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Dim Sums have become a favourite for many people because they are extremely flavourful and the choices when it comes to picking a dim sum are endless. Besides, there is nothing more mouth-watering and comforting than a steaming hot tray of this classic Chinese dish on any given day but they are particularly great to eat on a chilly or rainy day. Considering the random rain showers that we are seeing in Hong Kong in the last couple of days, we have put together the best restaurants to eat dim sums in the city.


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Awarded a one-Michelin star for three years in a row, the Chinese cuisine Man Ho is one restaurant where you can find Hong Kong’s best dim sums that have found a place in almost every foodie’s heart. The eatery is known for being popular among ex-pats for adding a Western approach to this otherwise oriental dish that is made with thoroughly hand-picked produce from the city’s local markets under the guidance of its Dim Sum Head Chef Leung Wing Pan. The highly-recommended dumplings here include the Baked whole-dried South African abalone puff with wild mushrooms and Steamed minced cod fish and shrimp dumpling with soy sauce.


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Given the popularity of dim sums, most people have savoured the dish at least once in their lives but if you want to try something different while enjoying the rush of flavours that you experience when biting on a piece of dim sum, then you should try the ones from Bino ‘N’ Booze. The hot pot restaurant offers two soup bases that have alcohol mixed in them – The Signature Red Wine Oxtail and Tomato Soup and The Pig Tripe and Chicken in Beer Soup. When combined with the carefully hand-rolled dumplings, the dumplings melt right in your mouth to give a unique yet comforting taste. The must-try here are the Abalone and Black Truffle Dumplings and the Drunken Chicken Dumplings.


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If this happens to be your first time trying a dim sum or you simply liked to be spoiled with so many choices then your go-to restaurant for dim sums should be Fox Glove. Offering nearly 30 options varying from seafood and meat to vegetable dumplings, this speakeasy restaurant allows you to try different and as many dim sums as you like. The newest addition is the Sichuan Peppercorn Xiao Long Bao which is inspired by the Shainghanese dumplings sold at a highly-raved street stall in Shanghai.


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Perfect for meat lovers and vegans, Mott 32’s newly-updated Dim Sum menu puts taste at the forefront. In addition to the restaurant’s already existing steamed dim sum platters, its executive chef Lee Man Sing has collaborated with the plant-based food company Plant Sifu to launch a set of plant-based dim sum dishes that are only available until June 30. As expected from this contemporary Chinese restaurant, every ingredient is carefully picked from different parts of the world thus giving a contemporary twist to the traditional Chinese dish.


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Seafood lovers can always count on D.H.K. Seafood Restaurant to devour pescatarian dim sums. What makes their dim sum or any other dish stand out is their cooking style which is a very traditional Guangdong way of cooking. You should definitely try one of their newest creations Plant-based Pork Siu Mai, Plant-based Pork &amp; Shrimp Dumpling Soup and Plant-based Pork &amp; Shrimp Bean Curd Roll in Broth.

The Best Dim Sum Spots in Hong Kong: Restaurants Serving The Tastiest Dim Sums

For six years now, Central-set Duddell’s has set the benchmark for fine-dining Cantonese cuisine. In particular, its dimsum menu has found favour with discerning diners across the city, lauded as being equal parts innovative and an homage to the culinary tradition’s established flavours.&nbsp;
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-51644" src="//www.gafencushop.com/wp-content/uploads/2020/06/1-2.jpg" alt="Duddell's new dimsum menu" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/06/1-2.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/06/1-2-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/06/1-2-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/06/1-2-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/06/1-2-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/06/1-2-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/06/1-2-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Now, Duddell’s is introducing a special iteration of its much-loved all-you-can-eat dimsum buffet every Monday to Thursday starting in July. This new take sees the restaurant take guests back to Hong Kong’s ’80s-era heyday, serving up not only classics like steamed shrimp dumplings (har gau) and chicken’s feet (feng zao), but also revives long-forgotten favourites from that time.&nbsp;&nbsp;
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-51645" src="//www.gafencushop.com/wp-content/uploads/2020/06/2-2.jpg" alt="Duddell's new dimsum menu 2" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/06/2-2.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/06/2-2-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/06/2-2-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/06/2-2-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/06/2-2-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/06/2-2-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/06/2-2-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
As such, the new all-you-can-eat ‘80’s dim sum menu include additions such as Duddell’s signature pork and shrimp dumpling, juicy beef dumpling with lard, minced beef ball with bean curd skin, steamed bean curd sheet roll filled with collagen-rich duck feet and taro, and shrimp spring roll with garlic. New desserts include the Chinese traditional sweet soup of green mung bean with fried seaweed, and the beloved coconut milk pudding with red bean.&nbsp;
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-51647" src="//www.gafencushop.com/wp-content/uploads/2020/06/4-1.jpg" alt="Duddell's new dimsum menu 3" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/06/4-1.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/06/4-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/06/4-1-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/06/4-1-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/06/4-1-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/06/4-1-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/06/4-1-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
In all, over 30 varieties of dimsums, dishes and desserts will be on offer. What’s more, there’s even a free-flow drink package (HK$148 + 10% service charge per head) inclusive of two hours of house wines, spirits, soft drinks and beers. With the unlimited buffet priced at just HK$268 + 10% service charge per head, there’s really nothing stopping you from diving in, chopsticks brandished, to your heart’s content.

