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2019-05-28
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I love modern dimsums because they are more presentable and possibly taste better.At Mun Hin, the decor is modern and I love the blue theme.Started with the Dried fruit peel and pu er tea which was fragrant.Normally I won't choose pu er but the fruit peel gives it a lovely flavour.The older the fruit peel the better.For starters had the crispy pigeon which was so different to the ones I have had before.The pigeon was crispy and it has been marinated in wine before it had been cooked hence the lo
At Mun Hin, the decor is modern and I love the blue theme.
Started with the Dried fruit peel and pu er tea which was fragrant.Normally I won't choose pu er but the fruit peel gives it a lovely flavour.
The older the fruit peel the better.
For starters had the crispy pigeon which was so different to the ones I have had before.The pigeon was crispy and it has been marinated in wine before it had been cooked hence the lovely aromatic flavour.
Next were the sliced trotter which are normally paired with jellyfish but here they come with FISH MAW!!!!It only costs HKD68.
The sesame oil and the fish maw go surprisingly well together and the sliced trotters were nice and lean infused with wine.
For dim sum, we had the goldfish, carrot shaped fried dumplings, crispy turnip cake and the Tai chi sponge cake.
My favourite was the Tai Chi sponge which was made with charcoal.It was soft and fluffy yet not too cloyingly sweet.
Finished with the squid ink pasta which was cooked Chinese style.It was much lighter for the palate as it was cooked in oyster sauce which really brings out the squid flavours in the pasta.
All ended well with the Serradura pudding.Overall, I liked the Western and Chinese fusion that was brought together in creating theses dishes.
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