MagazinesGood Eating

Innovative menu

Keith Chan

 

The Dining Room has a bright minimalist design and innovative menu with wooden communal tables that can seat up to 24 people.

The signature pan-fried crispy pork soup buns (HK$38) are served while still hot and soft, the minced meat filling tasty and juicy. Steamed pork dumplings Wuxi style (HK$38) are the classic xiaolongbao, with delicate skins and hot pork and soup filling. Luffa melon poached with organic soya milk (HK$48) is one of the few vegetable dishes on the menu. It is refreshing, with crispy melon on top of the soup.

Grandma's braised pork belly shaomai and Shanghai fresh and cured pork shaomai (both HK$36) have similar ingredients, the former having a richer taste. Deep-fried small yellow croaker with garlic (HK$60) is a delight. The whole fish is pan-fried and topped with crispy garlic. It is crispy outside and soft inside.

For dessert (HK$58), diners can choose two puddings and two desserts. We liked the mini-pumpkin cake with red bean paste. 

 

THE DINING ROOM

UNIT 1201, HYSAN PLACE
500 HENNESSY ROAD
CAUSEWAY BAY
2648 2299

 

 

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