This small, one-month-old dim sum eatery was started by HK emigrant, King Pak - a former chef who’d decided to retire in Penang, like many Hongkongers have done in the past few years.
We ordered the usual suspects:
-
Siew mai - steamed pork-shrimp dumplings. Slightly smaller in size compared to those from other dim sum spots in town. The orange-coloured topping on the dumplings (traditionally crab-roe or prawn roe, but nowadays can be Japanese flying fish roe or tobiko) is missing. Gives the dumplings an “incomplete” appearance.
-
Har kow - steamed prawn dumplings. Also smaller in size than those outside, and the skin was way thicker than should be.
-
Sheng jian pao - Shanghainese meat-filled pan-fried buns. Tasty fillings, but the skin was thick and doughy - either over-kneaded, or too much oil added to the dough before kneading.
-
Lor mai kai. Okay.
-
Ham sui kok. Average-tasting.
- Jin deui. These were okay, with mung bean filling. I’d have preferred the ones with crushed peanut filling.
- Claypot chicken rice. Quite tasty - with well-marinated chicken, Chinese waxed sausages and chopped scallions, and a light, soy sauce-based dressing. It was freshly-cooked a la minute.
Pretty casual spot for a Cantonese meal. Probably needs a while more to settle down.
Address
Hong Kong 1987
2, Lorong Toh Aka, 10100 George Town, Penang, Malaysia
Tel: +6012-315 9167
Opening hours: 9am to 4pm Mon to Fri. 9am to 6pm Sat & Sun.
