We had already tried Tim Ho Wan on a previous trip to Hong Kong so we decided to try another dim sum joint. One Dim Sum was the pick, they were awarded one star in 2011 and 2012. We sneaked in a snack time visit to One Dim Sum after walking around Mongkok.
One Dim Sum is super easy to find, just take the MTR and get off at the Prince Edward station then take Exit A. You’ll come out at the corner of the police station. Just walk along the wall of the station and after a block, you’ll see the restaurant across the street. I ‘ve attached a map at the end of the post so you can get a better idea.
The place is pretty small, as most Hong Kong eateries are but since we came at an odd time, we were seated within 10 minutes.
Time to order, the menu doubles as your place mat so they’ll give you a checklist to tick off what items you want. The menu features both English and Chinese, separated into groups on the way the dim sum is cooked, so it’s easy to navigate. They also have a picture menu with different languages if you so desire it. I only found out about that menu while writing this post since the place mat was sufficient already for us.
Hand it to the wait staff and you are good to go, waiting for your orders to arrive.
Steamed Siu Mai (HK$20 or P115). It’s practically de riguer to order siomai during every dim sum meal. One Dim Sum’s version is right up there with the best ones we’ve had. Roe on top with nice shrimp and meat pieces held together well. Flavorful, meaty and not mushy.
Pork Meat Congee with Preserved Egg (HK$16 or P91). Our favorite congee variant, we love it so much, Irene cooks her version of it (here’s her recipe). The congee had ample meat and preserved egg pieces, look at that spoonful. The rice is broken down so it’s less starchy, giving it a more comforting texture.
Fried Beancurd Skin Roll (HK$20 or P115). Irene and I love beancurd skin, be it in hotpot, steamed or fried, you can bet that we’ll order it. There’s a nice crunch on the outside without being oily and filled with shrimps inside. Each order contains 3 rolls which they cut into two each so there’s a total of 6 pcs.
Steamed Shrimp Dumplings/ Har Gao (HK22 or P125). Thin wrapper with generous amount of large shrimp pieces that’s flavorful and crisp. They apparently use 3 pieces of shrimps per dumpling so you get lots of umami flavor and no scrimping with ingredients.
Steamed Rice Noodle with Barbecue Pork (HK$17 or P97). This was one the highlights of the meal. Delicate rice noodles with smoky char shui and bathed in a light soy sauce. This is one dish I’d come back for.
Baked Barbecue Pork Buns (HK$14 or P80). If you expecting the delicate pastry similar to Tim Ho Wan then you’ll be sorely disappointed. This was more similar to baked asado roll I’ve had from bakeries in Binondo. It is tasty though with a filling that balances sweet and savory.
Egg Custard Bun (HK$13 or P75). By the time this came out, we realized we again ordered way too much food. I forced myself to eat one or else it would just go to waste. The bun is so very soft and once you hit the creamy mother load that is the egg custard, you’ll be closing your eyes like me.
Steamed Malay Cake (HK$16 or P91). Lauren wanted to try it so we ordered one. Light and fluffy with light sweetness. Lauren had a bite and proceeded to devour everything, I had to beg for a little taste. She’s been hooked on malay cake ever since.
Overall, we liked the dim sum dishes at One Dim Sum over Tim Ho Wan except for the famous baked pork buns. One Dim Sum is also less popular than Tim Ho Wan so getting a table is much easier. My tip to have dim sum here then go to Tim Ho Wan and just take out the baked pork buns.
Have you tried One Dim Sum? Share your thoughts on what dishes you enjoyed.
The One Dim Sum RestaurantG/F Shop 1 & 2, 15 Playing Field Road, Kenwood Mansion,Prince Edward, Hong Kong, China Contact No.: 852-27892280