Dim Sum: A Survival Guide Blog

Follow me on Twitter!

2011-08-15T22:18:00.000-07:00

Been eating so many lovely meals: Dim Sum, Continental, Italian, regional Chinese, Korean, fusion, Indian, French etc. Follow me on Twitter for speedy HK restaurant recommendations!

http://twitter.com/dimsumsurvival

Follow @dimsumsurvival

Tea Enjoyment!

2011-05-19T02:36:00.000-07:00

12 Things about Tea your local Dim Sum Restaurant Won't Tell You.

A really good article by CNNGO.com correspondant, Virginia Lau, on when to drink various types of tea.

For example, did you know that White peony tea is good for sore throats? And that pu'er is best with dim sum as it helps immensely with digesting greasy foods? After this article, you will learn to savour teas like fine wines.

Enjoy!

My Interview with Sellingbooks.com

2011-05-15T23:47:00.000-07:00

Click here to view my interview with a website dedicated to helping writers get started on writing, publishing and marketing their books and e-books.

Quest For Stars - I'm on TV

2011-03-13T00:42:00.000-08:00

I was interviewed for this TV show about Michelin starred restaurants in Hong Kong and Macau.

Quest for Stars - Now-TV Channel 516 - LiTV ~ Life Inspired

Date: Two-part series: Sundays, March 20 & March 27

Time: 9 pm

Where: Now TV Channel 516 (Li TV), subscribe now HKD 21/month

Li TV website: http://litvchannel.com/hot/

Summary:

With over 11,000 restaurants in Hong Kong alone – and even more in Macau – diners have plenty of choice when it comes to eating. That’s why it’s become one of the favorite pastimes for residents.

In 2008, the famed Michelin Guide made its debut in both Hong Kong and Macau.

Since then, the 478 page bi-lingual guide has been the source of much controversy and questions abound:

•How did Hong Kong end up having the world's cheapest one star restaurant?

•Are Michelin reviewers biased towards Western restaurants?

•And finally, do Michelin stars truly matter to the 69 restaurants selected?

This two-part series, hosted by prominent food writer Reggie Ho, will answer many of these questions and more via interviews with world famous chefs, prominent food critics, bloggers, Michelin star recipients and future would be hopefuls.

In providing a balanced look at the cause and effect relationship between the Guide and local restaurants, the series will also show how the area's established scene forced changes on the traditional ways that the Guide operates.

The series will then conclude with a look at what Michelin may do in the region to change perceptions of its brand as well as how venues, diners and critics feel that the pursuit of the elusive star may affect the local food scene. It promises to be a revealing look at a revered institution and a program that regional foodies can love and learn from.

RTHK's Hong Kong Heritage Program with Annemarie Evans

2011-03-11T16:12:00.000-08:00

Tune into my interview with RTHK's Annemarie Evans as we chow down on dumplings. On-site at a dim sum restaurant we talked about etiquette, history and ordering amongst the interruptions from waitresses, cellphones and chattering neighbours (15 mins). Click below:

RTHK interview with Annemarie Evans' Hong Kong Heritage program

Vegetarian dim sum at its best - Lok Cha Tea House

2011-02-04T19:26:00.000-08:00

Hong Kong is an extremely difficult city to navigate for vegetarians. There are many hidden meats, soup stock and lard in the dishes here. Some of my vegie friends who are a bit more adventurous try to communicate with the local staff as best they can but many are frustrated with the cultural difference that most Cantonese are meat-eaters and pure vegetarian dishes just doesn't register on their radar. When caught with the offending morsels in their food, my friends rightfully protest only to hear the waiter's denial that 'it's only a little bit'. How relaxing it is to sit down at a restaurant and not have to worry about what you can eat and what you can't eat.

Lok Cha Tea House not only serves excellent tea (Feb 2010 blog entry) but all of their dishes are vegetarian. Being a strict omnivore, I was a little hesitate to like the food here. But let me tell you, I have been converted!

Anhui Yellow Tea $38

White rose white tea $38

Starting with the deliciously fragrant teas, the ritual of making the teas really set the mood for our lunch. Although the restaurant was full with the lunch crowd, everyone here is quiet, respectful and dare I say, more cultured. This is definitely not the construction worker crowd or even the rushed office worker crowd. The dark woods, the Chinese screens and the soft lighting sets this apart from other dim sum restaurants.

Fried mushroom dumpling $25

The dim sum menu and tea menu here changes daily but I can assure you that everything is cooked fresh. There are no factory-made dumplings shipped from Kowloon to be served here. The Fried Mushroom Dumpling was filled with finely chopped mushrooms, it's delicate. I thought I would miss the meat inside the dumpling but the funny thing is that the mushrooms are 'meaty'. The dough is light and crispy on the outside and just the right amount of thickness. The balance between the dough and the filling was perfect, neither overwhelmed the other.

Fried stuffed eggplant $19

Traditionally stuffed with minced fish, these lovely morsels were stuffed with a soft cabbage mixture (almost the same consistency as sauerkraut but without the tartness). Again the pan-fried eggplant was crispy on the outside and once you sink your teeth into the filling, the softness of the cabbage fills your mouth. What a great sensation!

Steamed savory sticky rice in lotus leaf $25

The Sticky Rice in Lotus Leaf were moist and succulent, filled with mushrooms and bamboo shoots.

Bean curd skin roll $28

The Bean Curd Skin Roll resembled a vegetable omelet. The crunchy vegetables in the middle added more texture to the dish and this dish is the only one where I felt like it's a vegetarian meal.

Glutinous Flour Dumpling with Cashew Nut & Peanuts $15

Purple Glutinous Rice Pudding $16

The Purple Glutinous Rice Pudding was fair but not a clear winner. My favorite dessert was the Glutinous Flour Dumpling because being freshly made the 'mochi' was so soft and tender. More so than at the street stalls in town. The added ingredients of cashews made the dumplings a bit more luxurious as well.

The servings were small compared to other restaurants but I felt they took extra care in preparing their dishes so my tastebuds felt more satisfied. I walked out of the restaurant feeling full but not overly so. A wonderful feeling after a dim sum meal. Lunch came to $250 for two.

Lok Cha Tea House
Ground Floor, The K. S. Lo Gallery
Hong Kong Park
Admiralty
Hong Kong
Ph: 2801-7177
Reservations highly recommended. English speaking staff.

