The China Club
In 1998, I had probably the best dim sum of my life at this beautiful, historic restaurant (which is essentially like a private club) in Central Hong Kong. I have wanted to return ever since that meal, and my visit in November, 2011 was not disappointing. The wine list is relatively limited, but there is certainly a very good selection of Champagnes, the ideal match up with dim sum. We had a huge array of dim sum, including crispy chicken stuffed dumplings, shrimp dumplings, hairy crab dumplings, pork dumplings, and vegetable dumplings as well as exquisite seafood noodle soup and giant prawns. The food was sensational, the service impeccable and the ambiance about as good as one could ask for. It felt like what it must have been like eating in a Chinese restaurant 50-100 years ago as little appears to have changed inside. I highly recommend a stop here if you are visiting Hong Kong as it is a feast for the palate as well as the eyes.
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Petit Louis Bistro
A lookalike, authentic French bistro, Petit Louis in Baltimore's Roland Park is the creation of restauranteurs par excellence Cindy Wolf and Tony Foreman. You feel like you’ve walked into a bistro on the Left Bank of Paris when you enter Petit Louis. The food is classic bistro, and they do it well. All of the courses we had were flavorful, sometimes a trifle rustic, but delicious in their intensity. This was good comfort food prepared extremely well. The wines started with one of the major surprises for me over the last year, the 2006 sparking wine from Tony Soter in Oregon. I had this several times while I was out visiting Oregon, and I had always been impressed, but this is a 10-year-old sparking Rosé that is just sensational, and I’m talking world class—it’s that good. Something this good from France would cost at least two to three times as much, so kudos to Tony Soter. The 1995 Billaud-Simon Chablis Mont de Milieu was oxidized and undrinkable. The 1996 Zind-Humbrecht Pinot Gris Clos St. Urbain Rangen de Thann was sweet, and although it went well with the foie gras, it was just a little too unctuous and sweet a wine...