lam Moon and many other places in fact! Its weakness is its unsophisticated fillings, although these were marinated to perfection. One surely can't complain for the price.
High 4's, very close, yet very far from a 5 -
due to the fillings not being upto highest standards, also there are no imaginations in the food, its nothing creative. Price not considered. I wouldn't mind eating here as it is now, but even if the prices were double but the fillings were upgraded, it'll be a 5 because its really cooked and timed very well here, even better than Lung King Heen itself. Its ridiculously cheap vs the quality.
Bib Gourmand? Don't think the French will be impressed by the rip-offs from their 1st placed restaurant!
張貼
