Somewhat thick skins on the steamed prawn dumplings/har gau, a shade too mushy in texture, and fairly tasty prawns that were just a tiny bit too soft, and lacked an obvious textural contrast from bamboo shoots.
A nice application of pumpkin to sweeten a modest portion of prawns wrapped in crispy and thin bean curd/tofu skins. Slightly greasy, but ameliorated by the above sweetness.
Fairly good crispy skins on the spring rolls, filled with nice bit of prawn and judicious bits of vegetable. Pretty good, but nothing out of this world.
Black pepper and venison puffs, were somewhat puffy, the pastry fairly flaky and delicate, but not as well articulated as the version at Hakkasan that I had a while ago. Filling was rather sparse, just enough to convey flavour, but insufficient for satisfaction.
Char siu was plain, and ordinary, served over a bed of roasted peanuts instead of these Cantonese style soy nuts. Felt sheepish for ordering it -- Gold Mountain is just down the street.
Are the other branches any better? I remember a few excellent if expensive items at Royal China Club on Baker Street, perhaps that's the flagship now?
Updated 12 days ago | 25
Updated 4 days ago | 30
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