My wife and I are doing Dim Sum again for this blog entry, after visiting 'Fu Shing..' restaurant the day before. We are still in Causeway Bay, but closer to the racecourse at the Crowne Plaza hotel, where Victoria City Restaurant is situated.
It is placed on the second floor and we were sat in a corner of one of the numerous rooms that make up the dining area. This floor may have been used for conference rooms, seeing as the rooms had names, thus giving the restaurant its odd layout.
As with the restaurant we went to the previous day the dim sum items are ordered through marking the sheet.
The first batch of dishes to arrive were Chicken's feet and Vegetable Dumpling. The former was bony with black bean sauce to give it the colour and flavour. The latter was made in aesthetically pleasing pyramidal shapes of translucent pastry with a tasty vegetarian filling.
Pan Fried Dumpling came next in a cute little bowl, which I do not think it was cooked in. There was a good pastry outer that had the slight charred look from the frying. The filling was pork meat based, which was hot and mince-meaty.
Sharks Fin Dumpling soup with another staple of Dim Sum, Siu Mai came after, as shown below. The soup broth was fine as well as the single large dumpling; there was a small strip of fin too for the product to fit the title description. The Siu Mai was a good, standard pork and prawn dumpling.
Cha Siu Rice Roll arrived after and there was decent pieces of barbecued pork wrapped in rolls and draped in soy sauce for flavour .
The last dish of our order was Spring Rolls. The variant this restaurant produces includes goose liver pâté as part of the filling, which was different and posh sounding but did not combine as well with the usual filling with the crunchy deep fried roll outer, I thought.
We asked on the off chance if there were any free desserts and we actually got some dessert soups, which are shown below. The one on the left was called 'Jar Jar' (Cantonese pronunciation as I do not know the English translation', which is an assortment of different sweet soups that was palatable and on the right was a Herbal Sweet Soup that was not too my liking.
I preferred the previous day's lunching in terms of food and value for money. Although this place is modern the room arrangement is strange, which results in it not having a restaurant feel to it. The food is of good quality, if no standout dish and service is adequate, although could be better for the price you pay.
It is placed on the second floor and we were sat in a corner of one of the numerous rooms that make up the dining area. This floor may have been used for conference rooms, seeing as the rooms had names, thus giving the restaurant its odd layout.
As with the restaurant we went to the previous day the dim sum items are ordered through marking the sheet.
The first batch of dishes to arrive were Chicken's feet and Vegetable Dumpling. The former was bony with black bean sauce to give it the colour and flavour. The latter was made in aesthetically pleasing pyramidal shapes of translucent pastry with a tasty vegetarian filling.
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| Chicken's Feet and Vegetable Dumpling |
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| Pan Fried Dumplings |
 |
| Shark Fin's Dumpling Soup & Siu Mai |
 |
| Cha Siu Rice Roll |
 |
| Spring Roll |
 |
| Complimentary Dessert Soup |
Scores
Food: 4/5
Presentation: 3/5
Food: 4/5
Presentation: 3/5
Service: 3/5
Setting: 3/5
Total: 13/20
Total Bill: HK$451, about GBP£18 a head.
We ate: All of the above.
We drank: Dragon's Well Tea.
I wore: Spectacles, as I could not be bothered putting on my contact lenses.
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