I feel that they are consistent in general and the food served is always presentable as well as fresh.
Baoziinn actually specializes in dumplings and meat on skewers as well as Northern Chinese street food.
Moreover their colourful dim sum is another winner.
The impressive thing is that their food tastes amazing without the use lard or MSG.
I don't know even where to start because I tried their dumplings, wontons and dimsum and everything was bang on.
Just like a Michelin inspector, I visited the restaurant several times as well as their foodhall outlets and all visits were good.
My first visit was Soho where I had the mix and match dim sum, the staff were really helpful with advice on my dim sum choices.
If only the quality of dim sum and food on average in Hong Kong could be as good as UK.
Most dim sum in Hong Kong does not even pass the chopsticks test, what I mean by that is that they disintegrate when you pick them up with chopsticks or they stick to the steamer and the skin breaks.
I find dim sum in HK too oily that once you've had one you can't finish the rest and you end up bloated all day.
The steamers in Hong Kong are so dirty that it really affects the taste of the dim sum as the stench really infuses in the dim sum when it gets steamed.
At Baoziinn, I had no trouble eating dim sum to myself!
Looking at the steamers use, they were spanking new and not soiled with oil.
My second visit, I went to London Bridge, again the same brilliant consistency and the staff Andy and Ken were really welcoming!
Food did not disappoint so I decided to check out their outlets at Canary Wharf and Market Halls Oxford street to see how the quality was, again the dumplings and wontons were cooked to perfection.
Moving on to the taste of the food with dim sum first.
I purposely tried the lilac and purple ones because who would be as crazy as me to choose that combo for the shot.
The prawn and sweetcorn shaomai was simply delicious because of the bouncy prawns.
It was so good I ended up trying the shaomai platter which was colourful and you get to try other flavours like chicken and mushroom which was amazing.
Visually you can see how good their steaming technique is from the shaomai, the wrap is still clearly defined with folds and folds and not mushy or soggy like some other places.
Most vegetable dumplings are bland but their dumplings were extremely tasty with juicy and colourful vegetables inside.
Last but not least, the baozi were fluffy filled with tasty filling.
The soy beef with sweet potato noodles was quite unique and flavourful.
Moving on to the dumplings and wontons, I was also blown away by its quality, both of them were made with quality and fresh mince, again the dumpling and wonton skin were wrapped nicely and did not break during cooking.
To summarize, this is the place to go for quality food and a nice environment.
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