![]() ![]() These siu mai pockets are filled with deliciously runny quail's egg. ![]() ![]() The restaurant also offers a 270-degree Victoria Harbour view.įood is eaten with exquisite jade tableware. The crispy fried taro net topped with an abalone may be the best deep-fried taro mash in town. ![]() The crispy shrimp with avocado dumplings and mango mayonnaise is fresh and crunchy. Yan Toh Heen Superior Dumplings is the most popular combo – it includes a dumpling with steamed scallop, black truffles and vegetables, a steamed lobster and bird’s nest dumpling and a steamed dumpling with king crab leg and vegetables. It was recently upped from one Michelin star to two.īut local dim sum fans have been worshiping it since the 1980s, before the InterContinental hotel took over the space from The Regent in 2001. If you’re looking for a first and only dim sum experience, there aren’t a lot of places that can rival Yan Toh Heen. The prices are a bargain, with dim sum dishes ranging from HK$12 to $17 ($1.5-2). Other San Hing specialties include quail’s egg siu mai, deep-fried milk and various seasonal dishes often not listed on the menu, such as osmanthus jelly during the summer. Photographs on the wall show Canto-pop star Eason Chan giving props to San Hing’s lau sa bao – signature yellow custard “quicksand buns.” Staff frantically churn out a wide selection of dim sum, stacked into giant bamboo towers.Ĭustomers perpetually hover around the food arrival counter, while an unending stream of new customers mill about looking to snatch seats. In the small hours the shop is a madhouse, especially on weekends. Located in Kennedy Town, San Hing technically opens at 3 a.m., though customers arrive earlier to secure seats. The tables are shared by a mix of elderly folk, celebrities and drinkers on a last stop before home. This is the place to go for a dim sum fix at dawn. The Sham Shui Po branch, the second Tim Ho Wan after the Mong Kok store, is still said to house the best chefs. The radish cake actually tastes like the white radish it’s made from.Īnd of course there are the char siu (barbecued pork) baked buns, now widely imitated but never matched. The siu mai is packed with fat shrimp and succulent mushrooms. The beef balls are firm but tender, with plenty of coriander. Simply, this is what dim sum is meant to taste like. Saying the quality is high and ingredients are fresh is an understatement. The good news is Mak’s opened six larger locations around Hong Kong – and many more franchises overseas.ĭespite changes, Tim Ho Wan is still worth it, wait and all. Please visit King County’s COVID website for resources and current information.The most stress-free way to tour Hong Kong's busiest streets Studies indicate there is a lower exposure risk when eating outdoors, and the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines. As of October 25, King County will require proof of vaccination for everyone ages 12+ at indoor establishments, restaurants, and bars. Here’s some of the best restaurants in Seattle to get your dim sum fix, listed from north to south.Īll restaurants listed offer takeout and indoor dining. Now that more restaurants are welcoming back dine-in guests, expect to see those same carts - loaded with dim sum options - making the rounds again. Over the pandemic, those carts disappeared, along with dine-in service. Traditionally, these filling and affordable options were wheeled right to your table on carts. The fun part is in choosing which delectable sweet or savory treat to pick next, like har gow (shrimp dumplings), sesame balls, or hom bow (a sweet, fluffy bread roll stuffed with meat or other fillings). Served from early morning into the afternoon, dim sum is like a Chinese brunch, featuring small dishes of fried or steamed dumplings, rolls, buns, cakes and other snack-sized items meant to be enjoyed with friends and family. ![]()
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