Located on the second floor of Grand Plaza in Mongkok, Dim Sum Gallery was already jam packed when we arrived a little before 12:30pm. We patiently waited knowing that it could very well take around an hour but thankfully, we managed to get our table just after 40 minutes.
They have a very small food menu that centers around (guess what) their dim sum, complemented nicely by a small selection of cold and warm appetizers, rice and noodle dishes.
Bean curd sheet, edamame, preserved vegetables (毛豆雪菜素雞) ($58) - A cold appetizer that's a little on the spicy and salty side. Definitely a dish we could all do without.
Har Gow with king prawns and bamboo shoots (晶瑩筍尖鮮蝦餃) ($58) - Dim Sum Gallery is renowned for its collection of dumplings and there are at least 7 to 8 different kinds but we were going to first start with their old-school har gow.
This was pretty good. Really nice thin wrapper and the size easily doubled the bite-sized ones found in most Chinese restaurants these days. Love the sweetness and bounciness of the prawns. Excellent start (from their dim sum kitchen).
Steamed dumplings with sea urchin and minced prawns (海膽鳳眼餃) ($68) - Thought this was going to be very similar to the prawn dumplings but the sea urchin really made all the difference in the world.
Very delicious.
Steamed dumplings with prawns and vegetables (翡翠菜苗鮮蝦餃) ($48) - After two excellent dumplings, this really paled in comparison. The thin wrapper was still very very good but after having some top-notch sea urchin with our minced prawns earlier, this one with spinach and mixed vegetables would be hard-pressed to make the same kind of impression.
Gold fish dumplings with prawns and vegetables (百花翡翠金魚餃) ($48) - This one was for my little nugget. Not bad but a bit redundant (after having the previous three dumplings).
Mapo tofu, Japanese scallop dumplings (麻婆豆腐日本帶子餃) ($58) - Interesting idea but the mapo tofu brought a little too much heat. Reminded me a bit of Dim Sum Library's dan dan Xiao Long Bao with its burst of mala hot sauce (麻辣) and numbing effects.
Steamed dumplings with black truffle and wild mushrooms (黑松露野菌石榴粿) ($58) - The steamed dumplings came with fillings of diced wild mushrooms, water chestnut and black fungus which were working really well with the black truffle.
There's something about black truffle that brings out the best from mushrooms. Very tasty.
Abalone and chicken puff (原隻鮑魚雞粒酥) ($48 each) - One that I've been looking forward to since we sat down. The braised abalone wasn't bad but it's hardly at its best.
Equally average was the crispy tart that the abalone was sitting on. It's worth a try but I think once would be plenty enough.
Steamed rice with chicken, black mushrooms, ginger and salt (沙薑北菇蒸滑雞飯) ($68) - We ordered two rice dishes but only one managed to show up. This was alright. Nothing to write home about.
Baked barbecue pork buns with bamboo charcoal (富士竹炭叉燒包) ($38) - Really light and fluffy with lovely bamboo charcoal flavors and fragrant barbecued pork sauce.
Yum~
Crispy glutinous balls with dark and white sesame (黑白芝麻流心煎堆仔) ($48) - I love dim sum that's served piling hot inside out. This was a classic example with the crispy glutinous balls arriving piling hot as if they've just come out from boiling oil.
The crispy shell was simply perfect and equal to the task was the runny dark and white sesame sauce that was still tongue-burning hot in the middle. Very nice.
I was really impressed with the quality of dim sum at Dim Sum Gallery this afternoon. The dumplings really stood out and there were a lot of different varieties there to satisfy our palates (the rest were less satisfying). My only question mark was why they decided to open in Mongkok, where it's better known for its cheap eats. Will the success and long queues continue after a few months' time? I will be interested in finding out then.
Har Gow with king prawns and bamboo shoots (晶瑩筍尖鮮蝦餃) ($58) - Dim Sum Gallery is renowned for its collection of dumplings and there are at least 7 to 8 different kinds but we were going to first start with their old-school har gow.
This was pretty good. Really nice thin wrapper and the size easily doubled the bite-sized ones found in most Chinese restaurants these days. Love the sweetness and bounciness of the prawns. Excellent start (from their dim sum kitchen).
Steamed dumplings with sea urchin and minced prawns (海膽鳳眼餃) ($68) - Thought this was going to be very similar to the prawn dumplings but the sea urchin really made all the difference in the world.
Very delicious.
Steamed dumplings with prawns and vegetables (翡翠菜苗鮮蝦餃) ($48) - After two excellent dumplings, this really paled in comparison. The thin wrapper was still very very good but after having some top-notch sea urchin with our minced prawns earlier, this one with spinach and mixed vegetables would be hard-pressed to make the same kind of impression.
Gold fish dumplings with prawns and vegetables (百花翡翠金魚餃) ($48) - This one was for my little nugget. Not bad but a bit redundant (after having the previous three dumplings).
Mapo tofu, Japanese scallop dumplings (麻婆豆腐日本帶子餃) ($58) - Interesting idea but the mapo tofu brought a little too much heat. Reminded me a bit of Dim Sum Library's dan dan Xiao Long Bao with its burst of mala hot sauce (麻辣) and numbing effects.
Steamed dumplings with black truffle and wild mushrooms (黑松露野菌石榴粿) ($58) - The steamed dumplings came with fillings of diced wild mushrooms, water chestnut and black fungus which were working really well with the black truffle.
There's something about black truffle that brings out the best from mushrooms. Very tasty.
Abalone and chicken puff (原隻鮑魚雞粒酥) ($48 each) - One that I've been looking forward to since we sat down. The braised abalone wasn't bad but it's hardly at its best.
Equally average was the crispy tart that the abalone was sitting on. It's worth a try but I think once would be plenty enough.
Steamed rice with chicken, black mushrooms, ginger and salt (沙薑北菇蒸滑雞飯) ($68) - We ordered two rice dishes but only one managed to show up. This was alright. Nothing to write home about.
Baked barbecue pork buns with bamboo charcoal (富士竹炭叉燒包) ($38) - Really light and fluffy with lovely bamboo charcoal flavors and fragrant barbecued pork sauce.
Yum~
Crispy glutinous balls with dark and white sesame (黑白芝麻流心煎堆仔) ($48) - I love dim sum that's served piling hot inside out. This was a classic example with the crispy glutinous balls arriving piling hot as if they've just come out from boiling oil.
The crispy shell was simply perfect and equal to the task was the runny dark and white sesame sauce that was still tongue-burning hot in the middle. Very nice.
I was really impressed with the quality of dim sum at Dim Sum Gallery this afternoon. The dumplings really stood out and there were a lot of different varieties there to satisfy our palates (the rest were less satisfying). My only question mark was why they decided to open in Mongkok, where it's better known for its cheap eats. Will the success and long queues continue after a few months' time? I will be interested in finding out then.
Food Rating: 6/10
Price: $$$$
Address: Shop 201, 2/F, Grand Plaza, 639 Nathan Road, Mongkok, Hong Kong
Closest Metro Station: Mongkok
Tel: +852 2885-1910
Website: www.thefoodstoryhk.com/dimsumgallery
Price: $$$$
Address: Shop 201, 2/F, Grand Plaza, 639 Nathan Road, Mongkok, Hong Kong
Closest Metro Station: Mongkok
Tel: +852 2885-1910
Website: www.thefoodstoryhk.com/dimsumgallery
Post a Comment
Please tell us what you think