SUMMER DIM SUM AND DISHES

Thanks to PR friend’s invitation to Dim Sum Bar, where I go for twice within 2 weeks unexpectedly. (Want to read last experience there? Click HERE!) As bloggers invited that day, we are all excited to the new menu and dishes for this summer. Rush to the restaurant once off-work, I still become the last one without any doubt… Anyway, order one iced lemon tea before ‘feast’; I really need to cool down!

steamed shrimp dumpling with chopped bamboo shoot

baked abalone and chicken pastry

crispy shrimp spring roll with garlic

Dim Sum set kicks off the feast that night. We got the five most popular dim sum dish of Dim Sum Bar, which are steamed shrimp dumpling with chopped bamboo shoot, baked abalone and chicken pastry, baked BBQ pork cream bun, deep fried savoury dumplings with pork, and crispy shrimp spring roll with garlic. As previous experience there, the quality keeps as usual, and the abalone pastry performs even slightly better than last time for the texture of abalone is tenser and more chewy. I love the two new ones, which I have no stomach quota to try last time. Spring Roll and Savoury Dumplings, the former one is a balance of fresh shrimp and salty creamy sauce, rolled in a crispy but not oily fried spring roll skin. I really appreciate to use a little creamy sauce make up the spaces between those shrimps, for the reason that it makes the taste full and complete, just makes those gaps disappeared.

多謝公關朋友的邀請，沒想到相隔不到2周我又有機會來到靠近中港城那一端的點一龍大歎中西結合點心，這一次更安排試食一些夏日新品，大家也都很期待。下了班火急火燎地趕過去，成為當仍不讓的最後一位，實在抱歉！點一杯凍檸茶消消熱氣，檸檬茶與糖漿分開上，也是貼心。

五小強（點心拼盤）拉開當晚大餐的序幕，五樣點一龍的熱賣點心，點一龍鮮蝦餃、鮑魚雞粒酥、雪影叉燒包、蒜蓉蝦春捲、五香鹹水角；前三者上次自討腰包消費時已嘗試過，這一次也是平穩發揮，其中鮑魚酥似乎更上層樓，也許是因為鮑魚的口感更為緊致有嚼口的關係。后兩者則是第一次接觸，其中以春捲印象最深；金黃色的脆口春捲皮一口咬下，在口中一下子粉碎開去，又一點不油膩；裏面裝著大大隻完整蝦肉，鮮咸而爽彈，新鮮得活跳跳，蝦肉的間隙里則以稍有些creamy質感的鮮咸白汁來填充，味覺上更添一份白汁的鮮，口感上也填滿了爽彈鮮蝦“乾淨俐落”之間的空白處。

King's dumpling is not a new stuff, while it is really NEW when western baked puff pastry and mushroom creamy soup are added into it, new King's dumpling with baked puff pastry crown. I guess it’s over-baked that the pastry absorbs too much heated water and falls down, making it loss the nature of crispy. Unfold the puff pastry, there’s a strong smell of mushroom and cream soup, which I believe who hate the special taste of mushroom will escape immediately! The big dumpling with a transparent and bright dumpling skin almost occupies the whole space of the pot. To express the Chinese tradition, the bamboo shoot and dried scallop are used. It tastes really specially crispy that you can feel each slice clearly, while the dumpling skin is mouth-melting for it has absorbs too much creamy soup and starts to dispense itself. Overall, I don’t think this combination of STRONG western mushroom cream soup with STRONG Chinese dumpling can make people feel ok, coz these two seems not match well, and this dish is too easy to make you full after several sips.

灌湯餃，不是新奇物，但配上酥皮與蘑菇白汁的西式元素，似乎還是頭一遭。焗酥皮灌湯餃也許是焗得時間過長的原因，酥皮有些受熱氣“焗烤”過甚，變得濕氣過重而稍稍塌陷，失去了“酥”的本質；揭開酥皮迎面而來的是濃濃的蘑菇白湯的奶味香氣，奶香泗益的同時蘊含蘑菇特有的鹹味與鮮味（不愛菌菇那種味的人士一定會當場“逃離”）；披著透明晶瑩餃皮的灌湯餃大到撐滿整個瓦罐型湯碗的內部空間，店家爲了突出中式的元素，特意選用口感獨特的。。。以及味重的干元貝來做餃子餡；就口感而言，對更特別爽脆的。。。有些陌生，但也不失為一種創新，但整體而言，這個中西結合與對沖的點子似乎太有挑戰性，酥皮蘑菇濃湯的creamy及蘑菇白汁的味重與同樣口感口味都強烈的中式餃子餡，並未有達到“和諧”，致使令人有些食的怪怪咧咧，外加迅速飽滯。

