Everyone knows that any trip to Hong Kong is incomplete without having dim sum.
As a seasoned traveller to Hong Kong, I personally feel that the variety of dim sum here are quite similar across eateries and their quality varies. If it’s your first time having dim sum in Hong Kong, do not expect the random eatery to be mind blowing!
The offerings here differ from Singapore. For example, Hong Kong occasionally has Salted Egg Yolk Buns on the menu, but rather Custard Buns 奶黄包 that unfortunately do not ooze for that Instagrammable #foodporn photo. While this is so, Hong Kong has other delectable dim sum that Singapore does not have – which is exactly what got me excited.
You may be familiar with staples like Har Gow (shrimp dumpling), Siu Mai (pork dumpling), Char Siew Pork buns and so on, but have you tried buns shaped in a rose, mandarin orange, or even a pig? If you are raising your eyebrows right now, you’d be in for a treat at Social Place, a fusion dim sum restaurant situated in Sheung Wan, one of the busiest districts in Hong Kong.
Reservations were made for four at 12pm, but it was already half-filled when we arrived!
It is apparent that diners not only come for their food, but also their fantastic ambience; the attention paid to its Parisian and Oriental decor is remarkable.
The eclectic mix is portrayed from the shelves and kitchen with Chinese herbs and condiments lined up neatly, whereas western element shone through once you see the open-air concept kitchen. I was able to catch the chefs in action, preparing ingredients and blasting their hot woks skillfully.
Unlike other yum cha restaurants, their menu is not limited to just dim sum; a wide selection of appetisers, soups, vegetables, rice & noodle dishes and desserts are available and it was quite hard to decide because I wanted everything!
*Full menu was nowhere to be found online (boo), but you can preview some of their dishes here.
I ended up ordering dishes that I saw on Instagram and had no regrets.
I squealed with delight when the food came! I MEAN, HOW CUTE ARE THEY?! Full marks for presentation, hands down.
It was a difficult choice, but the first to tackle was the Grapefruit-shaped Har Gow x3 [HKD49, SGD8.60] because it seemed like the least “cruel” thing to do out of all the dim sum that we ordered.
Taste: 4/5
I appreciate the chefs’ effort gone into making these grapefruits – the little doumiao inserted into each har gow must have been tough!
I had no expectation for them, but was pleasantly surprised when they were actually palatable. They had a distinct grapefruit aroma and flavour infused into the skin.
I’m usually put off by har gows that have a thick and doughy skin. Thankfully, this was the exact opposite. Prawn was also quite fresh, but on the limp side.
It can be juicier.
The next one in line to enter the slaughterhouse were the Pig-shaped Taro Buns [HKD29, SGD5].
Taste: 4.5/5
Again, I had absolutely no expectations for them – as long as they are photogenic.
I was so impressed, as I broke one into half. Look at those fillings!
The pigs were stuffed with taro to the brim and brought me to taro heaven. For those watching their sugar intake, these buns would be great because they are not overly sweet, and fluffy too.
The most adorable and tastiest taro bun I’ve had. Taro lovers, you HAVE to order this.
While their Steamed Rose Floret bun [HKD29, SGD5.05] was another popular dish displayed repeatedly on Instagram, it was a severe letdown.
Taste: 2.5/5
The red bean merely occupied the middle portion of the bun – exactly where you see it in the picture, and the flour was too dry. It was drier than the taro bun!
I like the conception of having red beans with the dried rose petals, but techniques gone into making this dish should be improved.
The final picture-worthy dim sum dish was the Truffle Shiitake Buns [HKD49, SGD8.55]!
They come in a cute set of three, and my company was so hungry that she stole one first. Sniffs.
But they really looks like mushrooms, don’t they?
Taste: 5/5
Despite looking like the real thing with its spotty mushroom cap and a stalk (yes they made a stalk), the shroom buns were unbelievably soft and fluffy.
My mouth was also injected with crunchy mushroom bits, which burst with that irresistible flavour of truffle that everyone adores. It was not overpowering but sufficient to make us go “ahhhh”.
This became a massive hit and we finished it instantly. I was yearning for more after!
