Dim Sum Library (裝修中)

想食咗呢間好耐，因為好出名，為咗食呢間特登早左一個月去book，果然令我非常之高興。首先講下裏面嘅環境，非常之有格調，感覺好高貴又舒服，私隱度亦都非常之高，店員嘅服務亦都好周到，令我未食就已經感覺非常之開心。我特別推介嘅係呢個海膽春卷，佢嘅海膽真係好新鮮，雖然我自己係分唔出佢係邊嚟到你嘅海膽，但係完全食得出佢嘅鮮味同埋香味，質素好好。將海膽放喺春卷嘅上面，原來別有一番風味，感覺好特別，中式同日色系感覺係同一個菜式都展現出嚟，實在唔簡單。另外我亦都好鍾意佢呢個黑松露鴨，松露嘅味道完全將鴨嘅味道提升左去另外一個層次，香得來唔會蓋過鴨本身嘅肉味，Balance得好好，真係好值得試一試。

A solo lunch the week of Chinese New Year here at Dim Sum Library.Excellent buns and dumplings. They have quite a few options from noodles to rice, but I stuck with the dim sum, and I was so pleased with it that I'll probably return to try out their other dishes, and perhaps their buns, again .To drink, I ordered Blackened Rose Buds. With the coronavirus going around, I saw "fever" in their description saw it as a sign to order it: pKetel One vodka infused with jasmine tea, rose, lemon and Fever

同事建議一起吃午餐，她想吃點心，好久(>18個月)未來Dim Sum Library，現在不怎麼要等位，可以吃吃！提前電話訂座，安排了沙發的座位，３人點了：#烏龍茶#黑松露蝦餃#海膽蟹肉春卷，這個是最愛！每次必點！#紅菜頭野菌餃，這個第一次點，３人都喜歡！#花枝響鈴炸両腸粉，這個也是第一次點，我覺得好好味！但同事們不怎麼欣賞！#石燒大澳蝦醬唐生菜，這個量很少，性價比好低！服務比一般中式茶樓好！吃創意多於味道的店，如果你喜歡新鮮感，可以來試試！

呢一間餐廳的服務，在餐廳工作的夥計冇禮貌冇教養冇學識又唔醒目，破落黑暗又嘈雜坐得又唔舒服啊的環境，非常難飲的茶，粗糙的碗碟，非常窄的枱，超級高昂的價錢共冶一爐，集全部一無是處於一身。如果一個外國人以為呢一間水準低落的餐廳能夠代表中國點心，一定會笑中國餸菜是世界上最差劣最冇文化的菜式。呢間鋪以前排晒隊，而家拍烏蠅，就係因為佢嘅價值係零間鋪頭環境非常嘈雜，裝修又黑暗，除了門口嗰個外籍支客有禮貌之外，其餘的全部都黑口黑面，好似遊魂咁樣，如果要做大爺就返屋企做，唔好向客人扮勁！你哋來打工嘅咋！尤其是那個頭髮異常稀少，圓面戴眼鏡的華籍經理，佢行為舉止和講說話水準極之低劣，冇教樣，雖然沒有講什麼難聽的說話，但佢語氣好像十分高傲，令客人聽得出佢只想招待外國客人，＂女又＂隸性格十分突出。我的朋友要求飲鐵觀音，這廝話＂我哋冇鐵觀音，只有烏龍茶＂。嘩，在金鐘的中餐廳竟然連那麼普通的茶都沒有，水準之低劣下等可見一斑，你還有顏面收咁貴？這餐廳的食物水準更加是難食到極點，我點了一個湯包，這經理竟然彈出一句＂係辣喎＂，講的時候完全冇禮貌，講說話連小學生水平都不如，思想柔嫩，行為不檢點！辣又點呢？莫非用好一啲語氣提

Dim Sum Library 一直是我喜愛的餐廳之一，因為這裡的菜式很有水準，不會令人失望。食物海胆蟹肉春卷春卷很香脆，配以蟹肉很特別，惜我不吃海膽（友人說有點腥），但是該店的招牌菜之一。花枝響鈴炸兩皮簿，包含著很多層的響鈴，咬下去很香脆。薑蔥軟殻蟹軟殻蟹比坊間吃得炸得更香脆，薑蔥味很濃，點嫌熱氣。魚香脆茄子廚師把茄子去皮，再配以薄漿酥炸，咬下去外層薄脆酥香，內裡細滑柔軟，一點都不像在吃茄子，該菜是今晚的一大驚喜牛肋骨據侍應推介牛肋骨是必試，且要等30分鐘。結果沒有令人失望，軟韌的牛肋骨味道剛好，相信拌飯吃的話就更有胃口。流心可可糯米糍外層的糯米夠韌，朱古力流心夠滑，甜而不膩，中式甜品配以朱古力也是一大賣點。香芒流心脆杏卷沾上杏仁片的流心香芒卷，濃濃的芒果味，相比之下還是流心可可糯米糍特別。環境👁環境較暗，里面有高凳、卡位、圓檯等切合不同人數的光臨。個人覺得位置比較寛敞，與一般茶樓的反差很大。如果中午去吃的話，建議先打電話去訂位子，晚上人流相對來說少一點。服務侍應很友好，且有耐心，會向客人推薦菜式。

This eatery is located in Pacific Place, with a contemporary design and decor, having a bar and counter at the entrance area serving cocktails and other beverages, while at the back is the dining area, with a darker lighting offering a more western restaurant ambiance. On the night the restaurant was quite full and the whole dining area was pretty much fully occupied, apparently showing the popularity of the place.With reservation we were seated at a nice corner, with the sofa seating quite com

都有一段時間冇食中式餐，今次配朋友一齊食點心！呢度噶環境唔錯，位置都比較闊落，服務態度都好好，而且上菜速度都幾快噶，我地叫左幾樣常見噶點心，好快就有得食啦，推薦呢度噶酸菜春捲，好創新而且味道都好好！

Dim Sum...always one of my fav food. Second time I’ve been here, we ordered only a couple of dishes as only two of us eating...wish more, so can try more stuff lolFinally, tried this crispy skin black truffle chicken, and it’s nice!Also this time, we tried the black truffle prawn dumplings and spinach and prawn dumplings...very nice!Waygu beef pastry thing, had it last time and it was so nice, so had to order this again this time Love it!

