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2023-05-10
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Plastered with posters from Wong Kar-Wai directed movies, this “tea house” was quaintly decorated with old Hong Kong inspired colours, peppered with dated ornaments like big red lights, an old cashier machine and bird cages with fake parrots. We thoroughly enjoyed a lunch in this faux-old Hong Kong setting, which delivered a somewhat time travelling experience (especially with that lingering stench from a well-used table cloth that wiped our table 😐).Onto the food, the non-dim sum dishes deserve
Onto the food, the non-dim sum dishes deserves commendation. The crispy chicken (當紅炸子雞) and gailan with two flavours were both served sizzling hot with good quality control. The skin off crispy chicken was well fried yet meat still juicy, piping hot as it arrived to the scene.
當紅炸子雞
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The gailan (芥蘭兩味煲 Chinese Kale?) was also surprisingly good. Mingled with seaweed and meat floss on the spot, a combination rarely seen in restaurants of the same price range, patrons get to enjoy the aromatic cooking process and every bite of the kale was smothered with savoury flavours from the two sides.
兩味芥蘭煲
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The dim sum dishes however, were slightly disappointing. While the dim sum staples came with some modern twist, we found no sea urchin in its signature “sea urchin siu mai”. The tiny dab of dark yellow matter tasted more like lump of over cooked salty egg yolk rather than any form of sea urchin. We reckoned “sea urchin siu mai” was likely a false trade description. Further, with lingering water droplets on its surface, the siu mai suggests it came from an overcrowded steaming environment.
「海膽燒賣」
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The other staple, truffle har gow lacked the strong fuel-like aroma from a normal ration of truffle pate. While I liked its super crispy crust, the bbq pork bun, including its fillings were at most warm at first bite, leaving a fervent dim sum fan, like myself, question the freshness of the bun.
黑松露蝦餃
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I’d patiently await improvements to the dim sum section before a potential next visit.
西施魚湯
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排骨陳村粉
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张贴
