HK: One Dim Sum

What will a HK trip be without having yum cha?

There are so many places to go for yum cha that you can scratch your head for a good half an hour, just to decide where to go. I wanted to go to Tim Ho Wan - the 1 Michelin star yum cha place - but since it was packed (and granny didn't want to wait) we ended up in One Dim Sum (Shop 1 & 2, G/F, Kenwood Mansion, 15 Playing Field Road, Prince Edward). This place is presumably on par with Tim Ho Wan, according to a recent magazine review.

One Dim Sum (一點心) is a very small and humbly decorated place, so if you don't get there early enough, expect to wait for a while.

We ordered quite a few dim sums and it didn't take long for them to arrive. In no time, we see ourselves eating at an increased pace to make sure that our tiny table could still hold all the dim sums that kept coming. Pretty hectic!

One Dim Sum offers traditional dim sums and here below is what we ordered.
Shrimp Har Gow: Can't go to a yum cha place without ordering this! The skin of the har gow was thin and the prawn filling tasted fresh and juicy.

Beef balls with beancurd skin: i normally don’t order this dish because the taste of coriander is so strong that overpowers the whole dish. Since mom likes this dish, we ended up ordering it anyways. To my surprise, i adored this dish! The balance of beef and coriander flavours were good and the beef balls were very juicy. They usually serve it with worcestershire sauce. I recommend it =)

Steamed Rice Rolls with BBQ Pork and Cha Leung (Yau Tiu wrapped with steamed rice rolls): The ‘skin’ wasn’t really smooth as i expected but the BBQ filling was yummy. The Yau Tiu in the Cha Leung tasted good but it wasn’t very crispy!

Steamed Rice Rolls with BBQ Pork

Cha Leung

TeoChew Dumplings: I never really liked this particular type of dumpling; it's more to do with the texture of the dumpling skin. Since there were only 3 of them, i didn’t eat it. Here is a photo of it (nonetheless):

Deep fried beancurd parcel: the parcels were crispy and golden and the filling was made nicely. Worth trying if you like deep-fried dim sums.

Baked Char Siu Bao (BBQ Pork Bun): Although the buns were missing the honey glaze on the outside, they still tasted lovely. The BBQ pork filling was nice and saucy, definitely worth a try! Tip: If you are used to the white steamed BBQ pork buns, give this a try!

Pork Ribs and Chicken Feet Rice: I am not a fan of chicken feet but the pork ribs and the rice were superb! The ribs were very nice and juicy (especially with the small soft bones in it!) and the rice tasted awesome after i drizzled the 'special' soya sauce that came with the dish. I really liked this dish and recommend it as well!

Boiled Choy Sum with Soya Sauce: as usual, i love vegetables! yum~

Egg Shatters (蛋散): what a funny name, this is!
Egg shatters 'is a Cantonese dim sum dessert that is made from a dough of eggs, flour, sugar, and lard. The dough is rolled out flat, cut into strips, then twisted and deep fried. Malt syrup (or sometimes honey) is drizzled over the cooled finished product, which is sometimes also sprinkled with coconut flakes.' – this is an little explanation about egg shatters taken from here. These egg shatters were made well and tasted good – it was light, crunchy yet still soft and sweet with a distinct taste of eggs. The honey and the mixture of crushed peanuts & sesame seeds drizzled on it complimented the egg shatters really well.

The last dish to come was the Malaysian Steamed Cake. It was a medium round cake cut into 6 pieces; the cake was super soft, springy and not too sweet *thumbs up for that! Due to my unprofessionalism, we finished the cake before i could take a photo of it! =P

Overall we had a very satisfying lunch and most dishes are worth trying. The best thing? Most dishes are just around the HK$15-20 mark (~AU$2.20-3) which is also considered inexpensive for Hong Kong yum cha standards. It's definitely worth coming back...maybe after i pay a visit to Tin Ho Wan?