Dimsum Lunch @ 迎 Joyous One on 11May2013

HK$38 BB pigeon

HK$38 BB pigeon

we completed our morning’s 5.7km 2hr hike at Dragon’s Back (Shek O Country Park) on 11.5.2013 a bit early & decided to make our way back to Tsimshatsui where we had made prior lunch reservation at 迎 Joyous One at Nathan Road. 🙂

we had wanted to take the HK$238pax 6-course set inclusive of a glass of wine, but that was not available so we settled down to a good dimsum instead, which could not go too far wrong in Hong Kong. 🙂

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we made the usual dimsum orders. the 潮州粉果. this was ok but i thought Timhowan was better. the steamed fu pei quin was quite good too.

steamed chicken feet

steamed chicken feet

steamed pork rib

steamed pork rib

the steamed chicken feet was good & much better than Timhowan (we later found the one at Lei Gardens was better than both). the steamed pork rib was also a lot better than Timhowan-the sauce was tasty but the pork rib pieces were just average but at least they were not mostly fat like at Timhowan.

mustard veg pig stomach soup

mustard veg pig stomach soup

mustard veg pig stomach soup was just HK$38! this was good we all liked it.:-)

the BB pigeon (top photo) was HK$38 & smaller than the one at 强记 which was HK$58..the skin was more crispy but overall i think 强记’s tasted better.

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the 香煎萝卜糕 was again below average.  it was really surprising that both Timhowan & here could not do this well. the steamed fishmaw was quite tasty, above average…I thought 糖朝 sweet dynasty was better. the 珍珠糯米鸡 was also below average, Timhowan’s much better though that had lots of glutinous rice & not enough ingredients.

char siew cheung 叉烧肠粉 -

char siew cheung 叉烧肠粉 –

the char siew cheung 叉烧肠粉 was good better than the liver cheung fun at Timhowan but i think many HK restaurants did this better.

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the 奶黄流沙包 custard egg bun was just average not as good as Imperial Treasure & Royal China. the 水晶包, a teochew dessert more commonly available in Hong Kong than Singapore was good, except they really should serve this & the custard bun last as a sweet but instead they served both first.


we had 12 dimsum item + tea + 10% = HK$388 (about S$62 for 4pax). though I made many comparisons here, the lunch was really quite good overall with some pluses & minuses :-), very relax and very enjoyable, and of course it’s still much cheaper dimsum lunch c/w Singapore. 🙂

c.h.e.f andy

Enjoyable Lunch @ Lei Gardens(利苑) Mongkok on 13May2013

lobsters steamed with superior sauce (上汤局)

lobsters steamed with superior sauce (上汤局)

on the final day of our Hong Kong trip, we did not plan a restaurant to go to.

we first wanted to lunch at the seafood place Rainbow Restaurant at Lamma Island (南丫岛) after the excellent food pictures of mantis prawns, lobsters & what else in my friend’s Facebook set off our “tam chiak” (means greedy for food) cravings…alas we should have done that earlier as Rainbow was only open for dinner & we were taking the 8pm flight.

next we thought to go to Caprice @ Four Seasons, a 2 michelin star restaurant after looking at the online menu for Joel Robuchon, Pierre, Ember & Caprice set lunch. unfortunately Caprice was full for the Monday lunch.

we finally got Lei Gardens(利苑), which I always thought was among the best Hong Kong traditional chinese restaurants, especially their soup (例汤). the one nearest was at Tsai Yee Street洗衣街 ‎Mongkok outlet (as we were staying at Sam Shui Po) and that also happened to be the only 2 michelin star outlet (the other outlets were 1 michelin star). 🙂


鲍汁凤爪 braised chicken feet in abalone sauce

CJ ordered 3 dimsum items. the first – 鲍汁凤爪 braised chicken feet in abalone sauce – was the best we had thus far c/w Timhowan添好运 & 迎.  the abalone sauce was similar to that for abalone & goose webs so it was very tasty. 🙂 I guess the preparation was different from the usual deep-fried then steamed with black beans chicken feet so may not be fair to compare.

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the soup (例汤) was good as expected,much better than Tao Heung 稻香 restaurants (which was also to be expected). however for this particular soup  it was no better than, & indeed not as good as, the many 例汤 I had at Imperial Treasure Nanbei (from green papaya to 鸡脚草). 🙂



the 小笼包 didn’t look that great, skin looked thick but actually it was very good, the sauce/soup was very sweet & the skin was normal thin. 🙂

2 small lobsters halved with golden mushrooms

2 small lobsters halved 上汤局 with golden mushrooms

JK was pining for lobsters so we ordered a HK$598 twin dishes combination (common in Hong Kong). the star dish was 2 small lobsters halved 上汤局 steamed in superior sauce with golden mushrooms – this was very good. 🙂

1/2 roast chicken - very crispy skin & tasty chicken

1/2 roast chicken – very crispy skin & tasty chicken

the 1/2 roast chicken had very crispy skin & was tasty so no need the usual 5-spice salt dip. in Hong Kong they called this the 龙凤 dragon phoenix pairing. 🙂

海斑 (garoupa) in claypot

海斑 (garoupa) in claypot

we had another HK$298 2-eats combination.   the 海斑 (garoupa) in claypot was also good tasting very flavourful. it was different preparation, not better than a steamed whole live garoupa but very good the way it was done. 🙂

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the other dish was a thick beehoon in seafood soup – no fish or seafood but very tasty like our good fish beehoon.

garlic heng chai

garlic heng chai

and in Hong Kong, always order vegetables. the garlic heng chai was very good & flavourful too. 🙂

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both JK & I were fan of 奶黄流沙包 custard egg bun. this was good, but I guess no better than Royal China or Imperial Treasure in Singapore.


we had 3 dimsums & 6 dishes for HK$1320 for 4pax (about S$55nett per person). it was a premium to Tao Heung but for a great deal more satisfaction & “shiokness”.

c.h.e.f andy