May 26, 2016

Dim sum with the professor

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So the globetrotting, jet-setting economics professor is back in town, as he continues his travels through Asia this year.  He is on his way to Singapore, while I had just come back from the Lion City.  Thankfully we are able to meet up in Hong Kong during his last few hours here.  I figured I'd take him to have some of my favorite dim sum items in town, especially since I myself haven't been back to Fook Lam Moon (福臨門) in a while.

I decided to order multiple rounds of small batches so that we would not have ALL of our food on the table at the same time...

Steamed dumplings with prawn (鮮蝦蒸粉果) - very delicious. With fillings like prawns, ground pork, bamboo shoots, chives, carrots, and mushrooms.

Steamed prawn dumplings with bamboo shoots (har gau, 筍尖鮮蝦餃) - my standard for har gau.  Can't go wrong with this.

Pan-fried radish pudding with XO sauce (XO醬炒蘿蔔糕) - had to introduce the professor to 'XO sauce', which makes lots of things very tasty.  Yum.

Deep-fried salt water dumplings (家鄉咸水餃) - this is also my go-to place for salt water dumplings, but I wondered if they are kinda skimping on the fillings these days...

Baked tart with char siu (蜜汁叉燒酥) - I like the way they put Indian almonds (欖仁) on top.

Deep fried prawn and chicken spring rolls (雞絲蝦春卷) - also my favorite spring rolls in town.  I just loooooove the impeccable crispy wrapper that crumbles in the mouth under pressure.  And the filling is delish, too!

Steamed buns with lotus paste and salty egg yolk (蛋黃蓮蓉飽) - I gave an explanation of all the desserts on offer, and this was what the professor chose... which I felt was a good choice.  Always interesting to put sweet and savory flavors together.

This was a lot of food even for two grown men, but I'm glad I got a chance to catch up with il professore while treating him to some good dim sum.  Hopefully we can catch up more regularly going forward.

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