Opened 7 days a week 10 am - 10 pm.
Closed every first Tuesday of the month.

Michelin Magic - Tim Ho Wan

2010-11-12T21:15:00.000-08:00

Signature dish - Baked bun with BBQ pork $12 for 3!

Ever since hearing that this hole-in-the-wall joint was awarded a Michelin star for their excellent dim sum, I wondered if the food really matched up to the hype. C'mon, so the owner, Mak Pui Gor, was a chef at the Four Seasons Hotel, does that mean it translates to excellent food and cheap prices in a rush? What about the rumoured 3-hour waits?

Treasure Hunt aka How to get there
Finding this restaurant was an adventure in itself. If you take the MTR, get off at Yau Ma Tei station and take the A2 exit. As you come out of the exit, Nathan Road is behind you, turn right on Nathan (towards Mong Kok) and then turn right on Dundas Street (about two blocks). Walk past the Ladies Market on your left hand side and keep going until you reach Kwong Wah Street (on left).

You can't miss it for the crowds

Surroundings
Located in a non-descript area of town full of motorcycles, we arrived to find a crowd at 10:30 in the morning. Even at this early hour, we had to wait 45 minutes for a table. Ladies, wear flats, not heels and bring your small shoulder bags as it's a tight squeeze inside. As soon as you arrive, take a ticket from the hostess at the front and they will call out numbers. The restaurant itself seats only 30 people. When they called our number, I couldn't go in with my friends since half of our table was still occupied! I had to wait outside until they had paid and left. Tip: while you wait outside, ask for their bi-lingual paper menu so you can pre-order your food.

Just put the number of servings in the box provided, hand over to waitress when you are seated.

Tip 2: The bathrooms have no soap so bring wet wipes.

This is truly a place for locals, our neighbors ranged from super-nice to super-grumpy. One woman barked at the waitresses because they poured her some pu'er tea. She had brought her own ginseng tea (in a thermos) and didn't want the inferior restaurant house tea. Be prepared for a real local experience!

* Cramped but happy!

Food
Must try: Baked bun with BBQ Pork, get 2, 3, or 4 servings. You won't regret it. These melt in your mouth buns are definitely the star of the show and everything else pales in comparison. I reckon the Michelin star was awarded for this dish alone.

Oozing deliciousness

You may ask what sets this chef apart from the thousands of others in the city? It's the glorious sauces. They taste as if they have gone through a reduction process, so concentrate was the flavour and so rich were they that it was definitely a Michelin experience on my palate.

Glue Rice (Sticky Rice) Dumpling wrapped in lotus leaf - $20

The same can be said for the sauce in their Glue Rice Dumpling. However I was chided by the waitress for trying to eat this one first. As the first dish to arrive at the table after a 45 minute wait, I was ravenous. But our server said not to unwrap this as it should be eaten last in the meal. Yes, of course.

Steamed Mushroom stuffed with Fish and Black Bean Sauce - $14

An unusual dish we tried was the Steamed Mushroom stuffed with Fish and Black Bean Sauce, the mushroom was tender and meaty, the fish-paste was good except but you must be someone who likes the taste of cilantro.

Other recommendations include:
Deep fried Dumpling filled with Meat, Steamed Dumpling in Chiu Chow Style, Rice roll stuffed with Shrimp, Pan-fried Turnip Cake (wonderful Chinese sausage flavor), Steamed Egg Cake (sweet), .

Rice Roll Stuffed with Shrimp - $17

Steamed Dumpling in Chiu Chow Style (with peanuts) - $10

Pan-fried Turnip Cake with chinese sausage (tastes like chorizo) - $10

Steamed Egg Cake - $10

Deep Fried Dumpling filled with meat (pork) - $12

The desserts consists of hot soups. I opted for the Double Boiled Pear Soup with Snow Fungus ($10). The snow fungus is a type of mushroom and valued for their crispness. Like all chinese soups, this particular brew promises clear and hydrated skin, beneficial especially for the winter season.

* Better than a facial? The small white pieces are chinese almonds

My friend opted for the Sweet Chestnut and Pumpkin Cream, she said it was the perfect finish to her meal.

Pumpkin cream - $10

Payment
Contrary to other small establishments, the staff wants you to pay at the table, not at the front desk. This entire meal came to around $50 per person, great stuff!

Address:
Tim Ho Wan
2-20 Kwong Wah Street
Mongkok
Hours: 10 am - 10 pm
Tel: 2332-2896
(No reservations)

Second location: Seats 150, over 10,000 square feet, no waiting (according to staff), but I have not yet tried this one out
G/F 9-11 Fuk Wing Street
Sham Shui Po
Hours: 8 am - 10 pm
Tel: 2788-1226
(This branch DOES take reservations)

Have been dreaming of the Baked Bun with BBQ Pork ever since, see you in line!

* Photos by Wendy A and Leslie R.

Award winning noodles in Causeway Bay

2010-11-04T04:02:00.000-07:00

Small shop front - 60 year history

When I first noticed this small noodle and congee shop, it was because there were 30 people lining up outside of it ... at 9pm at night! I wondered why this place was packed, even for dinner, so one day at their 11 am opening time, I was able to sneak in for a quick meal. Ahhh, the broth, it was sooooo good!

Wonton Noodle Soup - $28

This simple little restaurant with 9 booths, 3 tables and seats only 44 people is a little Mom-and-Pop affair. Their menu consists mainly of noodle soups, Lo Mein (dry noodle dishes with various meats), congee, Singaporean noodles, sticky rice and fried wantons (wontons). Priced fairly high for local fare, you can tell it's a higher income class of clientele than the regular office workers who regularly frequent noodle and congee shops. They don't need to advertise for business, their customers are usually regulars and they have won several awards. You may be asked to share a table when you enter because of the limited seating. Don't worry, everyone gets their own 'docket' with your order. When you finish, just bring the 'docket' to the cashier at the entrance and she will tell you the price of your meal.

Simple Chinese menu

As the menu is only in Chinese, ordering is going to be a little difficult but trust me that the Wanton Noodle Soup (Won Ton Mien), Fried Flat Noodle with Beef (Gone Chow Au Hall), and the Singapore Fried Vermicelli with Curry Powder (Sing Chow Mai Fun) from pages 87, 88, 89 of my Dim Sum: A Survival Guide book are very good choices in this establishment. The wontons are a little peppery, the noodles are al-dente! The 'Ho Fun' - flat noodles, were a little on the greasy side but they needed to be otherwise, they would all stick together. There was a generous portion of beef filet, so tender and delicious. This restaurant charges more because they use better ingredients.

