Hong Kong Flower Lounge was a nice change from the usual South Bay dim sum places we frequent. We were able to get dishes we aren't always able to find at other places but some of the standard items left us underwhelmed.
- yellow custard steamed buns (nai wong bao) - one of the few places we've been to that has this one...we expressed an interest in this dish and they brought the tray right to us as soon as they were out of the steamer. Great custard to bun ratio and the dough wasn't overly thick.
- fried dumplings (hahm shui gwok) - one of the best versions of this dish I've ever had. The skin was crisp and not greasy, thin with just enough chewyness. The filling was not as seasoned as other places (it was missing the clove flavor) but hub perferred it this way.
- chicken feet (fong jiao) - really well done, not greasy, just enough flavor and the pieces were nice whole ones, not broken up pieces that you sometimes get. The sauce wasn't overpowering either, just enough to accent the skin and cartilage.
- rice dough wrapped shrimp (hah cherng fun) - the sauce was unusually light and tasted watered down. The dough and the shrimp were fine but since its the sauce that makes this dish so special, it was a let down that it was so bland.
- tofu skin wrapped rolls (sien jook guen) - there was an odd smell coming from this dish and it was just one of the poorer presentations of thise dish that we've had.
- sticky rice red bean dumpling - this was an attempt at a seaseme ball like dessert dish but the dough was way too thick and lacked the flavor and crunchy contrast the fried outside of the seaseme ball gives.
All in all it was a good meal and we'll be back but will stick to the more unusual/harder to find dim sum items (saw curry squid, seaseme soup, and pan fried rice noodle rolls but didn't have room to try either).