After a couple of months in Sydney, coming back to Hong Kong meant a round of dim sum was in order. We were meeting Miss E and Mr A for a lunch date and Miss E kindly made us a reservation at Tin Lung Heen.
Always a pleasure to dine in such a lovely space. So bright and spacious, I really have a thing for high ceilings~
We left the ordering to Mr A and not too long after, our dim sum started arriving in timely succession.
Iberico pork steamed rice roll. Sweet flavourful BBQ pork tucked inside a slightly chewy rice roll wrapper.
I recommended the Iberico pork char siu and it was only when it arrived after the rice roll that we realised we had double ordered on the char siu oops. Luckily the char siu was still as luscious and fatty as I remembered with a slight char and a sweet sticky glaze.
A serving of abalone and roast goose tart. Tender abalone, but I found the roast goose filling a little dry.
Pan-fried wagyu beef gyoza. Certainly a striking appearance with its web of crispiness encrusting the bottom. It wasn’t as crispy as it looked, in fact just soft and the filling had no meat juices. Just a sad, doughy, dry mouthful…
Deep fried turnip cake in XO sauce was my favourite. Jenga chunks of turnip cake with a golden crunch and a spicy little kick from the XO sauce.
Shrimp spring roll. Thin and crunchy, I just don’t understand why they make spring rolls so thin in Hong Kong. I prefer them thicker so there is a heftier crunch when you bite into them.
Assorted siu mai. The individual portions were a high class version of the humble siu mai topped with lobster and gold leaf, while the two in the bamboo steamer were the ‘poor’ version here topped with a big prawn and scallop. Nice and moist, a solid meaty mouthful.
Contemplating dessert, it is always a bonus to dine with Mr C and Mr A as no sooner when we asked for the dessert menu, they said dessert had been organised for us 🙂
I was most excited to see the fried sesame dumpling, crunchy and piping hot with a creamy custard filling. The mango cream, pomelo, aloe vera and sago dessert had a fresh mango flavour and the juicy aloe vera pieces were a nice textural surprise. Osmanthus jelly was subtly sweet, nice and cooling and the little almond cookie was a nice finishing touch.
Quite enjoyable, and dessert was much appreciated!
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