My little nugget is off to another gathering with his schoolmates so I get to enjoy some Me Time this afternoon. Rather than having fun all by myself, I decided to ring mom up to see what she’s up to. Turns out she has no plan for the long weekend so being the good son that I always am, I decide to take her out for dim sum.
It’s Good Friday and not surprisingly, every restaurant was fully booked (at least the ones I called), well except for Celestial Court Chinese Restaurant (天寶閣), a Chinese restaurant at Sheraton Hotel which I haven’t been to my entire life.
Steamed rice flour roll with scallop and crispy squash (翡翠帶子腸粉) - The first dim sum to arrive was steamed rice flour roll with thin slices of scallops and crispy squash.
The rice flour roll was soft and delicate, working well with the scallop, squash and sweet soy. Not bad.
Steamed shrimp dumpling (筍尖鮮蝦餃) - mom can’t possibly do dim sum without her har gou (steamed shrimp dumpling). It was pretty tasty. Nice portion (not too big or too small) too and love the bamboo shoots for the lovely bite.
Steamed pork dumpling with shrimp, mushroom and crab roe (蟹籽燒賣) - Another classic that was done right. Very meaty highlighted by the distinct flavors of pork, shrimp, mushroom and crab roes.
Steamed Alaskan crab meat dumpling (帝皇蟹肉餃) - According to mom, the best dim sum this afternoon and I won’t argue with that.
What made this so attractive other than the Alaskan crab meat sitting on top of the dumpling, was the mixture of goodness in the middle. Very delicate and very delicious.
From this point on, I realized that the chefs here barely put any seasoning on their dim sum. They simply let their premium ingredients shine which really isn’t a bad idea.
Baked crab meat and avocado pastry (牛油果蟹肉批) - I really like the buttery pastry.
Not surprisingly, the pastry combined wonderfully well with the crab meat, avocado and cheese.
Steamed bamboo Thalli roll with abalone and chicken (竹笙鮑魚四寶扎) - Instead of serving it on a plate, this was served on a bowl, almost like a soup (but without the broth). Like the dim sum before it, it was a little bland but there was no denying of the freshness of the ingredients.
Steamed almond cream with Hongy locust fruit (雪蓮子杏仁露) - I thought this would be a safe bet but it turned out to be otherwise. The bitterness from the Hongy locust fruit showed up a little too overpowering for me.
Food Rating: 6.5/10
Price: $$$$
Address: 2/F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, Hong Kong
Closest Metro Station: Tsim Sha Tsui
Tel: +852 2369-1111
Opening Hours: 11:30a.m. - 3:00p.m., 6:00p.m. - 11:00p.m. (Mon - Sat), 10:30a.m. - 3:00p.m., 6:00p.m. - 11:00p.m. (Sun, Public Holidays)
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