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2021-12-28
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This Cantonese dim sum restaurant was started by Chef Mak Kwai Pui, who was with Lung King Heen before. Along with Chef Leung Fai Keung, they started the 20-seater dim sum restaurant in Mongkok. A year later, they earned their first Michelin, and then opened more branches, offering good dim sum at affordable prices. They are so successful and now become an international group, with restaurants in 13 countries. We came to the branch in Sham Shui Po today, the one with Michelin 1-star in town. For
This Cantonese dim sum restaurant was started by Chef Mak Kwai Pui, who was with Lung King Heen before. Along with Chef Leung Fai Keung, they started the 20-seater dim sum restaurant in Mongkok. A year later, they earned their first Michelin, and then opened more branches, offering good dim sum at affordable prices. They are so successful and now become an international group, with restaurants in 13 countries.
We came to the branch in Sham Shui Po today, the one with Michelin 1-star in town. Fortunately, we came early on a weekday, so after waiting for a short while we got our table. The environment was no-frill, with packed tables. But you can see that nobody would mind that and you could see customers happily enjoying their food.
We ordered a number of their signature dim sum, and frankly everything was very good. The first was Baked BBQ Pork Buns 酥皮焗叉燒包 ($23). The buns got a crusty skin similar to something I had in childhood called Mexico Buns. The buns were soft and the BBQ pork fillings was tasty. A must-try.
The Braised Chicken Feet in Abalone Sauce 鲍汁燜鳳爪 ($33) was another good one. The chicken feet had been braised such that the bones could easily detach and the abalone sauce was also delicious.
The Pig Liver Rice Roll 黃沙豬潤腸粉 ($26) got a good bite with the rice roll not too thick. The pig liver was cut into small pieces, and had cooked just appropriately, not too old to make it rubbery.
The Pan-fried Radish Cake 香煎蘿蔔糕 ($19) was good as the amount of flour added was not too much to make the cake hard, but it did not have sufficient dried shrimp and cured meats, and was a bit too thin in size.
The Shrimp Dumplings 晶瑩鮮蝦餃 ($31) had a thin dumpling skin, with the shrimp crunchy on texture and tasty. I could easily finish the whole portion by myself.
The Chiu Chow Style Dumplings 潮州蒸粉果 ($18) had a translucent skin so you could see the fillings inside, and they were great in taste, with the peanut and bamboo shoot providing a wonderful crunchy texture in the fillings.
The Steamed Sponge Cake 香滑馬拉糕 ($21) was truly amazing, with the cake very fluffy and one of the best I had ever tasted. The sweetness was also spot-on. Really good and my recommendation.
The service was decent, with the staff remained helpful despite they were very busy. The bill was $179 and considering the food quality it was a great bargain. Definitely worth a visit.
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