A little review on the worlds "Cheapest Michelin Starred restaurant"

Went there 2 years ago, since then they have a few other stores opened around Hong Kong, I think they have 3 other branches now too. The original one is before the picture shown there which was where the Michelin star came from. That store never ever looks that empty in person lol, been to them twice and each time had wait for around an hour for a table.

Can't beleive you never tried the Vermicelli BBQ pork rolls, they are the staple part of the dim sum menu, the one you got there looks really good.
 
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As ever, what ever you post, is an awesome read.

Damn those deep fried pork ones, look amazing, not that the others look bad.
 
Raymond Lin said:
Went there 2 years ago, since then they have a few other stores opened around Hong Kong, I think they have 3 other branches now too. The original one is before the picture shown there which was where the Michelin star came from. That store never ever looks that empty in person lol, been to them twice and each time had wait for around an hour for a table.

Can't beleive you never tried the Vermicelli BBQ pork rolls, they are the staple part of the dim sum menu, the one you got there looks really good.
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The vermicilli rolls were really good! In the UK I've only ever seen dumplings in Dim Sum places really, maybe I need to find some better restaurants!
 
Will have to check that out...

TBH, once you're outside of London, a Michelin-Starred restaurant isn't all that expensive...
We have one locally here in Reading, but we have been to several in various parts of the UK. £35 a head typically gets you a five course lunch, with dinner not being much more (drinks extra, obviously).
There are restaurants that charge almost double that while serving little more than pub grub!!!
 
MickeyFinns said:
The vermicilli rolls were really good! In the UK I've only ever seen dumplings in Dim Sum places really, maybe I need to find some better restaurants!
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My mum has made them at home. They are very skilled to make. You basically need a giant body of water on a wok, with a steamer plate on top, a cloth on that and you pour this corn flour (?) mix into it, and let it set. when it is done you put in your fillings. Now the tricky bit is peel and roll them like what is on your plate without it sticking to the cloth. There is no oil involved to give it a grease barrier.

Serve with a dash of soy.
 
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