The next day, we headed out for more dim sum. This time, we went to the Hong Kong Country Club, Island Room. The atmosphere was serene and calm. I could have spent the afternoon here by the water sipping on drinks all day. But we were here to eat.
This time, I took a break from the ordering and let other people decide. Sometimes, it's nice to sit back and truly enjoy a meal (minus the photography, of course). We started off with a plate of jelly fish. Now this may seem a little strange to some of my readers. But don't fret just yet. Jelly fish is usually served in strips similar to thick pasta/noodles. There isn't much natural flavor to them so they absorb any sauce that you put on them. The most popular way to serves them is cold with sesame oil and hot sauce. What gets most people is the texture. I would described it resembling calamari or octopus the most without the rubberiness. It's really slippery from the oils too. It can get quite messy trying to eat this. But I rally enjoy it. I can eat a whole plate all by myself.
For the less squeamish, we also had spring rolls. These were really good. The wrapper was freshly fried and super crunchy. The fillings was a nice balance of pork and vegetables.
The Hong Kong Country Club
188 Wong Chuk Hang Road
Deep Water Bay, Hong Kong