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Natasha Rogai

Dim Sum Library
Shop 124, Level 1, Pacific Place, 88 Queensway, Admiralty
Tel: 3643 0088
Open: 11am-11pm (Saturday and Sunday from 10.30am)
The vibe: the latest offering from Aqua Group joins the plethora of new restaurants and bars in the revamped Pacific Place. It’s a clever concept – a smart-casual place where you can drop in any time of day for dim sum or other Chinese dishes along with cocktails, tea or coffee. The theme is art deco Shanghai, nicely executed down to details such as the stylish black and gold serving dishes and period glasses for the cocktails. A spacious bar with a choice of cosy booths or bar stools leads into the restaurant at the back (there’s even a mahjong parlour). Service is attentive and professional.

The drinks: following the yum cha theme, all the signature cocktails feature tea in one form or another. Blackened Rosebuds (HK$90, Ketel One vodka infused with jasmine tea, dried lime, rose syrup, fresh lemon and Fever Tree tonic) lacked the complex flavours you’d expect, with the jasmine overwhelming everything else and only a faint taste of rose coming through at the end.

One Thousand Years of Song (HK$85, jasmine tea-infused Tanqueray gin, white peach purée, yuzu and lemon juice, egg white) had too much tannin from the tea, giving a bitter aftertaste, and sprinkling tea leaves on top as a garnish is a mistake unless you like chewing tea leaves.
Also featured are art deco classics including a range of gin and vodka martinis along with some more unusual period cocktails.

The Aviation (HK$80, Tanqueray gin, fresh lemon juice, maraschino liqueur and crème de violette) was nicely balanced although the purple colour the drink is famous for was unaccountably missing. On the plus side, drinks are good value for the location and the drinks list gets brownie points for specifying if they’re served long, short over ice or straight up.

The verdict: creative food (the contemporary dim sum are delicious), elegant decor and impeccable service make Dim Sum Library well worth a visit. However, you may be better off sticking to the classics or drinking tea, rather than the tea-based cocktails.
Other places in Pacific Place we’ve tried recently
Newly opened Apinara in Pacific Place – underspiced Thai food
Bar review: Bar Q88, Admiralty – private, luxurious, with a stunning drinks list and great service
First impressions of Bizou American Brasserie, Admiralty – a menu to suit everyone
Restaurant review: Commissary in Admiralty – a slice of Southern California in Hong Kong
 


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Bar review: Dim Sum Library, Admiralty – smart-casual place offers Chinese dishes with cocktails, tea or coffee

The bar at Dim Sum Library in Admiralty. Photos: Nora Tam

Interior of Dim Sum Library, shop 124, 1/f, Pacific Place, 88 Queensway, Admiratly, Hong Kong on February 12, 2017. [BAR REVIEW FEATURES] PHOTO / Nora TAM

Blackened Rose Buds drink at Dim Sum Library, shop 124, 1/f, Pacific Place, 88 Queensway, Admiratly, Hong Kong on February 12, 2017. [BAR REVIEW FEATURES] PHOTO / Nora TAM

One Thousand Years Of Song drink from Dim Sum Library, shop 124, 1/f, Pacific Place, 88 Queensway, Admiratly, Hong Kong on February 12, 2017. [BAR REVIEW FEATURES] PHOTO / Nora TAM

Aviation drink at Dim Sum Library, shop 124, 1/f, Pacific Place, 88 Queensway, Admiratly, Hong Kong on February 12, 2017. [BAR REVIEW FEATURES] PHOTO / Nora TAM

Saving dim sum: How a determined group of Hong Kong chefs are refusing to let the city’s culinary traditions die

TO GO WITH: HongKong-lifestyle-food,FEATURE by Dennis Chong In this photograph taken on November 12, 2015 a waitress serves baskets of dim sum on a trolley in a restaurant in Hong Kong. With much of the city's famous "dim sum" snacks now factory-made, a core of dedicated chefs are determined to prevent the handmade tradition from dying out. AFP PHOTO / Philippe Lopez

