Like their first branch at Landmark, the decor is one of a kind.
Its food menu brings together some of the best dishes from Beijing, Sichuan and Canton.
Steamed crab meat and egg white dumplings (西施蟹肉餃) ($72) - Instead of the usual shrimp dumplings, we started things off with their steamed crab meat and egg white dumplings. The first thing we noticed was the paper-thin wrapper which was very delicate. I thought a bit more crab meat in there would really provide us with the flying start we've all expected coming in. But not bad.
Steamed seafood and kimchi dumplings (泡菜海鮮餃) ($54) - A bit of Korean twist. Again the wrapper solid but the kimchi was a little too overpowering for the diced seafood.
Steamed dumplings with assorted mushroom (晶瑩上素餃) ($54) - Very nicely packed full of diced mushrooms and vegetables (zucchini and carrot).
Look at that paper-thin wrapper! Really nicely done and good to have one of these without the black truffle sauce for a change.
Steamed pork dumplings (北菇蒸燒賣) ($72) - Just OK. Surprised they didn't throw in a big piece of prawn or scallop on top to make it more premium (Curious why this was priced at $72 when most of the other dim sums were set at $54. A bit puzzled).
Deep-fried spring rolls filled with shrimp and cheese (芝心蝦春卷) ($54) - Nice and crispy on the outside. The diced shrimp and cheese filling was quite enjoyable.
Baked wagyu beef puff pastries (胡椒和牛酥) ($54) - One dish I didn't get overly excited about. I expected the wagyu beef to be a little more juicy and better, a flavorful broth in the middle to back it up.
Pan-fried turnip cakes with preserved meat (香煎蘿蔔糕) ($54) - Another borderline average dish. The one we had at Dragon King last week was way better.
Baked barbecued pork buns (焗雪山叉燒包) ($54) - Pretty decent. I like the crispy crust.
Steamed rice flour rolls filled with crispy tofu sheet and seafood (嚮鈴海鮮腸粉) ($98) - This was a highly anticipated dish which came highly recommended to me. I thought it was reasonably tasty. After the first couple of bites, I kind of thought I was having zhaliang (炸兩), or rice flour rolls with crispy youtiao (油條) but that crispiness actually came from the crispy tofu sheet. Not bad but definitely not as mind blowing as I first thought.
Traditional Cantonese sponge cake (古法馬拉糕) ($54) - Very pillowy. Very nice.
Seafood fried rice with sun-dried shrimps and king prawn coral (大頭蝦膏海鮮炒飯) ($198) - This was surprisingly tasty with pretty decent wok hei (鑊氣). I was a little worried about the seasoning with king prawn coral being a little over the top but that turned out to be perfect. The sun-dried shrimps, diced prawns, scallops and diced kale provided very lovely bite to the fragrant rice.
This is right around where I expected it to be. Much better than your average Cantonese restaurant but a notch down from a good hotel Chinese restaurant. I like this nice new option at Harbour City.
Food Rating: 5.5/10
Price: $$$
Address: Shop 4101, 4/F, Gateway Arcade, Harbour City, 3-27 Canton Road, Tsim Sha Tsui, Hong Kong
Closest Metro Station: Tsim Sha Tsui
Tel: +852 2157-3148
Website: chinatang.hk/tst_en/
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