The dim sum curse is lifted, finally! After a few days of trying to figure out where to go, we hit Hong Kong Island to see what we could find. Our concierge had recommended a place called “Luk Yu Teahouse”, which according to the Lonely Planet guide is full of surly staff. When we got there, it wasn’t even close to full — a sure sign of a not-so-good dim sum.
We tried another nearby restaurant that we’d spied a couple of days ago. Didn’t look any better. At this point, I was willing to walk 100 miles for good dim sum. We’d backed down twice on dim sum, going for something that looked decent, rather than what we’d really wanted. I wasn’t willing to back down a third time.
I think Amy was about to ready to strangle me. She holds her composure a lot better than I do.
Our third and final attempt was a place called Fung Shing, next to the Western Market building. The LP guide said it was “cavernous”. I honestly think the LP guides really need to check their use of the English language — “cavernous” doesn’t do the place justice. It’s large, yes, but the ceiling is just too low to require a word with such connotations.
I have an English degree, so gimme a break here, eh?
It didn’t have the carts we so highly desired. But it was packed to the gills with locals — the bare minimum for good dim sum. The food quality was also quite good, though the English menu (which, sadly, we had to use) didn’t offer nearly the variety the Chinese menu did. It was too bad we were unable to get a hold of Vitralis, a connection we were provided, to try and hook up for dim sum. But you make do when you can.
Stuffed, our one true mission in Hong Kong was complete. The only meal goal left on the trip — at least for me — is sushi at Tsukiji Market in Tokyo, and zushi (yes, it’s spelled that way, too) in Osaka.
