Aberdeen Marina Club

I tend to judge dim sum restaurants by their wu gok (fried taro pastry) and their shumai (pork and mushroom dumpling). What I look for in my wu gok is that it’s hot and fresh,a thin layer of taro,and a hefty amount of savory meat filling. Aberdeen’s fit all of these requirements but were a bit smallish. Their shumai was pretty inventive:topped with a mushroom slice or scallop &fish roe. Definitely a step up from the plain ones in NYC Chinatown!

Cha siu bauu (roast pork bun) is close to my heart. Whenever I visit my grandma in Philly,they always have a spread of pastries and buns ready for when the family arrives.  The roast pork is barbecued in a sweet hoisin sauce and then stuffed into a slightly sweet bun that’s either steamed or baked (the baked ones are yellow). Aberdeen served the steamed kind and these were super tasty. For the har gao (crystal shrimp dumpling)

I look for a big,juicy,sweet,whole shrimp (not a paste) with minimal amount of water chestnut encased in a thin pliable skin. The more shrimp,the better. These were nice and big and visually appealing as the skin was speckled with seaweed(?).

Now this was a new experience. This is a baked egg dessert on top of a sweet sago filling. It’s rare to find this old-school dessert  in restaurants nowadays. Nice and light and not too sweet,which is the trend among many of the Hong Kong desserts we had.

Stay tuned for our next HK post!