Furthermore, the prices are quite reasonable for the quality of the food and the premium location. The location is really, really convenient if you’re shopping at Harbour City. The major benefits of this restaurant are many fold. Food-wise, it probably wouldn’t be my first choice restaurant for modern dim sum (I’d choose Social Place or Yum Cha for that), but it’s still a perfectly good restaurant and I wouldn’t hesitate to come back, especially if I could come back with more people to try more dishes! General Thoughts – Dim Sum Bar TSTĪll in all, the food at dim sum bar is good. They distinguish themselves from other dim sum places in that they serve dim sum during dinner and they offer more interesting, not-your-typical dim sum items. The Stir Fried Bok Choy with Garlic ($52) was great and provided a much needed balance to the other dim sum dishes. It was a fun dish and the flavors were enjoyable. I had never seen anything like this dish: It consisted of two glutinous rice patties coated and pan fried with egg and then made into a sandwich with minced chicken and BBQ pork sauce in the center ($36). It was pretty good, though have carbs inside carbs definitely made me feel like it was a bit heavier and more dry (less juicy!) than if it had meat or vegetables inside.įor some reason I am always drawn to dishes with sticky rice. There’s actually sticky rice inside the deep fried crab bun. I was drawn to these cute deep-fried glutinous rice crab baos ($42 HKD) filled with dried shrimp and dried garlic. I will say this one is not as good as that one, but it’s still enjoyable and definitely more accessible ( Lung King Heen is really, really, hard to book!).
Prior to this, the only time I had ever tasted this pastry was at 3-Michelin starred Lung King Heen in the Four Seasons. One of the highlights was the Baked Abalone and Chicken Pastry ($53 each), a decadent mini-chicken tart topped with a whole abalone. I actually prefer the traditional version. I wished the turnip cakes were pan fried a bit more, and I found that the eel on top made the whole dish a bit too rich for my tastes. The Pan Fried Turnip Cake with Dried Shrimp and Eel ($45) was untraditional because of the Japanese-style unagi placed on top of the dried turnip cake. Maybe it wasn’t the best shrimp dumpling I’ve had, but it was solid. We ordered mostly the creative items, though we did try a more traditional Steamed Shrimp Dumpling with Cabbage and Dried Scallop ($39), which was on par with many dim sum places. The menu has a mix of more traditional dim sum items and more creative items. The full-color menu has a lot of dim sum items and gorgeous photos, so you can almost order with your eyes instead of reading the menu (which is thankfully written in both Chinese and English). One place we visited recently was near our old apartment in Harbour City: Dim Sum Bar, which is located at the Gateway Arcade of Harbour City, but has a separately outside entrance. However, there are no shortage of restaurants serving dim sum at night now. It’s true that most traditional Cantonese restaurants still only serve dim sum during the day.
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