Old-timey dimsum experience unveiled at 1 Michelin-starred Duddell’s

Though Fang Fang is located at the heart of Hong Kong’s favourite party hotspot, Lan Kwai Fong, the restaurant is a far cry from the run-of-the-mill restobars that dot the streets of LKF by dozens. Offering the choicest of Chinese cuisine within plush interiors, complete with live music, Fang Fang mixes the best of fine-dining with upbeat party vibes.
<img decoding="async" loading="lazy" class="aligncenter wp-image-34246 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/03/700x466_Dim-Sum-Assortment-at-Fang-Fang_opt.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/03/700x466_Dim-Sum-Assortment-at-Fang-Fang_opt.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466_Dim-Sum-Assortment-at-Fang-Fang_opt-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466_Dim-Sum-Assortment-at-Fang-Fang_opt-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466_Dim-Sum-Assortment-at-Fang-Fang_opt-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466_Dim-Sum-Assortment-at-Fang-Fang_opt-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466_Dim-Sum-Assortment-at-Fang-Fang_opt-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/03/700x466_Dim-Sum-Assortment-at-Fang-Fang_opt-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
As you step out of the elevator on the 8th floor of LKF Tower, the beautiful – though a tad dimly lit – interiors set the perfect mood for a luxurious and leisurely experience. The feeling is only heightened with a first glance at the menu. Helmed by Head Chef Kent Lee, former executive chef of Hakkasan, Fang Fang taps into China’s classic recipes and gives them a modern twist. The result is a sumptuous blend of Chinese modernity and tradition, while embracing influences from surrounding regions.
<figure id="attachment_34228" aria-describedby="caption-attachment-34228" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-34228" src="//www.gafencushop.com/wp-content/uploads/2018/03/Posh-Duck-Salad.jpg" alt="Fang Fang" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/03/Posh-Duck-Salad.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/03/Posh-Duck-Salad-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/03/Posh-Duck-Salad-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/03/Posh-Duck-Salad-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/03/Posh-Duck-Salad-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-34228" class="wp-caption-text">Posh Duck Salad</figcaption></figure>
We were particularly impressed by the assorted Dim Sum Platter, which is part of their new dim sum menu that’s available throughout lunch, dinner and weekend brunch. The Soft Shell Crab with Five Spices is also a crowd favourite, and it’s easy to understand why, given its sheer ‘devil-may-care’ decadence. For the more health-conscious though, there’s the Crispy Duck Salad with pomelo, pine nuts, plum dressing and a generous dose of truffle oil. We could spend hours raving about this particular dish, but we’ll just let you judge for yourselves…
<figure id="attachment_34229" aria-describedby="caption-attachment-34229" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-34229" src="//www.gafencushop.com/wp-content/uploads/2018/03/Jasmine-Tea-Smoked-Ribs.jpg" alt="Fang Fang" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/03/Jasmine-Tea-Smoked-Ribs.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/03/Jasmine-Tea-Smoked-Ribs-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/03/Jasmine-Tea-Smoked-Ribs-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/03/Jasmine-Tea-Smoked-Ribs-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/03/Jasmine-Tea-Smoked-Ribs-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-34229" class="wp-caption-text">Jasmine Tea Smoked Ribs</figcaption></figure>
Moving on, the mains that made a lasting impression were the Jasmine Tea Smoked Ribs and the Forest Honey Grill Chilean Seabass, both interesting reinventions of classic Chinese fares. Kudos to the chef for taking a risk and pulling it off!
Some of the other mains that we tried, such as Vegetarian Gailan and Spicy Fried Rice, were more akin to ‘no-frills-added’ comfort food.
<figure id="attachment_34230" aria-describedby="caption-attachment-34230" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-34230" src="//www.gafencushop.com/wp-content/uploads/2018/03/Forest-Honey-Grill-Chilean-Seabass.jpg" alt="Fang Fang" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/03/Forest-Honey-Grill-Chilean-Seabass.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/03/Forest-Honey-Grill-Chilean-Seabass-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/03/Forest-Honey-Grill-Chilean-Seabass-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/03/Forest-Honey-Grill-Chilean-Seabass-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/03/Forest-Honey-Grill-Chilean-Seabass-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-34230" class="wp-caption-text">Forest Honey Grill Chilean Seabass</figcaption></figure>
Though generally not big dessert fans, we were tempted to try the Ginger Crème Brulee on the staff’s recommendation, and we are so glad we did! Just mildly sweet with a hint of refreshing ginger, it was a perfect culmination to a very satisfying meal. For warmer climes, however, we’d suggest choosing from the selection of ice creams and sorbets.
For those looking to indulge in a tipple or two, Fang Fang also boasts a well-stocked bar to match its hearty food menu. Do try their newly launched Ikebana Cocktails, specially curated by Bar Manager Gagan Gurung, who is known for experimenting with Oriental flavours. Judging from the packed bar on a typical Friday night, it’s safe to assume his experiments are a roaring success. Add to that the soulful live music by jazz singer Wendy Robin and you have a space that comes to life every night! Be sure to reserve a table.
For reservations, click <a href="http://www.fangfang.com.hk/#/reservation">here.</a>
Text: Suchetana Mukhopadhyay

