King of dim sum7/23/2023 ![]() Chef Chan Yan Tak says "a dumpling should only be steamed after the guest has ordered it, never before." It was so good, we ordered another one at the end of the meal.īaked Barbecued Pork Buns with Pine Nuts ($99 HKD) is excellent and refined, though not necessarily leaps and bounds better than the ones at Tim Ho Wan or Fu Sing Seafood Restaurant.Īll the dumplings are made to order and are very good. ![]() It's decadent, rich, and deliciously satisfying. Imagine a super high-end version of a chicken pot pie topped with a whole abalone. One of our absolute favorite dim sum items was the signature Baked Whole Abalone Puff with Diced Chicken ($82 HKD each). I still can't believe we ordered a bottle of Krug champagne to go with our Cantonese food. The service is excellent, and the wine selection is quite good. The food is elegant, refined, and delicious. Some suggest booking up to three months in advance, especially if you want a weekend dim sum window seat. It's no surprise that windows seats are really, really hard to get (there's a waiting list). The views of Victoria Harbour from the restaurant are stunning. The dim sum is also a bit less expensive than the dinner. ![]() Some think the dim sum is better than the dinner. Dim sum is only available during lunch and is SUPER popular and extremely hard to book. The restaurant is known for both its dim sum and its excellent dinner options, such as roast suckling pig, roast pork, and various types of exotic Cantonese luxuries such as abalone and bird's nest. He worked his way up through the Four Seasons group, taking some time off to take care of his youngest child when his wife passed away. Executive Chef Chan Yan Tak is a local Hong Konger, born in Kowloon and has lived in Hong Kong his entire life.
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