Not all the pieces come out of the hands of Chi K Kwok nor are they so successful. It is magnificent the big fan, a dumpling rice flour vegetable stuffed with boletus mushrooms and smoked tofu; However the hakao of prawns and ginger meets without the same subtlety. In parallel to their dim sum, which are prepared on the spot, the house pays tribute to Cantonese cuisine with predictable specialties: the fried vegetable rolls and the Pekingese duck in sauce are pleasant hoisin; correct the soup of wonton of prawns and noodles, and not very expressive the pickled vegetables with bamboo, edamame and doufu smoked. Altogether, a journey through the traditional flavors to which its rice dishes are not alien: the three delicacies are not very stimulating and have a difficult texture for those who are not used to it, although the glutinous one in lotus leaves with shrimp and egg is much finer. They meet the ribbons of rice with beef and vegetables; Sichuan-style crispy chicken dice are irrelevant, and well worth the pak choi steamed in sauce foshan.

In the end, in keeping with the low appreciation that China has for desserts, they resort to mochis Japanese stuffed with passion fruit and lychee ice cream with raspberry. If your work with dim sum consolidates, the gastronomic interest of the house will rise significantly.