Inside the Holiday Inn Express Causeway Bay hotel is the one Michelin star Xin Dau Ji restaurant.
Roast Suckling Pig and Lai Fun
The restaurant is famous for their Roast Suckling Pig and with good reason! The meat was succulent and well-seasoned with great flavour. The super crispy skin was phenomenal. We ordered a 1/4 of the suckling pig and they served it with the pig's head (which was a little disturbing).
Accompanying the roast pig was a bowl of translucent lai fun with some baby bok choy in a nice clear broth.
Cheung Fun (Rice Noodle Roll) with beef liver
The rice noodle was delicate, sticky and oh so tasty. You can tell that it's pretty fresh. The beef liver was...interesting. (I'm not a fan of liver)
Vegetable Cheung Fun
All lined up in a row - the vegetable ones were filled with crunchy cucumber, crisp carrots and soft cooked mushrooms. So many flavours and so nicely plated (colourful and pretty)
Clockwise: Fun Guo, Har Gow and Cha Siu Bao
I liked the tasty shrimp in the har gow, and the variety of stuff in the filling of the fun guo.
Shredded Daikon Pastry
The pastry was soft and flaky on the outside with hot strips of daikon inside. Really nice
The tofu skin wrap was good, but not as delicious as the one I tried in Sheung Shui. The siu mai was really nicely presented with a baby shrimp and some fish eggs on top. The steamed meatballs were good.
Steamed Meat Pie with Pickled Vegetables on rice
The meat pie/cake was nice, and even better with salty soy sauce.
Jian Dui
Chinese pastry made with glutinous rice flour and topped with a crispy sesame seed coating outside.
The sesame inside was good, not too sweet. I actually liked this dessert (for once).
Ma Lai Go - Chinese Steamed cake
Contrary to its big and heavy appearance, this cake had a light flavour to it and a fluffy taste. Pretty good!
Egg Tarts
The egg tarts were runny in the middle and the crust was too thin and flaky to support the egg custard.
Overall: Delicious dim sum and suckling pig at Xin Dau Ji!
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