Jin Xuan Hong Kong Restaurant

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Steamed prawn dumpling. The dumpling was wrapped in a yellow color skin and the fillings were filled to the brim. The edges of the skin was slightly thick, which I do not quite like it, but the fillings were good. It has some minced meat and some prawn pieces too. It was moist and not too salty. I will still need to dip it into sweet sauce, as it has become my habit to do that.

Prawn Roll. The prawn roll looks big but actually there was a little prawn it in. The fu chuk skin was not deep fried till golden brown, it was fairly light in color which made the presentation does not looked good. It was slightly crispy but not too salty. The prawns were succulent but a tad too little. I dipped in the mayonaise sauce to get some additional flavour to it.

Pan Fried Shanghai Dumpling ("wo tip"). This wo tip came with vinegar and ginger strips. The dumpling skin was slightly thick and it was not that crispy even though it was pan-fried. The dumpling was fat and filled with ingredients: minced meat and chives. The meat was moist, not too salty and the chives gave an additional flavour. Dipped together with vinegar, it was sour.

Egg tart. My family is a fan of egg tart, since we saw that Jin Xuan's egg tart looks promising, we ordered a plate for trying. Of course it was not as good as Tong Kee, Jin Xuan's one was above average. The pastry was fluffy as it made of multiple layers and baked till crispiness. The egg fillings were slightly smooth and not too sweet, it has strong flavour of egg, moist.

我超爱吃流沙包了。这里的流沙包也不令人失望。小小的一个热热的拿来就吃。一口咬下去里面的奶黄酱都喷出来了。馅料非常的饱满。包子的口感非常柔软细腻。馅料咸咸甜甜的。有沙沙的感觉。

每次吃点心都要叫排骨来试试。这里的排骨弄的还不赖。它的色泽比较明亮酱汁不会黑黑的。可是吃起来的味道却非常的到位。它有一点点的辣味。用的排骨肉都肥瘦适中。趁热吃是最好。

这道点心算是蛮特别的。暂时都没在别的地方看见过。它是炸的芋头糕可是外面铺满了一层脆脆的杏仁片。口感非常的脆，可是也有芋头入口即化，稠密的感觉。脆脆的杏仁片的香味和芋头的配合是蛮有新鲜感的。

This plate of fried stuff was not cheap but was well worth the money. The fuchuk nicely wrapped up the ingredients such as salted egg yolk, scallop and prawns. As it was freshly fried upon order, the fuchuk skin was very crispy. The amount of prawns in it was generous, succulent and sweet. The salted egg yolk added some saltiness to this dish. The scallop was quite a big piece too, sweet and succulent.

Crab meat shellsThis is the crab meat shells.They clean the crab shell and then add the crab meat paste on the shells.Then they deep fried it.The crab meat paste is very soft and they mix the crab meat with some salted egg and some vegetable.This is really nice and the crab meat paste is slightly salty and fragrant.The crab shell is very crispy but i don't think we can eat it.

The best lao sa pao is in Jin Xuan. I fell in love the first time I had it here with my colleagues. I love the fact it leaks when you break it. The bun was very fluffy and soaked with the salted egg and custard cream in it. The salted egg and custard was very dense which made it felt good on your tongue due to the essence of salted egg.The staple dim sum was not too bad. Good that they served it while it was steaming hot. The last I had in Kuchai Lama's branch, it was terrible beyond imagination

Yam puff is one of my favorite dim sum. Being in a dim sum place, it has become one of my must try item. The yam puff here The fried outer layer broke upon contact. I am not complaining. The fillings was quite flavorful too.Salad prawn is not my thing, knowing that the prawn might not be fresh. However it is like a must try for my boyfriend. It was crispy but still alittle tough. Prawns weren't spectacular. Overall, it was just a normal dish.

Sometimes, just a simple dim sum breakfast is enough. A bowl of pork rib porridge feels relatively. Hot and steamy with tender pork ribs, with salted egg for saltiness and century egg for that "weird" taste that I don't like on its own but enjoy in combination with salted egg. Nothing really spectacular about it, though.What brings us back is the lau sha pau (custard bun). Frankly, it's not me who is so drawn to this, but my fairer half. The custard is rich and tastes very yolky and sweet. I fin

Dim sum is one of my favourite types of breakfast. Jin Xuan used to be one of my favourite places, but over the years they've gotten inconsistent with their quality, so I've mostly shyed away.One morning, I decided to return for another try. Nothing great about the siu mai. Moist, springy, but felt like too much fillers and too little pork and/or shrimp.I don't know why I still order the "salad" prawn (I still don't get why Chinese call anything served with mayo "salad"). The shrimp is relativel

Restoran Jin Xuan Hong Kong is one of the famous dim sum shops that serve not only dim sum, but also mouth watering char siew, roasted duck, roasted pork and wantan noodles. However, most of the time, we only go for their dim sum.Loh Mai GaiThe glutinous rice was rather sticky, but was flavourful as it was fully infused with the taste of soy sauce. There are mushroom, chicken and lap cheong as toppings.

Jin Xuan is a Hong Kong Dim Sum restaurant where they serves a huge variety of Dim Sum and other food. Usually it is JAM pack in the morning and queue is certain if you wish to dine here.The carrot cake is quite moist and not too oily, neither was it too dried. The carrot cake is fried with bean sprout and egg for the aromatic smell. However the ingredient wasn't mixed / stir well during the cook thus making some part of it rather plain.I've tasted better fried carrot cake elsewhere and this is