Jin Xuan Hong Kong Restaurant

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Scallop dumpling. Apart from the prawn dumpling ("har gao") that we used to order, we ordered this scallop dumpling ("dai ji gao") too. The dumpling skin was thick and powdery when chewed. They could improve on the texture of this dumpling skin. The fillings were fish paste and some prawn pieces together with scallop. The scallop was soft and succulent. Not bad.

Steamed Fu Chuk. My dining partner is a fan of the original steamed fu chuk and not the thai sauce version of steamed fu chuk. Jin Xuan has met the expectation of a good steamed fu chuk. The fillings were quite thick and made the fu chuk quite "fat". The fu chuk was thin and nicely wrapped the fish paste. The fish paste was springy and very nice to chew. It was plain in taste.

美味的包包~yummy这个包很特别的哦～酱汁都在里面，吃的时候会留出来的噢～酱汁不会说很甜的这个包是流沙包来的噢除了这个包，这里的点心也很美味，记得记得要去试试看啊enjoy

很喜欢猪肠粉。不过这里的猪肠粉的外皮太厚了吧。里面的馅料也不是很多。酱油的味道不是很够味道，我觉得太淡了。还有的就是这里的服务态度不是很理想，服务员得脸都很黑。也不怎么友善

虽然这个炸春卷虾有一点油腻了，可是里面的虾子新鲜弹牙，馅料饱满，外面的春卷皮吃起来都很酥脆，然后自己喜欢点着美奶滋一起吃，因为春卷本身是没有什么味道的，可是点上了美奶滋整体味道很丰富

除了喜欢吃这点心，包点也不错的。流沙包还是温温的。感觉非常温暖。慢慢撕开的时候里面的酱汁缓缓流出，味道不甜也很饱满。流沙包的外皮很绵密松软感觉上都很适合老人家一起吃。不过有一点贵了。

烧卖很久没有吃了。来到吃点心每次都会点这个烧卖来吃。不过还是不是我所吃到最好吃的烧卖。不过里面的猪肉份量很充实，吃起来紧实的口感味道很实在。可是就是缺少了一些味道

一直都喜欢吃芋角，这个芋角里面的叉烧比较咸，外皮炸得很酥脆，吃下去口感很棒。但是里面的叉烧味道太咸了。里面的芋头质感很绵密，味道很丰富，芋头淡淡的味道配合上叉烧的香味还不错

这已经不是我第一次吃流沙包，距离上一次已经是很久以前了，流沙包一上桌，就可以看到热热的包，我们不管那包有多热，就一人一个拿起来吃了，我们一把那流沙包撕开，就可以看到那陷流着出来，果然没欺场，味道也不错的。

这里的流沙包非常的好吃,这个吃起来不会太甜,而且也很松软.当我品尝这个的时候,咬下去的松软面包,那奶黄酱从包里面给流出来围绕着在我的嘴里真的很好吃,吃一个已经不能满足我的欲望了.

Har Gao. The skin of the har gao was not too translucent, this means that the skin was slightly thick which I don't fancy. Everytime I ate the skin, it tasted like thick flour too me. However, the fillings were very good though. It was filled with prawn pieces and not mixed with minced pork. The prawns were fresh, succulent and crunchy. I just ate the prawns and put aside the skin.

Teow Chew Siu Mai. The teow chew siu mai is a variety out of the normal siu mai. It was wrapped in green color skin and has mushrooms. The fillings of minced meat and topped with crab roe were the same as normal siu mai. I like the addition of mushroom pieces as it added more juiciness to the dim sum. The minced meat was not too salty and it was moist. I enjoyed this dim sum.

Steamed glutinous rice with chicken ("Loh Mai Kai"). The loh mai kai consisted chicken slices, pork pieces and mushroom. The chicken pieces color looks a bit artificial, but it was moist though. The glutinous rice was not too sweet as it did not absorbed the essence of the pork gravy. The pork gravy was sweet. The mushroom was not too big size but quite juicy. An average dish.

My dining partner is always a fan of fish ball and definitely he will order one when he patron a dim sum restaurant. Two fish balls were being put on top of a piece of moist cabbage. The presentation does looked good. The fish ball was not so smooth but springy. I tasted some fishy taste to it but my dining partner said it was all right. The fish ball has just the right amount of saltiness.

Apart from the normal steamed fu chuk, sometimes we like to try the chili version. Jin Xuan's one came in three pieces and the miniature size made it looked cute. The chili gravy (although there was not much gravy) tasted somewhat spicy and sour, much like Thai paste. It was being steamed till quite well, the fish paste in it was springy. I actually like this dish.