Just tried Dim Sum Duck tonight. Shared four dishes with my partner, and we departed satisfied and with leftovers. We sampled the Eggplant Hot Pot, Lo Mai Gai/Glutinous Rice in Lotus Leaf, Tofu Skin Prawn Cheung Fun, and Lo Bak Go/Fried Turnip Cake. Everything was tasty. The last three were really tasty. The last two two were excellent.
Tofu Skin Prawn Cheung Fun was the standout. Generous amounts of bouncy, perfectly cooked pink and white prawns were complemented by expertly fried crispy tofu skin wrapped in the supple broad flat noodle known as cheung fun. The subtly sweet seasoned soya sauce poured over the top was the perfect finisher.
Lo Mai Gai/Glutinous Rice in Lotus Leaf was tasty. An order comes with two portions. The rice was fluffy and the chicken (gai) inside had that cornstarch-marinated juiciness. A few crispy shrimp and bits of Chinese sausage rounded out the filling. Not the best lo mai gai I've had but good and not too salty.
Lo Bak Go/Fried Turnip Cake had a great, "fuwa-fuwa" texture (a Japanese onomatopoeic word for a puffy, duvet-like thing). Some turnip cake is made of bits of turnip, leading to a grainy texture. Some is made from paste, creating a sticky mouthfeel. Some is so oil-drenched it's like biting a sponge full of grease. This was none of those, mixing chunky and smooth turnip with bits of crisp pork and shrimp and just the right amount of fried golden edges.
The line outside is partly due to the small (5 table) interior. But it's also due to the delicious dishes and nostalgic Hong Kong atmosphere. Service was quick without being rude. Clientele were a mix of Chinese, Brits, Europeans, and Americans. I'd like to come back and try more dishes. Sadly I missed seeing the chalkboard specials (seasonal razor clams, and fish maw with duck and mushrooms) till after ordering. Will keep an eye out next time. read more