Fried Flat Noodles with Beef - $58

There is a small jar of pickled Japanese radish and carrots at each table and there is no service charge. If you wish to leave a tip, there is a small money box at the cashier's desk for you to deposit your gratitude. Lunch came to under $100 for two.

Free pickles

Ho Hung Kee Congee & Noodle Wantun Shop
2 Sharp Street East
Causeway Bay
Hours: 11:00 - 23:30
(Located on the block between Times Square and G.O.D.)

P.S. Ho Hung Kee just awarded one Michelin star in the 2011 edition.

Romantic Charm - King's Cuisine

2010-10-27T05:17:00.000-07:00

Entrance from escalators, the double height ceiling of the lobby is so welcoming

Hidden away on the 6th Floor of the Windsor House (I didn't even know there was anything else higher than Toys R Us), King's Cuisine is a fresh new Cantonese restaurant that is ready for the wedding parties. There are two entrances, one from the escalators, if you have the patience to ride up from the Ground Floor. The other entrance leads from the elevators, but make sure you catch the correct set, there are two. One set leads to the lower floors (retail shops) and the other shoots up to the upper office floors.

Entrance from the elevator banks

The romantic decor in in white with flower motifs is a winning combination. This restaurant is still fairly new so the carpets, wallpaper, and chairs are still fresh. Tables are fairly spaced out so you get some elbow room. There is also a lovely terrace with a lovely view of Causeway Bay which is ready with a tent and chairs for a wedding ceremony.

Must be the best 'Char Siu' in town!

Their signature dish is the King's BBQ Pork (Char Siu $38), absolutely THE BEST. It's moist, a little crispy on the outside, with just the right (small amount) of fat to make it tasty. I don't know what the secret ingredient is but the BBQ chef at this restaurant has added one more flavor to the usual recipe here and it works like magic.

Crispy Roasted Pork

Their bi-lingual order card contain a 'thumbs-up' icon that denotes their Signature Dish. Here is one of them, the Crispy Roasted Pork ($48). I want to meet the BBQ chef because this guy knows what he's doing. Selecting the right ingredient is half the battle and he selects pork which is not too fatty and roasts it until the skin is crisp but the meat is tender. Another excellent dish but the Char Siu is slightly better although it didn't get the Signature Dish icon.

Fukien Fried Rice

I loved their Fukien Fried Rice, which is a saucy version of the ubiquitous Yeung Chow Fried Rice. With the Fukien Fried Rice, it is served with a wonderful gravy on top with bits of shrimp, chicken, pieces of carrots and green vegetables. this dish was so good, I could taste the 火气 (transl. Fire air). There is no English equivalent to this term, other than you can taste the way that the chef fired it up in his wok, because of the high heat, it tastes totally different from it would if it was cooked on a stovetop at home.

Shrimp with Spinach Dumpling

Mixed Vegetables Dumpling

The dumplings were a treat, especially the Shrimp Dumpling with Spinach and the Mixed Vegetable Dumpling. We also tried the Steamed Rice Roll with King Prawn (very firm prawns) and the Steamed Rice Roll with BBQ Pork, the BBQ Pork Buns and the Sweet Potato Buns (made with Purple Yams, actually) they were very nice, not outstanding but entirely adequate.

Sweet Potato Buns, fluffy

Congee with Chicken and Mushrooms

Another outstanding dish was the Congee with Chicken and Mushroom. I was most pleasantly surprised to find that the congee was the tastiest I have had in years! Sprinkled with Goji berries on top and served with fried wonton skins, the flavor was excellent. Again I could taste the 火气 (transl. Fire air). Chinese people believe that Goji berries are especially healthy for women (replenishes the blood) and congee is breakfast/lunch and comfort food.

The meal came to under $80 per person because, like most restaurants in Hong Kong now, if you pay for the bill before 12:30, they offer a discount. They work hard at this place, opening daily at 7 am for dim sum breakfast until late night.

King's Cuisine
6th Floor, Windsor House
311 Gloucester Road
Causeway Bay
Tel: 2332-9090
(They take reservations.)

Made it to the UK!

2010-10-15T06:22:00.000-07:00

Self-billed as the 'Home for Fanatics of Little Pieces of Heart', Dim Sum Pop is a brand new UK-based website dedicated to Dim Sum merchandise.

Click below to view their recommendation:
http://www.dimsumpop.com/blog/entry/dim_sum_a_survival_guide

If you're based in the UK, you can purchase my book for £5.73 through the Dim Sum Pop site to access Amazon.com.uk. Cheers!

Day trip to Lowu? Try Arcadia Restaurant for Shenzhen value

2010-10-13T23:06:00.000-07:00

Entrance, no English sign but you can recognize it by the fishtanks on the left

Going up to Shenzhen's Lowu Commercial Centre for a day of shopping? Don't know where to eat?

I checked out the Acadia Restaurant. The selection is immense, they have fresh seafood in tanks by the doorway, BBQ Roast pork, duck station, an Indian food station with freshly-made naan and a full selection of dim sum and Chinese dishes.

Candied walnut with sesame seeds - you can't stop at just one

The 'paid' starter was my favorite, Candied Walnuts, so fresh and crisp, I ordered a second serving. They charged me for it but who cares? It's so cheap here, over the border. The quality of the food scores an 8 out of 10, it's good but not as fabulous as comparable restaurants in Hong Kong. However, the prices are about 1/4 of what they are over here in the SAR. In addition, they boasts that they don't use MSG, they don't charge you 10% Service Charge.

There are four different menus here, one for Indian Breads, another for dim sum, another for a-la-carte dishes and smaller banquet menus. Some are bilingual, some not. But many of them have photos so you can point and order.

Succulent crispy skin chicken (Chinese version of fried chicken but much less fatty)

There's a huge poster for their Crispy Skin Chicken with Garlic Flavor (only RMB40!) at the entrance so I thought I'd give that a try. We ordered a half-chicken (small). The skin was as promised, it was crispy and very little fat, the meat was tender and it was very good.

The Green Beans was an excellent example of its kind, they were tender, flavorful with just a small kick to them. Stir fried at a high temperature, they were cooked quickly in order to retain their vitamins.

