[HK] One Dim Sum (ㄧ點心)

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One Dim Sum is definitely my top choice for dimsum outing in Hong Kong! It is awarded with Michelin one star in 2011, and managed to keep it! Despite the Michelin star, the price is considerably cheap in Hong Kong for such quality of food. The portion each dimsum is pretty big as it fills up most of the bamboo steamer. However, be prepare to wait for at least 20 to 30 minutes during dining hours! The queue is always long, and the restaurant doesn’t take reservation. It’s first come first serve.

Shumai (蟹皇蒸燒賣)

Shumai (蟹皇蒸燒賣)

Shumai is a classic dimsum, and I would consider it as an introductory dimsum  food. I love their shumai. It’s obvious that their shumai aren’t made from frozen packages (as some Chinese restaurants do). The shrimps are not mushy too.

Ginger Chicken Claws (沙薑鳳爪)

Ginger Chicken Claws (沙薑鳳爪)

I’m aware that most of the foreigners are scared of chicken claws, but it’s one of my favorite asian foods. Also, chicken claws are good for skin due to the amount of collagen it contains, and from current researches, chicken claws help to eliminate the toxics substances that we might have accidentally consumed in our body. The way of using ginger in cooking the chicken claws is only seen in Hong Kong. The claws might be troublesome to eat, but the “palm” is really meaty, and soft too. It almost melts right away in the mouth.

(Left): Steam Rice Noodles w/ Fried Flour Rolls (炸兩腸粉); (Right): Plain Steam Rice Noodles (布拉腸粉)

(Left): Steam Rice Noodles w/ Fried Flour Rolls (炸兩腸粉); (Right): Plain Steam Rice Noodles (布拉腸粉)

Steam rice noodles is a common dimsum too, and it is often serve with different stuffings, such as fried flour rolls, BBQ pork, shrimps… etc. However, plain steam rice noodles is my favorite. The soy sauce and the steam rice noodles are served separately. The soy sauce is poured on the steam rice noodles before serving. The texture of it really soft and tender. It breaks easily if you are trying to hold it up with chopsticks. As its name, it is mainly made with rice flour, and steamed on a flat board. The fillings will be put on  op of it and roll it up (yes, it’s kind of like making sushi rolls).

Glutinous Rice Dumpling (豐料糯米雞)

Glutinous Rice Dumpling (豐料糯米雞)

This is similar to the rice dumplings that we eat during the Dragon Boat Festival. Since dimsums are normally share among people, this won’t be really filling, hence no worries that you won’t be able to try other dish!

Deep Fried Sesame Rolls (擂沙炸煎堆)

Deep Fried Sesame Rolls (擂沙炸煎堆)

Now, after all the savory food, it’s time for dessert! It’s deep fried stuffed-dumplings with black sesame fillings. I like how their fried sesame rolls are not greasy at all, and isn’t too sweet that makes me drink up whole cup of tea. It tastes the best when it is served warm!

Fried Egg Sticks w/ Honey (古法炸蛋散)

Fried Egg Sticks w/ Honey (古法炸蛋散)

This is a pretty traditional dessert that not all restaurants serve nowadays. The egg sticks are simply made of flour, eggs, and water. Traditionally, it is deep fried in lard (but I don’t know whether One Dim Sum uses lard or other type of oils). It is garnished with peanuts and coconut, and the sweetener can be honey or condensed milk. The egg sticks is super crispy, but it’s quite greasy compared to the sesame rolls.

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There are a lot of dishes that I would recommend, but everything on the menu is worth the try! Also, the owner is really sweet that he has a menu with pictures and the name of each dish for foreigners! So no worries that if you have no idea what’s on the menu!

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5 thoughts on “[HK] One Dim Sum (ㄧ點心)

  1. All the dim sum dishes look so good! I’ll be going to Hong Kong next month and definitely want to try some dim sum while I’m there. I was thinking of going to Tim Ho Wan but these pictures make me want to change my mind!

    • Thanks! Personally, I think One Dim Sum is better than Tim Ho Wan! But if you still want to try out Tim Ho Wan, then I would recommend the one in Mongkok, which is the original restaurant (there’s more than one branch).

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