bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

sponsorType

authorLocations

authors

paywallTypes

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

factSheets

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

copyrighted

customTimezone

liveContents

Susan Jung

Shop 1201, 12/F, Hysan Place, 500 Hennessy Road, Causeway Bay
Tel: 2648 2299
Open: 11.30am-11pm
Cuisine: modern Shanghainese
Price: about HK$175 without drinks or the service charge.
Ambience: fresh and modern. Large windows let the sunshine stream into the room, which is decorated in pale wood and has interesting decorative touches such as bicycles and wooden crates.
Pros: prices are reasonable and presentations are attractive.
Cons: most of the food isn't as flavourful as it could be. The cold dish of marinated jellyfish with cucumber (HK$58) and wok-fried rice cakes with shepherd's purse vegetables (HK$58) had hardly any flavour at all. Crab roe xiao long bao (HK$58 for five) had thick wrappers and a too-solid filling. Noodles with soy sauce and scallion oil (HK$30) needed more soy sauce. Braised straw-tied pork belly (HK$68) was far too lean, so the meat was hard, but the thick chunks of mushrooms in the dish were silken and delicious. Hot and sour soup (HK$38) had a layer of chilli oil floating on top, but not much flavour.
Recommended dishes: although the signature pan-fried san cheen bao (pan-fried crispy pork soup buns, HK$38) felt heavy when we picked them up, the wrappers were tender and the filling was moist. Hairy crab cream with silken bean curd (HK$128) was a good version for the price: the bean curd was delicate and smooth, and the crab roe - perked up by a few drops of brown vinegar served on the side - was rich. Deep fried pork chop with dan dan noodles (HK$48) had tender meat, but the noodles - a creamy, peanut-like version - could have used a bit more heat. On the dessert platter (four selections for HK$58), the puddings - jasmine matcha and almond milk - were distinctively flavoured, smooth and delicate, and much better than the too-firm green bean cake and oily crispy rice cake dumpling with sesame and pomelo.
What else? The Dining Room is part of the Xiao Nan Guo group.
Susan Jung
 


The dinning room