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2021-02-05
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Tried out this newly opened dim sum place last weekend. The first thing that really caught me was the bookshelf behind the cashier as you step into the restaurant, the bookshelf stored over 500 books 📚- very instagrammable.As you walk in, you’ll see a maple leave tree 🍁🌲 placed in the centre, which really reminded me of TATTU in Manchester, asked for the seat right next to it.Before the food review, had to mention the tea first, the owners wanted to leverage their experience in western dinin
As you walk in, you’ll see a maple leave tree 🍁🌲 placed in the centre, which really reminded me of TATTU in Manchester, asked for the seat right next to it.
Before the food review, had to mention the tea first, the owners wanted to leverage their experience in western dining to fill in the missing pieces of traditional Chinese dim sum places - one of the things is the service. Hence, English tea cups with handles have been specially used and the staff will help to refill when you finish the cup👍🏼.
Food wise - they have a number of both speciality and traditional dim sums. Ordered a couple, the first that really drew my attention was the Carabinero dumpling🥟. Amazing presentation - the Spanish red prawn 🦐 is placed in a ceramic spoon, whilst the prawn dumpling is made of beetroot juice.
Grilled M7 wagyu dumpling was also delectable 🤤🤤 - that slice of M7wagyu just melted in the mouth, it was SOO juicy. The bonito was added for visual effects 😉Simply splendid❤️. Simultaneously, was stunned by the assorted mushroom 🍄 dumpling , the pink wrapper is made of Hibiscus 🌺 and the textures of the assorted mushroom is very crunchy!!
Also, the pig liver pork dumpling and truffle and porcini wrapped in bean curd- again was amazing. We also ordered a few more dishes, stay tuned for the next post for the rest 🙆🏻♀️🙆🏻♀️!!
I think they really pulled off the BBQ pork puff! It was made with Taiwanese mooncake puff pastry and filled with Aomori apple and BBQ pork, decorated with a chocolate stick and fresh mint leave 💚. This dim sum is very innovative one, the acidity from the apple actually goes very well with the pork. Also particularly like the fresh mint leave used, as it gives the baked puff a refreshing note 😋.
On the note of herbs, came to learn that one of their owners have a Hydroponic farm in Kam Tin and as a result they actually supply all vegetables, and herbs for their own restaurants. And I was recommended the poached vegetables with congee paste, this dish is now pretty rare these days, but was glad to have it here, the vegetable was very fresh and great colour contrast with the goji berries🙌🏼.
Chilled cherry tomato with preserved plum - another one of my favs. The cherry tomatoes burst full of the preserved plum juices as soon as I bit into it 😍 Again, the tomatoes come from the owners’ farm. This dish is actually not hard to find elsewhere, but they’ve given it a twist and introduced Osmanthus, so the dish is delicately scented with the ethereal and floral perfume of the osmanthus flower 🌼.
The fried crispy noodle with carabinero was simplistic yet beautifully executed noodle, can't have enough of it🤤🤤!
To finish off, went for the Green tea custard bun. Rich and indulging green tea salted egg lava! THIS IS A MUST TRYYYY 🤩🤩🤩
All in all, really impressed with their scrumptious dim sums, can really feel the effort and hardwork being put to make this restaurant happen, ranging from the service, decor, food, ambience. Really hope to revisit when dinner dining restrictions are loosen so that I can go back again!
Truffle and porcini wrapped in bean curd
$28
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Carabinero dumpling
$48
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Pork dumpling topped with pigs liver
$38
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Baked BBQ pork with Aomori apple puff
$36
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Chilled tomatoes with preserved plum
$48
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Deep fried twin bean with chilli and salt
$68
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Poached vegetables with congee paste
$88
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Fried crispy noodles with carabinero
$288
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张贴
