Master Dim Sum 匠心

My wife and I had been eating at our favourite dim sum place in Hung Hom up to 4 times a week for a year.  Naturally we were not happy when it moved to Tsuen Wan at the end of last year.  It takes roughly 45 minutes to get there.  But we have already eaten there twice since the beginning of the year. 

Recently a new dim sum place opened at the vacated site in Hung Hom.  Naturally we want to try it. 

The first time we went, just a couple of days after it opened, the food was decent, but could be better.  We thought perhaps it was at least partly initial growing pains.  We struck up a good conversation with the young man who opened it.  We were impressed by his passion, determination, and openness. 

Today we went again, and found the food much improved.  We both like the shrimp dumplings (har now, 蝦餃), with very good, plentiful shrimps inside.  

The cha-siu-stuffed bun (叉燒包) has exactly the right kind of bun/skin - white, fluffy and tasty, and plentiful cha-siu inside. 

I also like the sweet crystal bun (水晶包). 

We can see that they have made great effort to improve the quality of the food. 

We learned a lot from speaking with the young man, about the dedication needed to run the restaurant, the fine art of making good dim sum, and more.  

These days, with the social distancing and damaging restrictions to dining out, it is hugely challenging to operate a small restaurant, without deep pockets.  But this young man and his team deserves a chance.  

#food