Hong Kong Dum Sum at 添好運

When my friend ST asked if I wanted to go to 添好運 for dim sum, I immediately said yes and started to call my other friends to see if they want to go as well.

The chef used to work at Michelin 3-star restaurant (1 of 2 in HK) 龍景 at Four Seasons and decided he could do much better opening his own restaurant. Of course he is right! Tucked under a unassuming building in a very model district, 添好運 had a huge crowd waiting at 11am already.

We took a ticket and went to walk around the neighborhood for 45 minutes before coming back to the crowd... another 20 minutes, we were in. There weren't that many dim sum items to choose for (20 or so?)... and we ordered from half the menu.

Strange experience... it was kind of regular at first, improved in the middle, and then got really good in the last few dishes (desserts were a disaster - don't order).

The first few dim sums that came (Shirmp Dumpling, BBQ Pork Crepe, Beef Ball) were good but not great. The wraps are yummy and well-made: not too thick, yet maintaining the elasticity. The fillings were okay. 馬拉糕 was the exception... usually very oily, this one is solid and spongy with very little oil.

馬拉糕

The second round had my own dim sum favorite 咸水角 and their famous BBQ Pork bun. 咸水角 was pretty good, maintaining the balance between the fried dough and the vegi-pork fillings. Temperature was good and flavors came together quite well. Ultimately, it's definitely above avg but not great. The 叉燒包 seemed to be the most popular among the customers. Quite a few people ordered extra to take home. I think it's nice... but I've had something similar before at 海都 (a HK dim sum establishment) and I wasn't surprised with the one from 添好運. It was great and exactly what I expected... hence a little disappointed.

咸水角

叉燒包

The last few dishes were decidedly better than the ones before, standing out from their dim sum peers. The Pork Ribs, in particular, blew me away. The pork was perfectly cooked and literally melted in my mouth. I just wish there weren't any bones and I could chew on it forever. The vegitable dumpling also blew me away. It had quite a bit of strong vegi flavors (chong, yim sai) that mixed very well with a special sauce that mellowed out the tastes. I was very impressed with both.

蒸排骨

粉果

The inconsistencies did make me think... did the master chef take a afternoon break and affected the output in the beginning??? That's my theory anyway.

Conclusion: would go again if the wait isn't that long and that I have something else to do in the YMT and MK area (such as shopping like mad).