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2014-11-09
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Catching up with a great chum over yum cha, and decided to try this out. The portions were most generous, though the surf and turf nature of the dishes might not appeal to all. The "carrot custard bun" 甘筍流沙包 did not taste of carrots at all, but the yolk custard was quite good. The fried turnip cakes 蘿蔔糕 were crisp and rich with XO sauce. The spring roll and shrimp dumplings were of usual standards. The yolk puff pastry 奶黃酥 was too hard and the word 酥 (puff pastry) was a misnomer. The beef rice f
Catching up with a great chum over yum cha, and decided to try this out. The portions were most generous, though the surf and turf nature of the dishes might not appeal to all.
The "carrot custard bun" 甘筍流沙包 did not taste of carrots at all, but the yolk custard was quite good. The fried turnip cakes 蘿蔔糕 were crisp and rich with XO sauce. The spring roll and shrimp dumplings were of usual standards. The yolk puff pastry 奶黃酥 was too hard and the word 酥 (puff pastry) was a misnomer. The beef rice flour rolls were smooth and tender. The pineapple bun with BBQ pork within 菠蘿叉燒包 was fair. Not at all stingy with the ingredients as reflected in the beancurd roll 腐皮卷and Siu Mai 燒賣 both being extremely filling. The mini rice dumpling 珍珠雞 was satisfactory with very soft rice. The dessert I chose was almond tea - and that was not the paste one got by adding hot water to powdered preparations, which was good enough.
This sumptuous meal only cost $130 per head, which was really very good value for money. One should choose more traditional dim sums as the eatery seemed to do better with these.
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