Tag Archives: Cantonese cuisine

Tsui Hang Village 40th anniversary dim sum review – there ain’t no school like the old-school

tsui hang village hong kong char siu

Sometimes, there ain’t no school like the old-school – so long-standing Canto restaurant Tsui Hang Village is making like Kylie and stepping back in time to celebrate their 40th anniversary in the best possible way… with delicious retro Hong Kong dim sum! Now I can’t claim to remember all of these nostalgic classics from the first time round – but what I can attest to is that most of them are downright delicious!

tsui hang village hong kong 40th anniversary

I’ve been to Tsui Hang Village before for dim sum and have to say that they really do nail it here; unlike many of the other chains in Hong Kong (THV is owned by dining empire The Miramar Group), all their dim sum is prepared in-house, by hand and fresh-to-order – and it totally shows. There’s a certain lightness of touch to even the heaviest of dumplings here – you don’t leave feeling like a char siu bao boulder has plummeted to your stomach, nor do you feel the need to glug down litres of water to combat MSG overload.

Having said that, it soon became clear why this old-school dim sum might have fallen out of fashion over the years… lots of these dishes are pure heart attacks in dumpling form! Oh well, the most delicious food often is (she says, scoffing piles of bacon followed by deep-fried ice-cream), right?!

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Sheung Kee restaurant review – to dai for Canto cuisine

Dai pai dong? As far as dining experiences in Western culture go, it really is a totally different language.

Many traditional dai pai dongs, open-air food stalls where you eat home-style  in the streets (as depicted in those gorgeous Mid-Autumn Festival lanterns in Tsim Sha Tsui), have died out in Hong Kong, amidst hygiene and street congestion concerns. Instead, they now masquerade under the similarly-indecipherable name ‘cooked food centres’ on the top floor of indoor wet markets throughout the city (I guess I’ll leave explaining wet markets for another time, suffice to say for those brought up on a diet of sanitised supermarkets or even farmers’ markets, you ain’t seen nothing yet). Sheung Kee is such an establishment.

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