BBQ Pork Buns

The Char Siu Bau were welcomed, they came steaming hot with fluffly white rolls and the pork was nice and moist.

Pan-fried Dumplings

The Gau Gee (Pan-fried Dumplings) were generously filled with lots of meat and vegies. Although they were of a nice size, I thought if they had kept the size smaller, then they could fry them up to a uniform browness. Whereas now, parts of the skin were browned, parts were still quite soft. I felt if they had only taken more care in shaping the dumplings, they could be so much better. The flavour was adequate but not out of this world.

Sweet and sour pork

How can anyone not like Sweet and Sour Pork? The caramelized sauce with the colorful vegetables perfectly compliments the small morsels of pork ribs. Although I have had better elsewhere, this example was perfectly edible. The pork did not have too much gristle, the batter was light, not cakey and the vegetables were fresh.

Dessert

Our dessert was a delightful Peanut and Sesame Seed Roll. Served cold, the chef made crepes and filled them with crushed peanuts and roasted sesame seeds then rolled them up and sliced. The result is a scrumptious finger food. It's so easy, I should try to make them at home!

Although we ordered enough for four people, my companion and I were able to finish most of the food! This scrumptious feast came to only RMB145...total....for all that food. When we paid for our bill, my waitress brought over a silk red rose in a vase and placed it on the table. Funny, I thought, it's not like it's a gift and we would take it with us. Then as I was walking out, I noticed that there were a line of such roses in vases near the counter. Ahhh, I get it. When a customer pays, they put a red rose on the table so they know who has paid and who hasn't to keep track just in case a table makes a run for it! Clever.

I will definitely go again because I want to try their BBQ meats, their stews, Indian breads and the seafood etc. Can't wait!

Arcadia Restaurant
Shop Number 5007, 5th Floor
Lowu Commercial Centre
Shenzhen

Telephone: 0755-8232833

Autographed!

2010-10-10T06:10:00.000-07:00

I stopped by the IFC Mall in Central on Saturday to autograph copies of my book, Dim Sum: A Survival Guide. Now all of their stock are signed!

Being a new author, I get a big kick out of doing things like this...in fact, I don't think I will ever tire of this :) It's a huge ego-trip, what's not to like?

Lines too long at Din Tai Fung? Try Crystal Jade La Mian Xiao Long Bao

2010-10-07T06:50:00.000-07:00

Cold Sliced Pork with Cucumber and Garlic - the BEST appetizer!

I have my favorite Shanghai Dumpling restaurant, Din Tai Fung, but for other Shanghaiese delights my other secret hangout would be the Crystal Jade La Mian Xiao Long Bao Restaurant. They specialize in 'La Mian' or 'Ramen' in Japanese, which are literally 'pulled noodles' but I tried their dim sum and main courses this time around.

Before Din Tai Fung hit our shores, this chain of noodles and Shanghai Dumpling shop had hoards of hungry customers waiting for a table for at least 45 minutes. Now that the crowds have died down, it's quite nice because I can savor my food without the staff breathing down my neck. The quality is still good, the menu is more extensive and the service is less rushed.

Nice ambience especially in our private booth

The setting is excellent, we were seated in a half-circle booth, a tastefully decorated restaurant reminiscent of 1930s Shanghai art-deco. It is quiet by Cantonese standards, which means that you don't have to share a table with strangers and in the booth, we were quite immune from the conversations around us.

The lunch and dinner menus are identical. They are bilingual and some of the stores most famous dishes are photographed. They have a special page for noodles, one for Shanghaiese dim sum and a few for main courses and desserts.

We started off with the Cold Sliced Pork Roll with Cucumber and Garlic ($50), it is quite delicious as the cucumber and carrot sticks inside were raw so they gave a nice crunch to the roll. The wrapping of the thinly sliced pork was not fatty and gave great flavor as did the chili sauce topping. This can get a little spicy so ask for a glass of water.

Sauteed Shrimp and Tomato Sauce with Rice Crackers

Individual Serving

If you have out of town guests who are new to Cantonese food, you may consider the Sauteed Shrimp and Tomato Sauce with Rice Cracker ($68). The tomato sauce is light and inoffensive and the rice crackers are salted and tastes like popcorn. This would be a wonderful for kids. In fact, they can hold the cracker with their fingers and dip it in the sauce in their bowl.

Sweet and sour chicken - a very good version

In fact, another one for your guest that is a sure favorite would be the Sweet and Sour Chicken ($58). Under unexperienced hands, this can be a disaster as the batter could be too thick, bready or even gummy. But our experience here was great! Their batter was crispy still eventhough it's smothered in the S.S.Sauce. The chef knows what he's doing, thank goodness.

Tastes like a savory donut

The Deep Fried Scallion Pastry ($24) are fragrant and the shell is crispy and light. Filled with scallions/spring onions but not overly so that you feel it's too much or too strong.

One portion has three buns, this is a double portion

Similar to the Char Siu Bau (BBQ Pork Buns), these are the Shanghaiese version - Pan-fried Shanghai Pork Bun ($24 for 3). Filled with minced pork, these are smaller and are twice cooked. After steaming, these are put on a skillet so that their bottoms would brown and turn crispy. Delicious!

Red bean features prominently in Chinese desserts. This is our version of chocolate. We mix it with sugar to make it sweet and make it into pudding, popsicles, sweet soups and into paste so we can fill pockets and buns with them.

Dusted with powdered sugar

If you would like to try red bean paste, this is a good place to test the waters. Deep Fried Souffle Ball with Red Bean Paste ($36) are spongy little balls of souffle. Very soft and fun to hold and eat. The texture of the red bean paste takes a little getting used to if you are not used to tasting it in a dessert but the flavor is sweet.

Flat spring roll?

Another good one to try is the Pancake Stuffed with Red Bean ($35). It looks and tastes like a flat spring roll. Crispy but not oily or greasy at all.

This serving can feed two

If you'd like to play it safe, why not try the Almond Bean curd with Mixed Fruit. It's extremely refreshing! The Bean curd is actually a jelly (made with gelatin) and has a slightly bitter almond taste so my companion suggested that you eat it along with a piece of soup and some syrup and it greatly improves.

All the dishes were excellent! Not one was disappointing in the least. My companions each had a different favorite, that tells me that the chefs had done a great job with each and the cuisine was consistent. With so many dishes and three desserts, our bill came to less than $100 per person.

