Last weekend, after hearing Precious Pea rave about the yummy lor mai fan at this place, we knew we had to sample it. Gathering early in the morning at this place, it was packed to the brim with families. The restaurant works on a system whereby they'll bring you the items in the bamboo baskets unsteamed for your selection. Everything is frozen and uncooked which can look kinda scary looking. Once you select what you wish to eat, they'll whisk it away to cook in the steamers. It's super fast as the bamboo baskets returned quickly to the table. For the fried items, a waiter/waitress will present an array on a tray for you to choose from. Other items like chee cheong fun, porridge and etc, you will have to order from the wait staff.
We ordered a selection of steamed items - the spinach steamed dun sum which is tinged green from the spinach juice. Wrapped within was chunks of pork and prawns that were a good mouthful. Really good stuff especially if you like your dim sum chunky. The siu mai which has a similar filling but less chunky as it was minced didn't satisfy as much as the spinach version.
Ultimate order and what we all came for after the raves from Precious Pea was their Sang Chau Loh Mai Fan. Supposedly their most popular order, it's only available during the weekends as it's a pretty time consuming dish to prepare. The glutinous rice is said to be soaked and steamed before frying it with bits of chinese sausage, egg, mushrooms and chives. Not too oily, the rice is fragrant as they're generous with the chinese sausage bits which taste delish. I don't mind two orders of this when I return to this place as it's very good stuff.
This place serves the Hong Kong style chee cheong fun which has two types of fillings - prawns and char siu. We had the char siu version which was not too bad with silky smooth rice flour sheets. Seems from what I read in the newspaper, they have one person specialising in making this hence the quality is maintained.
An essential order for dim sum breakfast - har kau which is prawn dumplings. This one didn't pass the test as the skin wrapping the prawn was too thick and not translucent enough. The prawn inside was pretty crunchy though.
This particular dim sum was made of wafer thin egg crepes that encased a pork and prawn filling. Not too bad but the filling tastes similar to the one you get with siu mai.
The char siu sow was good with a flaky lard enhanced pastry casing. They fill it up with chunks of meat for a pretty substantial bite.
Unlike the char siu sow which we all liked, the steamed bun or pau was not too great. The filling seems to lack flavour.
I always love Wu Kok - Crispy Yam Puff but this version wasn't too great as the yam was not crispy enough. The filling is not too bad though but I was pretty dissapointed with the not crispy yam exterior.
Another must have - the fried carrot cake with bean sprouts and egg bits. This version is pretty good and fragrant. Another plus point is it's not too oily.
Overall, we thought the place definitely rated another visit especially for their Sang Chow Loh Mai Fan. Although some items can be given a miss, the steamed spinach dim sum, chee cheong fun, fried carrot cake, char siu sow and egg crepe dim sum were pretty good orders. Prices range from RM1 to RM5 for the items which are calculated based on the bamboo baskets and plates you accumulate on your table. Service is brisk and the place is also clean and airy as it's a corner lot.
Hong Kee Tim Sum
18 and 20, Jalan SS22/25
Tel No: 012 - 6069787
(Non Halal. Same row as Magic Wok and Restoran Mama's and within the Atria Shopping Centre area.)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.
Tagged with: Malaysian Food + Dim Sum + Siu Mai