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2021-11-22
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Through one of my friend's recommendation, I decided to bring my wife to MIAN for dim sum today. It was an exquisite Chinese restaurant serving dim sum and Cantonese cuisine. It was located at The Murray, near the Peak Tram at Central.For their dim sum menu, they served fried and baked dim sum, rice roll, dessert, steamed dim sum and rice or noodles. Chrysanthemum tea was clear, with strong chrysanthemum taste.Even though we were having dim sum, but we ordered 2 cocktails as the manager highly r
For their dim sum menu, they served fried and baked dim sum, rice roll, dessert, steamed dim sum and rice or noodles.
Chrysanthemum tea was clear, with strong chrysanthemum taste.
Even though we were having dim sum, but we ordered 2 cocktails as the manager highly recommended it. We ordered spicy tea manhattan, which was presented in an ancient black teapot. It was mixed with 15 years Pui Er tea infused with Sichuan pepper, tangerine and whisky etc. Surprisingly, tea and whisky blended nicely, easy to drink and clear, with slight pepper and tangerine taste.
Another cocktail was frozen kumquat tea. It was mixed with gin, kumquat, lemon peel, oolong tea, lemon juice, syrup and garnish. It was very refreshing and cooling, with tea used also in mixing with the gin, easy to drink too. It was fruity in taste, slightly sour.
Steamed prawn dumplings with asparagus - Prawn dumplings was huge in size, with the chef generous in the portion of fresh prawn. Prawn was fresh and chewy, juicy as well.
Steamed Shanghainese dumplings with spicy broth - The skin of the dumplings was very soft, yet it did not break off easily when taken. Pork fillings inside was juicy and chewy, served hot and the soup inside was flavourful and slightly spicy.
Spring roll stuffed with shrimps - Spring roll was fried till the skin was crispy and was thin in texture. Shrimps was juicy and chewy, with vinegar sauce provided to enhance the taste.
Baked taro puff with seafood and egg white - It was done nicely, with the outside of the puff fried till very soft and crispy. The filling inside consisted of taro taste, shrimps and egg white, making it very chewy and sweet, smooth as well.
Baileys egg tart - This was the first time I tried egg tart in this flavour. The crust was soft and fluffy, with the filling in the middle slightly thicker than usual, with the bailey making it sweet and creamy.
Sweet crispy glutinous rice cake with wild green vegetables - I liked this dessert as it was done exquisitely, with crispy rice cracker spread over glutinous rice cake, making it crunchy and chewy. They used wild green vegetables instead of the typical black sesame or peanut, so it was not so filling.
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