I knew the restaurant was going to be busy. When I made the reservation, they couldnt fit us in at that time but had a table a short while later. More about that at the end.
To start, a couple of picks from the lengthy list of dim sum – split into fried items and steamed ones. War tip is a dumpling filled with pork. I think it’s first steamed and then fried on one side so that side goes a bit crispy. The other, filled with a scallop and prawn mix, was just steamed. Both delicately flavoured. There was several minutes gap between the two arriving – and the dipping sauce only came with the second. Not ideal
Char siu pork is an old favourite here. A generous serving of thin slices of tasty piggy, with a glaze of sweetish hoisin sauce, and dressed just with soy sauce. My partner used to enjoy the spicy kung po vegetables but they’ve changed the menu and this is no longer available. But they have a mixed vegetable and cashew nut dish which was sort of similar but without the spice which was OK. We shared a portion of rice.
So, food had been OK. It’s usually OK. I mentioned earlier that it was busy. They’d taken more reservations than they could cope with – hence the slowness with which everything came out of the kitchen. We waited quite a while for main courses. Twice, we ordered a glass of wine. Twice it failed to arrive. We had to ask twice for the bill and, when it arrived, there was no card machine available to pay – so we had to go to the front desk. Now, we know the restaurant can do better than this, so we will be back. But, if this had been our first time, there probably wouldn’t be a second time.
