Pan-fried turnip cake with crispy Parma ham (巴馬火腿蘿蔔糕) - We ended up checking out a number of dim sums we have never tried before including this one. The pan-fried turnip cake was pretty nice.
But I really couldn't see the connection with the wrapping of parma ham there. Just a bizarrely designed dish that looked good on paper but didn't really work out as planned (Too salty for me).
Black truffle shrimp dumplings (黑松露蝦餃) - Very good as usual. The black truffle was subtle without going over the top and the portion of the shrimp was perfect.
Black garlic siu mai (黑蒜燒賣) - This is slowly becoming one of my favorites here. I love the proportion of pork and shrimp, and the texture was heavenly.
And I thought the black garlic in the middle really added some lovely sweetness to the dumpling.
Rice flour rolls with shredded chicken, ginger and spring onion (薑蔥手撕雞腸粉) - Nice to have this instead of the barbecued pork cheung fun for a change. Love the ginger and spring onion there to give the shredded chicken something extra to work with along with the sweet soy.
Rice flour rolls with Iberico pork with spring onions (香葱黑毛豬腸粉) - We still ended up getting this one with barbecued pork for our little one. It's one of his favorite dim sums here and I can definitely see why.
Dan dan xiaolong bao (擔擔湯包) - Their signature dan dan xialong bao didn't blow me away the first time around.
But I was longing for something spicy all day and the burst of flavors led by the ma la sauce was really exciting for the palate. Won't mind having it again.
Wild mushroom dumplings with beetroot (紅菜頭野菌餃) - Had this last time we were here but met with mixed reviews. I personally liked the wild mushroom filling a lot but I thought it didn't mesh well with the beetroot flavored wrapper at all.
Steamed Matsutake mushroom bao (松茸冬菇包) - The crowd pleaser like it always was. The warm buns were pretty spongy which was nice. Paired with diced matsutake mushroom and a delicate mushroom sauce, it's really difficult to resist.
Iberico pork fried rice with sakura shrimps and fennel seeds (櫻花蝦茴香豚肉炒飯) - The "wok hei" could have been better but pretty good bites from the sakura shrimps and fennel seeds. Not bad.
Dry braised rice noodles and vermicelli with parma ham (巴馬火腿雪菜炆龍鳳米) - The braised rice noodles and vermicelli were actually pretty decent but the "salty" parma ham really ruined the entire dish. Way too much flavors particularly salt for my liking.
Lava mango rolls (香芒流心脆杏卷) - No, this is not a petite four.
The kitchen actually put our two desserts together into a small dessert platter. The first dessert was a lava mango roll. It's a little like a spring roll but the skin was made with almond so it's not as crunchy or crispy like a spring roll. This came with mango compote (taking a page out of French cuisine) and a runny mango sauce in the middle. The fact that it's served warm made this a pretty heart warming dish in a cold winter day like this. Very nice.
Lava salted caramel chocolate mochi (流心海鹽焦糖朱古力糯米糍) - Our second dessert was a Chinese-style mochi with runny salted caramel chocolate filling. This was really good with the bitterness of chocolate offsetting the sweetness of the caramel and mochi perfectly. It was a little weird to have the small bit of saltiness in a sweet dessert like this (thanks to the salted caramel) but trust me, it's a lot of fun. Kids particularly would love it.
Other than the two dishes with parma ham (pan fried turnip cake, braised rice noodles and vermicelli), I thought the rest of the dishes performed admirably this afternoon as we all expected. Looks like the success run will continue.
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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