Well the 1100 seat Jing Fung palace has reopened gaudier, more crowded and as much fun as ever. The locals are as curious as the rest of us (lo fan) and hense weekdays so far have been almost as crowded as a typical weekend.
Let's leave the decor aside, food is what a chowhound is after.
The kitchen is still finding its legs, quality is erratic and dishes come out in quantum waves rather than cyclically. Missing in these early days are some favorites - the wonderful shark and crabmean soup dumplings and the fried wonton. But time I trust will bring these back.
Instead they are experimenting with some new "Hong Kong" dim sum: small shrimp rolled in nori and deep fried , fried bananas, and shrimp in rice covered balls. None raise the bar.
However the old tried and trues such as bean curd skin, the many steamed dumplings (especially a new one with what seems to be collard greens) and the still limited number of fried dishes are as good as ever.
The net ? Good and I'd say destined to get better.