soft wrapper, bouncy shrimp, savory flavor
WhyIt is introduced as a basic first order and is described as having soft skin and savory shrimp.Yat Tung Heen
JonmatA Michelin dim sum restaurant in Tsim Sha Tsui, Hong Kong. It is presented as a place to try har gow, crispy cheung fun, xiaolongbao, and other dim sum dishes.
A concise guide based on what was ordered and described in the feature.
The dim sum is described as not strongly seasoned. Har gow has a soft wrapper and savory shrimp, crispy cheung fun has a different texture from the Korean version, and xiaolongbao is juicy and not greasy. Shrimp-based dishes stand out for their bouncy texture.
different texture from fried versions, filled interior
WhyIt is directly compared with the version eaten in Korea and noted as something worth trying here.very juicy, not greasy
WhyIt is described as juicy and not greasy, making it a strong choice to order.See what each feature ordered, described, and highlighted about the visit.
Hong Kong Part 5: Trying dim sum at Yat Tung Heen in Tsim Sha Tsui
A visit to Yat Tung Heen in Tsim Sha Tsui to try a range of dim sum dishes.
A Michelin dim sum restaurant in Tsim Sha Tsui, Hong Kong. It is presented as a place to try har gow, crispy cheung fun, xiaolongbao, and other dim sum dishes.
The dim sum is described as not strongly seasoned. Har gow has a soft wrapper and savory shrimp, crispy cheung fun has a different texture from the Korean version, and xiaolongbao is juicy and not greasy. Shrimp-based dishes stand out for their bouncy texture.
- Visits Yat Tung Heen in Tsim Sha Tsui.
- Tries har gow, xiaolongbao, and crispy cheung fun.
- Several shrimp-based dim sum dishes appear prominently.
- One dish includes cilantro, so it may not suit everyone.
- The seasoning is described as not very strong.