TO GO WITH: HongKong-lifestyle-food,FEATURE by Dennis Chong In this photograph taken on December 3, 2015 a woman shops for frozen dim sum in a supermarket in Hong Kong. With much of the city's famous "dim sum" snacks now factory-made, a core of dedicated chefs are determined to prevent the handmade tradition from dying out. AFP PHOTO / Philippe Lopez

TO GO WITH: HongKong-lifestyle-food,FEATURE by Dennis Chong This picture taken on November 20, 2015, shows a cook working the steamer in the kitching of the Sun Hing dim sum restaurant in the Kennedy Town district of Hong Kong. With much of the city's famous "dim sum" snacks now factory-made, a core of dedicated chefs are determined to prevent the handmade tradition from dying out. AFP PHOTO / ISAAC LAWRENCE

Chui Hoi stands at the front counter of his Sun Hing dim sum restaurant in Kennedy Town, Hong Kong. With much of the city's famous snacks now factory made, a core of dedicated chefs are determined to prevent the hand-made tradition from dying out. Photo: AFP

Dim sum has bright future in Hong Kong despite decline in chef numbers, say industry insiders

<p>Making dim sum requires years of training and practice, and long and unsocial hours. It’s no surprise the number of specialist chefs has declined, although new restaurants and new ideas are sparking a resurgence of interest in the Cantonese favourite</p>

Dim Sum Chef Henry Fong Li-hing teaches Post writer Bernice Chan to make shrimp and green chives dumplings (dim sum) at Spring Moon, 1/F, The Peninsula Hong Kong, Tsim Sha Tsui. 16MAR16 SCMP/Nora Tam [11APRIL2016 FEATURES LIFE]

This handout image shows BBQ Piggy Bun by Yam CHa HK. Photo / HANDOUT [10APRIL2016 FEATURES LIFE]

Interview with Chinese Culinary Institute Dim Sum Instructor Lau Chor-kwan and student James Kan Ho-tin. 29MAR16 SCMP/Jonathan Wong [2016 FEATURES]

Portrait of (L-R) Dim Sum Chef Henry Fong Li-hing and Sous-Chef Lee Po-kin at Spring Moon, 1/F, The Peninsula Hong Kong, Tsim Sha Tsui. 16MAR16 SCMP/Nora Tam [11APRIL2016 FEATURES LIFE]

This handout image shows greentea custard buns by Yam CHa HK. Photo / HANDOUT [10APRIL2016 FEATURES LIFE]

"Rice Noodle Rolls" from Wong Tai-nin, dim sum chef of the Golden Bauhinia, Wan Chai. SCMP / K. Y. Cheng [11APRIL2016 FEATURES LIFE]

Soup dumplings from Wong Tai-nin, dim sum chef of the Golden Bauhinia, Wan Chai. SCMP / K. Y. Cheng [11APRIL2016 FEATURES LIFE]

Winson Yip, head chef of Yum Cha HK, poses for a photograph with dim sum in Tsim Sha Tsui. 29MAR16 [2016 FEATURES] SCMP/Bruce Yan

This handout image shows Hot Custard Bun by Yam CHa HK. Photo / HANDOUT [10APRIL2016 FEATURES LIFE]

Wong Tai-nin, dim sum chef of the Golden Bauhinia, Wan Chai. SCMP / K. Y. Cheng [11MARCH2016 FEATURES LIFE]

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This handout image shows Szechuan style fish from Ming Bistro at the Lee Gardens' in Causeway Bay. 28JAN16 [100- online]

This handout image shows cold appetiser -jelly fish with aged vinegar from Ming Bistro at the Lee Gardens' in Causeway Bay. 28JAN16 [100- online]

Interior of Ming Bistro. Photos: Elaine Yau

Lifestyle

Food & Drink

Cosy booths and bar stools, an art deco Shanghai theme, great service and signature cocktails – many featuring tea – make this venue worth a visit


Bar review: Dim Sum Library, Admiralty – smart-casual place offers Chinese dishes with cocktails, tea or coffee

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Cosy booths and bar stools, an art deco Shanghai theme, great service and signature cocktails – many featuring tea – make this venue worth a visit

Cosy booths and bar stools, an art deco Shanghai theme, great service and signature cocktails – many featuring tea – make this venue worth a visit