It's been a long time since I've had dim sum from Hong Kong Mongkok Dim Sum. While I liked the food, I didn't enjoy the wait much. We arrived more than a half hour before the stall opened and the wait was over an hour still.
I remember liking their char siew bao and these were as good as I remembered. Sweet and sauce filled with little chunks of meat underneath the fluffy skin. If I had to pick, these were my favourite things from them.
Siew mai's (烧卖) meaty and not complex. Which was not a bad thing sometimes. The dumplings were packed to the brim with minced meat fillings. Today I discovered that these actually went well with the chilli sauce from the stall you could help yourself too. Chilli sauce that tasted like chicken rice chilli. 🤔
Har gow's (虾饺) rustic. Skin was a bit thicker than I normally like but they're pretty decent for the location and price.
Cheong fun with prawns (虾肠粉). The sauce has a savoury sweetness to it. Rice noodles were thicker than many. Again, the word rustic comes to mind. I didn't mind these at all.
Their braised chicken claws (凤爪) were slurp off the bone tender but I thought the sauce lacked intensity in flavour. It was a little savoury sweet with garlic but much more lightweight than many other renditions of this dish
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