Hong Kee Restaurant (Closed)

Steamed fu chuk roll. The steamed fu chuk roll came in quite a big piece and I know why when I bite it. Apart from the normal steamed fish paste, the fu chuk consisted of century egg too. This century egg added some chewy soft texture to the fu chuk. The steamed fish paste was big and springy. The fu chuk skin was not too thin and not too thick, the width was just nice as a whole.

Shanghai Xiao Long Bao. The Shanghai xiao long pao came with a piece of small turnip at the bottom. This was to prevent we break the skin easily. These xiao long pao did not come with lots of broth. It was very little. The minced dumpling was soft and big piece. The skin was soft too. It was not too salty. We dipped the xiao long pao with vinegar and ginger to add some taste to it.

Scallop dumpling. Hong Kee used to have very good business few years ago but its business is going down hill every since a competitor dim sum shop opened nearby. Hence, the dim sum will be steamed freshly when we placed our order instead of serving it cold previously. The scallop "mai" was quite big, it has a piece of scallop and prawns too. The skin was a bit too thick though.

Chili Fu Chuk. Apart from the normal steam fu chuk that is offered, they have chili fu chuk too. That day I was craving for some heavy savoury instead of the steam ones, I ordered this. The fu chuk was soft and coated with some Thai chili paste, spicy, sour and at the same time sweet as well. The minced meat in it however was a let down and the meat was too solid for me, dont quite like the texture.

Deep fried fish ball. Normally I always prefer deep fried fish ball against the steam one. The deep fried fish ball served in Hong Kee was springy. It has very little chili pieces in it to add some spiciness to it but I dont feel the spice at all. The fish ball was not too salty and I dipped with the brown sweet sauce to have some further sweetness to it. I don't mind ordering this again.

Fried Brinjal. We always like to order this dish when we patron this restaurant. However, the quality of this fluctuates. That day, it was good. We requested them to deep fried it again to make it hotter. The skin The stuffed fish paste was springy but the skin was slightly tough though. The brown sauce was good and had some ginger taste to it. The sauce was sweet too.

Chicken Feet ("Fong Jao"). The chicken feet were steamed and served hot. It has a few pieces of chili here and there to help spice up the chicken feet a little bit. The chicken feet were quite moist and soft. It has a slightly sweet taste. There were lots of gravy for the chicken feet and I managed to dip the chicken feet in it. I quite enjoyed this dish and dont mind ordering it again.

Har Gao (prawn dumpling). The prawn dumplings at Hong Kee was quite big pieces. The inner fillings were a mixture of prawns and minced pork. I could say the ratio of prawns were higher. The prawns were sweet and succulent. The minced pork was soft too. I do not quite like the prawn dumpling skin as it was quite thick, chewy and sticky at the same time. I dipped some sweet sauce too.

Char Siew Puff (or Char siew sou). The char siew puff pastry was quite thick and powdery, slightly crispy. There was a layer of oil on top and baked till golden brown. The sesame sprinkled on top to add some aroma to it. The fillings of char siew was not too salty, similar to char siew pao fillings. It was mixed with some fats of char siew and the fillings were soft. Not bad.

Yam basket. We saw the tiny yam basket offered in Hong Kee was quite cute, thus we ordered it. We were regret with our decision. The yam basket was soggy and not crispy at all. Maybe they deep fried it earlier and just left it there until got customer to order it. The pork ribs at the middle was so tough and not meat. The coating was sweet no doubt but it was so hard to bite off.

Hong Kee used to be a crowded dim sum restaurant in Damansara area, but not anymore as lots of dim sum restaurants are booming around this area. Nevertheless, there are still a few dim sums in Hong Kee that are worth eating. One of it would be the egg tart. This is a must-order when I patron this restaurant. The pastry was crispy and the layering was quite loose, very nice and buttery. The custard egg fillings were smooth and soft, very sweet indeed.

Fried Carrot Cake. The carrot cake was stir-fried with egg, beansprout , chilli and some preserved radish (choy bou). The carrot cake came in big cubes, it was slightly crispy on the outside, and soft on the inside. The carrot cake was firm in texture. It also had a tint of garlic, thus making it so fragrant. The preserved radish added some crunchiness to the carrot cake. This dish was not salty, just nice.

Yam Puff (“wu kok”). The yam puff was not crispy and fluffy enough. The yam layer was too thin, and slightly gamey. The yam was aromatic but it was also quite sticky. The fillings were made of pork cubes with some pork lards. It was slightly bitter but the saltiness level was alright. The fillings were moist and the pork was tender. One plus point was that the yam puff was not oily.

Sang Chau Loh Mai Fan (Glutinous rice with sausage). This is the restaurant signature dish. The glutinous rice was stir-fried with pieces of Chinese sausages, waxed meat, egg and dried prawns together with some chives. The rice was slightly sticky and oily. The Chinese sausages were not burnt enough, thus exerted a strong waxed smell. This dish was very aromatic indeed.

Good thing about pan fried dumpling here is you get generous amount of minced pork in a dumpling. The dumpling comes in pretty huge ssize and wrapping thinly is the skin which is soft enough to wrap the fillings without tearing apart. The filling was rather mild but juicy. The slightly brown skin indicated sign of pan frying but it was not crispy enough to verify my deduction. Best to eat it with vinegar and ginger slice.