On a work trip to Hongkong and seeing so many cute bloggers eating the most adorable dim sum i was determined to give it a go myself.
Yum Cha means to drink tea which is sort of a slang for let’s have dim sum or lunch. This quaintly cute restaurant is on top a hotel in the TST granville road. Perfect for girfriend chatting, first date and maybe a sibling day.
Here is what we ate:
Even the menu is cute and cheerful.
Served in a different version from what i’m used to here it’s served in little cubes with a chilli sauce and fried lotus root. Very pretty to look at and quite delicious.
All in all this is a pricey little establishment but maybe not for Hongkong standards but food is decent and ambiance is quite cute.
Yum Cha TST – 3rd Floor (On top of the hotel) 20 – 22 Granville Road Tsim Tsah Shui
It’s true, sometimes the simplest things are the most impressive. I asked the server at Ma Peche, which of the “Small Plates” i should order as an appetizer in addition to his famous pork buns and he said “Try the Broccoli”. The broccoli came in a small bowl cooked three ways, boiled, the outer leaves fried crispy and i’m guessing the flowerheads chopped and freeze dried with smoked raisin, and a seaweed mayo smeared on the side of the bowl. The textures was interesting, i felt the raisin just got in the way but what made me exclaim with delight was the mayo. It looked dark and grainy but had a wonderful savory taste. I’m guessing maybe seaweed with a hint of dashi? It was yum yum yum, i would prefer omit everything just give me a huge plate of the fried outer leaves and a side dish of the dressing.
The pork buns i must say is probably more “Chinese” than anything. I grew up eating roast piglets with crispy skin and chinese bread “Mun Tao” with a hoisin sauce, spring onions and cucumbers at special occasions, or a peking duck served the same way. So i gather David Chang must have been inspired here since i dont see any resemblance in japanese or korean cuisines. I must applaud the amazingly cooked pork belly served with the crispy thin cucumber slices and a bottle of their take on the siracha (Thai Chilli Sauce). A bit more spicier than the “Siracha” available in the USA. Great combination but my companion preferred his without. The pork was sweet having been marinated in a form of hoisin sauce ingredients and the soft flat mun tao soaked up all the juices. Not really a chef’s own creation but a spin on a traditional dish very well executed.
For the mains of course we needed to try the famous “ramen”. Our server suggested in addition to the beef ramen that we ordered, there was a special pork ramen not on the menu. I must say the most important component in a ramen bowl is the broth itself. Although both of the broths was hearty i personally preferred a more creamy broth tonkotsu styled, but it was above average for both bowls. The onsen eggs was well cooked and the pork and beef was tender and delicious. Good job i must say. The only thing we ordered that wasn’t really worth the price was the in house “Soda”. I liked the ginger ale personally, the ginger hit was powerful and yummy, however the coke tasted weird. Like something was out of place, it tasted medicinal . I must admit though, all in all it was a great experience. The ambiance was friendly, the servers nice, although the menu needed explaining in order to make a decision.