Dim Sum @ Dim Sum Library, Pacific Place
Last month, when I was in HK for a short business trip, I had the opportunity to meet up with a friend living in HK for lunch. We decided to try Dim Sum Library at Pacific Place because I was staying at Island Shangri-La and wanted to eat around there.
It was not easy getting a reservation. When my friend tries to make a reservation online, they had no available table at 12noon. So my friend called and managed to get us a table but we needed to be done by 1.30pm.
The restaurant deco was modern with dark color theme. Different from the traditional bright dim sum restaurants in Hong Kong
The dim sum here were quite interesting too. Fusion flavours were added to these traditional dishes. We ordered the deep fried taro puff with foie gras 鵝肝芋角 (HKD62) where four gras was added.
As dim sum is generally high on protein, we wanted to get a vegetable dish. Instead of regular stir fried vegetables, we had the Okra with ginger 薑汁秋葵 (HKD88). The okras were blanched and were meant to be eaten with a vinegar dip. My friend said that Tsui Wah, a Cha Chan Ting in HK does this better.
They had 4 types of rice roll 腸粉. We went for the most simple Cha Siew (BBQ Pork) favour. The Cha siew was done using iberico pork for extra tenderness.. The Iberico pork with spring onions Cheung fan 香葱黑毛豬腸粉 cost HKD78.
Another must have at Dim Sum must be siu mai. So we got ourselves a serving of the black garlic siu mai pork & shrimp dumplings 黑蒜燒賣 (HKD58). The black garlic added an unusual (but not bad) flavor to the siu mai.
All these ended with classic egg tarts 懷舊酥皮蛋撻 (HKD58) as dessert. This was my favorite dish for this meal. The pastry was flaky and the egg custard was not too sweet.
This meal was ok. Nothing great despite the effort to infuse new flavours to classic traditional dim sum. You probably can get cheaper and better dim sum elsewhere in HK.
Next up: Eating in Singapore – Theme Dining @ Gudetama Cafe