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  • Recommended to try: Foie Gras and Caviar Sui Mai (so that you can understand my point) This is a funny dim-sum place: a Chinese restaurant with the decor that reminds you of medieval France. Just like its decor, the dishes served here seemed to also have suffered identity crises: even the classics were different from what you would expect, everything was much too tapered to be called dim sum. It's certainly possible to marry fine-dining and dim-sum, but unfortunately, Crown Princess did not succeed in doing so. They managed to bring a lot of French luxuries onto the plates, but did nothing to infuse them with the main dish itself. I would like to illustrate my point with their famous "Foie Gras and Caviar Sui Mai". The sui mai itself was in fact very good, it had a lot of strong flavours; however, the foie gras and the caviar were literally placed on top of the sui mai, and offered nothing to the dish other than the fact that the dish had two classic French delicacies. Rick Bayless once said: "you can shave truffles over a dish and call it special, but it's not; it's just expensive", and I felt very much the same way with the usage of foie gras and caviar here (and at Morimoto's in fact...). Everything else was similarly boring and uninteresting. The turnip cakes were almost watery and tasted like detergent. Service was very good, but quite a few plates and cups had food residues on them, which was surprising given their over-the-top attempt to appear high-end. Also, in contrast with the decor, the customers are the very typical Chinese crowd you would find at a hole-in-a-wall dim-sum joint, so definitely don't bother dressing up. This is definitely a place that I would bring my white friends who've never had real dim-sum before, but it honestly does not taste very good, and many dishes were lacking focus. Everything had a dim-sum facade, but was missing the soul and essence of HKese cooking. I recommend Lai Wah Heen for a real fine-dining dim-sum experience.
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