Sha Tin 18 @ Hyatt Regency Hong Kong

It's my mom's birthday, so we decided to indulge ourselves with a dimsum party for her. We went to Hyatt Regency in Shatin for some dim sum. Walking through the lobby my mom complained why aren't we having buffet instead when we saw the huge buffet section. I wanted buffet too but the dim sum place Shatin 18 is a very popular place compared to the buffet at Hyatt.

After we sat down, we looked at the menu. The price is at least 3 or 4 times of regular dim sum restaurant. They better be good for they price they are charging!

We ordered some of the regulars. 

BBQ pork buns, siumai, shrimp dumpling and so on. 

The food presentation and the quality of the food was definitely better. However, is it worth 3 times the price? No, not really. 

I like this BBQ Pork Belly. Super crunchy on the outside and tender and juicy on the inside! Delicious!

This is the spicy garlic beef. 

The siumai is loaded with shrimp. It's probably 80% shrimp and a 20% pork. Usually it's the other way around. 

The beef balls certainly had a lot more real beef in it instead of unknown fillers. 

Pan fried dumplings was filled with joy you soup. 

We also ordered a Peking duck. The chef would bring out the entire duck and cut it up in front of us. He has really good skills with the knife. He probably noticed me taking out my cell phone to take a pic of him so he moved his little table around to face me to take this photo.  Too bad I was using the crappy camera on my phone.

This is the skin on the duck breast.  Usually, I would see a thin layer of white fat underneath, but he managed to cut just the skin and no white fat was attached.  So, I thought it would be less oily.  

They said to just dip this part in white sugar and eat it like that.  So, I sprinkled some sugar on top and popped the whole slice in my mouth.  It was very crisp and when I bit into it, all the flavorful duck oil oozed out.  I have no idea how this tiny thin slice of skin can contain so much oil.  It was oily in a yummy way.

This is the skinless duck breast.  

They recommend wrapping it in the thin Chinese pancake with seafood sauce, mustard, green onion and cucumber.  That's exactly what I did.  It turns out to be a little on the dry side.  Not much flavor.  I guess all the flavor is in the skin.  However, this would definitely be on the healthy side compared to just eating the skin.

I forgot which part of the duck this was from.  The 2 above were the breast.  So I guess this would be the thighs?

Again, wrap it up with the pancake and all.

Yummy!

So, there were still a lot of meat here and there on the duck.  They took the duck away to make another dish.  It's a lettuce wrap/salad kind of thing.

I expected the portion would be a little bigger.  Nonetheless, it was still good.  The lettuce makes it less heavy.

Desserts time!  Almond gelatin.  I don't like almond.  So, I wasn't a big fan of this.

Here is the wuliangye chocolate ice cream.  It's a has the distinct flavor of Chinese alcohol wuliangye.  Similar to something like a rum chocolate, but with a different alcohol.

Lastly, we had the preserved plum cheesecake.  This was my favorite one.  Cheesy with a hint of sweet plum.

There were 7 of us for this brunch.  Total came to HKD$2000, which wasn't all too bad in terms of price.  However, we probably could have filled our stomach with 1/3 the price at a regular Chinese restaurant.

Address: 4/F, Hyatt Regency Hong Kong Sha Tin, 18 Chak Cheung Street, Sha Tin

Sha Tin 18 at point f in the list "Places Part 1" on the map.

Chi