Second visit to this restaurant by 3 Michelin Stars Demon Chef Alvin Leung (Bo Innovation in Hong Kong) featuring Cantonese style dishes. Fairly new to the area, this place been around since May 2018.
Dim Sum is available only for lunch!
Steamed King Prawn Dumpling [$8] - thin layer of crystal skin wrapping the crunchy king prawns.
Steamed Black Truffle and Duck Tongue Dumpling [$8] - this is rather unique, nicely minced tongue meat, the hint of truffle is very subtle though
Pan Fried Turnip Cake with XO Sauce [$5] - Oh, this is a must order! Slightly larger than normal carrot cake chunks were moist and soft inside with visible shredded radish, with no compromise on that nice sear on the edges!
Giant egg tart [$6/2pcs] - pre-order before your meal required. We were advised to break into it before savoring the tart. The eggy goodness was soft yet firm at the same time. So what makes this unique is a layer of yuzu jam/filling sitting on the buttery crust between the eggy goodness. Personally, I do not appreciate the combination of yuzu and egg. Maybe cheese yes, but not egg. And if I had to eat a fancy egg tart, I’ll have Fancy Delight anytime!
Steamed Rice Rolls with Crispy Bean Curd Skin [$6] - consensus agree that this is a rather unique creation. Typically, this version includes the dough fritter in the steamed rice roll. But this version is really flavorful with shredded carrot, cabbage in the beancurd roll and yes, I love the crisp on the skin of bean curd roll! With that soy dipping sauce.
Iberico Pork Char Siu [$30] - this glistening piece of pork is amazing, with just the right amount of char, definitely on the fatty side, but also exactly why it’ll melt so perfectly in your mouth!
Overall, my experience here has been consistently pleasant with very attentive staff who are knowledgeable about their menu (always a bonus) and there are other dim sum items that caught my eye and it’ll call for a third visit! Will be back to try items like marinated duck kidney and okra with sand ginger, steamed dumpling with crab meat and pumpkin, pesto duck spring roll, crispy taro pastry with duck and preserved vegetable!
