New World Millennium Hong Kong Hotel Launches New Range of Classic and Creative Dim Sum This Summer
New World Millennium Hong Kong Hotel’s Executive Chinese Chef Cheuk Man Chung, along with his team of culinary experts at Tao Li restaurant, has debuted a new and delicious array of traditional and creative dim sums for the summer.
In addition to nostalgic classics and popular local choices like Crabmeat Dumpling in Supreme Soup with Whole Abalone, Bamboo Pith and Bird’s Nest (HKD148 per person), and Steamed Stuffed Crab Claws with Minced Shrimp and Bird’s Nest (HKD48 for two), extra-innovative offerings include exquisitely flavoured fruit and animal-shaped creations. These amusingly presented dim sums demonstrate the team’s high level of craftmanship and passion for bringing joy to the table.
The showstopper among the series is the goldfish-inspired Steamed Garoupa Dumplings in Lobster Sauce (HKD48 for two). This reinvention of traditional “har gow” steamed shrimp dumplings incorporates premium ingredients and a clever presentation akin to a scene of two fishes swimming in a golden pond.
Another delectable newcomer is Mashed Purple Potato Buns made with purple sweet potatoes from Japan and fashioned into “hedgehogs” (HKD40 for two). The soft, no-sugar-added filling adds natural sweetness to the deep-fried bun and a steamed version is also available.
The Deep-fried Sea Cucumber, Shrimps and Asparagus Dumplings with Chilli Sauce (HKD48 for two) are deep-fried dumplings combining chewy dough and a boldly flavoured filling with a spicy kick, all ingeniously crafted to resemble mangosteen fruit.
Deep-fried Minced Shrimp Balls with Longan (HKD40 for two), that look like lychees on the plate, are a perfect blend of bouncy texture of the shrimp paste and mild sweetness from the dried longan.
Shape to its name, Baked Pineapple Puffs (HKD40 for two) features a buttery cookie crust formed a pineapple shape and wrapped in sweet-and-sour cooked pineapple flesh.
Also included in the new array are apple-shaped Deep-fried Pork and Shrimp Dumplings with Apple and Wasabi Sauce (HKD40 for two); Baked Pork and Goose Cakes with Sesame and Black Peppers (HKD40 for two); Steamed Shrimp Dumplings with Scallops and Beetroot (HKD48 for two); Deep-fried Shrimp Spring Rolls with Cheese and Black Truffle (HKD40 for two) and many more.
The new dim sum creations are available on a two-week rotation under the à la carte lunch menu. All prices are subject to 10% service charge. For booking or enquiries, please call 2313 4222.
About Tao Li
Overlooking the spectacular Victoria Harbour, Tao Li is a celebrated restaurant offering an elegant selection of Cantonese fare and dim sum that combine traditional flavours with originality. With 180 seats and five private rooms, the restaurant can be converted to a large function room for private and corporate gatherings.
