It’s been a little over a year, but my last trip to Lau Sum Kee was solid. Dried shrimp roe noodles with their pickled radish 
I highly recommend the fresh, homemade tofu pudding from Kung Wo as a bang (a couple blocks away).
Feeling extremely jealous, thanks for sharing your adventures!
takes notes and bookmarks for future HK trip 
Oh yes, will do that bang for sure!
Dinner at Chiu Tang in Central. Menu is online here.
The setting:
Typical Chiu Chow starters for the table - boiled peanuts (their version had beans as well) and suan cai
(pickled mustard green)
We started with some dim sum.
Pan-fried Chiu Chow Turnip Cakes a little greasy, but packed with ingredients and very flavorful
Deep Fried Oyster Rolls Filled with Spring Onions these were so good! Perfectly done oysters with a super crispy crust
Of course, we had the Signature Marinated Dishes. All were quite nice. I especially liked the pig intestine.
Goose, Bean Curd
Braised Minced Chicken Soup with Vegetables Thick flavorful broth, the green was mostly spinach. Must take so much practice to get it this perfect.
Sharks fin soup Can’t comment on this, the ABC in me is not a fan of sharks fin soup, but the rest of the party seemed to enjoy theirs
Simmered fish in broth not bad, not amazing
Crispy Chiu Chow Noodles with Yellow Chives, Sugar and Dark Vinegar One of my favorite noodle dishes, their version was light and the sauce was good. Important to eat this ASAP before it loses the crispiness
Crispy chicken with jun jiu choi The vegetable jun jiu choi is also known as pearl vegetable, it’s got a nice grassy flavor, they use it a lot as a granish - it’s usually flash fried
Simmered Fish Balls and ‘Shantou’ Baby Cabbage in Casserole
A few desserts:
Green Bean Sweet Soup with Gingko Nuts not very sweet, it was just okay
Steamed Dark Sugar Cane Sponge Cakes these were very good. Intense dark sugar flavor
We were celebrating a friend’s birthday, so I brought an Earl Grey Basque Cheesecake from La Viña Bakery , which opened in August. They reproduce the original recipe from La Viña restaurant in San Sebastian, the cake is absolutely delicious!
Breakfast at Maxim’s Hong Kong Day (Maxim is a large HK based food and restaurant conglomerate - Hong Kong Day is their version of a cha chaan teng - HK style tea restaurant/cafe). We usually go to more of a hole in the wall cafes, but with Covid we try to stick to the more sanitary establishments. Our go-to Tsui Wah in Central has closed.
Just thought I’d give you guys a sense of what they do here to manage Covid exposure - most restaurants have a thermometer and hand sanitizer at the entry:
This place goes a bit further with plexi guards between the booths and tables…
…as well as a QR code you are given which you scan and it takes you to a link where you order - minimize contact…
We each ordered a breakfast set
Satay beef with instant noodes perfectly serviceable version of the HK style breakfast staple
Imitation abalone and ham with macaroni surprisingly not bad
Eggs and Toast okay, I prefer my scrambled eggs lighter with large fluffy curds, so the HK style is not my favorite
HK Milk Tea (Hot) good flavor
All in all, a decent place to go and I love how clean they are, but the breakfast menu is very limited, so you have to like the savory HK style breakfasts, they don’t have any of the french toasts or the condensed milk buns or the pineapple buns with butter - if you want those, go to a place with a bigger menu.
So it’s a chiu chow dish. I had an excellent version (though less refined) at a Singapore zi char. They referred to it as “paratha beehoon”, a local play on words.
That oyster roll looks amazing
Appreciate all the writeups so far, cant decide if I want to do Hong Kong or Singapore as my first trip out of the country when this is all over!
Both! They’re only a few hours apart by flight.
Second @moonboy403 - it’s a quick enough flight and oh there’s the pandan cake too. 
Also you forgot Taipei!!! If they didn’t have a mandatory 14 day quarantine I’d be there in a heartbeat, grazing on all the “little eats”.
I cant close my restaurant for that long!
You right. You can’t deprive us FTC’ers of your goodies for too long!
Dim sum at Imperial City at Dynasty Club. Dynasty Club is one of the many private dining clubs in Hong Kong, where you have to be or know a member to get a reservation.
Setting. I’m getting used to having the “gong kuai” (serving chopsticks).
Menu:
They change their menu monthly with new specials, but there will always be the usual dim sum. I’m going back there on Monday - any requests for dishes to try? 
Ham sui gok (on the menu as glutinous rice dumpling filled with dried shrimp and pork are you guys getting tired of this dim sum yet? It’s my favorite, so I always order it. These were served piping hot and they were delicious!
Har gow I actually think this is the best har gow so far, better than Seventh Son (filling was a bit more flavorful without losing any of that fresh shrimp flavor)
Steamed rice rolls with crispy shrimp roulade I haven’t seen this dim sum anywhere else, only at this place. One of my favorite dishes to get, because I like that contrast in texture between the firm shrimp, the crispy shell and the rice noodle rolls. Second close-up photo shows it with the sweet soy sauce that accompanies it. This dim sum is similar to zhaliang (rice noodle roll with youtiao as the filling), but the crispier roulade and shrimp kicks it up a few notches.
Saw this monthly item "steamed foie gras xiao long bao - BRING IT ON!!! Oh yeah every xiao long bao needs to have a foie gras surprise inside! Skin could have been a little thinner but hey, foie gras!
