![]() ![]() Was very surprised by the Tea Pot Steamed Morel Soup( HKD 168). God this little thing is addictive! Oupsie, might have had more than my share! Full of vegetables and super yummy just as the next dish, the Kale & Porcini Mushroom Griddlecake( HKD 78). ![]() Netted Spring Rolls ( HKD 39) were more of a surprise to me. Actually, found them a little tasteless and felt like dipping them in the sauce was def needed. Kicking off w/ Porcini Mushroom Dumplings( HKD 38). Hope you guys like mushrooms, they are kind of the house signature … lucky me, I absolutely love them! The atmosphere is quite rustic and it can be noisy but hey, it feels authentic for sure! Not to mention I was probably one of the only gweilo in the room. The venue isn’t the easiest one to access and you’ll have to go up the hill for its lunchtime dim sum ranked among Hong Kong’s best vegetarian dim sum by CNN Travel. And also know that some of you might be vegetarians and would love to hear about such a place. Plus, I’m always in for a new culinary experience. Some days I feel like eating meat, some days I don’t feel like it. Not that I am a veggie or plan on being one anytime soon, never say never but at the moment my love for foie gras and rare fillet-mignon is unconditional, but I do love having the option of going veggie if I want to. I didn’t even know vegetarian dim-sum was a thing until, I heard of Pure Veggie House, one of Hong Kong’s pioneer vegetarian restaurant (opened in 2007) and most celebrated one. But I don’t know much about it and pretty much always order the same ones: Xiao Long Bao, Shaomai, Barbecued pork buns. It’s actually one of the first thing I miss when back in France (funny to see how I’m craving foie gras, baguette and cheese when I’m in Hong Kong and how I start dreaming of dim sum, dumplings and Vietnamese pho after spending a few days in France). ![]()
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