Fang Fang review: Traditional Chinese fare with modernist flair

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When it comes to Cantonese cuisine, is there anything more iconic than dim sum? Whether they’re steamed or fried, savoury or sweet, these perfectly proportioned morsels are delightful no matter how you slice it – and that’s probably why most chefs won’t fiddle with the recipes. If you’re going to modernise dim sum, you’d better give it some finesse.
Dim Sum Library, an Aqua Restaurant Group fixture, has done just that. Conveniently located in Pacific Place, the restaurant taps into the creative side of traditional Cantonese fare. Here, dumplings are revamped and repackaged with new ingredients, textures and flavours.
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Master chef Leung Kwok-wah, who boasts 15 years of experience, uses centuries-old Chinese recipes to present classic dim sum favourites in a brand new light. It’s not just about the food, though. The black and gold decor harks back to the elegant Art Deco style of the 1920s, all with a Chinese twist – certainly not your grandmother’s dim sum, with its push carts and frenzied atmosphere.
Dim Sum Library’s stunning Chinoiserie cocktail bar near the front of the restaurant has an air of elegance. One of the best-known creations by in-house mixologist Simone Rossi is the signature One Thousand Years of Song cocktail. Jasmine tea-infused gin is blended with chilled white peach puree, yuzu and lemon juice, and finished with a delicate egg white foam. The sweet and citrusy flavours balance the silky texture on top.
<img decoding="async" loading="lazy" class="alignnone wp-image-27738" src="//www.gafencushop.com/wp-content/uploads/2017/10/3-2-499x280.jpg" alt="" width="601" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/3-2-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/3-2-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/3-2-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/3-2-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/3-2-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/3-2.jpg 600w" sizes="(max-width: 601px) 100vw, 601px" />
The options for dim sum, rice, noodles and other mains (plus vegetarian-friendly alternatives) were diverse. Their version of har gau was made from translucent black truffle wrappers, generously stuffed with shrimp and truffles served up neatly in a rectangular dim sum basket. The earthy flavour and intense aroma of the truffles make this dish a definite must-try.
The dan dan xiao long bao was equally vibrant in flavour. Although altogether a distinct dish, each bite delivered the unforgettable taste of dan dan noodles – here packed into a soupy dumpling. The minced pork, flavoured with a hint of Sichuan spice and peanut bits, was bundled in an intensely orange dumpling skin. This creative spin on a classic dish did not go unappreciated.
<img decoding="async" loading="lazy" class="alignnone wp-image-27735" src="//www.gafencushop.com/wp-content/uploads/2017/10/7-2-499x280.jpg" alt="" width="601" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/7-2-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/7-2-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/7-2-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/7-2-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/7-2-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/7-2.jpg 600w" sizes="(max-width: 601px) 100vw, 601px" />
The black garlic siu mai pork dumpling – a traditional pork dumpling topped with fish roe and unsuspectingly stuffed with a whole piece of black garlic – was a true delight. Long a local favourite, this umami-packed dish yielded an intense sweetness rounded out by a distinctly Japanese taste.
