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2015-07-12
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Our monthly tea gathering had taken a full turn and we revisited this Chinese restaurant with a spectacular view situated at Hotel Icon, the teaching and training hotel of the Polytechnic University. First came a round of dim sum beginning with fried beef dumplings that were still tasty - the coat soft and the beef tender, the shrimp rice flour roll was crunchy, the Iberian pork prepared in traditional Chinese barbecued style was succulent, the mini egg custard tart was topped with bird's nest g
Our monthly tea gathering had taken a full turn and we revisited this Chinese restaurant with a spectacular view situated at Hotel Icon, the teaching and training hotel of the Polytechnic University.
First came a round of dim sum beginning with fried beef dumplings that were still tasty - the coat soft and the beef tender, the shrimp rice flour roll was crunchy, the Iberian pork prepared in traditional Chinese barbecued style was succulent, the mini egg custard tart was topped with bird's nest giving it a classy look but it was slightly on the dry side, the black truffle Chiuchow style steamed dumpling lost its "wow" factor but was no less delicious and the must-have item in every Chinese gathering, a.k.a. shrimp dumpling, was satisfactory with fresh shrimps. The miniature traditional steamed sponge cake （馬拉糕）was prepared in the authentic way and the sweetness was evenly distributed due to its size. The laudable dishes of the day were the soup dumpling - with a soft but tensile coat holding generous portions of genuine fresh crab meat and dried scallops - and the red cherry shrimp egg fried rice - where the rice grains didn't stick together and were coated with egg.
We were slightly disappointed that the previous signature dim sum dishes of pineapple buns with barbecued pork filling and deep fried pear-shaped dumplings were no longer on the menu; the restaurant should seriously consider turning these into all-time favourites. My dining companions appreciated the tact displayed by the staff as they reminded us that afternoon tea time began at 15:15 (by asking "would you like us to save you a table for tea?") and we cleared out after having a most satisfying yum cha lunch at $420 per capita.
張貼
