I have to admit, I was impressed with their contemporary spin on our traditional Cantonese dim sum last time around. But it was their service that left something to be desired. I had an episode that went something like this. We were put in a corner with no place to put our baby pram and when we asked the hostess for a bigger table, she rudely replied that we should have mentioned that when we made our booking.
This time around, we had a change of scenery. They put us in that dark dungeon room down the corridor with a square table that's capable of accommodating 6 to 8 people. That's a lot better.
Black truffle har gau (黑松露蝦餃) ($58) - As usual, some shrimp dumplings to start things off. These smelt really good with amazing aroma coming from the black truffle. Very strong start.
Black garlic siu mai pork and shrimp dumplings (黑蒜燒賣) ($58) - I fell in love with this dish last time I was here. The dumplings were very meaty and the black garlic hidden in the middle added some extra flavor and texture to the mix.
Dan dan xiaolong bao (擔擔湯包) ($68) - The signature dim sum that we didn't get to try last time around. Very strong kick thanks to the chili oil in the filling (otherwise, not really that special if you ask me). It's definitely worth trying at least once.
Rice flour rolls with Iberico pork and spring onions (香葱黑毛豬腸粉) ($78) - The rice rolls came with plenty of diced barbecued Iberico pork and once we got them drenched in the sweet soy sauce, heaven!
Hokkaido king crab and sea urchin spring rolls (海膽蟹肉春卷) ($88) - The restaurant's dim sum master chef Leung Kok-wah honed his skills at Man Wah in the Mandarin Oriental Hong Kong, Cuisine Cuisine and Ming Garden. We all knew he's really good with steamed dumplings (thanks to the paper-thin wrappers!) but his spring rolls deserved some credit too.
These were really flaky. Under the crispy shell, there were all kinds of goodies like crab meat and minced pork all working brilliantly with the sea urchin on top. Definitely my favorite dim sum here.
Steamed barbecue buns (叉燒包) ($58) - Some buns for my little guy. He loves his char siu.
Steamed Matsutake mushroom bao (松茸冬菇包) ($62) - Another one of my nugget's favorite because of the cute presentation. Somehow he's not giving this dish much love today after tasting the BBQ pork buns!
Yunnan black truffle crispy-skin chicken (雲南黑菌手撕脆皮雞) ($195) - The chicken was tender and full of flavors. It was a little on the lean side but since I'm currently on a diet watch, it suited me just fine.
Diced sea bass with Inariwa udon noodles in stone pot (石鍋魚湯日本稻庭烏冬) ($138) - Another pleasant surprise. Very generous portion and I love the texture of these udon noodles. I hate soft and soaky udon noodles but this was perfect with a really lovely bite.
Everyone including the birthday girl seemed to be very happy with the food here this afternoon but the happiest person on earth ought to be Jelloman as the meal didn't burn a hole in her wallet. Not even one bit (considering the original plan was to go to Guo Fu Lou at The Murray!)
Food Rating: 6.5/10
Price: $$$
Address: Shop 124, Level 1, Pacific Place, Admiralty, Hong Kong
Closest Metro Station: Admiralty
Tel: +852 3643-0088
Website: www.dimsumlibrary.com.hk
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