It's been a little over a week since I last visited Greater China Club (大公館) and after that great first impression, I certainly didn't mind coming for the second time over such short span. And of course the location would be ideal too since it's close to mom and where I was working in the morning.
I thought the restaurant was reverting back to members-only mode in September but a quick phone call revealed that they are now offering two separate prices, one for members and one for non-members. So this works just fine for me.
Deep fried prime Iberico pork and dried shrimps dumplings (黑毛豬咸水角) ($52) - I missed these piggys last time around. A lot of magazines have been posting pictures of these cute little deep fried prime Iberico pork and dried shrimps dumplings and raving about their taste. Personally, I thought they were pretty good but not great. Couldn't really tell if those were really prime Iberico pork from the small portion of meat there (6/10).
Steamed morel fungus dumplings stuffed with assorted wild fungus (羊肚野菌餃) ($58) - Mom and I loovvve morel mushrooms so this was a no brainer for us. The wrapper was ultra thin and the assorted wild mushrooms were nice and flavorful. Although not as tasty as the ones at Duddell's, this one still stood very high on my list (7/10).
Steamed fresh shrimp dumplings (晶瑩鮮蝦餃) ($62) - Always a good choice for a dim sum lunch and this was seriously good (6/10).
Baked salmon puffs with cheese (芝士三文魚酥) ($68) - I have decided to introduce these baked salmon puffs to mom. Crispy on the outside and moist inside like last time around. Pretty good again (6/10).
Steamed rice flour rolls with shrimps and chive (韮皇鮮蝦腸) ($62) - I thought the kitchen is very good with rice flour rolls here but the char siu version was so much better than this one (5/10).
Barbecued pork buns (蜜汁叉燒包) ($52) - Very spongy and the barbecue sauce was very rich and delicate (6.5/10).
Wok fried kale with ginger and rice wine (薑米酒炒芥蘭) ($128) - Nothing beats a dish of crispy kale. Really enjoyed the texture of the kale here and they did a perfect job with the seasoning too with just the right amount of ginger and rice wine giving the kale a real nice kick (7/10).
Braised vermicelli with minced grouper and preserved vegetables (雪菜魚茸炆米粉) ($178) - But the story of the afternoon belonged to this braised vermicelli noodles with minced grouper, preserved vegetables and young sprouts. The silky smooth vermicelli was working magic with the grouper cubes and it was perfectly complemented by the savory preserved vegetables and a hint of chili. Very very nice (8.5/10).
I was reading some background information of Greater China Club's kitchen the other night. Turns out they do have a pretty impressive line-up of chefs helming the kitchen that includes Chef Chan Wai-ting, the former executive chef of three Michelin-starred The Eight in Macau and their dim sum chef was also an alumni of Lung King Heen. No wonder they're doing such a marvelous job pampering us with their parade of stellar food and dim sum.
Note: They're now charging non-members about $10-20 more on each dish. I thought it's fair and square.
Food Rating: 6.5/10
Price: $$$$
Address: Unit A, 10/F D2 Place, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong
Closest Metro Station: Lai Chi Kok
Tel: +852 2743-8055
Website: www.greaterchinaclub.com
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