Ben and I went for dim sum brunch after our morning walk at Steveston Village. Ben said it’s almost two years that he did not have dim sum after he accepted his short term assignment in Beijing. Time flies.

We went to Tak Heng Hot Pot Restaurant on Brown Gate. It serves hot pot at dinner and dim sum for breakfast and lunch; just like it’s predecessor HKYK Seafood Hot Pot Restaurant.

Dim sum is served from 8:30am to 3:00pm. There is a 10% discount on weekdays except holiday when bill before 11:00am.

All dim sum regardless of size is $3.75. The kitchen specialties range from $6.25 to $12.80 and available after 10:00am. You can click on the menu to have a larger view.

We had the above even before we placed our order on the order sheet. They are pan-fried chive dumplings which a server brought around to promote. They are really good with crispy bottom; crunchy prawn and full of chives flavour although a bit oily. I will get this again if I return.

The above Char Siew Baked Bun was another item brought around by the server. The bun was very soft while the filing was sweetish.

Prawn dumplings were huge; bigger than a golf ball. The spoon for comparison is a table spoon. It’s so big that the skin fell apart when we picked it up with chopsticks.

Pan fried eggplant with shrimp paste is one of my favourite item at dim sum places.

Steamed Rice Flour Rolls with Beef & Parsley, a typical dim sum item.

Lastly, Steamed Rice & Spareribs with Black Bean Sauce; one of the restaurant’s specialties hot pot rice. No crispy rice at the bottom of the pot though.