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2023-10-12
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Lunch. The go-to place for dim sum amongst the Kowloon residents given its comprehensive selection, big portions, expertly done dough and pastry. In particular, love that most dim sum is available by piece, so that no one is obligated to eat anything one doesn’t want to. Here’s what we had.-鮮蝦餃皇- very substantial. Loved the springy elastic film of skin.-玉蘭帶子鮮蝦餃- ditto. Preferred the former with the prawns.雲腿茸燒賣皇- the unobtrusive shreds of ham complemented the flavour of the minced pork well.-特色
The go-to place for dim sum amongst the Kowloon residents given its comprehensive selection, big portions, expertly done dough and pastry. In particular, love that most dim sum is available by piece, so that no one is obligated to eat anything one doesn’t want to.
Here’s what we had.
-鮮蝦餃皇- very substantial. Loved the springy elastic film of skin.
-玉蘭帶子鮮蝦餃- ditto. Preferred the former with the prawns.
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雲腿茸燒賣皇- the unobtrusive shreds of ham complemented the flavour of the minced pork well.
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-特色鮑魚酥- pastry perfectly textured.
-香麻焗又燒酥- yummmm.
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鮮鮑魚黃金煎糯米雞- table favorite. Did not appear wrapped in a leaf, but pan fried; Crispy and light exterior.
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懷舊魚翅蟹肉灌湯餃- substantive filling, with goodness oozing out of the perfect skin. Would love more of the broth.
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陳皮蒸牛肉球- didn’t try cos not generally a fan of coriander; comment from the others was that the 陳皮 taste was sublime.
-甫魚鮮蝦菜苗餃- again the skin was amazing ; bursting with flavors inside.
-紅菜頭鮮露筍蟹肉餃- not as mind-blowing as the former, but still good.
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新鮮梅頭又燒腸粉- this was a let-down. Wasn’t hot enough even when it first reached our table.
梅菜皇扣肉包- sophisticated take on a lunchbox favorite.
金華火腿焗燒餅- even the sesame tasted so fragrant.
堂弄臘味煲仔飯- expertly cooked.
酥皮雞蛋撻
生磨腰果露- forgot to take photo but this thick, smooth, nutty soup ended our meal on a high. Dunno why it’s not widely available as 杏仁茶 or 合桃露.
In summary: WOW. Excellent showcase of traditional and innovative dim sum and craftsmanship. Definitely 2 ⭐️⭐️ worthy. Attentive service. (Maybe somewhat lacking in creativity re presentation tho- dunno why most dishes had to be presented with the same stump of carrot).
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