Pre-theater dim sum

We were on our way to watch the latest documentary on Noma - Ants on a Shrimp - and needed to grab a quick lunch beforehand.  Since we couldn't think of an outstanding eatery around Yau Ma Tei, we figured that we'd just do a quick dim sum lunch somewhere in Tsim Sha Tsui.  Fortunately, Sun Tung Lok (新同樂) had a table available on short notice.

Given that Mid-Autumn Festival is coming up next week, it was kinda nice to see that the restaurant was serving us complimentary mini-moon cakes with the traditional lotus seed paste and egg yolk.

Steamed shrimp dumpling (同樂鮮蝦餃皇) - this was decent, but the wrapper seemed a little loose.  In fact, I would have preferred it slightly smaller and tighter.  At least I tasted a couple of chunks of bamboo shoots inside...

Deep-fried taro dumpling with diced chicken (蜂巢五香雞粒芋角) - FAIL.  If there's one thing I find unforgivable in this dim sum item, it's baking soda.  It tastes foul, and I really don't enjoy it when it find it in most of the Cantonese egg noodles.  And it definitely doesn't belong here.  It's a real pity because the shells were soooo deliciously crispy and crumbly, but it just tasted awful and I wanted to spit it out.

Steamed rice flour rolls with shredded turnip and Yunnan ham (金包銀絲腸粉) - always one of my favorites here.  Love the crunch from the deep-fried crullers wrapped inside, which contrasts with the soft shreds of cooked turnip.  Good flavor here even without the soy sauce we poured on top.

Baked barbecued pork puff (香麻焗叉燒酥) - very nice puff pastry.  Delicious.

Rice with preserved meat in clay-pot (臘味煲仔飯) - someone finally got to satisfy her craving for clay pot rice, even though this was a small one shared among three of us.  I love the heavy flavors of the preserved meats, and they did a good job with the charred rice crispies on the bottom.  Yum.

A light and decent meal overall, but I would get a little hungry later after sitting through a movie about food...