大圍小館
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If you are willing to pay more for quality, this restaurant is your cup of tea. One unique selling point here is that it serves some long lost traditional dishes that is too complicated to prepare. It is a wise business decision to provide them only on pre-order menu. Those dishes are not only hard to do but also hard to do right. I will come back for them and update this review 😎 Overall quality is good and satisfying 👍🏻👍🏻👍🏻👍🏻👍🏻 🍽 Food: above standard. I didn't see the drink list among the menus. (We tried: soya source 🐔😋😋😋😋😋; source tastes just right, good balance between the chicken and the soua source. Fried boneless 🐟 on stick (Harpadon nehereus)😋😋😋😋😋; the chef wisely make fish skewer, so they won't jammed together and affect the texture of the coating. Fried 🥚with sprouts and crab meat 😋😋😋😋😋; a difficult to do right dish but they delivered almost 🈵️!if the cooking time of the egg is a little bit less, it will be perfect ! Steam fresh and dried 🥬 😋😋😋😋, the fresh 🥬 was cut at just the right time, so the texture is prefect but i can tasted bitterness on some which shall not be in choy sum🤷🏻♀️. 3 dried seafood classic steam 🍚😋😋😋😋) 🧱 Interior : decent interior and cleaner than usual 🤵🏻♀️ Service : proper, just right. Though service ratio can raise a little bit 💰 Price: you pay for what you eat, worth the value. (We paid $1300 for 5 dishes with soft drinks) Tips: there is a complimentary dessert to finish the dinner. However, if you want to order a-la-cart option, you need to do one day in advance.
Mabel SinMabel Sin
20
Taiwai Dining is the toughest dim sum spot to get a res in Hong Kong right now. It is listed on Michelin Guide 2023, honoring traditional dimsum and Cantonese dishes. We made a res one month in advance but could only secure the last round (13:30). Unfortunately many dim sums were sold out e.g. Supreme Soup Sumpling (灌湯餃) and Black Sesame Roll (芝麻卷). * Signature Char Siu 第一叉🌟 I got my hopes up because of the glowing reviews online and was sad when I had my first bite. The thickly cut char siu was too tough that I gave up chewing it…The sauce really popped here though — they flamed the char siu in front of you and slathered a thick glaze of tangerine honey. I still give it a star because the special sauce is worth a try. *Sugar Egg Puff 沙翁 Another disappointment. Sugar Egg Puff is a deep fried egg dough sprinkled with granulated sugar. It became a kind of rare street food because of the complicated making procedures. However, their famous egg puff was cold and bland. *Sticky Rice Bun 糯米包🌟 Envelopped in yellow siu mai wrapper, it was stuffed with sticky rice and diced lap cheong. This nostalgic dim sum is becoming harder to find nowadays. *Lotus Flower Pastry 宮廷荷花酥🌟 Let’s appreciate how beautifully crafted it was. It was like Taiwanese pineapple pastries (鳳梨酥). The green icing was cloyingly sweet so I scraped it away. It was overall a very sweet dessert but worth a try. *Beef Minced Balls 薑蔥牛肉球🌟 *Lap Cheong Roll 鴛鴦臘腸卷 *Steamed Egg Custard Bun 眼淚奶黃包 * Salted Egg Yolk Layered Cake 蛋黃千層糕 * Deep Fried Taro Dumpling 蜂巢炸芋角 *Crab Pork Soup Dumpling 鮮拆蟹粉小籠包🌟
Ruby ChanRuby Chan
10
Raved to be one of the local favorites and was even featured on Michelin's Bib Gourmand list; I found this place to be disappointing. Mostly disappointed at how value added to the dishes were not added in a justifiable way. While a few of the dishes were tasty, the price was not justified for the dishes we ordered. For example, their famous cha siu comes up to be 188.00 HKD per plate, and it comes with 5 pieces. The pieces were massive; but it wasn't the portion that turned me off, it was rather the bland sauce they added to the top of the cha siu and then proceeded with a "show" by torching the surface. Another dish that could be improved is the steamed meat cake with dried squid. The dish was overly salty and the squid that is typically incorporated into the meat cake itself, was merely sprinkled on top of the meat cake haphazardly. A few of the good dishes that night were actually the appetizers; the jelly fish was fresh and had a wasabi sauce that paired well with it, and the honey glazed walnuts with fried herbs. One of the saving graces of the night was the shrimp fried rice; this was extremely fragrant and the rice itself was stir fried to perfection. But even with a few great dishes, our overall experience was hampered by other bland dishes or dishes that had extraneous elements that didn't enhance the dishes' flavors.
Alexander C.Alexander C.
10
The small michelin restaurant is often fully booked, so walking in without a reservation is not recommended. The dining area can get quite cramped and stuffy when it's busy. The signature pork belly ($188) was generously portioned, though I found the fatty-to-lean ratio a bit inconsistent across the two visits. The garlic fried bombay duck ($188) was crispy on the outside and not oily, unexpectedly good. The baked salted egg yolk cake was a pleasant surprise, with an eggy custard-like filling. Other dishes like the dumplings, radish cakes were decent but unremarkable. The signature Lo Mai Gai with a molten salted egg yolk was an interesting combination, but the two components didn't quite come together seamlessly. The Sata andagi was a highlight - crispy on the outside, fluffy within. The service was consistently excellent, which makes me want to return to try their dinner menu and more seafood dishes.
momo mimi (mimimomo)momo mimi (mimimomo)
00
i went here a few months ago. i thought i wrote the review but just found out missed it. sorry for late. all the food here was amazingly good. there were some very traditional dim sum that almost extinct and could be found here. personally i love the paper wrapped pork the most, it's fully of sweet childhood memory :) the big soup dumpling was my second best of the day, it's huge and filled with the soup and other stuffing. had to eat it very carefully. the most famous signature here is the bbq pork, indeed it's very juicy & tender, the sweet sauce (for sure not solely honey) that it baked with was very nice. all other dim sum were good so we ordered so much more than usual. very much satisfied. i wish i could come for dinner but making a reservation would need much luck.
Giami LeeGiami Lee
00
Most dishes were delicious but a bit over priced. Which means for nearly @HK$500 per head with zero alcohol you can easily find many options with comparable, or even better restaurants, in downtown districts like TST and Causeway Bay. Anyway, besides its Michelin roast pork you may try its stir fried cow milk. That is a Shunde cuisine which many people are confused with the deep-fried cow milk. They may have similar ingredients but the taste and texture are both different. The stir fried version is way more difficult to do good so not many restaurants are doing the dish. This restaurant may not do the stir fried excellently, but it is the only one I see in recent years in Hong Kong.
Marc ChowMarc Chow
00
Nearby Attractions Of 大圍小館
Hong Kong Heritage Museum
Sha Tin Che Kung Temple
The Wai
Tai Wai Station
Western Hills, Sha Tin Park
Che Kung Temple Road Playground
Chui Tin Street Soccer Pitch
Koon Ngam Ching Yuen
Pok Ngar Villa
Market Place by Jasons (The Wai店)

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Tao Heung
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