Entrance from inside the mall

Crystal Jade La Mian Xiao Long Bao
Shop 310, Level 3, Tai Yau Plaza
Wanchai, Hong Kong
Tel: 2573-8844
Hours: 11 am - 11 pm
Reservations welcome
Click on their name to see their many other locations around town.

HOT 'Adults only' lunch - Sichuan restaurant San Xi Lou

2010-09-28T02:36:00.000-07:00

Spicy, numbing, addictive fried chicken for adults only

Whether you call it Szechuan or Sichuan, this regional cuisine is certainly an acquired taste and not for the faint of heart or shall I say faint of palate.

In Chinese, there are two terms for 'spicy', one is 'ma' which means numbing. Then there is 'la' which is spicy as in the burning sensation on our tongue after ingesting some chili peppers. Sichuan cuisine is the creme de-la-creme of 'ma-la' cooking methods. These combinations of flavors can activate a 'high' to the brain and makes one want to eat more. The initial 'heat' of the dish disappears after a few bites and what's left is an overwhelming desire to 'feed' the rush. It's not fiery-hot like jalapeno peppers, it's more a slow burn which then turns into a numbing feeling on the lips and tongue and then a rich flavor of peppers and oils permeates throughout the palate.

The ambiance of San Xi Lu is absolutely lovely. We made a reservation and got seated at a window which overlooks Hong Kong Botanical Gardens. It's spacious and clean but the wait staff has limited English ability, I think most are from mainland, which is quite the norm nowadays.

Once seated, we are offered our 'snack'. Today it consisted of chicken soft bone (or chicken cartilage), which is crunchy and tastes like... well, chicken! Marinated in a soy sauce, and served with some mild chili peppers, it was a nice starter. They also served a Firm Tofu snack that was flavorless.

Cold firm tofu

The main dishes were definitely the highlights. We had the Fried Chicken with Sichuan Peppers which was a big dish filled with chili peppers and peppercorns. Hiding amongst these are the treasures of deep-fried chicken morsels (with bones) and delicious pan fried cashew nuts. It was so much fun 'hunting down' the morsels that it was half the fun. But be careful, don't mistake any peppers for cashews, you will get a big surprise.

Spring rolls in steamed Rice Noodle roll, sprinkled with a touch of cilantro

Another winner was the Spring Roll in Rice Noodle Roll. The spring roll is filled with big pieces of shrimp, served still crispy wrapped inside a 'cheung fan' and smothered in soy sauce. Delish!

Spicy cold vermicelli, serve carefully as the noodles easily break

Accompanying these was a very flavorful Spicy Cold Vermicelli dish. Served in a vinegar and chili sauce, the rice noodles are ultra-soft and breaks easily but it's still good because the sourness of the vinegar and the slow burn of the chili counter-reacts with the cold noodles.

Very curious sign - Click to enlarge - What do you think is 'Miracle mixed sauce'?

Condiments and sauces station for the Hot Pot

If you are coming to dinner, I would definitely suggest their Hot Pot. There is a table laid out with various sauces and spices that you can add to your selection of meats and vegies and look really good. A bit much for lunch but don't be surprised, I saw a table of ladies digging in a HUGE pot at 1pm.

Lunch came to around HKD150 per person.

San Xi Lou
7th Floor, Coda Plaza
51 Garden Road
Hong Kong
2838-8811
Hours: 11 am - 11pm

Cute-as-can-be dim sum at Times Square - Superstar Seafood Restaurant

2010-09-14T04:36:00.000-07:00

Deep Fried Meat Dumpling in Crab Shape - a must-try

Animal shaped dim sum. There are penguins, ladybugs, crabs, pigs. So cute that you will have trouble biting into them.

Steamed Shrimp Dumpling Rabbit Shape

Situated on the 10th Floor of Times Square, you are immediately welcomed by huge white birdcages decorated in a wedding gazebo motif at Super Star Seafood Restaurant. Crystal chandeliers galore. The tables are rather spread out so one does feel there's more elbow room than your average restaurant.

Gilded Bird Cages houses larger tables

You've got to give this restaurant chain points for trying to stand out. They have invented these photogenic animal-shaped dumplings to put some fun into dim sum dining and it works. Well, some taste better than others. The few I would recommend are (minimum order of two):

Deep fried BBQ pork dumpling (ladybug) $8 ea.- minced pork filling with diced water chestnut to give it a bit of a crunch
Deep fried Meat Dumpling in Crab Shape $8 ea. - very crispy batter hosts a creamy crabmeat filling, the batter is a little on the sweet side but the whole package works
Steamed Shrimp Dumpling in Rabbit Shape $8 ea. - fresh firm shrimp is very good with chili sauce

Deep fried BBQ Pork Dumpling (Ladybugs)

BBQ Pork Buns

I would skip the Steamed Dumpling in Penguin Shape and the Steam Sweet Sesame Bun (piggy shape). They were OK but the penguin was ordinary and the piggy was a bit doughy. Another miss is the Wonton with Chili Oil and Fresh Shrimp - get it at Ding Tai Fung instead, it's much better there. But here their BBQ Pork Buns are good and their Poached Choy Sum are fine.

Steamed Dumpling in penguin shape, so cute but not the best choice

These little Steamed Sweet Sesame Bun are supposed to resemble piglets but reminds me a little of Fido

For dessert, save room for the Mini-Egg Tarts ($20) and the Serradurra Pudding (off the menu). The tarts were melt-in-your mouth flaky and the custard was very soft, obviously freshly made. The pudding was a deliciously creamy mix of almond flavor, fresh cream and biscuit crumbs. You may need to ask for this especially because it's not on the menu but now you are in the know.

Mini Egg tarts on right made with shortcrust pastry

Serradura Pudding served in a demitasse, the Chinese literal translation is "Woodshavings pudding' because of the biscuit shavings inside

A healthier choice in dessert is their Sweet Bean Curd ($20) which is served warm and soft. The brown sugar crystals on top makes a delicious topping.

Sweet Bean Curd - with brown sugar crystals served warm

For kiddies, choose the Marshmallow Rabbit (with coconut shavings), they will love to pop these little delicacies into their mouths.

Marshmallow Rabbits, which part would you nibble on first?

On weekends this place gets crowded so try to be there by noon, otherwise you'll have a wait. Lunch should run around HKD100 per person.

