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2015-06-28
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As the headline suggests I went for dim sum on a Sunday.The restaurant has a slightly odd basement location. The interior is modern, but not fancy, let's say it doesn't distract from the food. Is a realatiy small restaurant (by Chinese standards), probably a bit under 20 tables.We ordered to types of char siu based dim sum. The baked one had a thin shell and lots of stuffing, which was quite sweet - together with the sugar on the bun a bit too sweet for my taste. Not bad, but no match for Tim Ho
The restaurant has a slightly odd basement location. The interior is modern, but not fancy, let's say it doesn't distract from the food. Is a realatiy small restaurant (by Chinese standards), probably a bit under 20 tables.
We ordered to types of char siu based dim sum. The baked one had a thin shell and lots of stuffing, which was quite sweet - together with the sugar on the bun a bit too sweet for my taste. Not bad, but no match for Tim Ho Wan's signature. The steamed char siu bao was solid HK quality.
The ha gow (shrimp dumplings) where at the higher end of the HK quality range - relatively large and with perfect texture.
The sui mai where the least good of the lot with the shrimp overlooked and the overall flavor too mild.
Finally we got the boss' signature fried rice, which was truly one of the best fried rice I ever had (and I had a lot in my life) - very dark and savory with lots of shrimp and a bit of green vegetables.
As desert I picked one of my usual favorites - mango, sago, pomelo. A relatively disappointing version - too creamy and very liquid.
Overall a good experience, but I don't understand why this restaurant deserves I Michelin star compared to many other equally good restaurants. Will come back for dinner, maybe I understand it then.
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