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.
Spicy fried squid was also ordered. These freshly fried calamari was tender and crispy. The slight heat was welcomed to an otherwise bland ingredient.
And what is a dim sum meal without char siu baos (steamed). The bread on these were really soft and slightly sweet. It gave way to the luscious meat inside.
And here are some fried rice balls with meat. Some loosely ground pork and veggies (and sometimes peanuts) are wrapped inside some glutinous rice dough and lightly fried. The resulting texture starts with a nice crunch giving way to the chewiness of the dough. Lastly, the savory filling is the only flavor that you will taste but you will gladly welcome it.
A plate of sliced char siu was ordered because we could. Who doesn't like bbq pork? Tender, fatty piece of meat in a sweet, savory and thick sauce. So very good.
A few fried shrimp dumplings were ordered. The thin wrapper encased a shrimp filling that was similar to the patty we had at Maxim's. The accompanying mayo added a creamy and rich element.
The pork shumai was standard. Minced pork and shrimp steamed with some crab roe on top.
For something more filling, we had some chicken and egg fried rice. This was fried really well. The individual grains of rice were intact while the flavor was really good. I couldn't stop eating this. It was so simple yet so delectable.
And lastly, we had a variety of steamed dumplings. In there, we had shrimp har gow, pork shumai, vegetable dumplings, and pork dumplings.
Although dim sum can be heavy at times due to the meat and seafood concentrated dishes, this meal left me full without the heaviness. I was really happy with how they prepared each dish making sure the balance of meat to vegetable to carb was in line. I would gladly come back to this restaurant any time. Well, as long as the members keep inviting me.
The Hong Kong Country Club
Island Room
188 Wong Chuk Hang Road
Deep Water Bay, Hong Kong
+2870 6500
countryclub.hk
That looks fantastic!
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