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2012-10-11
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I have to admit that this post is an amalgamation of several visits in one, since I do have a habit of having dim sum on my own, it was necessary for me to return a number of times so that I could try something new each time.Situated on level four inside Miramar, patrons need to cross the footbridge in order to reach the renowned Chinese restaurant Sun Tung Lok. Initially awarded three Michelin stars in 2011, it unfortunately lost a star this year, however with what I have tried so far, it defin
Situated on level four inside Miramar, patrons need to cross the footbridge in order to reach the renowned Chinese restaurant Sun Tung Lok. Initially awarded three Michelin stars in 2011, it unfortunately lost a star this year, however with what I have tried so far, it definitely ranks quite highly for me in terms of taste and quality of food.
First impressions of the restaurant, the dining area is not large with several tables comfortably spaced out, but I came to realise that there is another section to the dining area on the far side which is half hidden by a wall. I am usually seated in the first section of the restaurant inside one of the couched areas on the side and I find the atmosphere to be quite comfortable with a hint of casual elegance.
As a pre-meal appetiser, a small saucer of plum dust coated guava is usually served. I really enjoy this as the guava is always pleasantly sweet and the slight sourness of the plum dust enhances the flavour of the guava which never fails to open up the appetite.
Steamed dim sum, well dumplings to be exact are always a must order for me at any dim sum outing. Aside from the fillings meeting the requirement of being fresh and of quality, the outer glutiinous skin needs to be of the perfect thickness where it is translucent enough to glimpse the filling and it must be soft yet retaining a slight chewiness. Sun Tung Lok excelled at this. Of the four types of dumplings I have sampled so far, none have disappointed.
The scallop and shrimp dumplings were pleasantly plump with filling providing a meaty mouthful with each bite. Even though I am not a fan of mentaiko, it was good to see that they added it after the dumplings had been steamed saving them from being overcooked and becoming rubbery in texture
张贴