Apart from dim sum, we had their recommended Roast Pigeon.
And for those who are afraid of getting your hands dirty, the staff has prepared plastic glove to make sure that we consume the pigeon spanking clean!
Taste: 5/5
If you haven’t had Roast Pigeon, you need to try it.
Their meat is usually a lot tender than their bigger counterparts like chicken and duck. I personally used to eat it as a kid during my trips to Hong Kong. Things changed, however, when I went to Australia, where pigeons are seen walking around at beaches – instead of serving at restaurant, oops.
However, Social Place rekindled my love for it because the dish blew my tastebuds away.
The meat was so juicy and tender, and skin was ultra thin and crispy. It was not overly salty or loaded with MSG.
This dish ticked all the right boxes on how a Roast Pigeon should taste. We were all very satisfied.
We also wanted to have some greens to go along with our dim sum, so we had Smoked duck veg rolls [HKD48, SGD8.40], which boasts the vibrant colours that nature has to offer.
Taste: 4/5
First thing that struck us was how the spring rolls were served cold, instead of warm that we are used to. While this is so, they were a refreshing change from the deep fried ones that usual eateries would offer and not taxing on our bodies.
It’s healthy like the Vietnamese ones!
Moreover, the cabbage used to wrap the ingredients was not too tough and the vegetables encased in it (carrots, zucchini etcetera) were crisp. The “smoked duck”, however, was not what I imagined it to be because it seemed like a piece of ham that was overly salty.
Whenever I visit a Chinese restaurant in Hong Kong, one dish I absolutely cannot leave without is Hong Kong Kai Lan or Chinese Broccoli because they are usually fresher than Singapore’s – especially during the winter season when it is in season!
Most restaurants here stir-fry it with garlic or oyster sauce, but Social Place stands out by having the Dragon Beard Kale cooked with bisque/ginger [HKD79, SGD13.70].
Taste: 5/5
My company chose the ginger version and it was one of the best Kai Lan dishes I’ve had to date!
The Kai Lan sourced was extremely crunchy due to the “young parts” provided; it did not have stringy or tough stems that I detest. I was also able to taste traces of wine added and the extra ginger shreds provided the dish a fun kick.
I’ve had over 30 Kai Lan dishes in my life (I love veggies too much) and this turns out to be my top 3. Simply wholesome and wonderful.
Finally, my company who is obsessed with Rice Rolls savoured their Wok Fried Shrimp & Rice Rolls [HKD69, SGD12] and tucked into them before I could take a proper shot, unfortunately.
Taste: 4/5
I’m not too keen on rice rolls, but this had an interesting twist to those steamed ones you’d normally have in Singapore.
These had a wok hei flavour – fried with sticky sauce, and then topped with chives and white sesame seeds. Quite tasty I would say. As much as I would like to rate it higher, I have to admit that the dish was on the saltier side.
While we were leaving, the elevator corridor was packed like sardines as working adults were. I’d advise everyone to book ahead or come before 12.30pm to avoid the lunch crowd!
BUNNY’S VERDICT:
YES, I WOULD HOP BACK FOR LUNCH AGAIN!
BUNNY RECOMMENDS: Truffle Shiitake Buns, Pig-shaped Taro Buns, Dragon Beard Kale, Roast Goose
RATING
Overall Taste: 4.5/5 Prices may be on the higher side in comparison to other dimsum eateries, but you get what you pay for. I could tell that the ingredients used are of high quality, freshly sourced . Presentation of the food is also stellar! I will be back for more.
Ambience: 5/5We felt like we were having our meal in fine dining restaurant. The food was greatly enhanced by the chic Tiffany blue and silver theme chosen, which reminds me of Tung Lok in Singapore, but even better.
139 Queen’s Road Central, Central
中環皇后大道中139號 The L. Place 2樓
Phone: +852 3568 9666 (Reservations recommended)
6pm – 10pm (Last Order 9.30pm)
Directions: 4-minute walk from Exit E1/2 of Sheung Wan station where you would turn right when you see Gilman’s Bazaar Road. Continue walking until you see the building below and take the lift up to Level 2.
Hopping out…
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BUNNY MUNCHIES 