This is a super local, old-school chiu chow place that has been in sheung shui for years. I came…read morehere for dinner with my family and relatives, total = 14 people. They set up an extra large table for us upstairs. Let's talk food first. Crispy pork - Amazing! The skin was super crispy, and the meat and fat layering was perfect. Not too fatty, meat was tender. Fried fish - The right amount of spicy kick. It was so perfectly deep fried, you can even eat the bones within. My uncle said it takes great skill to deep fry this fish perfectly. Tofu Casserole - I think this was standard, as expected from this dish. Pig Big Intestine - Personally, I am not into the texture and taste of pig intestine. But my relatives devoured this dish. Oyster pancake - Fried perfectly golden. Slightly crispy. Choy - I actually really liked this choy. The texture was different from what I've had before. And it tasted fresh. Eggplant Casserole - You can certainly taste the salted fish. We liked that the eggplant was NOT deep fried like the way some other places do it. Stuffed Deep Fish (filled with fish dace) - My mom and I think this is ok la, average. The fish meat wasn't the best. Fried Clams - I liked it, but my mom thought it was average, a bit spicy for her taste. Fish Head Casserole - It came with crispy pork chunks, which wasn't really crispy anymore because it was cooked in the casserole. My uncle finished the whole thing. Fried morning glory - delish, great dish to get your greens. All of the food + 2 beers + about 10 cans of pop + 4 rice + 6 congee = $1075 HKD for 14 people. Service was good on the Thursday night. Let's talk washroom. Not acceptable. I held it. You have to go in the alley way, into the back, and the toilets are the floor toilets style. Be aware.

Newly opened and claiming to be a 'wedding banquet specialist' you can justifiably expect for the…read moreprices to be higher and the setting to be more elaborate than the average Chinese restaurant serving dim sum in Sheung Shui. True to form, the restaurant is more expensive, but the presentation from the tablecloth, seats, television screens, wall and ceiling decorations to the dishes upon which the food is served (apart from a couple of cracks on the teapots) are all pristine. The highlights of the food I tried were the pineapple/char siu bun combination which was done extremely well with the crusty pineapple topping and the soft bun encasing the roast pork filling; the fried mantou buns were perfectly crispy on the outside with just a delicately fried layer, a suitably soft interior and the light salad cream for a dip; and the salted fish with chicken fried rice was a pleasant surprise as I find most fried rice unoriginal but this offering was golden, tasty but not overdone and loaded with sufficient amounts of ingredients (spring onion, salted fish and chicken).  This is the only restaurant that I've seen so far in Sheung Shui that can offer a stage for a potential wedding banquet and can also do it with great style. However, after all it's achievements in creating grand surroundings, the restaurant fails to provide a befitting reception, with lack of a welcome and lack of an entrance; it would seem that as soon as you get into the lift and choose either of the 2 floors on which the restaurant is situated, you are simply flung into the mix, come what may. I even saw the staff themselves squabble over what their jobs entail as some say that they are only responsible for delivering dishes and not collecting them and henceforth complain amongst each other about certain staff not doing their job properly. I would be more critical of this behaviour except that I have come to expect this at traditional Chinese establishments as I have seen this type of scenario all too often in Hong Kong. Therefore with a pinch of salt, staff discrepancies and lack of welcome aside, I can at least reveal that this restaurant has on my visit served the best all-round quality of dim sum that I've ever had in Sheung Shui and in the most elaborate setting which all makes for a captivating dining experience.

My mum arranged to meet couple friends so one friend took us here. You need go up using the lift…read moreand then register for a table, they give you the order forms and a ticket number. Took 10 mins to get a table for 5. The place is decked out for weddings, the chairs have the covers which got caught under my shoes at times! Food was good, I quite liked the red plum jelly. It's a busy place and they can seat one person on a table with other single eaters, which is common in dim sum places I been to in the past.

Had dim sum during Chinese New Year and it was great. You order off the menu which was not in…read moreEnglish, but there are some pictures. The food was freshly made and hot when it came to our table. The service was good, but it did take a while to receive our order. I would go there again if I ever went back to HK.

Like a garden, the Chiuchow Garden restaurant can look impressive from a distance, but when you…read morelook closer there may be some unsightly weeds and other aspects that need tending to. From the outset the restaurant looks inviting with the escalator to the sixth floor of the shopping centre conveniently leading to the restaurant's own reception desk. As you enter you can see the restaurant branding proudly displayed on the walls, on the tablecloths and on the china. The table tops are set out with precision and a touch of class as 2 pairs of chopsticks (one for eating with and one for picking up food) are laid on a chopsticks holder per person and the teapots are tall and metal, as if reminiscent of British-afternoon-tea-style dining. Having available at each table enough copies of the menu per person (plus with accurate English descriptions of each dish) was also a nice touch and not one that you'll see at other establishments that serve dim sum.  However, in practice iron teapots do not conserve heat as well as the traditional Chinese porcelain teapots so the tea gets cold quicker and although service at Hong Kong Chinese restaurants is already notoriously bad here the service is blatantly deficient - on my first visit, a lady from the table beside us kept going to and fro from her table with their teapots to refill them with water herself whilst we found ourselves putting used plates onto the floor to make room on our table as there was apparently no waiter to remove them, then on the second visit the waitress tending to our table was visibly strained, setting up the table was delayed, dishes were slow to arrive and at least two table-fulls of people beside us were complaining amongst themselves about the service and staring at the staff. Meanwhile the floral carpet is stained and there were no television screens at this restaurant, no music nor variable lighting to create any atmosphere and at my second visit the table was uncomfortably close to passers-by or people queuing for a table. Onto the food..during my 2 visits I have seen 15 different dishes and the only ones I find worthy of recommending is the lotus cake (which did indeed comprise of succulent pork, prawn and lotus within a suitably thin and lightly crispy layer), the Chiuchow steamed dumplings which are packed and tasty and the pan-fried Chiuchow dumplings stuffed with taro puree which look appealing and serve well as a miniature soft, smooth dessert. The steamed glutinous rice packets wrapped in lotus leaf are small portions but include flavoursome ingredients such as salty egg, so that they briefly pack a punch.  Unfortunately other dishes that I saw exhibited much room for improvement...The Prawn Cheung Fun was disappointing  on both occasions that I tried it as the prawns taste tough and flavourless and are not well wrapped or adhered to the cheung fun as they detach and fall away from the cheung fun upon being picked up with chopsticks. The Vegetarian Cheung Fun was too thick, hardened on the outside and flavourless.The Black Bean Chicken Legs were shiny with oil and overpowering in flavour. The squid, beef tripe and lettuce dish was bulked up with lettuce with very little squid, the squid was difficult to bite into, was not cut up into smaller pieces nor was it sliced to enable the squid to curl up and soften more easily and the beef tripe was also too chunky and flavourless. The steamed preserved meat and glutinous rice buns were filled well but too dark and lacking variety of ingredients and colour. The pineapple buns were discerningly bright in (what can only be assumed to be) artificial yellow colour. The pre-meal snack consists of a small dish of pickled vegetables for which there is a charge as stated in small print at the bottom of the menu and meanwhile the tea charge is more than at other restaurants. In short, Chiuchow Garden seems to set itself up for high standards but is actually below par in service and in many of its offerings. Even though Chiuchow Garden appears to have good potential, I believe it has very much fallen short of its promise.