A very thin and stiff translucent skin (one of the thinnest I've encountered in London so far), with a tiny bit of bite, around a decent amount of sweet king crab, bolstered by prawns and egg white. Wished it was all king crab, would have been happy to pay more.
The crispy aromatic duck roll was pleasant, very crispy wrapping, but the duck perhaps a touch dry.
I loved getting the combination cheong fun/rice sheet rolls that allowed one to separately sample four very flavourful fillings: firm, delicate scallop, exceptionally smoky char siu/glazed roast pork, tender crunchy prawns and evocative beef with celery. Very glossy rice sheets, well oiled, tender but not mushy, with a lovely little bit of chewiness.
Xiao long bao were pretty good examples, very thin skins, even though the top knot was still on the thick side. The pork filling and soup weren't as well seasoned as some of the others I've had (lacking a subtle meaty sweetness) but the skins make up for it. A notch below Min Jiang's version, but still good.
I really loved the consomme with bamboo pith and mushrooms - brilliantly clear, sparkling with oily droplets of elegant flavour.
Citrusy and tart grapefruit, separated into juicy fibres, sweet cubes of mango and delicate tapioca balls combine deliciously in a chilled dessert, perfect for warm weather.
A drinkable Tieguanyin, of the variety that carries a medium to dark roast.
Excellent dim sum on the whole.
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