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Dim Sum at New Hong Kong Seafood- HAYWARD update

Han Lukito | Jul 12, 200307:10 PM

This place is as good as reported by fellow hound Elisa.

Shu Mai: has whole shrimps and quite tasty. Winner

Pork spareribs (pai-kut): succulent meat and excellent tasting. The sauce and seasonings tasted sweet and salty and the black beans gave some additional flavor.

Fried stuffed tofu: crispy outside and creamy inside but only 4 pieces. Good

Hargow, sharkfin dumpling and various other dumplings all had excellent taste, medium skin thickness and many had whole shrimps, very generous.

Porridge is only so-so although it had all the right ingredients like the black eggs, meats but it lacks flavor. The best is still at Fu Lam Moon.

Fried turnip cake is tasty. Nicely browned and moist inside.

For dessert we get an orange coloured jellylike shaped like a leave. It had bits of lychee and not too sweet. Pretty good.

We ate on Saturday lunch around noon but there were plenty of space in the roomy restaurant. The restaurant looked small from outside and does not appear like a high calibre dim sum place. But this is a solid good dim sum place. Four of us spent $50 (include tips).

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