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2013-03-30
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Shop 1001, 10/F, Food Forum, Times Square, 1 Matheson Street, Causeway Bay, Hong KongDate of visit : 16 Mar 2013 (Sat) 12 noonNo. of diners : 4Average cost per head : $105Food quality : 8/10Environment : 7.5/10Service : 7.7/10Value-for-money : 8.5/10Overall rating : 8.14/10Chung’s Cuisine is one of the brands under Tao Heung Group which specializes in Chinese catering. Chung’s Cuisine emphasizes the ban for using MSG, artificial colouring and even chicken power in preparing food. The overall foo
Date of visit : 16 Mar 2013 (Sat) 12 noon
No. of diners : 4
Average cost per head : $105
Food quality : 8/10
Environment : 7.5/10
Service : 7.7/10
Value-for-money : 8.5/10
Overall rating : 8.14/10
Chung’s Cuisine is one of the brands under Tao Heung Group which specializes in Chinese catering. Chung’s Cuisine emphasizes the ban for using MSG, artificial colouring and even chicken power in preparing food. The overall food quality is above average. The place was cozy and with high ceiling, an open kitchen is facing the dining hall where diners can see and hear the making of the dim-sums and frying of food. However, ventilation has done a great job and you won’t find the place smoky or with smell of oil. Another selling point of having dim-sum here is the waiving of surcharge on serving tea/mustard and the 10% service charge, which are mandatory across the territory. These charges usually amount to over 15% of the bill.
a) Steamed Dumplings in Yuannan Style 雲南野菌餃($30) – 8.5/10
Crispy wild mushrooms from Yuannan were stuffed inside a chewable dumpling skin that gave a complex texture.b) Spring Rolls with Shrimps and Cheese 芝士蝦春卷 ($35) – 8.5/10
The spring rolls were freshly deep fried, crispy and the shrimps were sinewy too.c) Shrimp Toast with Japanese Rice珍珠米蝦多士 ($30) – 8/10
This is a hybrid of the traditional deep fried shrimp toast where Japanese rice was used instead of bread as the base.d) Pan Fried Raddish Pudding 香煎蘿蔔糕 ($30) – 8/10
The pieces were nicely pan fried and I could find slices of raddish in the cake.
e) Chicken Feet in Black Bean Sauce 豉汁蒸鳯爪 ($26) – 7.5/10
A traditional 09dim sum of which foreigners wouldn’t touch.
f) Steamed Wild Mushrooms and Fish Maw 野菌蒸魚肚($30) – 7.5/10
g) Home Made Pan Fried Long Pepper 家鄉煎釀虎皮椒($26) – 7.5/10
h) Steamed Custard Cake 奶皇馬拉糕 ($18) – 7.5/10
This was in fact a cake roll with custard sauce in between.i) Poached Vegetables 灼菜苗($50) – 7/10
Among other dishes, this poached Chinese lettuce was pricey. Should ignore next time.j) Pan Fried Rice Rolls with XO sauce XO醬炒腸粉 ($50) – 7/10
Another not value-for-money dish.k) Rice congee with beef and preserved egg 皮蛋鮮牛肉粥 ($35) – 7/10
The congee base was not comparable to those congee specialist. The texture of the beef was artificially tenderized by edible soda powder.l) Fish Head with Spices and Chili 刴椒蒸魚雲($30) – 8/10
The fish head cuts were fresh without fishy smell.m) Dace Fishball with Vegetable 時菜鯪魚球($26) – 7.5/10
The fishballs were sinewy and with good smell of dried tangerine skin.
2013
題外話/補充資料：
[i][b]Q : When will I go again?
A : For lunch or even dinner.
Q : What will I next order?
A : Other dim su[/i]ms.[/b]
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
