Dim sum for a short visit

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Mikacina's back in town for a short stopover, and The Great One organized a dim sum session for lunch. After rotating through some of the usual suspects over her last few trips, today it was Seventh Son (家全七福)'s turn. The quality of food here has had its ups and downs over the years, but my last visit here earlier this year yielded a good meal.

Even though we're here for dim sum, it's difficult to walk out without being tempted to order "the pig"... so RAW Yeah put in an order for half a piglet.

Barbecued whole suckling pig (大紅乳豬全體) - instead of the usual version where the crackling is separated from the meat, today the whole pig has been chopped up into pieces.

I do like this way of serving... where it's more satisfying to bite into both crackling, a layer of fat, and tender meat.

Of course, having a thick layer of delicious fat underneath crunchy crackling is also nice.

Deep-fried egg custard with chicken testicles (雞子戈渣) - we decided to order this for Mr. P so he could try it. I do like the texture of the custard a lot.

Baked BBQ pork puff (蜜汁叉燒酥) - it's been a few years since I last ordered the baked charsiu puff, and I didn't realize that they had changed from a flaky pastry to a harder, crumbly crust.

Crab meat and chives dumplings (蟹肉韮菜盒) - this is an item that few restaurants serve nowadays, so we wanted our visitors to try. I do love the flavors from the crab and chives, which go well with the deep-fried dumpling wrapper.

Pan-fried cuttlefish cake with sweet corn (金粟墨魚餅) - I do love getting this from time to time, as the savory flavors of the cuttlefish mousse work well with the sweetness of the corn. And that springy texture is so fun and satisfying.

Steamed rice rolls with shrimp and chicken meat spring rolls (春風得意腸) - these are whole spring rolls wrapped with a thin layer of steamed rice flour wrapper. Very tasty.

Steamed prawn dumplings (七福鮮蝦餃) - this is de rigueur for dim sum, especially here.

This is a standard by which we measure all dim sum chefs. And they always do it well here. Crunchy shrimp, very tasty.

Fresh crab meat with sweet corn soup (蟹肉粟米羹)

Steamed fish maw, mushroom and chicken (北菇棉花雞) - an old school item that Foursheets wanted our visitors to try.

Steamed tofu skin rolls in supreme broth (上湯鮮竹卷) - last year our visitors enjoyed a "dry" version without broth, and now they got the chance to see how these are dunked in soup.

RAW Yeah also ordered up something off-menu... which was basically a big bowl of wonton skin in soup... together with a plate of stir-fried crab meat and egg white.

The two are put together in the same bowl. OK, this was not something I've had before...

I was too full to have dessert, but this was definitely a fun and tasty lunch. I was so happy to see Mikacina and Mr. P, even if it's just for a couple of hours. Hopefully we can see more of them here in Hong Kong!