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2013-01-29
2010 瀏覽
Apparently, Shang Palace is definately NOT the place for people looking for various classic HK dim sum as the traditional dim sum choices are quite few. However, it may be a wonderful place for people asking something innovative or mixing Western and Asian material/ingrediants. For example, there is no steamed pork with black bean, deep-fried dumpling and deep-fried shrimp toast. Instead, you can find steamed minced pork dumpling with foie gras and black truffle, pan-fried rice flour roll with s
Apparently, Shang Palace is definately NOT the place for people looking for various classic HK dim sum as the traditional dim sum choices are quite few. However, it may be a wonderful place for people asking something innovative or mixing Western and Asian material/ingrediants. For example, there is no steamed pork with black bean, deep-fried dumpling and deep-fried shrimp toast. Instead, you can find steamed minced pork dumpling with foie gras and black truffle, pan-fried rice flour roll with sliced Parma ham, and deep-fried bean curb skin roll with Alaskan crab meat and cheese. This time, I ordered four dishes from dim sum menu together with one regular dish. Overall, I personally think that although the dim sum tastes good (not to great/outstanding level), special and of high quality ingrediant, the regular meal is much more preferrable, absolutely worth a shot. I will come back soon to only have regular dish order.
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Following is the seperate opinion of each order, ordering by decending preference.
Stir-fried snap bean with black bean:
This is the BEST one I had this time and the taste is superb. Also, it is the best snap bean I have ever.Usually, snap bean is fried with minced pork with heavy soy sauce. In Shang Palace, the chef cook this in a very simple and pure way, ONLY snap bean with black bean. It is truly surprising snap bean together only with black bean could make such a great taste. You can have the real snap bean taste, the fresh smell and kind of crispy and juicy flavor. Moreover, there is a familiar subtle burning smell, which makes the food smell extremely tempting. This smell is basically caused by quick stired frying with traditional big iron Chinese wok on a very high heat stove. It could only be made in big Chinese restaurant with the big wok facility and by an experienced Chinese cook, knowing how to control timing to make a quick frying.
This exquisite snap bean convinced me that Shang Palace must have great Chinese chef and should be have outstanding Chinese food (excl. dim sum). Next time I come here, I will only go for regular dishes..
Steamed dumpling with matsuake, celery and assorted fungus:
This dumpling looks really great in the soft green color, reminding me grass and veggie. And it is right. This one is really a vegatarian dumpling.It tastes fairly good and very light and healthy. The green outside skin is not thick and slightly sticky, working very well with the inside veggies. I think it is the perfect choice not only for the vegetarian/older people but also for anyone seeking the balance with the heavy taste of other dim sum.
Steamed shrimp dumpling:
The look of this shrimp dumpling is very nice and special, easily catching my eyes. Beside the four shrimp dumpling in normal size, there is one green baby dumpling (the size is 70% smaller) in the center of the basket. The nomal size shrimp dumpling has very fine taste - the shrimp is fresh with delightful shrimp smell, the dumpling cover is just right, and most important, the size of the shimp fits the size of whole dumpling completely well. However, the green baby size dumpling has only one small shrimp inside. It is too little for that dumpling, making the dumpling cover is comparably too thick, not much shrimp flavour. I think that baby dumpling functions mainly in decoration.The steamed shrimp dumpling is a nice one, meeting each requirment for a good shrimp dumpling from an Asian's perspective. However, there are many other good dim sum places' shrimp dumpling is as good as Shang's. Shang Palace doesn't stand out.
Steamed minced pork dumpling with foie gras and black truffle:
Being an Asian having steam minced pork dumpling often, my mouth always prepares being burned by the juice of steam minced pork dumpling. VERY HOT is a must for a steam minced pork dumpling (siau long bao).Unfortunatly, this pork dumpling is NOT hot enough, I would say it is not hot at all. A warm dumpling is not possible being juicy or exciting. Furthermore, the warm dumpling makes the pork tastes hardness. I personally don't like this dumpling. The taste may not be bad, just it cannot be called Siau long bao.
In addition, it is hardly to taste the flavor of foie gras and black truffle. I think it is not necessary to add these two things which don't bring in any new flavor or taste even though the name with foie gras and black truffle is more impressive.
Baked BBQ pork bun:
The bun looks quite cheap since the sweet crispy skin on the top doesn't cover the bun well. I personally think that the perfect sweet crispy skin should be fully cover the up side of the bun. One of the bun in the basket even only cover 30% of the up side. In addition, the bun has the same problem as the steamed minced pork dumpling - not hot, making the bun taste oily and not juicy. The pork inside is quite fat which is not what I like.I do have some great baked BBQ pork bun in other HK restarants. Shang Palace's baked BBQ pork bun only made me feel sweet and fat. It is the dish I like least in Shang Palace.
張貼