The Hokkaido king crab and sea urchin spring rolls were cut in half and served upright on a black slate atop a drizzle of Japanese kewpie mayonnaise. Each piece was stuffed with flaky crab meat and dotted with dollops of sea urchin paté, which provided a pungent flavour.
<img decoding="async" loading="lazy" class="alignnone wp-image-27740" src="//www.gafencushop.com/wp-content/uploads/2017/10/5-2-499x280.jpg" alt="" width="601" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/5-2-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/5-2-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/5-2-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/5-2-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/5-2-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/5-2.jpg 600w" sizes="(max-width: 601px) 100vw, 601px" />
The fried French sea bass fillet with preserved black olives, sautéed with brown enoki mushrooms and roughly cut kalian stems, was presented in a crispy taro basket. The flavours and textures of the boneless fish convened well on the palate, aided by the crunch of the vegetables.
The Iberico pork fried rice with Sakura shrimp and fennel seeds, paired with small cubes of zucchini and garnished with dried shrimp, was served in large proportion. However, unlike the previous dishes, this one was nothing exceptional.
<img decoding="async" loading="lazy" class="alignnone wp-image-27741" src="//www.gafencushop.com/wp-content/uploads/2017/10/6-2-499x280.jpg" alt="" width="601" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/6-2-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/6-2-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/6-2-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/6-2-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/6-2-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/6-2.jpg 600w" sizes="(max-width: 601px) 100vw, 601px" />
Dessert more than made up for it, though. The signature lava chocolate mochi was served piping hot – a gooey helping of glutinous rice filled with rich molten chocolate and topped with finely ground peanut powder. This dessert was a delightful modern interpretation of the traditional sesame paste-filled glutinous rice dumplings.
At Dim Sum Library you won’t go home hungry nor disappointed. Ingredients of the highest quality were incorporated with restraint and balance, with traditional dishes never taken too far beyond the point of recognition. Overall, this impressive venue is perfect for a quick, casual dim sum fix in stylish surrounds.
DIM SUM LIBRARY 
Address: 124, Level 1, Pacific Place, Admiralty 
Tel: 3643 0088 
<a href="http://dimsumlibrary.com.hk/">http://dimsumlibrary.com.hk</a>&nbsp;&nbsp; 
Text: Simran Mirpuri 
Photos: Gigi Ip, Dim Sum Library

Canto 2.0: A meal that’s greater than the (dim) sum of its parts

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When the D2 Mall opened its doors a few years back, it ushered in a wave of gentrification that has since transformed many of the shops and restaurants in Lai Chi Kok. Whilst the neighbourhood is still best known for its modest wholesale outlets and equally modest dining establishments, there are now several modish restaurants to be found. Actually, amid the bustling clutter of determined shoppers and rolls of fabric that line Cheung Sha Wan Road, there are a surprising number of fine eateries to be had.

<h5 style="text-align: center;"><a style="color: #ad0707;" href="//www.gafencushop.com/club-class/">Click here to see Greater China Club </a><a style="color: #ad0707;" href="//www.gafencushop.com/club-class/">on video</a></h5>

