Dim Sum shop by Michelin Star chef@Sham Shui Po, Hong Kong

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follow A colleague of mine who visits HK twice year brought me to Sham Shui Po for dinner. He is an eletronics and gadgets fanatic (like all boys) and SSP is THE place to be. Tons and tons of handphone and ipad accesories, lightings, etc covered two major streets. What amazed me most are the workers from the lighting stalls.

comprare viagra paypal All lights of all kinds were swtiched on and they were so bright and fluorescent and hot (literally) so much so thinking of the scene now brought me a headache.

http://cinziamazzamakeup.com/?x=viagra-generico-25-mg-online-prezzo-piu-basso-a-Venezia The workers were shirtless as the heat from the bright light generated so much heat. I was left wondering how in the world could they withstand such conditions long hours each day? Full respect!!!

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http://cinziamazzamakeup.com/?x=comprare-vardenafil-contrassegno-online The scene changed a couple of streets down from the “inspector gadget” section. Some stalls sold wholesaler clothes, slippers and bags etc and I was quite amused to see this view: clothes on the left, meat on the right. Yet perfect in harmony.

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http://cinziamazzamakeup.com/?x=acquistare-vardenafil-online-sicuro-Veneto A view of an elderly man arranging his meats properly. I didn’t expect to see old skool stalls like this in this modern metropolitan city.

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go to link The foodie reason behind coming to this area was this Dim Sum place, located just by left side of the “A2 exit” at Sham Shui Po MRT station. Pretty easy to get here. Follow A2 exit and the restaurant is on the left of the exit. There isn’t much reviews I can find on the internet regarding this place, maybe it is more known to locals.

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http://acrossaday.com/?search=from-online-drugstore-finasteride-order he shop’s exterior was not fanciful, perhaps easily missed too. Just a tiny shop with the steaming dim sum cart located outside. The inside section of the restaurant was also small. Enough to accomodate about 40 paxor so. Tons of awards and photos of celebs were hung on the walls. I was told that the chef who opened this shop was a michelin star chef. Many framed articles on write ups of the chef were hung on the left side of the walls. This was my first time ever trying out food in a michelin staf chef restaurant!


As we were not really hungry, we ordered just a couple of dim sum dishes as snacks. Without a doubt, I must try to char siew paos! The ingredients inside were a little less heavy on the flavours, no strong sweetness, and had a more salty and savoury porky meatie taste. The skin were a little let down though, I was hopinh they’d be fluffy and soft as I expected more from a michelin star chef. Rating: 6/10


This grilled pork bun was supposedly one of the signatures of this shop. They were actually average as well. The bun was fluffy and soft, with the crunchy outer layer making it quite enjoyable to eat. But the minced pork meat inside was just so-so. I personally felt that the buns I ate at Imperial Pot, at Publika Dutamas won this 10 times over. Sadly, Imperial Pot had closed down. Truly unfortunate!

The fried foochuk with minced pork on the other hand was quite good. Very crunchy and very fine. The pork meat were thick and chunky yet nicely hidden inside. Yums!


Upclose shot of the grilled pao. What is your take on this?

My take home message: I’d expected MORE from a michelin star chef. Not of this level of quality. Then again, there are many michelin star chef restaurants all over Hong Kong. Could the title be obtained easily? Hmmmm…

Exit from Sham Shui Po MRT station exit A2, and the shop is on your left.


Second dimsum visit@Imperial Pot, Publika Solaris Dutamas

I was filled with excitement while driving to Publika. It is Imperial Pot second visit day! The objective was to try the other dimsums they have to offer and see how they can impress me further.

The yellow skin wrapped meat dumplings were steamed with soy sauce and ginger slices. The meat tasted really fresh and the hint of ginger gave a kick at the end of the palate. Although it looked differently outwardly, somehow rather it resembled the taste of a xiao lang bao. Good effort!

The scallop topped “har-kau”s did not really impress me. Somehow the taste of the scallops weren’t obvious if I closed my eyes and ate them I wouldn’t be able to tell the difference between the two.

The black inked skin wrapped “har kau”s were not impressive either. The skins were hardened yet chewy and taste wise did not differ from the original ones too. Other than these points, the prawns of course, were fresh. Thankfully.

The prawn wrapped with fried thread-thin rice noodles and pink chee cheong fun was yummy! Put aside the fact that it was an oily dish considering all items were fried. The great thing was that they were freshly fried hence the crunchy crumbly bits falling off upon each bite. Bad for the arteries! But good for miss foodventuras!

All in all.. I still had a great time having my dim sum brunch here at Imperial Pot mostly thanks to these steal deal pan fried paos with meat fillings, coated with deep fried shallots and oil for only RM 6. Onions are my weakness and deep fried burnt onions…..my legs turn wobbly. Yums!

Third visit..coming right up!