Shark’s fin dumpling in superior soup
Plate of greens to balance things out. Pea shoots (dou miao) in broth Not on the menu - usually you just ask the waiter what fresh vegetables are available and he tells you, then you specify how you want them prepared. In broth is one of my favorite preparations and they do it so nicely here, the greens are in a nice chicken broth and it’s topped with finely shredded Yunnan ham.
Saw this on the way out. $21-$25 a bottle. @Sgee maybe you can double boil some lemons with your Sumo skins!
I found my new Anti-Covid + Lipitor regiment 
Food looks great! Sigh, its been ages since I’ve had any good dim sum.
Dim sum at Ming Court. They opened a new branch in Wan Chai earlier this year, the original in Mong Kok has a Michelin star. Chef Tsang Chiu King is the culinary director, more about his background here.
We were lucky enough to book one of their private dining rooms (the better to stuff our faces with - in privacy!)
The menus:
Started with the Supreme Barbecued Pork Loin with Honey Sauce a.k.a. char siu. Perfection.
Chilled Cucumber and Black Fungus in Black Vinegar Sauce
Baked Chicken Pastry with Abalone A bit rich for me, but an excellent combination
Drunken Shrimp Dumpling with Bamboo Shoots This plump dumpling - with that surprise of shao xing wine - takes har gow to another level.
Deep-Fried Pastries with Australian Wagyu Beef and Black Pepper this and the previous har gow were my two favorite dim sum here. Texture and flavor on this is amazing, need to go back and have more of this.
Shredded Duck with Enoki Mushrooms in Black Truffle Paste
Prawn on Toast with Foie Gras Paste
Deep-fried Cuttlefish Cakes
Steamed Pork Dumpling with Shrimp and Conpoy
Deep-fried Glutinous Rice Dumpling with Pork a.k.a. Ham Sui Gok
Braised Chicken Wings with Aromatic Ginger Ummm the translation does not do this dish justice, soooo intensely flavorful!
Fried Rice Sizzler with Silkie Chicken, Conpoy, Wolfberries and Pine Nuts scented with Shao Xing Rice Wine
Dessert time!!! Would have done OOE but we were only 4 people.
Chilled Osmanthus Curd with Oolong Tea
Chilled Mango Cream with Sago and Pomelo
Fried Egg Twist with Syrup I usually do not like this because I find it too heavy but these were so light!
Chilled 3.6 Milk Pudding with Peach Resin and Brown Sugar in Ginger Sauce This was my favorite - haven’t had peach resin before but my friend tells me that this has surpassed bird’s nest as the collagen supplement of choice in desserts, which I wholeheartedly endorse!
All in all - so far this is the best dim sum I have had here. It’s also the most expensive, so will have to save for special occasions.
A few snippets from around town…
Sevva - quick afternoon tea…
Foie Gras with Poilâne bread
Dosas
Coconut cake
Cheese tea at Hey Tea
Cheese tea and fruit tea at Cha Long
Roasted Sweet Potatoes, Chestnuts and Quail Eggs I can smell these carts from blocks away!
That an exemplary dim sum luncheon! So technically beautiful.
I need to get my a$$ down to Poh Wing Hong to buy me some Prunus persica. I will never look at a peach tree the same way ever again. #savetheswallows
I think I will also get some as well, and play around with recipes. Could be a good (and healthier) substitute for sago/boba/etc.
Dinner at Shanghai Fraternity Association (private dining club) as guests of some friends because it’s Hairy Crab season.
Typical table appetizers:
Sea cucumber and cucumber salad
Candied eels these deep fried eels coated with a sweet soy glaze were addictive, super sweet and crispy.
Sauteed crystal shrimp served with side of vinegar sauce, super fresh
Fish soup for the ABC refusing shark fin soup
Shark fin soup for everyone else
Hairy Crab aka Chinese Mitten crab. The season just began, and they are simply steamed and served with a vinegar/ginger sauce.
Hairy crab dissected and ready to eat It’s all about digging in to get that roe. A lot of work not to get very much yield, but the meat and roe were tender and super sweet. It was paired with huangjiu (Chinese wine made with cereal grain) to which was added a dried plum.
Sheng jian bao excellent version of this classic
Sesame glutinous rice balls in soup
Fried balls filled with red bean paste*
Dim sum the next day at Madame Fu’s in Tai Kwun
Menu
Snapshots from brunch, it was a lot of food! We waddled out. I like the restaurant for the decor, the great location (it’s in a restored 1860s colonial building in Central). The food is very good as well, but it is the combination of everything that makes this a favorite place to meet up with friends.
Salt and Pepper Crispy Tofu / Wood Ear Mushrooms with Chilli Oil and Shanxi Vinegar Dressing / Cucumber, Chilli and Coriander Salad with Vintage Vinegar Dressing
Peking Duck
Crystal Shrimp Dumpling and Madame Fù’s Char Siu Bao
Madame Fù’s Iberico Char Siu
Firecracker Chicken / “Impossible” Mapo Tofu
Steamed Osmanthus Fish with Chilli
Bumping this thread in case anyone has suggestions for a “high-end” meal. I think I’d probably want to try something western or western with asian influences, as I will be eating a lot of asian foods for all my other meals and have friends taking me to a high-end Chinese meal.
Haven’t been but I’ve been wanting to check out Belon for a while
Make sure to ask your friends to take you to the following genre of specialty restaurants:
