Some Dim sum at Pan Ki

One of the major reasons why I like this restaurant is because it’s relatively easier to find a seat even in Sunday morning. Their dim sum is pretty old school, nothing fancy but with decent taste and varieties… and when it comes to dim sum, old school is a good word.

I like their har gao, siu mai, and also their chicken feet. Their pork based dim sum are normally better than fish based dim sum, somehow.

Reasonably priced, quite cheap by KL standard.

It was a nice dim sum meal… good presentation, excellent variety, great taste and prompt services. The only downside was probably the price… HK$400+ (US$50+) for 3 adults, probably the most expensive dim sums I have ever had.

Not complaining though… it was our last meal in Hong Kong, and it’s a pretty good feast to end our Hong Kong journey.

Fried spring roll

Variety of dim sum at Maxim’s Chinese Restaurant

Hon Po Palace is part of Hon Po Group, famous for its seafood… lobster in particular. Although not fame for its dim sum, we decided to give it a try because it’s so convenient from our hotel.

The restaurant and its dim sum…

It turned out to be a good meal. We ordered various kind of dim sum, including the common prawn dumpling (蝦餃; har gao), pork dumpling (燒賣, siu mai) and other delicacies.

Their dim sum was not served in the traditional dim sum cart, but was made to order… so it was still hot and not over-steamed when served. Their har-gao is one of the best I’ve tasted – the dough was thin and chewy, and the prawns were nice. The rest of the dishes were nice too, better than lots of dim sum I’ve tried in Malaysia.

The price was reasonable; can’t remember the exact figure, but it’s average by Hong Kong standard.