One notably opulent addition has come in the form of the Greater China Club, the stylish home of dim sum and several other traditional favourites, all served up with a distinctly modern twist. A private members’ club – though joining is not difficult – it caters to what it terms “Hong Kong’s fine dining elite,” offering suitably classic Chinese dishes made with only the finest and most expensive ingredients.
Why settle for cheung funwith char siu when you can enjoy it with the best Iberico pork money can buy? Then, what about the fanciest, richest tasting plate of wok-fried noodles with beef and XO sauce, followed with deep-fried pumpkin and red bean pastry? This, then, is the Greater China Club promise.
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Naturally, as with any other truly great Cantonese restaurant, seasonal seafood of the highest quality always tops the menu. While the Club promises premium Cantonese cuisine at its finest, does it always deliver?
The quality of the establishment, though, should not be judged on its fine fare alone though. Its decor and the overall ambience of the club are certainly of the highest calibre. Its stylish and elegant interior makes it suitable for business meetings, lunch time dim sumor just for less formal gatherings. Members also get to confer with the head chef and are given the chance to create bespoke menus for any private gatherings. In all, there are seven private rooms available to members, with experienced event planners on hand to help ensure your chosen occasion passes off flawlessly.
The Club also doubles as an exclusive jazz club. This is largely down to the efforts of Eric Ting, the venue’s founder and an avid jazz fan, ever keen to introduce smooth sounds to his patrons. Very much in keeping with this, the lounge area of has been designed in the style of a 1920’s American nightclub, with a pianist and singer performing there every night, Sunday to Thursday. There is also an outstanding jazz trio appearing there most Friday and Saturday evenings.

It is also worth making a mental note that a truly splendid barbecue is served on the rooftop on weekends. Fresh seafood, chicken, steaks, top-of-the-range beef, seasonable vegetables and genuinely delicious sauces are all on offer from the establishment’s excellent chefs. There is also a chic rooftop bar generously stocked with fine wines and champagnes, with an in-house mixologist on hand to concoct those signature cocktails or perhaps some more tailored creations.
Of course, it is the food at the Greater China Club that is the real reason to pay a visit. Thankfully, it does deliver some of the finest Cantonese cuisine in the city.
My meal began with a quartet of appetisers that came specially recommended by the chef. These included cold abalone with pomelo, fresh Chinese yams marinated in preserved plum sauce, cold silky fowl electrified with spicy Sichuan flavours and a serving of cold sea blubber – perhaps in a bid to chill the palate after the previous dish.
While it was certainly a mix of flavours, it was also well-balanced, with many of the dishes clearly complementing one another. The abalone was sweet and made the perfect accompaniment to the tanginess of the pomelo. Overall, it was a winning combination of appetisers, inevitably prompting thoughts as to just what the chef had lined up for subsequent courses.
We didn’t have long to wait to find out. The lead here was taken by roast goose served with plum sauce – a dish that really has to be tried. Traditional Chinese dishes are always a winner and it is often intriguing to see just how individual restaurants interpret such cuisine.
Just how did the Greater China Club fare then? Crispy roasted goose skin? Check. Mouth-watering fat that trickles from beneath the crispy skin of the bird? Check. Succulent, tender meat that leaves you wanting more? Check. Quite an impressive result.
Next up was the minced spotted garoupa soup with shredded assorted fungus. Another must-have – its ingredients are beautifully fresh and they really complement each other perfectly.
A more surprising combination was the wok-fried prawn balls served with aubergine and salad dressing. I was initially sceptical as to the wisdom of the pairing but I should have had more faith. Something of a revelation, the dressing merely acted as a delightful counterpoint to the freshness and crunchiness of the prawns.
It was then onto the crunchy pork ribs, another Hong Kong favourite and with good reason. While irresistibly crunchy the meat was also delightfully tender. Something of a coup on the preparation front.
The last element of the main was a rice soup with seafood. While it may lack the headline-grabbing allure of the other dishes, you won’t be disappointed. The first spoonful is more than enough to entice you in, with the soup fresh and alive with a myriad of flavours. At times, it is hard to identify each individual taste sensation, with an array of flavours competing for your attention.
Overall, its appeal lies in the fact that every dish not only tastes superb, but that every dish also tastes superb in a wholly different way. The true sign of its chef’s skill, though, is that all these disparate taste sensations are all ultimately blended into a truly satisfying whole, replete with subtle contrasts and knowing enhancements.
Go on, go ahead and treat yourself.
Greater China Club 
Address: Unit A, 10/F, D2 Place, 9 Cheung Yee Place, Lai Chi Kok, Kowloon 
Reservation: 2743 8055 
Food: 9.5/10 
Drinks: 9/10 
Ambience: 9/10

Tag: dim sum

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