Damn that Michelin guide poster in the elevator! If I hadn't seen its prestigious status in the…read moreeyes of snooty pretentious critics of the francais type, would I still have fallen so incredibly in love with the flavours of the dim sum here? Do I possess a reviewer's worst enemy? SUBCONSCIOUS BIAS? Nah. This place is actually good, for real.
I'm actually a bit taken aback by the $$$$ rating here. Disclaimer, I didn't pay for my lunch here, but I would think its prices are in line with the rest of Dim Sum, albeit higher end dim sum. But still, Dim Sum as a food type isn't that expensive to begin with. Maybe the dinner menus tell a different story.
I have Dim Sum several times a month in Canada so I thought I knew what a har gow or egg tart should taste like. Thanks for shattering that illusion, Fu Sing. The shrimp in the har gow was incredibly bouncy, the crusts on the tarts were smooth and buttery, and the spring rolls were delightfully crispy and flavourful. How did they do it? How did they transform these staples into dishes that are clearly worthy of higher praise in the form of a Michelin freakin recommendation? I don't know. But it's really good.
On top of the staples, I tried some new things like a coconut based warm jello cake. Don't knock it til you try it. And they serve dessert here at the end? Whaaat? Sure, I was stuffed but how can I pass up free Chinese desserts like tong yuen (glutinous balls filled with goodies like sesame and peanut paste), sweet pumpkin soup, and mango pomelo dessert? Seriously! Yeah they might've taken awhile for our warm jello cake to get to us, but flavours like these trump the service mishaps.
If this is my first run into Dim Sum in Hong Kong this time around, the bar has been raised unfortunately high. How am I going to eat at other Dim Sum places now? How do I go back to the land of snow and ice and eat its Canadian counterparts. THERE ARE TOO MANY CONSEQUENCES FROM THIS ONE LUNCH.
(23/100) - 2017
