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steamed custard with salted egg yolk bun in Hong Kong Maxim's Palace

Hong Kong Dim Sum (香港点心)

Posted on March 16, 2009February 28, 2024 by PatriCa BB 雪冰
My Wok Life Cooking Blog Hong Kong Dim Sum (香港点心)
Steamed molten salted egg yolk bun

“My list of Dim Sum food for the Dim Sum lovers! What’s yours?”

I had my first (and only chance during the trip) Dim Sum (点心) experience at City Hall Maxim’s Palace.

Initially considering the Kowloon branch for its convenience, online reviews insisted on the City Hall branch, claiming exceptional Dim Sum. So, we made a deliberate trip there.

My Wok Life Cooking Blog Hong Kong Dim Sum (香港点心)
Serving 3 in a bamboo steamer basket

The “bao” I mentioned earlier is the 流沙奶皇白包, a molten custard & salted egg yolk bao, recommended by the restaurant attendant. It earned the name “流沙” (flowing sand) due to the smooth and flowing consistency of the hot filling, resembling viscous lava. The molten filling is the star here – eat it hot, but be cautious not to get scalded! :)

The perfection of this steamed bun lies in its tasty filling, with the aromatic mild egg yolk flavor taking center stage. The bao leans more towards the briny side rather than being overly sweet, which I really enjoyed.

My Wok Life Cooking Blog Hong Kong Dim Sum (香港点心)
One of the featuring snacks, Steamed pork bun

The Steamed Roast Pork Bun, aka Char Siew Bao (叉烧包), is a star on the Hong Kong Dim Sum list. At Maxim’s Palace, it was undeniably delicious! The bao, with its lavish filling of lean pork meat and minimal lard, achieved perfection with a delightful blend of sweet and briny flavors. A must-try that adds a delightful touch to any Dim Sum meal.

My Wok Life Cooking Blog Hong Kong Dim Sum (香港点心)
The restaurant boasts a retro classic interior design, creating a spacious and nostalgic ambiance.

In the traditional Cantonese style of this restaurant, Dim Sum is served in steamer baskets stacked on push carts. These carts are pushed around, stopping at each table for diners to make their selections. The push cart ladies call out the various options.

My suggestion: don’t wait for it to come to you, especially for popular Dim Sums like Haa Gao (steamed prawn dumpling), Siew Maai (pork & prawn open-top dumpling), Lo Mai Gaai (glutinous rice & chicken), Cheong Fuun (stuffed rice rolls), Char Siew Baao (steamed pork bun)… you might need to walk up (or rush up during breakfast/weekends/holidays) to grab your favorites once you hear them being called out! :D

My Wok Life Cooking Blog Hong Kong Dim Sum (香港点心)
You have to taste it, at least for once

For a generous treat, indulge in the superior shark fin dumpling soup (鱼翅灌汤饺), pronounced in Cantonese as ‘Yu Chi Goon Tong Gao’.

This substantial soup dumpling is loaded with chicken broth, pork meat, and shark fin (or sometimes dried scallop). The rich and flavorful chicken broth base adds an extra layer of delight to the dish.

My Wok Life Cooking Blog Hong Kong Dim Sum (香港点心)
The legendary 蒸蘿蔔糕

By far, my top favorite is the steamed yam cake (Lo Baak Gou 蘿蔔糕). It surpasses even the irresistible molten custard bao and steamed haa gao. Served in a clay bowl, this super tender, smooth, and almost melt-in-your-mouth yam cake has to be in your top 3 list too.

[Post Note: (2016) I believe this superlicious steamed yam cake might have been taken out of their menu. The last time I was there and ordered it, it seemed different and tasted ordinary. I wasn’t sure why.]

My Wok Life Cooking Blog Hong Kong Dim Sum (香港点心)
Moist and tasty cheung fun

Delight in the Cheong Fun stuffed with prawns (鲜虾肠粉), served in a special light soy sauce. The paper-thin rice rolls are incredibly smooth and soft to taste, making for a delectable treat.

My Wok Life Cooking Blog Hong Kong Dim Sum (香港点心)
蝦餃

Savor the freshness of Haa Gao (鲜虾饺). With its perfectly translucent dumpling skin and flavorful fresh prawns, resisting this signature Dim Sum is impossible. Our other orders, including steamed siew mai (蒸烧卖), spring rolls (春卷), egg tarts, and more, were genuinely delightful as well! In fact, there wasn’t a dish we ordered that made us frown.

My Wok Life Cooking Blog Hong Kong Dim Sum (香港点心)
唐茶🍵

Certainly, we couldn’t overlook the main star of the entire “Yum Cha” (tea-drinking) ritual – the aromatic Chinese tea! We opted for Shou Mei (寿眉) tea leaves. Its light brownish color indicates a lighter brew, perfect for a soothing experience on the throat.

The total bill for 3, with reasonably filled stomachs, amounted to about HK$375 (~S$75), just for your reference.

I personally loved the Dim Sum here and look forward to coming back for more!

My Wok Life Cooking Blog Hong Kong Dim Sum (香港点心)Maxim’s Palace City Hall (大会堂美心皇宮) @ City Hall Low Block, Hong Kong. The restaurant is located at the second level of the City Hall Building. Opening hours: 11am-3pm; 5:30pm-10:30pm on all days except Sunday which opens at 9am.

Note: Don’t be confused by Maxim’s Cafe (under the same organization) located on the ground floor at the outer area of City Hall Building. To reach Maxim’s Palace, go into the building on the 2nd floor.

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1 thought on “Hong Kong Dim Sum (香港点心)”

  1. Christy says:
    March 18, 2009 at 2:09 pm

    I agree with you that the bao definitely looks interesting! It is unique too….
    I’ve always liked Har Gao with thin and crystal clear skin =)

    Reply

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