On the morning before heading to Ocean Park, we walked to a Dim Sum restaurant near our hotel, 稻香超級漁港 ( Tao Heung Super 88). This restaurant is slightly different from the previous dim sum meal we had. This place operates with the modern system, where patrons simply order by ticking the items desired on a piece of checklist.
Almost everyday we had something with century egg in it. This is Hong Kong's famous Century Egg Congee. I couldn't get enough of their well-cooked congee in Hong Kong.
Kenny loves 'Phoenix Claws' (Chicken Feet), so each time we are out for Dim Sum, he'll have a basket of one. It must be the fun act of spitting out the bones from the feet, i guess.
Some Xiao Long Bao. Always eat them with care, for one is never sure how steaming hot the gravy in the bao is. I've read in a magazine that the correct way to eat Xiao Long Bao is to stuff the entire bao into your mouth and let the soup within flow down your throat. Good Stuff!
With all that oily and salty stuff, we ordered a basket of Coconut Mantou to bland the tongue before sampling more. These buns were soft and fluffy, reminded me of eating a feather-stuffed pillow (not that i ever had one).
A basket of mixed dumplings. One of our gripes was that they do not provide chilli sauce, 'cos they probably aren't used to having chilli sauce but having these dumplings without them was like eating chicken rice without chicken in them.
What's a dimsum meal without Char Siew Bao? Once again, i must sing praise to the chef for making such delectable dishes. These Char Siew Baos were divine!
Lastly, a plate of Cheong Fun which we all adore and were fighting over with our chopsticks. Three pieces were simply not enough for 4 Cheong Fun-loving eaters. Haha~
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