Super Star Seafood Restaurant
10/F, Times Square
(the left-most restaurant as you alight from the glass elevators)
Causeway Bay
Telephone: 2628-0886 (reservations)
Hours: 10 am - 12 midnight

Entrance looks like this

Treasure Lake Golden Banquet Restaurant - Sheung Wan

2010-09-08T02:36:00.000-07:00

Restaurant at Street level - Entrance is at the left

Restaurant (Left) is within walking distance of historical Western Market

If you are at the end of the HK tram line and have arrived at Western Market and want some simple dim sum and a clean, more upscale environment, then Treasure Lake Golden Banquet is a good bet.

BBQ Pork (Char siu) - our best dish of the day

Upon entering, one can tell they do a lot of wedding banquets here. Everything is neat and tidy and all tables are covered in caramel-colored tablecloths and all the furniture is still in good condition. The neutral tones brings a modern touch to the place and the rustic chandeliers are a nice reprieve from all the crystal ones scattered around town. There are high-chairs for toddlers and an abbreviated bi-lingual menu (30 dishes) for non-Chinese customers.

Bilingual Menu

When seated, you are immediately offered some delicious fresh and crunchy salted peanuts, which are added to your final bill anyway, so if you want more, just ask a waiter for more. Also presented is a big white ceramic bowl in which you would wash your dishes, chopsticks and tea cups. I ALWAYS wash the dishes if presented with the option. Why? What does it tell me if the restaurant is recommending that I do this? One, that they don't trust their dishwasher to make everything sparkling clean. Two, maybe because of swine flu/SARS/name-your-latest-epidemic, their customers are asking them to provide the utensils to do their own 'disinfecting' at the table. You may use the tea or hot water to do the rinsing.

Fried Chicken Wings smothered in Garlic - Jar gai yik

The food is fair to good. The BBQ Pork ($68) was the best of the dishes we ordered. The Garlic Chicken Wings ($38, item 214, not on the English menu) was also very tasty if you like deep-fried dishes. There are no surprises here, Cantonese dim sum staples are what you get for dim sum lunch and it's pretty good. The only dish that got complaints was the Chicken Feet with Preserved Soya Beans ($22) was not served in the usual black bean sauce and got a thumbs down from our 8-year-old connoisseur.

Chicken feet - Fung Jowl

*The meal came to less than $100 per person with drinks.

If you would like to take advantage of their discounts, you may go at the following times.
Mon - Fri if you pay and leave before 12:45pm or if you sit down after 2pm and leave by 4:30 pm, it's 40% off
Sat- Sun and Public Holidays, 10:30 - 2pm - 40% off.
Note: The discount does not apply to the tea, snack or service surcharge. Nor does it apply to specially priced items.

Boiled cabbage

This restaurant does take telephone reservations for dim sum lunches.

Treasure Lake Golden Banquet
1/F, Hongway Garden
7 On Tai Street,
Sheung Wan, Hong Kong
Tel: 2581-1683

*Delicious meal compliments of Bela and David Booth. Thankyou!

Lin Heung Tea House - Travel back to old Hong Kong dim sum dining for the everyday man

2010-08-26T03:41:00.000-07:00

Street level entrance, proceed upstairs for the tables *

What I love about Hong Kong is that there's dim sum for all budgets and all levels of society. You can find these morsels at a 'dai pai dong' (open air food stall) or a six-star hotel and everything in between.

Large Chicken Bun had to be split into 6 to share

This 80+ year established reminds me of my very first dim sum experience. What a trip back in time! No reservations allowed. Washing dishes at the table because there might still be some bits of food stuck to my chopsticks. Groups of strangers sharing tables and the hustle and bustle of activity as people try to elbow each other to get to the freshest offerings.

Fried Egg pastry (Dan so) with golden syrup

Arriving with a group of 12, it was pretty dismal because at 10 o’clock in the morning, this place was ALREADY jam-packed. The waiters suggested we split up into two or three different tables and share with strangers. This well-intentioned advice was not well-received as my multi-national Cantonese class wanted to stick together.

At last one table was offered to us, what luck! This table (with a red Chinese character sign) is reserved for the wait staff. But they made me promise to return the table by 11. ‘OK, I will try.’ ‘No try, we MUST have it back by 11 to eat our lunch!’ ‘Yes, sir!’

Would you believe, we got INCREDIBLE service after that because they wanted this huge table of 12 to eat our lunch in 45 minutes and pay and leave! We got fresh chopsticks right away when one of the pair decide to escape. We got food fresh from the kitchen before anyone else got theirs. We even ordered 4 more baskets of ‘Char Siu Bau’ (BBQ Pork Bun) steamed especially for our table. Excellent! This is definitely the way to go!

At this restaurant, one person from each party, armed with their paper ordering form, leave their table and descend upon the middle-aged ladies with the dim sum carts. The ladies show you what they have and you order and they stamp your card. Be quick because items often run out before the cart makes it to your table so it’s perfect acceptable to walk half-way across to restaurant and mob the kitchen door. Our table was special – we even got dishes that I didn’t even order. No harm done, we ate almost everything!
The waiter even advised us to order dessert as it was
approaching the magic hour.

Sticky rice in lotus leaf, the fragrance is intoxicating when you unwrap

Their signature dish is the Large Chicken Bun – it’s huge and filled with all kinds of goodies with un-boned chicken pieces and quail’s egg; the BBQ pork puff pastry got a nod of approval as well; the Shrimp Dumplings were quite large and the shrimp was large and fresh; Savory chicken and sticky rice wrapped in lotus leaf was described as a Chinese tamale, very fragrant and the rice was hot and moist; Fried egg pastry was light and crispy but needed more syrup as it could be quite bland when served on its own.

For our table of 12 who ordered and ate non-stop and were full to the brim, the cost per person came to only HKD40! What a deal! (Take your order card and pay at the counter.) My companions said they would definitely come again. The food was standard fare, nothing fancy but fresh and tasty. My only gripe was that the Fried egg-shaped dumpling was cold. Otherwise, come for the history, for the atmosphere and for the good deal.

Lin Heung Tea House
160-164 Wellington Street
Central
2544-4556

*Photo of restaurant courtesy of Allison Matthei

Best Shanghai Dumplings - Din Tai Fung

2010-08-24T20:37:00.000-07:00

Star of the show

I have to say, I am a HUGE fan of Din Tai Fung. With 52 branches all over the world and first class Japanese-style production techniques which maintains the high standards of every dumpling served, you can count on having a wonderful meal at every seating.

