December 13, 2013
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Chilled beancurd custard w almond & fruits - 3
J's comment > very light and refreshing |
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| Baked egg tartlets - 2+ |
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| Congee w beef & corn - 2+ |
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| Rice flour rolls wrapped w deep-fried dough fritters and spring onions - 2 |
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| Shrimp dumplings (har gao) - 2 |
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| Baked sago pudding w lotus seed puree - 2 |
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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 |
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| Rice flour rolls filled w beef - 2 |
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| Chicken buns - 2 |
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Sweetened red bean soup w lotus seeds - 2
J's comment > very generous w the actual red beans |
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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 |
Menu
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| 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
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