|Siu mai - pork and shrimp dumplings with crab roe|
|Har gau - shrimp dumplings with morels|
My mother always wrinkles her nose or scrunches up her face a little when I order siu mai, "It's just a blob of minced meat," she says, but for some reason, I really like pressing my lips against the thin floury yellow wrapper, and the enjoyment that is having fresh, clear shrimp and pork juices gushing together is unbeatable in my books. It's true that too many places go overboard with the corn starch in an attempt to make the shrimp more slippery, and over-steam the poor things, drying them out, but the ones here were as fine as they come. The har gau had a fancy addition - morels - instead the usual bamboo shoots. Both are designed to give it texture and give the shrimps some contrast for a sweeter (in a fresh seafood way, I don't mean sugar!) and more fragrant result. The morels amplify and add to the fragrance, making it a more decadent experience, and give it a bouncy sort of bite, rather than a chunky crispness that bamboo shoots give. I could go on and on about what to look out for in different kinds of dim sum, but one of the things that I feel is of prime importance is the thickness and silkiness (finesse) of the wrapper. Too often it's too thick and even clumpy, and sometimes, to top it off, it's been re-steamed. (Dim sum in general are supposed to be steamed to order, but in some cases it isn't, so to play safe, especially at lower-end establishments, it's worth going earlier.)
|Lobster and scallop dumpling|
|Baked barbecue pork buns (baked char siu bao)|
|Almond and egg white sweet soup (sorry about the bad focus)|
Is this the best dim sum in Hong Kong? I have a lot of trouble answering questions like that. What does "best" mean, for example? I've raved about places that others find mediocre because they simply had different expectations. If you ask me, there are a few fine dim sum experiences in Hong Kong and this is one of them.
*There's a Chinese saying that goes, "I've had more salt than you've had rice", which means someone has experienced much more than you, but really I just like that we use food analogies on a daily basis!
Lung King Heen
Four Seasons Hong Kong
8 Finance St
(Connected to the IFC & Hong Kong Station)
+852 3196 8888
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