A lovely dim sum lunch where almost all the dishes were so well executed that they were best-in-class.
The exception was the taro dumpling, which sadly gave a taste of baking soda right at the end.
Full post on lunch is on my blog: https://www.diarygrowingboy.com/2021/09/save-worst-for-last.html
Deep-fried taro dumpling with foie gras (鵝肝芋角酥)
Deep-fried taro dumpling with foie gras (鵝肝芋角酥)
Deep-fried radish cake stuffed with preserved meat (蘿蔔絲酥餅)
Deep-fried radish cake stuffed with preserved meat (蘿蔔絲酥餅)
Steamed pork dumpling with Hokkaido scallop (北海道帶子燒賣皇)
Pan-fried glutinous rice with conpoy, scallop and chicken (鳳凰煎米雞)
Pan-fried glutinous rice with conpoy, scallop and chicken (鳳凰煎米雞)
Crispy rice roll stuffed with scallop (南澳帶子脆米腸)
Pan-fried Huangqiao sesame cake (黃橋燒餅)
