08/06/2014
鼎點 1968 Ding Dim 1968
中環蘇豪伊利近街14D號A舖
Shop No.A, 14D Elgin Street, Soho, Central
https://www.openrice.com/zh/hongkong/review/affordable-dim-sum-on-elgin-road-e2368250
Tried this new dim sum restaurant on Elgin road opposite Vbest Tea House which used to be the only Chinese restaurant there.
The prices between Vbest and Ding dim 1968 are very different.There is no 10% service charge but there is a $3 per person tea charge.
Dim sums cost around $2x per basket which is cheap dining in Central.
The restaurant was quite small but evidently successful because it was almost 99% full.
Nice interior and the staff wear Tshirts printed with Ding Dim 1968.
Cute model trolley.
There must be some meaning with the 1968 because their mobile number ends with 1968 which is part of the restaurant name too.
It was impressive that they had a website and Facebook with the menu on there.
However I tried to call the number 96981968 listed to see if they were open but it did not work.
I think they should have a teapot on each table so that diners can refill tea themselves as the staff were quite busy.
While I was eating, I found some hair (which looked like a piece of eyelash) embedded in the dumpling skin so I informed one of the waitresses.
You could hear the chef in the background making an issue that I should have found more hairs instead of one and he said I should have taken photographs which I regret not doing because he probably thought I was framing him.
Initially the chef wanted to replace that one dumpling but the manager said to give a full portion.
To be honest, their dim sums are not expensive if they thought I was trying to get more and it would not bother me to just get one or a full portion!!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fried dumplings with shrimp and foie gras:
The fried prawn dumpings with foie gras were my favourite because it was light and crispy and the foie gras texture was like pate mousse.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed rice with chicken feet and spareribs:
The rice beneath it was delicious, every grain was flavoured and evenly coated with sauce after it had been steamed.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed chicken feet:
This was interesting because it had CRINKLE CUT CHIPS beneath it.
According to Ding Dim 1968 traditionally chopped potatoes and lotus roots are used, French fries have been an alternative in HK in some restaurants, for below reason:
Chopped potatoes and蓮藕 are normally used to keep the chicken/pork ribs a-floated (from the oily but tasty sauce) but most of the time they are not eaten and go to waste... French fries, on the contrary, are consumed as observed (similar to poutine!)
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Har gau:
The prawn dumpings were nice and springy but a bit salty.
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