[Review 4875] 飲Cha Yum 茶 @ 飲茶 Yum Cha

13/12/2015
飲茶 Yum Cha
尖沙咀加連威老道20-22號瑞生尖沙咀酒店3樓
3/F, Attitude on Granville, 20-22 Granville Road, Tsim Sha Tsui
https://www.openrice.com/zh/hongkong/review/%E9%A3%B2cha-yum-%E8%8C%B6-e2522617

飲Cha Yum 茶
2015-12-13  3916 瀏覽
To be honest, there are not many places worth recommending for dimsum in Hong Kong because the quality is just a sloppy mess laced with oil.
I am glad my list of good yum cha places in Hong Kong has increased to four with this one.
As well as the lovely presentation, which gives me motivation to take pictures, the dimsums are not oily or too sweet.

Yum Cha has a huge open kitchen where you can see them prepare food.
They had cute bowls with goldfishes in them.
 0 讚好

Eye catching wet tissues packaged like condoms!@
 1 讚好

Here were the dishes we had:
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Orange wintermelon:
 0 讚好

Wintermelon is considered bland but here it is soaked in orange juice which gives it an appetizing taste bursting with orange juice.
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Pickled cucumber:

These are baby cucumbers which still have their flowers attached.
Crisp and crunchy in delicious vinegar.



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Shrimp rolls:

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Sticky rice dumplings:

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BBQ piggy buns:

The boring bbq pork buns have been turned into cute piggy buns filled with delicious bbq pork inside.
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Hot custard buns:

These are custard buns that will ooze out with custard cream that was not too sweet.
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Crispy pineapple puffs:

The bird shaped pineapple pastries are served inside the birdcage but to be honest it is not a puff as the menu suggests because the pastry is not filo or puff pastry.



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Shrimp and vegetable dumplings:

Colourful and glistening prawn dumplings with springy prawn inside.

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Organic kale with garlic:

It makes sense to cook organic kale with garlic because kale is quite similar in appearance and taste to Chinese kale.
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Baby cabbage with parma ham:

The broth to this was really nice and the parma was presented beautifully like a rose.
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Black peppered wagyu beef:

Although the beef was the star, I quite liked the crispy lotus root slices.
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Oatmeal prawns:

Didn't try
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Egg white and seafood fried rice:

I love the rice because it was stir fried in squid ink so it had a nice squid flavour to it.
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Green tea and cotton cloud:

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Apple egg tartlets:

This was pretty but the chopping board reminds me of the ones used in the Chinese takeaways in the UK.

It was nice the egg tart was different because it was thinly sliced apple shaped into a rose on top of a normal egg tart.

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[Review 4874] A taste of Beijing in Macau @ 滿堂彩 Beijing Kitchen

12/12/2015
滿堂彩  Beijing Kitchen
路氹城連貫公路新濠天地澳門君悅酒店1樓
Level 1, Grand Hyatt Macau, City of Dreams, Estrada do Istmo, Cotai, Coloane-Taipa
https://www.openrice.com/zh/macau/review/a-taste-of-beijing-in-macau-e2521689

I am not familiar with Macau so my friends chose this place and they booked the private room for our early Xmas gathering where there is a special menu for MOP8,888.
The restaurant was big and spacious with high ceilings.

We started with Beijing Kitchen Appetizer Platter which was presented really nicely on a tray.
There was tofu, scallops and jellyfish.
The tofu was my favourite because it gets mashed up with the spring onions to make it tasty.

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Next we had the Double Boiled Abalone and Dried Seafood Soup which was a surprise because I have never seen such a big pot of soup for one person!


There were lots of goodies such as fish maw, big abalone and whelks in the soup.
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Then came the Traditional Beijing Style Duck which was roasted in a wood fired oven:



I liked the way the duck was served because it was served on three plates, duck with skin, just duck and crispy duck skin on its own.
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Next we had the fish and lamb.
The Steamed Garoupa fillets were steamed with Jinhua ham slices.
I really liked the deep fried salt and pepper lamb Gigot because the lamb was soft with crispy.

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The Braised Sea Cucumber and Quail Eggs was an interesting combination but both are high in protein.
The sea cucumber was soft in delicious rich gravy.

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The braised beancurd with minced pork, prawns, chili and Sichuan Peppercorn was a shocker!

My tolerance for spicy dishes has gone up but this was extremely spicy.
It was so spicy I could use the sauce as chili sauce!
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Then we had the Beijing Kitchen Style Braised King Prawn which were big and springy.

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The Sautéed bitter melon with salted egg yolk was really nice because I love crisp bittermelon and it had bits of salted egg yolk on it.

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There was also a "Beijing Kitchen" Dim Sum Platter in the set which was really good because I got to try the vegetable dumplings.


The dumplings were amazingly tasty with just vegetables and egg.

There were cute roujiamas as well which tasted great with chili sauce.

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For dessert we finished wit the Grand Dessert Platter.
You get four desserts and my favourite was the purple potato sago.

 Seasonal Fresh Fruits.

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We also tried this new molten black sesame cake with refreshing chili and lime icecream.


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To be honest, I was quite full by the end but I hope to come back for more dumplings and try some other dishes.

[Review 4873] Avocado smoothie @ Cóm Bánh Mì by Chef Phuc Dat Bich

12/12/2015
Cóm Bánh Mì by Chef Phuc Dat Bich
灣仔大王東街28號地舖
G/F, 28 Tai Wong Street East, Wan Chai
https://www.openrice.com/zh/hongkong/review/avocado-smoothie-e2521654

Previously tried to come here for the avocado smoothie but as they were doing a soft opening it wasn't available yet.
The decor is quite similar to what you get in Vietnam so expats who have stayed in Vietnam before could relate to it.
Anyway, the smoothie was a bit too sweet and the avocado they used was a bit too ripe.