港點大師 新竹店

Located at Hsinchu Nanya Daluke, "Master of Dim Sum" sounds quite grand from its name, raising expectations for high-quality Hong Kong cuisine. However, the actual dining experience falls short significantly; calling it a "master" might be a bit of a stretch.

Firstly, in the main dish section, the "Scallion Oil Chicken Noodle" performed relatively well on that day. The aroma of scallion oil was acceptable, the chicken portion was moderate, and there was no strange taste to the meat. Overall, it was a dish that one could finish without concern, but it was merely "acceptable" rather than astounding.

The "Shrimp E-Ho Fun" had a noticeably excessive saltiness in the sauce, overwhelming the natural flavors of the ingredients, making it quite greasy towards the end.

In the soul role of dim sum—the shrimp products—performance was even more disappointing. The "Fresh Shrimp Rice Noodle Roll" lacked any freshness in the shrimp, tasting like a product that had been frozen for too long, with a loose texture far from the chewy sensation of fresh shrimp.

The "Fresh Shrimp Siu Mai" had a weak shrimp flavor and a soggy texture, lacking the firmness and richness that dim sum should possess.

The "Hairy Crab Roe Siu Mai" did not have the aroma of crab roe; it can only be described as "normal but unremarkable."

The "Taro Shredded Fried Spring Roll" performed adequately, with a crispy outer skin and a somewhat sincere filling, at least not leaving one feeling disappointed.

For desserts, the "Liquid Sand Sesame Bun" and "Silver Thread Roll" are totally not recommended. The "Liquid Sand Sesame Bun" had a filling that was as watery as liquid, lacking any thickness; the outer skin resembled dough with no bounce or chewiness.

The "Silver Thread Roll," when eaten, stuck together entirely in the mouth, resulting in a heavy texture that was almost impossible to eat alone, needing sweetened condensed milk just to swallow it down.

As for drinks, the "Salty Lemon Seven" and "Iced Lemon Tea" were as expected—not wrong but without any memorable points.

In summary, "Master of Dim Sum" sets high expectations through its name and positioning, but falters in many aspects. If it's merely a stop for casual dim sum while shopping, it might be tolerable, but if one goes with the anticipation of tasting authentic Hong Kong flavors or exquisite dim sum, it may likely result in disappointment. The way of dim sum relies heavily on the freshness of ingredients and attention to detail, areas where this "master" still needs significant improvement.