Thursday, December 12, 2013

Moon Koon

December 13, 2013

Chilled beancurd custard w almond & fruits - 3

J's comment > very light and refreshing

Baked egg tartlets - 2+

Congee w beef & corn - 2+

Rice flour rolls wrapped w deep-fried dough fritters and spring onions - 2

Shrimp dumplings (har gao) - 2

Baked sago pudding w lotus seed puree - 2

Steamed rice w chicken and preserved pork sausage - 2

J's comment > flavors a tad bland even after mixing w the soy sauce on the left

Rice flour rolls filled w beef - 2

Chicken buns - 2

Sweetened red bean soup w lotus seeds - 2

J's comment > very generous w the actual red beans

Steamed whole sponge cake w olive seeds (ma lai gou) - 2

J's comment > a tad dense, s'aright but Tim Ho Wan's better


View from the restaurant of the Happy Valley racecourse

Extra Comment
The restaurant is actually on the same floor as the Happy Valley Racing Museum. Non-members can have dim sum here on non-racing days.

Labels: causeway bay, dim sum, hong kong

No comments: