1) 蟹粉小籠包 (crab roe soup dumplings): The soup dumpling is pretty juicy, and there is a nice aroma from the crab roe. However, the wrapper is a bit too thick. In my opinion, 翡翠 serves the best soup dumplings in Hong Kong.
2) 燒帶子: This is a big piece of scallop that is grilled on a beautiful shell. The scallop is pretty big and thick. However, it is little bit overcooked which made it slightly too chewy.
3) 雞燉翅: This is made from clear chicken soup, with a few clusters of shark fin in it. It is funny that my sister and brother-in-law complained that their serving do not contain much shark fin at all, while I got a bunch of them in my serving. However, since I was still recovering from a cold, I did not want to consume too much chicken soup.
4) 炸子雞 (Fried Chicken): The chicken meat is tender while the skin is slightly crispy. This is a unique variant of the fried chicken because it does not taste like it was fried at all. I guess it was only fried for a very short amount of time, and so it tastes more like 白切雞.
5) 炒飯 (Fried Rice): This is a promotional offer from using a HSBC credit card. We were so full from the other dishes that we did not eat much of it at all.
6) 清蒸石班 (Steamed grouper fish): This dish is made from fresh grouper. In most restaurants in Hong Kong, they serve fresh fish and not frozen fish because Chinese people believe that the most important criteria to tasty food is the freshness. The texture of grouper fish is very firm and chewy. I think the best cooking method is to steam the fish because this preserves all the original flavor of the fish.
7) 雷沙湯丸 (Glutinous Rice Balls with black sesame seed inside and rolled in peanut powder): This is one of my favorite Chinese desserts. The black sesame paste is melted inside of a sweet and gooey rice ball.
HOKAT Rating:
85/100
Address:
中環蘭桂坊雲咸街19-27號威信大廈地庫
2628-0826
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