9 hounds met at HKFL in Millbrae to welcome Bryan Harrell and his wife and daughter back to the Bay Area for their annual visit. No one went home hungry.
wontons, turnip cakes, chicken feet, fried calamari, siu mai, har gow, fried stuffed taro, Chinese broccoli, roasted sliced pork, fried pumpkin with spicy salt, mini-clay pot with Chinese sausage, spinach dumplings filled with mushrooms, chive dumplings, deep fried shrimp in bean curd wrappers, braised stuffed tofu skin, book tripe, fried eggplant, and rice noodle wrappers with XO sauce
mochi filled with black sesame, custard buns, lotus buns, mango pudding and tofu fa.
My personal favorites were the wontons (steamed to order), crispy, juicy roast pork with hoisin, fried pumpkin (both on a special new laminated card on the table), chive dumplings, and especially the rice noodles pan fried to crispy and served with XO sauce. I've had the rice noodles by accident when they happened to go by me on a tray, so I'm thrilled to know what they are to be able to order them next time.
Plus all the desserts, especially the custard (or egg yolk) buns and the tofu fa, which seemed particularly ethereal after we all swore we couldn't have another bite.
A few of the dishes we got early on (the turnip cakes and fried calamari) suffered from not coming straight from the kitchen. Personally, I don't think deep frying is this kitchen's strength--Fook Yuen does a better job.
But the combination of fresh items beginning at noon and being able to order from the menu make this a great choice even on a weekday, when you don't have to fight crazed Sunday crowds.
The feast (as with all dim sum meals I've had at HKFL, no matter what I've ordered) came to $20 each including tax and tip.
Thanks to Melanie for organizing.