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2012-09-27
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Since moving to KL, I have never had any dim sum that can match those in Ipoh. Until I found Jin Xuan and then now Hoong Foong. In terms of freshness and quality, I would say Hoong Foong win in that category. A big part owe to the freshness of the prawns in their dim sum. To me, the prawns in dim sum is the most crucial ingredient. If it's not fresh, gone case la the dim sum. And for har gau, I would evaluate the skin as well. Let's get back to the siu mai from Hoong Foong. It's very very fresh,
Since moving to KL, I have never had any dim sum that can match those in Ipoh. Until I found Jin Xuan and then now Hoong Foong. In terms of freshness and quality, I would say Hoong Foong win in that category. A big part owe to the freshness of the prawns in their dim sum. To me, the prawns in dim sum is the most crucial ingredient. If it's not fresh, gone case la the dim sum. And for har gau, I would evaluate the skin as well. Let's get back to the siu mai from Hoong Foong. It's very very fresh, not to mention BIG. It's seriously huge and tangy. You can almost that freshness of the sea, as if it's just came out from the ocean. Without much seasoning or sauce, it's so good even on it's own. It's definitely a star dish for the restaurant. I also like the chee cheong fun cuz the prawns are there too. The chee cheong fun is also smooth and soft. I still think the har gau lacks a good skin as their skin is consider thick for my standards...
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