S&T Hong Kong Seafood Restaurant

Well, my sister's post covered most of it. But I wanted to add in my two-cents for comparison.


I don't drive and I don't have many demands when it comes to service; I just expect the worst most of the time since it's dim sum and Chinese restaurants are kind of known for their "ability" to not pander to their customers... In any case, we did the preliminary walk by just to make sure there were actual people inside, and they seated us immediately, which always scores points for me because I hate waiting. I have very little patience when it comes to food (hence my affinity for instant ramen!). We were placed at a pretty crappy table; you could tell it was the one place that the feng shui expert probably just gave up on. The trays didn't come by fast enough, so we took a look at the pencil-in menus that they have. Most of the "popular" dishes were translated into English for ease of use, but I'd say half of the menu was untranslated.

There are a couple dishes that we always get and we use it as a base for comparison as we traverse the dim sum circuit. One such dish is the "cheung fun" which are rice flour rolls. We usually get the shrimp cheung fun because I like shrimp. ^__^ The cheung fun at S&T was okay. Just okay. I wasn't really impressed. The roll part of the dish, the slippery white noodles that wrap around the shrimp, was not slippery enough and tasted a little too floury for my taste. The shrimp was a little over-cooked, I think. Not to where it was gross, but I prefer it when the shrimp is a little soft still, plump and juicy, not too tough. Also, it's better if you can actually eat the noodles and the shrimp together. When the shrimpy falls right out, it's not really a roll anymore, it's noodles and shrimp. As you can see, I'm quite particular about my shrimp cheung fun. I think I've been spoiled, though, because I remember the cheung fun we had at Koi Palace: it was so good. Now nothing can really stand up to it. But still, the cheung fun at S&T was okay.

We also had "seew long bao" which are steamed soup dumplings. Not impressed. The skin was too thick, the taste of which kind of destroyed the taste of the stuffing inside which was not that impressive in and of itself. Also, the searing, boiling soup that is supposed to gush out and burn your tongue was almost non-existant (which might have been a good thing). The soup was more like juice, and it wasn't that hot, or tasty.

We also had "dou fu fa" which is soft tofu dessert. The tofu should be hot (which it was) and smooth (which it was) and virtually tasteless (which, I believe, it was). The syrup it comes in should be sweet (which it was) but not too sweet (which it was wasn't) and not too thick (which it was not). I liked the ginger taste of the syrup at S&T; it was sweet but not too sweet that it felt like you were eating candy. It actually tasted like tofu in a sweet sauce, which was very good. Another thing is that the tofu should be somewhat whole. That is, it shouldn't be the broken bits and pieces that are the dredges found at the bottom of the pot. The tofu was nice and hot and whole, so that was very nice. It was a good dessert.

The "dan tat," or egg tart pastries, were not very good. The pastry cup itself was flaky but tasted very bland. The custard was good, but not wonderful. They were small, which was good, but they were not very warm by the time they made it to our table, which was bad.

All in all, S&T Hong Kong Seafood Restaurant was a rather average establishment: the food was okay, the ambiance was what one would expect it to be, and the service was as anticipated.

Still, with all the other places we've yet to explore, I think I can spare myself a return visit to the S&T.