Hoi King Heen gives Cantonese cuisine a taste of refinement
Contemporary stylish restaurant serves some of the best dim sum in town
FARE Cantonese.
AMBIENCE The contemporary stylish décor has warm earth tones, highlighted in red and gold.
COST Set menus are around HK$670 a head.
WHO TO BRING Friends, family and business associates to impress.
TURN-ONS The freshly made dim sum was presented beautifully on a plate, we chose har gau, char siu bao, vegetable and mushroom dumpling and the popular pan-fried glutinous rice with chicken and peanuts. We had a selection of sauces including the home-made XO and chilli sauce – it was some of the best dim sum we have had in a while. The healthy dishes from the à la carte dinner menu were also beautifully presented.
We tried the steamed grouper with morel and matsutake mushroom which was minced together on a bed of green vegetables that had been cooked in fish juice. The dish was well balanced and full of natural flavours. The second dish was the award-winning steamed egg white with spinach topped with bamboo piths and vegetables which comes in a delicious vegetable soup. The flavours were delicate with a balance of textures. We ended with an almond cream with egg white, which is one of my favourite Chinese desserts, creamy and warming.
TURN-OFFS As it is located in the basement of the hotel, there are no windows, so it’s difficult to take really good Instagram photos.
DRINKS There’s an international wine list which includes Chinese yellow rice wine and Chinese spirits.