今日約左同事食飯，揀左PP呢間特別嘅餐廳— Dim Sum Library。呢間餐廳好受歡迎，lunch時段最好事前訂位，walk in可能要等得耐啲。黑椒和牛酥，熱辣辣新鮮整好，唔會太油，唔太膩，和牛嘅黑椒味剛剛好，好食。魚香脆茄子，每次黎都會想叫，味道似椒鹽茄子，配埋四季豆食好開胃。黑蒜燒賣，燒賣入面嘅餡少少辣，幾特別。香葱黑毛豬腸粉，呢個普普通通，無咩特別。石鍋葱香鵝肝和牛炒飯，和牛同鵝肝幾夾，炒得幾好食。

West meets East concept, intertwined in the restaurant’s interior, menu and choice of ingredients combination. Definitely worth a try, would spark good conversationDan Dan Xiao Long Bao HK$72/3 Wagyu Beef Puffs with Black Pepper HK$124/4 Black Truffle Har Gow HK$62/3 Ginger Lobster Bao with Spring Onion HK$92/3 Lava Mango & Almond Rolls HK$58/3Would definitely revisit again!

已經有好一段日子冇光顧這間餐廳，在Pacific Place 飲茶，又快又好味的，別無他選，肯定Dim Sum library.和牛酥（$124，4件）酥皮好鬆化，牛肉都好香口黑毛豬腸粉（$88）腸粉都幾滑松露鹹水角（$78，3件）好足料，迷你蝦米好惹味黑松蝦餃（$84，4件）蝦肉算爽口，與黑松味好配合虎蝦菜苗餃（$156，4件）好大隻虎蝦鵝肝和牛炒飯（$258）鵝肝好香，不過炒飯有點鹹這裏的上菜及收拾碗碟的速度神速，想慢慢坐就要慢慢食啦

The spotlight of the night was definitely the Black Garlic Siu Mai Pork Dumplings! 👑 Who would ever thought putting black garlic into a siu mai? That’s so creative! And they work so well together 🤤 The black garlic definitely added a bit of sweetness and aroma to the siu mai 👍🏻I had too much expectations on the spring rolls, but the sea urchin is definitely a plus to everything 🥳

Dim Sum Library作為Aqua Group的一員, 在裝修上面不會有甚麼擔心, 就是走Modern Chic的路線, 和aqua一樣但就是沒有海景. 菜式方面當然是以點心為主, 食材和價錢就是比一般的更為Hi-End—Truffle, 和牛及黑毛豬在Menu中始起彼落, 但在手工上還有改善的地方, 例如是Truffle蝦餃的皮比粉果還要厚, 海膽蟹肉春卷內的醬汁頗甜從而蓋過了前兩者的鮮味, 以及黑椒和牛酥的黑椒汁頗帶著死鹹也是蓋過了和牛本身的味道. 可取的嘛, 就是上菜的速度, 點菜後十分鐘內全部菜上齊, 作為日理萬機的金鐘上班族, 如此效率相當重要!

Seen a lot of my friends came and have dim sum here, which look soooo delicious when I saw their posts. I of course been wanting to try since, finally get to try it! Atmosphere is nice, maybe cause it’s Monday, quiet and no time limit As only two of us, couldn’t really order much (as much as we would love to try all different dishes!)Anyway, we ordered our all time favourites of Siu Loong Bao, which here is called Dan Dan Tong Bao. We also ordered the Waygu Beef Pastry, Pan Fried Chinese Herbal

昨晚同朋友即興約今日食LUNCH，尋晚打電話BOOK檯，好好彩仲BOOK到一點。準時入座唔使等，同時排隊已經開始有人龍。中西合璧既裝潢元素頗精緻，有一半都係外國人，整體來說幾舒服。叫左幾個點心，唔使等好耐有得食。擔擔湯包－一咬就爆湯，熱辣辣好正，雖然冇咩擔擔味，不過好辣好香！花皮響鈴炸兩－腸粉夠哂薄，響鈴好脆口，唔使點豉油已經好夠味，同埋一Ｄ都唔油膩。松露豚肉咸水角－望落去平平無奇，食落好特別，松露味唔算好突出，但好黏韌，好香口。同埋以炸物黎講，佢一Ｄ都唔油膩。黑椒和牛酥－上檯時仲熱辣辣，酥皮層次分明，食落口感極豐富。黑椒味濃但冇蓋過和牛本身既鮮味。極力推介脆炸香麻黑豆漿－本身以為係飲品，望真Ｄ寫住３件，咁特別當然要試啦。芝麻經過熱炒後變得更香口濃郁，個餡既質感有點似硬少少既豆腐花，好滑但又嚼頭。另一推介星洲黑豚叉燒炒米粉－超貴價既星洲米粉，令人有Ｄ失望。米粉夾起係一團唔夠乾身，另外黑豚叉燒少得可憐。唔夠香辣，要加辣椒醬先得。水晶蝦餃－食左咁多特別既點心，呢個蝦餃變成毫無特別了。呢度雖然價錢偏高，但比坊間所謂高級點心店有質素得多，食物種類唔算廣泛，但寧願佢貴精不貴多。店員態度亦好好。希