The Story: For those who don't know, the 'Michelin Guide' is a world acclaimed culinary guide, started by the tire company who has a mascot that uncannily looks like the mashmallow man from Ghostbusters 2. Kinda like a snobby version of the Zagat Guide, it covers international cities such as Paris New York, Toyko and now...Hong Kong. It rates restaurants by a star system, giving 3 stars only to the world's best. The major criticism is that most places that are rated serve in tiny proportions, properly require a mortgage to foot the bill and abusrdly unheard of from the general public as it only caters toward billionaire fat cats. (click here for the full hk michelin list)
Enough with the rants, I can go on hours with this. So what now? You see, the only 3 star restaurant in HK was granted to 'Lung King Heen/龍景軒'. Completely unheard of by everyone, and so happens to be conveniently located within the Four Seasons Hotel (Fat Cats?).
Where is this damn story taking us?: In comes 添好運點心專門店, a specialized dim sum joint that sits right in the middle of a street that is littered with BB guns store. So what so special about this place? It is ran by a local folklore hero, a rogue chef from Lung King Heen, who decided to hang his coat on culinary cooking and decide to start fresh by opening his own resturant!No longer do we need to pay ridiculous $100 for a dimsum, this place only does it at a tenth of the price and at the same quality. Kinda like a fat kid's wet dream.
The line took 30 minutes, i guess news spread fast around the city. And it didn't help that the place only had seat for properly 30 people. You had to share tables with someone, and there was barely enough space to tie your shoelace.
We ordered some pretty standard stuff, scrimp dumplings, siu mai, white raddish cake. You have to slowly chew each dish to realise how finely made they are, how the quality of traditional cantonese dim sum in local restuarants have deteriorate over the years. The skin wrapped around the scrimp dumping and siu mai was as thin as paper and tough like skins of siao long bao. Each dimsum was perfectly bitesize and seriously reminds eaters what dimsum was truly about. Not that knuckle size dim sum bullcrap they serve in china town. And as surprising as I am going to sound, you can actually taste the ingredients here. You can taste the scrimp in the scrimp dumpling and the fresh white raddish taste in the raddish cake. Weird? this simply proves how badly dim sum has gotten locally over the years, all ridden with MSG and salt. -_-
Saving the best til last, this dish itself is worth the wait, it is the chef's very own invention, the 酥皮焗叉燒包. This dim sum isnt joking, when we sat down, the lady in front of us got 5 orders of it and packed them into a styrofoam box, i guess she was saving it for dinner. Wrapped around like a pineapple bun, with char siu/BBQ pork in the middle. The bun instantly melts in your mouth when you bite it. An explosion of flavors in yout mouth, the sugary topping of the bun, the sweet BBQ sauce from the pork, all mix together in an orgasmic experience. Am I exaggerating? Maybe. You have to try it out yourself to find out. :P
Final Verdict: Must Try. People who don't usually eat dim sum wouldn't know what the fuss is about, but that 酥皮焗叉燒包 is enough to change your mind.
http://www.openrice.com/restaurant/sr2.htm?shopid=30806
(Gonna have to apologise for stealing images from openrice again, RaM is being a n00b photographer again)
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