Summer Menu doesn't put emphasis on Dim Sum dishes; this time, traditional Chinese dishes play the main role with the reason that most of customers prefer one to two traditional dishes with Dim Sum as the complete Chinese-style dinner, told by PR friend. The first one is deep fried spawns with salty egg yolk, from the appearance, you will not consider this restaurant as an ordinary Dim Sum specialized bar; could I use the word, delicate, to describe the dish? Covered with a thin layer of salty egg yolk, the spawns are deep fried to be golden; the texture is loose, there’s space in between fried yolk and spawn inside; and the strong salty egg flavor and fresh spawn sweet makes it the No.1 recommended dish by all of use.

夏日新menu並非要在點心上做文章，相反點一龍根據普遍大眾的反應返璞歸真，又回到了“傳統”二字上，迎合中國人不食主食不踏實的傳統，推出一系列中式小菜。第一道金沙蝦球，擺盤已不一般，絕不似一般點心專賣店出品的那般敷衍，不知“精緻”二字可否用得上？西蘭花與蝦球均裹上薄薄一層鹹蛋黃來炸，成色金黃而干身，入口鬆脆，蓬鬆麵粉與內部蝦肉之間亦留有空間，增添空氣感；濃濃的咸香表現無遺，是大家一致推薦最好味。

Fried scallops with sauteed vegetables

Deep fried sole fillet with soya sauce

Fried scallops with sauteed vegetables, white, orange and green, such an attractive combination of color presented. Quick fried scallops keep the water and soft & elastic texture; each one is big enough to satisfy you.  This is undoubtedly a traditional Chinese dish which everyone is familiar to.

Deep fried sole fillet with soya sauce is a not-easy dish to make, since the quality will be totally different depends on whether it is presented right after it is cooked. Actually, I think this dish cannot allow any intervals between well-cooked and be sent into the mouth. The fillet is  slightly crispy, but I love the soft fish inside, which is like the fish made by being steamed! Also, it has a strong taste, and will not let you down.

美極魚塊是道頗考究的小菜，一眾blogger前後試了兩輪才試出真諦來，全因若非小菜熱辣辣的馬上入口，口感就會有天與地的差別從而直接影響到其發揮。來說說滿分發揮的口味；魚塊並非油炸而是香煎而成，故口感上絕對不會似油炸那般脆的厲害，但若熱辣辣的入口依然有微脆與軟嫩魚肉的強烈對比在口；重點是内裏香滑的魚肉，肉質十分滑嫩，好似蒸出來的一樣，吃起來也是惹味非常。

翡翠頂級帶子掛著亮晶晶的淋汁上臺，紅白玉配翠綠底，模樣即傳統又誘人。快炒的元貝保持鮮嫩與水份，大元貝肉讓人吃的好滿足，是一道十分熟悉也發揮正常的中式小炒。

Deep fried squid with salt, pepper and garlic

Sweet and sour pork

Deep fried squid with salt, pepper and garlic, seems quite ordinary, in fact it’s good again. The squid is super chewy; tastes not greasy; it is fried well, that squid will not turn to be dry and out of water. Fried onion is another surprise; the fresh onion is heated to be soft and almost mouth-melting; the water cell inside the onion is heated to expand its size, when you chew it, you will feel it like a tiny water container; slightly sweet.

Sweet and sour pork, one of famous Jiang Nan dishes, and I should be the “right person” to give the comment on it! The meat is tense and expresses the original taste; the flour sauce is good in terms of weight; the fresh pineapple is fresh and tastes sweet. But finally, I have to say it’s a typical Cantonese style of sweet and sour pork, instead of Jiang Nan style or Shanghai style; it seems too sour, and less sweet less tasty.

