Caterking Dim Sum Restaurant — Restaurant in Kowloon

Today, I went to a dim sum restaurant located inside an industrial building in Kwun Tong. The standout items at this restaurant are their oversized shrimp dumplings and siu mai, which are at least three times larger than the average dim sum. This time, I ordered the shrimp dumplings, siu mai, char siu rice noodle rolls, mango pudding, fried sticky rice dumplings and snow mountain char siu buns.

Let's start with the fried sticky rice dumplings. They were fried to a crispy perfection, but the filling was lacking in quantity. The skin was a bit thicker than usual, but it had a chewy texture.

The snow mountain char siu buns were small in size, but each bite was packed with flavor. The filling, a combination of char siu (barbecued pork), was not overly salty or sweet. The texture of the topping of the buns was reminiscent of pineapple buns.

Next up is the mango pudding, which was the most disappointing item of the day. The mango flavor was barely present, and the texture was overly firm, almost like a hard gelatin candy. The milk topping overwhelmed the taste of the mango pudding itself.

I was pleasantly surprised by the char siu rice noodle rolls. The rice noodle skin was thin and smooth, and the filling of char siu had a hint of cilantro, which I haven't had in a long time. The combination was delicious.

Now, onto the highlight of the meal, the shrimp dumplings and siu mai. The shrimp dumplings were massive, with at least four shrimp inside each dumpling. However, the overwhelming amount of shrimp made it difficult to taste the dumpling itself. It lacked the distinct flavor that shrimp dumplings should have. On the other hand, the siu mai was quite good. They were large in size and filled with a flavorful mixture of shrimp and pork. It was satisfying and filling.

All in all, the meal came to a total of HK$90 per person, which is quite reasonable considering the...

When it comes to dim sum, there are so many different types of dumplings and flavors to try.

While I agree that the har gaw and siu mai here were particularly delicious and generously sized, I also tried the Chiu chow style dumpling and found it to be quite bland in comparison.

It's important to note that taste is subjective, and what one person may find bland, another might find perfectly balanced. However, in my personal experience, the Chiu chow style dumpling lacked the bold and flavorful notes that I was expecting.

That being said, I did appreciate the overall hygiene of the restaurant. It's always reassuring to know that the kitchen is clean and well-maintained, particularly when it comes to handling and preparing food.

When considering the dim sum as a whole, I would recommend trying a variety of options to get a well-rounded experience.

While the Chiu chow style dumpling may not have been my favorite, there were certainly other dishes that I enjoyed and would be happy to...

The dim sum here is fine. It is undeniable that some fried stuff are nice, the cheong fun is also decent. Dumpling skins are generally well made. However, I would not say that it is particularly outstanding or flavorful. I also think the price is set mildly high. When I visited, they also ran into problems with the ordering machine and we waited for very long for steamed dishes.

I do not agree with many others who claimed this place is outstanding in terms of food quality, nor is it particularly nostalgic/innovative in terms of the dim sum style. It is perhaps a nice spot for people who are sensitive to identity politics (and indeed very few dim sum places are yellow, and this place is known to be one while not trying to be pretentious) and they might try to boast this joint, but to be absolutely fair, I think service is merely OK and the food quality is not much...