King Harbour Restaurant is a restaurant in Ma On Shan operating with a yum cha service during the day and seafood restaurant during the evening. We visited for the yum cha service.
The restaurant is located on the first floor of MosTown Phase 5, with its main entrance down a flight of stairs or via a service lift from ground level for those less mobile.
Dumplings
We enjoyed the wide range of dumplings available, each generously filled. The prawns provided a satisfying crispness, the prawn mince was juicy, and the vegetables were fresh. The fried dumplings also avoided excessive oiliness. While the xiao long bao fell short, with somewhat thick skins, the reaminder of the dumplings featured tender, thin skins steamed to perfection, maintaining a delightful texture without becoming mushy.
Jade Bamboo Shoots and Shrimp Dumplings (28.8 HKD/5.76 AUD)
Shrimp and vegetable dumplings (20.8 HKD/4.16 AUD)
Shanghai xiao long bao (21.8 HKD/4.36 AUD)
Shumai (41.6 HKD/8.32 AUD), steamed dumplings with pork and prawns, topped with crab roe and mushroom.
Ham sui gok (14.9 HKD/2.98 AUD, before 11 am)
Meat Dumplings in Spicy Sauce (28.8 HKD/5.76 AUD)
Rolls
We savored the silky steamed rice rolls, featuring plump prawns and beef mince. While the others in this category didn’t align with our tastes, they were thoroughly enjoyed by our relatives.
Four-treasure chicken roll (26.8 HKD/5.36 AUD), a roll made of tofu skin filled with chicken, Jinhua ham, fish maw, and Chinese mushroom.
Fresh bamboo roll (16.8 HKD/3.36 AUD), a roll made of tofu skin filled with minced pork and bamboo shoot, typically served in an oyster sauce broth.
Prawn steamed rice noodle (28.8 HKD/5.76 AUD) x 2 and beef steamed rice noodle (21.8 HKD/4.36 AUD)
Buns
When it comes to BBQ pork buns, the baked ones with crisper and thinner dough continue to maintain a distinct superiority over their steamed counterparts with thicker dough. The ‘snow mountain’ variation here, delivered a sweet and soft crispness to the bun in a more delicate manner than in a pineapple bun. However, it’s worth noting that the steamed version here managed to achieve a remarkable lightness and fluffiness.
BBQ pork buns (21.8 HKD/4.36 AUD)
Snow mountain BBQ pork bun (28.8 HKD/5.76 AUD)
Meats & Seafood
We enjoyed the elasticity of the steamed beef balls, which also featured a crunch from the bamboo shoots within. The pork ribs were nostalgic and satisfying, though we weren’t a fan of the chicken feet or tripe. Both seafood items were unremarkable, and the squid dish, in particular, was supplemented with a type of wide noodle.
Bamboo beef balls (23.8 HKD/4.76 AUD)
Spicy steamed pork knuckle (23.8 HKD/4.76 AUD)
Spare ribs (23.8HKD/4.76 AUD), steamed pork spare ribs with salted and black bean paste and chilli.
Phoneix claws (20.8 HKD/4.16 AUD), deep fried, boiled, and then steamed chicken feet with black bean paste.
Satay reticulum beef tripe (23.8 HKD/4.76 AUD)
Stuffed Bai Hua Fish Maw (26.8 HKD/5.36 AUD)
Steamed squid with garlic paste (26.8 HKD/5.36 AUD)
Vegetables
The vegetables had a delightful freshness, crispness, and tenderness. The stuffed eggplant provided a satisfying blend of textures and flavors without an excessive oiliness.
Choy Sum (16.8 HKD/3.36 AUD)
Eggplant stuffed with fish cake, black bean and garlic (14.9 HKD/2.98 AUD, before 11 am)
Sweets
The osmanthus coconut cake was the winner among the two we selected. The floral and apricot fragrance of the osmanthus flower was distinctly present in both texture on the top layer and flavour in the alternating central layer. The coconut added a complementary nuttiness without compromising the typical smooth texture of the jelly. On the other hand, the lemon fried eggs presented a novel dessert experience for us. They were crisp and light, made with egg whites, and featured a gentle tangy sweetness from the honey lemon sauce.
Osmanthus Coconut Cake (15 HKD/3 AUD)
Lemon Fried Eggs (16.8 HKD/3.36 AUD)
Our yum cha experience at King Harbour Restaurant was enjoyable, with dishes that were fresh, tasty, and well-balanced. Although some items were evidently tailored to a more local palate, distinct from D’s and my Western upbringing, we could still acknowledge the care and attention invested in the preparation of each dish.
King Harbour Restaurant is located at Level 1 MOSTown Street (Phase 3), Sunshine City Block Q, 8 On Shing St, Ma On Shan, Hong Kong.