蒜鹽鮮魷魚，聽起來是個很小食的菜肴，實質上也是不錯。薄薄均勻的炸粉覆蓋住超彈牙的魷魚，吃起來韌勁十足頗有嚼口，而調味上也儘量做到清淡，使人不覺太過油膩；油炸的程度也控制的不錯，炸的透也不乾癟，内裏的魷魚依然保有水份，吃起來飽滿。墊底的炸洋蔥圈也是個小驚喜，新鮮洋蔥經高溫變得軟熟，入口即化，洋蔥的水份也因高溫而膨脹，吃起來更是漲噗噗的水靈，微微甜。

生炒菠蘿咕嚕肉，江南名菜之一，這一道讓我來評，應該算是“主場出擊”了！肉質緊實而香口，淋汁勾芡的恰好，薄薄一層略帶粉質；配菜的鮮菠蘿水靈靈的新鮮而酸甜；但最終，味道過於粵式，酸味也過重，不似我所熟悉的上海版咕嚕肉，惹味程度有待改進。

Chicken in soy sauce

Braised noodle with shredded ginger and spring onion in abalone sauce

Fried rice with pine nuts, pumpkin and lily bulbs

Chicken in soy sauce, Dim Sum Bar uses self-made soy sauce to make this dish; the chicken is soft and fresh with not-too-much fat under the skin; it tastes impressively yummy; a little sour and sweet plus a little salty, the perfect mixture of sauce and fat makes every bite humid.

Braised noodle with shredded ginger and spring onion in abalone sauce and Fried rice with pine nuts, pumpkin and lily bulbs, the last two dishes, but it seems that all of us are totally full, coz that night has too much dishes to try, really rich! Using wide-flat noodle (you can also choose other types), each noodle is humid-tasting with abalone sauce, and it tastes light but also little spicy hot for those ginger and spring onion slices. The golden fired rice is made to be dry enough and not oily, let you feel so healthy! The nuts and bulbs are fried together with rice, makes it full of nut fragrance; attractive enough to make you have more, even you are already full.

玫瑰油雞，點一龍用上自家制的玫瑰露來浸，整碟面色光亮十分誘人。雞肉肉食鮮嫩，皮下脂肪也不會過多；雞肉充分吸收了玫瑰露的精華，吃起來是濃濃的香氣，近似話梅的感覺，有些酸有些甜，有略帶咸，醬汁與油脂的混合也使口感潤澤。

鮑魚薑蔥炆麵與松子金瓜百合炒飯，是壓軸的主食，但大家早已戰鬥力全無，也許你也已經發現，這一餐實在有些太豐富！無奈只能淺嘗，伊麵用上粗麵來造，亦可選擇其他面類，醬汁豐富使得每一根麵都水淋淋，配上簡單的薑蔥絲，口味清新中又不失薑蔥的醒胃。黃金色的炒飯，粒粒分明，滴油不見，很是健康！松子配上花生粒入口與軟綿的飯粒一起造就油潤芳香的口感，讓人忍不住會多扒兩口飯！

clockwise from the nearest one: 

*rice dumpling with peanuts, red, green, red kidney and black-eyed beans(vegetarian) 

*rice dumpling with marinated pork, salted egg yolk and dried shrimps 

*rice dumpling with conpoy, mushroom, salted egg yolk, roast duck and pork

Dragon boat festival, Dim Sum Bar sells their own brand Rice Dumplings, all made by hands and no additional. Personally it doesn’t tastes strong, maybe I am not used to the Cantonese style of rice dumplings for I grow up in the Shanghainese tasting habit of ‘more oil, more sauce, stronger taste’, thus I think it’s not fair for me to comment on it.

端午佳節，點一龍也趁勢推出自家制的三款粽子，全是人手包制無添加！傳統的五香鹹肉粽，五色豆素粽以及大大個的瑤柱裹蒸粽。個人覺得在調味上偏淡了些，但始終以我這個吃慣上海濃油赤醬版的肉粽與紅豆粽的口味來評價粵式肉粽似乎有失偏頗，故這裡我便不多說。

Steamed layer cake

 Chilled sweet mango and pomelo pudding

The last two desserts are all milky yellow color. Steamed layer cake with a loose texture, is just like sponge cake, soft tasting and egg milky; in between the layers, there’s a yellow layer of egg sauce. Chilled sweet mango and pomelo pudding is much tense in terms of texture with a super cool feature for the summer theme. The jelly is in the sweet mango cold cake; and overall tastes smooth and delicious.

最後兩款點心，均以奶黃色為主；香滑千層糕蓬鬆的堆壘起來，好似海綿蛋糕版質地鬆軟綿綿，而口味亦又蛋糕的影子充滿奶香，仔細兩層之間亦夾有一層薄薄的奶黃醬，更添整份甜品的潤度；楊枝甘露糕實得多，冰涼的口感十分適合這個夏天，椰汁蒟蒻夾在芒果甜香的凍糕中，口感滑滑。

餐廳：點一龍 Dim Sum Bar

地址：尖沙咀廣東道17號海港城港威商場GW G103舖

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