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Hong Kong Flower Lounge chowdown

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Restaurants & Bars 3

Hong Kong Flower Lounge chowdown

Windy | Nov 28, 2004 08:38 PM

We had a disappointing lunch today at Hong Kong Flower Lounge in Millbrae. Actually my friends weren't disappointed, they were thrilled. We took Karin, who recently moved here from Germany and had never had dim sum before.

Not sure if it was because of the holiday weekend, but I thought the food was a little off. and I'm a fan, having enjoyed many consistently great meals here. The crowds were 1/3rd of the regular size thanks to the holiday weekend, and as usual, we ordered too much too quickly and then were full by the time more interesting dishes began to circulate.

Highlights:
steamed custard buns, steamed bbq pork buns, potstickers made to order, tofu fa with ginger syrup, Chinese broccoli with oyster sauce

Less successful:
Rice noodles with XO sauce were too thick and had few dried shrimp. I could happily eat just the XO sauce.
Sliced roast pork ($5 off the table menu) with hoisin was delicious but seemed overly fatty.
Rice dumplings with black sesame filling were greasier than usual.
The spinach and mushroom dumplings, usually a favorite here, were gummy.
We had some kind of pork dumpling and vinegar that resembled xiao long bao but were nothing special.
Seaweed salad was seaweed salad.

A whole lobster for a neighboring table looked appetizing, and there were spot prawns in the tanks. I wished we'd ordered the stuffed tofu skins.

Service was better than usual on a busy weekend but still uneven. We would have ordered the specialty teas (black tea with rose buds, an intriguing green peony, ti kwan yin) or refills on our sodas if anyone had come by. Our waiter replaced our plates just as we were getting ready to leave. They now have the full menu on the table, which helps if you have any special orders and aren't sure what dishes are called.

Came to the same $20 each that dim sum always seems to cost at HKFL, no matter what we order. Plus Karin is eager to return for the chicken feet.

I also picked up their latest menus for fall and winter banquets, including one with various sea turtle specialties, if anyone's interested.

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