Dim Sum Bar, 點一龍, Harbour City, Tsimshatsui, Kowloon

This place is located next to the cinema of Harbour City and very close to China HK City.  Out of curiosity that it's run by Cafe Deco Group, I came here for a try, but all the food are not so impressive.  Besides, it's a much too overpriced.  The soup is about HK$48 (only a small bowl).  The dim sum is about HK$30-48.   That told why the shop wasn't crowded.

清茶淡飯 steamed rice and a cup of tea

I often got asked by my friends why I can take plain rice and plain bread without any soy sauce or butter/jam...etc.  I'd often tell plain rice and plain bread do taste and that's the nice rice and bread original flavour.  This scene reminds me of how my grand ma warned me of not leaving one rice left in the bowl.  So whenever possible, I would do so - not a single rice left.

雲腿蒸鷄，吊片蒸肉餅 (美心皇宮大酒樓) Steamed chicken with Chinese golden ham & steamed pork patty with dried squid by Maxim's Palace Restaurant Taikooshing, HK

 Tried ordering the dish on photo 1 many times but sold out.  I then called to reserve one.  That told why it was sold out that easily.  Glad that this one was made in such a classic way.  No fancy thing of XXX chicken plus YYY Chinese ham.  The 2nd dish is also a classic one and see how the original Cantonese steamed patty (the thickness and the just right juicy).  I really don't agree to those super thick patty as that would have a strange "suffocating" meat odour.  Don't know why those fusion "mini volcano" patty is such a talk of the town.

添好運點心專門店 Tim Ho Wan dim sum shop HK Airport Express Terminal mall, Central HK

 Its first shop in Mongkok made its glorious days after Michelin gave a one star.  In just a few years, 3 more branches were opened including this one at the basement 2nd floor of the HK Airport Express station terminal - good for those who had their city check-in, to grab a few dim sum before going to the airport.  In fact, there were quite many other shops which failed due to the location that most people were in such a rush.  However, Tim Ho Wan turned this twist of fate and stopped those who would rather take the risk of missing the flight than a shouldn't-miss dim sum meal.
This time I got baked BBQ pork buns, shrimp dumplings, steamed sponge cake and beef balls.  All are pretty good and in a classic cooking style, except the sponge cake is a bit bitter.

2012 Autumn Review: Maxim's Palace restaurant Taikooshing HK

 4-5 years ago Maxim's group was really a pain to me with those contemporary fusion food.  The situation has turned back with more classic Cantonese dishes and cooking style.  Though the first one   (deep fried pig's knuckle in preserved tofu sauce) isn't very Cantonese but the way it was made is quite Cantonese.  The 2nd one is a very home cooking - steamed chicken with preserved veggie 沖菜蒸鷄.  The 3rd one is braised garoupa fin in casserole 班翅煲 - a very nice one and a classic cooking with roasted pork, dried mushroom and Chinese lettuce.

Silver Wave 銀波, Chinese restaurant, Chatrium riverside BKK

Gentle advice: choose the siu ma only from the a-la-carte and enjoy the panoramic view of Chaophyra river on this 36th floor, the top floor of Chatrium riverside. The other dim sum are not worth trying, not even mention their dim sum lunch buffet at THB695 net. The waitress asked for my comments on their food quality and insisted on why I said "average". I simply replied it's way below the Cantonese dim sum standard and in considering this price, it's not worth it. Interesting that she didn't say a word; so what an unnecessary question for an answer they don't wanna hear.

Smoking lunch at Ah Yat Abalone restaurant (Forum restaurant), Ramada Menam riverside BKK

Most of the dim sums served here are very native Cantonese style. Among all, I like the beef ball the most - filled with a nice chopped parsley aroma and waternut sweetness. The har guo (pork shrimp dumpling on photo 9) is good too. However, the fish maw chicken roll (雞扎) isn't too good. The fish maw wasn't done right. Apparently it lacks soaking in the ginger scallion stock first to take out the smell. This time we got curious to try their bargain deal - 8 head abalone with mushroom duck feet at THB550. In HK, an average restaurant can charge a 16 head abalone at HK$380. After our last order the fried rice in lotus leaf with abalone sauce was served, the whole dining room was smoking. It was around 2:30pm. Such a real turn off from such a nice meal. There was a Chinese jostle stick burning ceremony. Checked even the waitress came to the window to get some fresh air. I don't know why we didn't get informed first so that we can get prepared from not ordering the rice. Besides, I noticed there are about 8 big pieces of pork (about 8 x 10kg each, total 80kg), tons of fruits and steamed cakes and many other food were placed in the entrance hall (filled up). As a respect, I didn't take a photo of it. I then made a comment to the restaurant's manager "wow, your ceremony food is 100 times than those restaurants in HK. They only have one piece of pork and several fruits.". That simply gave me the answer to why they hurried to have the ceremony.