I was thinking long and hard for a place on the Eastern side of Kowloon since all of us would be there this morning. Eventually, I came up the idea of Greater China Club (大公館), which we haven’t visited for ages.
Steamed rice flour roll with prime Iberico pork (蜜汁叉燒腸粉) ($70) - Little one’s favorite and again, it’s very delicately done. Soft, moist and the diced barbecued pork very succulent.
Steamed vegetarian dumplings with cordyceps flower and mushrooms (蟲草花雜菌素菜餃) ($68) - A new item on the menu and mom was happy to see the addition of cordyceps flower to the vegetable and mushroom dumplings. Pretty tasty.
Xiao Long Bao wrapped in carrot juice skin (甘筍雞汁小籠包) ($68) - Another item that looks kind of new to me (obviously I haven’t been back for a long time!). The thin wrapper made with carrot juice was a pretty clever idea. Not surprisingly, it was working well with the sweetness from the chicken stock.
Baked roasted goose puff with porcini mushrooms and black pepper (牛肝菌黑椒燒鵝酥) ($68) - A little too peppery but the puff pastry was nicely done. The crispy pastry, roasted goose and porcini mushrooms all working together in great harmony.
Pan-fried barbecued pork buns (刺蝟脆香叉燒包) ($70) - The hedgehog-shaped barbecued buns look really cute at first glance. Could potentially be a social media darling but I would gladly trade them for some traditional barbecued pork buns instead. The "spines" caught my lips more than a couple of times and trust me, it was pretty painful.
Baked minced chicken puffs with abalone (大公館鮑魚雞粒酥) ($88 for two) - I remembered this being a signature dish here a few years ago. The braised abalone certainly wasn’t bad (though a bit salty) but the puff had way too much buttery on it. After double checking with the dim sum menu again, I realized the “Signature dish” icon has been removed from this dish. And rightfully so.
Braised vermicelli with minced grouper and preserved vegetables (雪菜魚茸炆米粉) ($188) - My second experience with this dish and once again, it came through beautifully. This was meant to be soupy and that extra fish broth did wonders to the braised vermicelli and minced grouper. In fact, it was so good that I almost single-handledly finished the entire dish.
Japanese sweet potato puffs (糖心安納芋蕃薯酥) ($54) - The crispy pastry flavored with sweet potato was stuffed with sweet potato purée and steamed sweet potato.
Very delicate and very Japanese, like one of those yam puffs I picked up from my trip to Fukuoka in October.
Chilled Tokachi red bean pudding with osmanthus (桂花十勝紅豆糕) ($54) - Some of us were curious about the combination of red bean and osmanthus together. Now, we know it’s not a match made in heaven. Coconut and red bean pudding probably make more sense.
This was a pretty nice meal highlighted by some interesting dim sum. It’s noticeably half a notch down from what it used to be but in Eastern part of Kowloon, we will be hard pressed to find better options out there.
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
Opening Hours: 12:00pm - 10:30pm (Mon - Fri), 11:00am - 10:30pm (Sat - Sun)
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