The Chinese restaurants in Harbour Plaza Hung Hom and North Point are so outstanding that I gotta try this Harbour Grand Heen on Oil Street (Fortress Hill). However, it turned out the prefix "Grand" is just a prefix. In general, it is much lower than their fellow twins.
1. the menu. 2. BBQ pork buns HK$48. The BBQ pork is a bit dry though the sauce is very thick. It's due to their using some very dried out BBQ pork. Their dim sum ranges from at least $48 to $88.
3. Shrimp dumpling HK$88. The shrimp itself is pretty nice but the wrapping is a bit too mashy. It's due to the "reverse steamed drop" (倒汗水), as a result of a sudden high temperature drop and uncovered from from turning off the heat first. 4. steamed rice roll HK$68. Quite pitiful to see the choy sum which was tried so hard to trimmed but didn't turn out to be a nice veggie. This baby choy sum wasn't supposed to be trimmed, but the bigger one was.
5. Steamed veggie roll HK$48. The fish maw is pretty nice. 6. stir fried morning glory with preserved tofu sauce HK$88. When ordering this, I had a gentle arguement with the captain as he claimed only morning glory is now in season while I rectified with him both 莧菜 & 通菜 are summer veggie but he even didn't appeared to be compromising. The captain really needed to go to the food market and see what's happening out there. Anyway, though he claimed and suggested for morning glory, I found out quite some rotten leaves. Apparently the kitchen want the morning glory to go first. Excuse us - we are not dining at a local tea room restaurant!
7. Ginger juice crashing into Hokkaido milk HK$48. Well, it's just out of my curiosity. Texture-wise, UHT milk (in fact so far only Hokkaido UHT milk can be found in HK due to the transportation problem). UHT milk isn't the right milk for this renowned Pun Yue dessert. It should be with the milk from "water" cow as it's thicker and more aromatic. UHT is a high heat processing milk and no matter how good the milk is, after UHT, the aroma, texture and nutrients wouldn't be the same. The Chef may be looking for something to attract customers rather than looking into this magical invention by the noble families in Pun Yue.
7 comments:
Wow very high priced dim sum.
Char Siu Bao at $6.50 US for 3 is very expensive.
Here Char Siu Bao for 3 is at most $3.8 US in high-end restaurants.
If the food is good, it's ok to pay for it. The place is just only for one word "grand" and so the price is "grand" too, not the food's taste.
OK, "Grand" means grand price. I like your sense of humor.
:)
c from pic the bbq bun is quite dry in texture
i thought only CK property projects like to cheat people, now find such habit extends to CK's hospitality business ..
At least the dim sum here are cheaper than in France, and taste better.(Lily the Chef said)
yes, the pork bun look quite dry. the vegetable is quite old and also too long to eat. prices are not fair.
Haha.. Mickey Mouse, you made the same statement from the business friend whom I took the lunch with. She claimed the meal is like CK's property - 表裡不一 (Inside and outside doesn't conform). I just got told the 2 Chinese restaurants in Harbour Plaza in Hung Hom and North Point are run by other restaurants.
SS & Lily, I agree to it. I tried those Chinese restaurants in Cannes. They charged Euros15 for a stir fried beef noodle and the portion is only half of the HK size. The quality is so so.
Anonymous, yes, the veggie is pretty old and chewy.
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