My favorite is their signature dish 'Steamed pork dumplings' ($48 for six). What most dim sum restaurants in this city fail to appreciate is that the paper wrapper that lines that bamboo basket is simply inadequate to deal with this 'soup dumpling'. How do paper liners spoil this experience? The dumpling's wrapper sticks to paper, therefore when you try to pick up the dumpling with your chopsticks, your dumpling rips and all the delicate juices are spilled before it is even close to its destination. What Din Tai Fung and restaurants in Shanghai has done is to serve the dumplings on CLOTH liners, thereby eliminating this unfortunate outcome. The focal point of this dish is that you dip the dumpling into the soy sauce/vinegar/ginger sauce and then put the whole thing in your mouth. Then as you bite into it, the dumpling explodes, releasing the 'soup/juices' to fill your palate with a combination of all the flavors. Ahhh, heaven. It is sooo good, it's literally impossible to stop at one.

Our other favorite dumpling dish is the 'Spicy Shrimp and pork wanton' ($45), served in a mild chili oil, it gives the shrimp and pork wantons a bit more heat but not so much that it burns your tongue. It's firmer than the steamed dumplings and is a great accompaniment to the meal.

Just a hint of chili

To cool things down, the 'Tossed sliced cucumber with chili and garlic' ($28) is fresh, crunchy and is the right size for a bite. In fact, all the vegetables are fresh and crispy, the 'Bok choy' ($40) and 'Sauteed Chinese white cabbage' ($40) were both adequate staples and bring balance to the meat-heavy meal.

Mix the noodles well to serve

Here are some more highly recommended dishes:
Egg fried rice with shrimp and shredded pork ($50) - very good flavor, rice not greasy, shrimps are a very good size
Noodle with minced pork and bean sauce ($35) - Mix it well then serve, the noodles tastes homemade - al dente
Boiled glutinous rice dumpling stuffed with pork ($36) - one of the weaker dishes, it's just that everything else is so delicious that this one pales in comparison, it is a dumpling that is similar to a Mexican tamale, it needs to be dipped in soy sauce for more flavor

Almond pudding always ends the meal on a high note

Our party tried out three delicious desserts:
The best dessert voted by my party is the 'Almond pudding with fresh fruit' ($28), served cold it's a gelatin and rice flour based dessert, very light and jelly-like. It is extremely refreshing after all the dumplings we ate. It comes in a medium size ramekins, it could be shared by two. The fruit are two slices of strawberry.
Chilled sago soup with coconut milk and fresh fruit ($28)- the coconut milk flavor is a hit and so are the melon balls but it's a little bland after the fantastic main course.
Boiled glutinous rice dumpling stuffed with red bean paste ($28) - only for those who like sweet red beans. It's standard fare, nothing to write home about.

Chinese people love chilled sweet sago soup

The overall impression is that this is a great place to go. There are two locations in Hong Kong. For a party of five who ate way too much (did we really order five baskets of Shanghai dumplings?), the bill came to $200 per person. Great food, good deal. Prepare for long waits in line!

Din Tai Fung
68 Yee Wo Street (ground floor of Regal Hotel)
Causeway Bay, Hong Kong
3160-8998

and

Shop 130, 3rd Floor, Silvercord Shopping Centre
30 Canton Road
Tsim Sha Tsui, Kowloon, Hong Kong
2730-6928

First US review

2010-07-21T18:36:00.000-07:00

Asian Fortune News serving Asian Americans in the greater Washington DC community featured my book. Big thanks to Editor Jay Chen.

(http://www.asianfortunenews.com/site/article_0710.php?article_id=12/)

RTHK 3 interview with Caroline Chan

2010-07-19T22:21:00.000-07:00

Last week, my publisher from Blacksmith Media, Pete Spurrier, and I were interviewed by Caroline Chan on her program Connect2. Great fun to be interviewed on radio, if a little nerve-wrecking at first.

We talked about what it takes to put together a book and how publisher and author work together to make it happen, what it takes to get a book published and what it entails to get it in the bookshops and into the hands of the general public.

Click here to listen. The program is around half an hour long, fast forward 2 minutes to get to the main part of the program.
(http://programme.rthk.org.hk/channel/radio/player_popup.php?pid=4824&eid=112307&d=2010-07-18&player=media&type=archive&channel=radio3#/)

Hidden Gem in Wanchai Hopewell Center

2010-05-25T22:43:00.000-07:00

Did you know that a lot of restaurants offer special promotions during the off-hours of the day to lure in customers?

Cuisine Royale is located on the 7th Floor of the Hopewell Center on Queens Road East. The dim sums are above average in quality and the prices are just right for everyone. 30% off for Monday to Sundays 9am to 12pm and after 2pm, except Saturdays when it's 30% ALL DAY. Yes, you read right, 30% off all dim sum dishes (not a la carte). Only exception are Public Holidays.

What's good there? Well, my favorite hands-down was their own specialty, which is not available elsewhere, the 'Crispy Rice Flour Roll w/Vegetable'. It's basically a 'cheung fun' rice roll stuffed with fried dough crispies and just the right amount of veg. You dip the pieces in soy sauce and it's heaven!

The 'char siu bau' (BBQ pork buns) were moist and delightful, very good version of this dim sum staple. The fried wontons were excellent, lots of prawns and very crispy.

They also offer 'Siu Long Bau' (Shanghai Soup dumplings) but they are just OK, not as good as in 'Din Tai Fong', certainly. Also OK were the Chiu Chow Fun Gor - (Chiu Chow Steamed Dumplings and the steamed spongcake.

Save up your appetite for the scrumptious mini-desserts. We tried four types, the Chilled Tofu & Minxed Fruits with Almond Flavour- very refreshing and light with some canned fruit. The Chilled Mango Pudding was a good staple. the Sweetened Grapefruit Soup w/Mango was a surprising chilled sweet soup - make sure you stir with soup before drinking as the grapefruit sinks to the bottom of the bowl. The Chilled Pomelo Pudding with Aloe Vera was a light jelly. At HKD8 a bowl and in cute little portions, you can try several different kinds and not feel guilty. There are a total of 13 to choose from, both cold and warm desserts.

Menus are bilingual, which is very helpful but no photographs. This is a 'mark down what you want on the order form and we will bring it to you' kind of restaurant. Also, in the morning they don't do a la carte so you must order from the dim sum menu. The ambience is 'luxurious' with lots of crystal chandeliers but the color scheme is in soft cream so it's not too overwhelming. It's clean, lots of elbow room and the staff speaks Cantonese only but try to be helpful so bring your Dim Sum Guide.

