I had a chance to have a quick lunch here the other day after a friend's recommendation, and I have to ask, do people just not know any better?
The place is expensive, the portions are small, and the chef devotes an incredible amount of ingenuity towards cutting corners. Explain to me exactly why am I supposed to come here, instead of paying similar prices for much better food at Lai Toh Heen six blocks away?
I tend to judge a dim sum place on three things - har gow, siu mai, and cheong fun. The har gow was fine. The skin was softer and thicker than I like, and a bit small. The siu mai was small, and shows the ingenuity of the chef at cost cutting - the scallop on top was sliced wafer thin, about half the thickness you'd find at just about any other place. The cheong fun was small, cut thick, and stuffed with tiny scattered cubes of barbecued pork, which wasn't astoundingly fresh. The shrimp cheong fun was an astounding $6.75 on the menu, which is why I went with the pork. Even the XO sauce shows clever cost-cutting, with tiny, fine strands of dried scallop from the tiny, cheap scallops.
Updated 12 months ago | 5
Updated 1 year ago | 1
Updated 1 year ago | 0
Updated 1 year ago | 11
Updated 1 year ago | 6