影片
更多
2014-06-12
4362 瀏覽
We have a penchant for all-you-can-order dim sum brunches and found ourselves voting this restaurant as one of the best providing this genre of cuisine. The two of us must have appeared ravenous and tried almost everything on the free menu (note that some items come with a surcharge). The salmon spring roll was hot and crispy, but one could only vaguely taste a hint of salmon. The sesame roll was nicely deep-fried and went well with the thousand year egg. The carrot-turnip roll was fair - felt s
We have a penchant for all-you-can-order dim sum brunches and found ourselves voting this restaurant as one of the best providing this genre of cuisine.
The two of us must have appeared ravenous and tried almost everything on the free menu (note that some items come with a surcharge). The salmon spring roll was hot and crispy, but one could only vaguely taste a hint of salmon. The sesame roll was nicely deep-fried and went well with the thousand year egg. The carrot-turnip roll was fair - felt slightly lumpy on the palate. The "cheung fun" rice flour roll with barbecued pork and the BBQ pork bun was of the usual restaurant standards only - no surprises there. The Siu Mai (meat dumpling) with shrimp was exceptional; the shrimp was fresh and the pork well marinated.
The crown of the meal was the "champagne shrimp dumpling" - not only were they aesthetically appealing with a pretty pink colour, the tinge of sweetness, fruitiness and alcohol (from the brut) blended to create a unique taste. The deep fry rice flour roll was crispy but the taste was a bit bland. The turnip cake was rich with herbs, BBQ pork and dried shrimps - much better than most commercial turnip cakes. The taro crisp roll was good but a bit heavy and too solid on the bite. The triangular dumpling ("salt-water dumpling") was slightly too filling with the glutinous rice, peanuts and pork. The beef balls were more no doubt more pricey with sliced abalone and more zesty with orange peel - but the marinated beef was still beef. The "chicken combo" was a pleasant surprise - the chicken was very tender and matched the other ingredients (mushroom, vegetable, pork skin) smoothly.
Finally the carbohydrates and the desserts: the fried rice was on the dry side but the grains didn't stick together. The noodles were hot but too bland - tasted like someone rinsed them with hot water prior to serving. The vegetables were quite fresh. Loved the deep fry egg twist in syrup - they were almost like prawn crackers 😍! The green tea red bean rice dumpling was not too sugary but the flavour of the sticky rice overshadowed the green tea. I guess the pastry chef should work on his buns - the vegetable bun and the lotus paste yolk bun were both hard - a sign of over-kneading the dough. This sumptuous meal ended with tofu dessert which was smooth and sweet.
Overall this was still a bargain at this price - if you can gorge yourself within two hours and if you like dim sum. The service was also satisfactory - despite the slightly too expressive reaction by a staff member when enquiries were made about the menu.
張貼