My party of 11 ate very well and the bill came to just HKD 60 per person tip included.

Restaurant
Cuisine Royale
7th FloorHopewell Centre,183Queen's Road East,Wan Chai
phone: 2804-1300

Specialty
Crispy Rice Flour Roll s/Vegetable
Char Siu Bau (BBQ Pork Bun)

The Graces Garden, Times Square

2010-03-18T20:07:00.000-07:00

Beware of the Dim Sum restaurant with no one lining up on Sundays.

Not that there is anything obviously wrong with the food here at The Graces Garden. They really try to make an effort. They have a bilingual paper dim sum menu with over 50 items with color photos, which by the way, is the BEST thing about this restaurant. The restaurant is clean and presentable with the right amount of understated gaudiness. But where it counts the most, the food, it's just OK.

Housed in the probably the most expensive piece of real estate in Causeway Bay, on the 12th Floor of Times Square, you'd expect it to be better than average to keep up with other restaurants in the 'Food Forum'. Unlike other dim sum restaurants around town on Sundays, it's nice to be able to just walk in and get seated. We were welcomed with a small plate of freshly roasted peanuts ($10 per dish), which were delicious, and a pot of oolong tea. But the dim sum chef definitely needs to work on his dough-making skills.

The wrapper of the steamed rice sheet rolls with BBQ pork were too thick and doughy so although the BBQ pork was flavorful and in nice big chunks, its flavor got lost in the huge amount of wet gooey dough in my mouth.

Same with the steamed Chiu Chow dumplings - the filling of pork and peanuts were good but again the dough was too thick and sticky. A healthy dose of chili sauce added flavor to this dish but it didn't stand as a good choice on its own.

Even the fried egg-shape dumpling was a little disappointing. The outside was nicely brown and crispy but the dough was just a little too thick. The filling was a delicious minced pork and gravy concoction though.

The fried string beans with garlic sauce and fried e-fu noodles with prawns were very plain and limp.

The best dishes of the day? It's the Assorted Seafood & Mushroom Thick Soup ($38). Tasty, flavorful and no dough. Also, the sticky rice balls with taro filling and coconut shavings were very nice as dessert. The coconut overshadowed the taro flavour but the sticky rice balls were soft and melt-in-your-mouth so at least the meal ended on a sweet note.

This restaurant is recommended if you don't want to wait in line and want a menu with photos in english. Just don't order any dumplings or anything doughy.
Lunch for two came to HKD250.

How to get a discount for a Dim Sum Lunch

2010-03-18T19:48:00.000-07:00

If you dine in Chinese restaurants regularly in Hong Kong, you'd know that they have a 'tea charge' as well as a 'snacks' charge per person and on top of that a 10% service charge. All of this can come up to a quarter of your total bill in extra charges. However, if you know the maitre d', they would waive the tea charge and/or snacks charge, but that usually means you'd have to be a regular customer.

So my advice is, when you visit a restaurant that you like and you envision coming back, make friends with the manager or maitre d'. Introduce yourself, tell them you live nearby (or that you live here and not a tourist) and tell them how much you like their food. Exchange business cards if you have them on hand. Then ask the the manager by name the next time you go. Not only will you get better service but you may also get a 'discount' on extra charges or some free desserts to go with your dim sum lunch!

Lok Cha Teahouse in Hong Kong Park

2010-02-24T00:39:00.000-08:00

Gorgeous colonial building houses Lok Cha Teahouse

If you are a tea connoiseur or a vegetarian and wants some good dim sum dishes in a quiet, rustic environment then this is the place for you.

Situated inside the Museum of Tea Ware, in Admiralty, it's as if you travelled to an idealistic Chinese teahouse dream. Immaculate wooden furniture, chinese frosted windows and staff dressed in traditional Chinese clothing made me feel as if I was transported from the big metropolis that is Hong Kong to a quaint, quiet countryside location.

I went on Sunday evening and a traditional Chinese trio played classical music while I sipped my tea. This is a regular event for every Saturday and Sunday night and well worth the extra $50 per person price (if you are not ordering the set tea of $80 pp which happens to be pu'er tea that evening). Although the tea was not cheap, as each person has to make one order, the atmosphere was magical. The tea was especially good because it was of very good quality (much better than the tea you get in other big dim sum restaurants). It is served Taiwanese style, in small claypots and thimble-like teacups. The idea is that you pour hot water into the purple clay teapot filled with leaves, let it seep for 2 minutes, pour that into a ceramic jar then serve that into your thimble-cups. You can do this for up to 7 or 10 times, each time the flavour and the fragrance of the tea changes. It's quite a delight. It is important not to let the tea leaves seep for more than 2 minutes as the impurities of the leaves will go into the tea e.g. caffeine, bitter aftertaste. Drank this way, you get all the antioxidant properties (especially from green teas) and none of the ill side-effects.

As for food, they have a small menu of vegetarian dim sum and desserts. I didn't try any so cannot vouch for them this time but this just gives me an excuse to go back.

They also sell very pretty tea ware ranging from affordable to exquisitely expensive.

Tea with performance came to around HKD240 for two.

http://www.lockcha.com/teahouse/lang=eng

Introduction

2010-02-23T22:32:00.000-08:00

Welcome to my Dim Sum Blog.

My name is Liza Chu and I am Cantonese Chinese. Food is a MAJOR part my culture and my family. Every time there is a gathering of family or friends, we sit together and chow down. Work, politics, romance, gossip and problems all become secondary to the dishes served on the table. This is especially so when there is a never-ending stream of delicious dim sum on wheels circling the table. From age 2 to 102, every one will have an opinion of their favorite dishes and how it should be made.

If I had my way, I would share food with friends everyday of the week. But that is impossible so the next best thing is to share my food experiences.

On this forum, I will introduce some dim sum dishes from my book, 'Dim Sum: A Survival Guide' by Blacksmith Books (http://www.blacksmithbooks.com/) as well as feature some dim sum dishes from restaurants around Hong Kong and on my travels. Interspersed will be some cultural tips and stories from friends and family.

So watch this space if you are any of the following:

a dim sum novice;
have food allergies or restrictions;
foodie who wants to try some new dishes.

Sik fan la! (Bon appetit!)