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2015-12-13
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To be honest, there are not many places worth recommending for dimsum in Hong Kong because the quality is just a sloppy mess laced with oil.I am glad my list of good yum cha places in Hong Kong has increased to four with this one.As well as the lovely presentation, which gives me motivation to take pictures, the dimsums are not oily or too sweet.Yum Cha has a huge open kitchen where you can see them prepare food.They had cute bowls with goldfishes in them.Eye catching wet tissues packaged like c
I am glad my list of good yum cha places in Hong Kong has increased to four with this one.
As well as the lovely presentation, which gives me motivation to take pictures, the dimsums are not oily or too sweet.
Yum Cha has a huge open kitchen where you can see them prepare food.
They had cute bowls with goldfishes in them.
Eye catching wet tissues packaged like condoms!@
Here were the dishes we had:++++++++
Orange wintermelon:
Wintermelon is considered bland but here it is soaked in orange juice which gives it an appetizing taste bursting with orange juice.++++++++
Pickled cucumber:
These are baby cucumbers which still have their flowers attached.Crisp and crunchy in delicious vinegar.
++++++++Shrimp rolls:
++++++++Sticky rice dumplings:
++++++++BBQ piggy buns:
The boring bbq pork buns have been turned into cute piggy buns filled with delicious bbq pork inside.++++++++
Hot custard buns:
These are custard buns that will ooze out with custard cream that was not too sweet.++++++++
Crispy pineapple puffs:
The bird shaped pineapple pastries are served inside the birdcage but to be honest it is not a puff as the menu suggests because the pastry is not filo or puff pastry.
++++++++Shrimp and vegetable dumplings:
Colourful and glistening prawn dumplings with springy prawn inside.
++++++++Organic kale with garlic:
It makes sense to cook organic kale with garlic because kale is quite similar in appearance and taste to Chinese kale.++++++++
Baby cabbage with parma ham:
The broth to this was really nice and the parma was presented beautifully like a rose.++++++++
Black peppered wagyu beef:
Although the beef was the star, I quite liked the crispy lotus root slices.++++++++
Oatmeal prawns:
Didn't try++++++++
Egg white and seafood fried rice:
I love the rice because it was stir fried in squid ink so it had a nice squid flavour to it.++++++++
Green tea and cotton cloud:
++++++++Apple egg tartlets:
This was pretty but the chopping board reminds me of the ones used in the Chinese takeaways in the UK.
It was nice the egg tart was different because it was thinly sliced apple shaped into a rose on top of a normal egg tart.
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