I went to this restaurant with my wife on a Saturday to have some dim sum, despite its descriptively long (and unethically sounding) name.
It is located in the busy Causeway Bay shopping area and on an upper floor in a commercial building. It is quite big with a lot of tables and not cramped. Tables are clean, crockery is all white and decor is inoffensive, if a little dated.
The Dim Sum dishes are ordered by marking your your choices on the pre-printed paper and handing to the waiters. We handed our completed forms and asked for Iron Buddha tea to drink.
Cha Siu was the first dish to arrive. This barbecued pork was mostly lean as requested to the staff when we ordered, which resulted in an enjoyable starting dish of small pieces of well cooked meat. It came dressed with a sweet sauce to add a bit more flavour.
Egg tarts were second item to arrive. These were mini ones and were served hot, with the crusty pastry outside and were delicious and sweet overall. I ate one and saved one until later as a pseudo dessert.
We then received the following four dishes in the bamboo steamers: Spare Ribs; Prawn Dumpling; Shanghai Dumpling and Cantonese Sponge Cake.
The pork Spare Ribs (Pai Gwut) were good meat pieces that were fairly spicy from the black bean marinade with a diced pepper garnish, which made them look a bit prettier. The Shanghai dumplings (Siu Long Bao) had a thick pastry skin, nice pork filling and small amount of tasty soup broth in them. Prawn Dumpling (Har gow) had small, but fine pieces of prawn wrapped in white pastry that was not too sticky. The Sponge Cake (Ma Lai Go) was decent enough but small in size (to what we were expecting) and so the least liked of the dishes we ordered.
The Savoury Dumpling (Ham Shui Kok) was the last of our order to arrive. The outer deep fried pastry was more white than the usual golden colour, although it tasted no different to ones I have eaten previously. The filling had some taro paste in it though, which was different but a nice additon to the standard pork-based filling.
The final dish was Sago with Mango and Pomela, which was free. Sago is sweet dessert soup that is common in this region and this one had some fresh pieces of mango mixed in, along with some strips of pomelo, which gave it a bitter twist. It was a very nice end to our meal.
The food in this restaurant was good and very satisfying. Service is efficient and quite friendly for this type of local establishment. It is a popular eatery too, judging by the number of patrons when we were there. The surroundings were comfortable so if you are not looking for anything ultra modern this is a good place for a Dim Sum lunch.
It is located in the busy Causeway Bay shopping area and on an upper floor in a commercial building. It is quite big with a lot of tables and not cramped. Tables are clean, crockery is all white and decor is inoffensive, if a little dated.
The Dim Sum dishes are ordered by marking your your choices on the pre-printed paper and handing to the waiters. We handed our completed forms and asked for Iron Buddha tea to drink.
Cha Siu was the first dish to arrive. This barbecued pork was mostly lean as requested to the staff when we ordered, which resulted in an enjoyable starting dish of small pieces of well cooked meat. It came dressed with a sweet sauce to add a bit more flavour.
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| Cha Siu |
 |
| Egg Tart |
 |
| Top: Spare Ribs, Bottom: Shanghai Dumpling |
 |
| Top: Prawn Dumpling; Bottom: Sponge Cake |
 |
| Savoury Dumpling |
 |
| Complimentary Dessert |
Scores
Food: 4/5
Presentation: 3/5
Food: 4/5
Presentation: 3/5
Service: 3/5
Setting: 3/5
Total: 13/20
Bill: HK$388, about GBP£16 a head.
We ate: All of the above.
We drank: Iron Buddha Tea.
I wore: Camper trainers.
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