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2022-02-14
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Have been meaning to return after tasting the ⭐️⭐️⭐️⭐️⭐️ suckling pig last time. Since dinner was not an option, decided to do a dim sum lunch. Access was by elevator between Convention Center and Renaissance Harbor View. We went in through the hotel entrance.Mostly private rooms, like its predecessor 大都淮揚. Common area was spacious, tables well spaced apart. Chef was apparently from 7th son, so did struggle whether to preorder the suckling pig again or the 鳳吞大群翅 (sharks fin stuffed inside a chicken-
Access was by elevator between Convention Center and Renaissance Harbor View. We went in through the hotel entrance.
Mostly private rooms, like its predecessor 大都淮揚. Common area was spacious, tables well spaced apart.
Chef was apparently from 7th son, so did struggle whether to preorder the suckling pig again or the 鳳吞大群翅 (sharks fin stuffed inside a chicken- another 7th son favorite).
Vote went to suckling pig (half portion)- very crispy skin, fat trimmed away, really one of the best I have tried. Even the white dough tasted soft and springy.
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Ordered a wide selection of dim sum (could order one instead of the normal four).
Particularly noteworthy was the 金絲銀蘿脆腸粉, being cheung fan stuffed with deep fried carrot and turnip. Interesting texture. Soy sauce was perfect.
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叉燒腸
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燒賣- very big and springy.
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蝦餃- skin was firm but soft. Good.
粉果- steamed. Not a fan of parsley so didn’t try
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牛肉球- ditto
春卷
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Always room for dessert:
茶粿: glutinous dough with red bean paste inside. Fragrant smell coming from the bamboo leaves.
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麻蓉包: highly recommended by server. With salted egg yolk inside. I was too full so only tried a bite.
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芝麻卷: also one of the best I have tried.
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In summary: excellent food coupled with even more excellent service. Currently my favorite Chinese restaurant. Can’t wait till they resume dinner service.
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