Our fourth time to Din Tai Fung in Hong Kong. We are so fond of the memory of the first time, the Xiao Long Bao was like an eye opener (in Causeway Bay) it was one of the best meal of the trip that year. Ever since, we returned when we were in Hong Kong.
This time we went to the branch in Silvercord, Tsim Sha Tsui. We had a short wait of 10 minutes and they gave us a table.
Pork head in jelly - quite good for me, husband thinks the this version it has less flavour than the French one
Shrimp and pork wonton noodle soup
Pan-fried shrimp & pork dumplings - Skin was too thick and hard
Shredded beancurd & seaweed in vinegar dressing - maybe the best dish of the night, not a dish that requires a lot of skill
Xiao Long Bao - OK, skin seemed thicker than before.
Glutinous rice and pork Shao-Mai - Barely warm, not particularly interesting
Steamed vegetable and pork dumplings - very disappointing, the vegetables were tasteless, I had the feeling of chewing on cardboard (frozen vegetables?!)
Taiwanese style Dan Dan noodle
Don’t know if it was their off day or just the Silvercord branch was not as good. It was my second time here. Last time it was alright. If @sck 's experience in Causeway Bay was still good this year, I think seriously something wrong in the kitchen of branch… I am not planning to return.
Maybe the small queue in front of the restaurant was already an indication.
Sorry to see this downfall! Very disappointed.