[Penang, Malaysia] Yum cha at Hong Xing No. 1, Precinct 10, Tanjung Tokong

Mainland Chinese-owned Hong Xing No. 1 at Precinct 10 currently serves some of the best dim sum in Penang.

Its golf ball-sized dim sum packed some really terrific flavours, though they still needed to ensure some consistency in their repertoire: the siew mai, char siew pao and pei tan chok were very good.

  1. Siew mai - steamed minced pork-shrimp dumplings. These were juicy and packed some serious flavours.

  1. Char siew pao - steamed buns with BBQ pork filling. Their rendition had pretty tasty filling, but the dough was not the fluffy type which I liked, but more bread-like.

  2. Pei tan chok - Cantonese-style rice congee, with pork and century egg: one of the better versions to be found around town.

But the har kow’s skin was too thick, whereas the lor mai kai was too mushy and not really tasty enough.
4) Har kow - steamed shrimp dumplings. Tasty filling, but overly-thick skin.

  1. Lor mai kai - steamed, lotus-wrapped glutinous rice with chicken, Chinese waxed sausage and shitake mushroom. Too mushy.

  2. Wu kok - yam puffs. Pretty respectable version here.

  3. Lo pat kou - pan-fried radish cake.

Overall, one of the best dim sum spots in Penang.

Address
Hong Xing No.1 Dim Sum Restaurant (鸿星1號点心茶楼)
10-A-07 & 10-A-08, Precinct 10
Jalan Tanjung Tokong Lama, 10470 Tanjung Tokong
Penang, Malaysia
Tel: +6017-337 7198
Opening hours: 8am to 3.30pm daily

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Har Kaw are one of the top items dim sum specialists are judged and measured by.

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Looking for thin translucent wrapper, whole shrimp, lots of pleats.

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Going through photos of the har kaow I ate on last trip… I think Ling Heung’s were my favourite. But then, Ling Heung is a firm favourite of mine, for dim sum or typical home-style food.

The single item by which I judge a dim sum specialist. I stayed in Mong Kok and wanted to try dim sum places near my lodging, found a few on Open Rice site and did check them out.

Maxim’s is extremely busy and extremely popular, wow. Price-performance ratio is not that good. Would go there once in a while to change it up maybe.

“Dim dim sum” is a small dim sum joint on the ground floor in the same building where my lodging is located.

Tiny place full of pensioners and the elderly, only 2 blocks from my lodging. We shared a tiny table with 2 lone pensioners. So tiny I could barely able to make photos. I need to bring something wider than 35mm focal length for this kind of situation next time.

No idea what the restaurant is called but I think the name is on the receipt. It matches what’s printed in my note. Found it on Openrice.

Ate dim sum at Ling Heung twice. The skin of their prawn parcels is the thinnest.

Oh, I miss it all so much. Here I was at HKG waiting for my flight to Kaohsiung on 30th of September 2018.


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Lin Heung’s my fave dim sum spot as well! Fell in love with the place during a business trip to Hong Kong back in 1991 when I was a cadet officer with Singapore Airlines. In those years, Singapore had nothing which came close to Lin Heung’s offerings in terms of taste. These days, with the proliferation of HK dim sum chefs working in Singapore, as well as Singapore chefs upping their game (many under the tutelage of HK master chefs), the standards between the 2 cities have narrowed significantly.

I tried to make har-kow at home during the lockdown period, but they turned out pretty awful. It’s really so hard to get the skin thin & translucent. Don’t laugh:

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The skin is thick but it’s a difficult dough to work with. I’d give you a full mark for the effort. I couldn’t make it myself, can’t deal with the dough. Which I think is similar to Vietnamese “banh bot loc”. I did post a photo of my endeavour on another thread of yours. The skin was super thick :sweat_smile:

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