My wife and I celebrated the third day of the Lunar New Year at our favourite dim sum place. They moved from a site two blocks away from our home to Tsuen Wan about a month ago.
The food is just as good as before. The steamed siu mai 燒賣 is succulent, with a good balance of shrimp and pork.
The white radish cake 蘿蔔糕 is perfect. Chunks of radish embedded in the smooth cake, browned exactly right.
The steamed pork ribs 排骨 have plenty of tender meat on the bones.
The steamed veg shoots dumpling 菜苗餃 is bursting with shrimp and extremely tender shoots from the bean plant.
The sesame buns 流心芝麻包 have flowing flavourful sweet sesame paste.
The taro and purple rice sweet soup 紫米芋頭糖水 is new, with very generous portions of chewy purple rice and flavourful taro.
The staff are friendly as ever. Two of them we have actually known for a year, from Hung Hom shop.
customer: we are waiting for one dish of stuffed bean curd in soup.
staff: it is a follow-up order, correct? I am afraid it will take a bit of time.
customer: is it OK if we stay to wait for it?
staff: sure. It will just take a bit of time.
customer: are you sure it is OK? We don’t want to occupy the table while other people may be waiting outside.
staff: surely there is no problem in this case.
The staff here make you feel welcome. Part of the reason why we used to go to the Hung Hom place sometimes three times a week. Also the reason we decided to come here on the third day of the Lunar New Year even though it takes almost an hour to get here.
We will surely be back.
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