🇭🇰| Central - Maxim's Palace "Nostalgic Food Stall Snacks x Hong Kong Style Dim Sum Cart"

📍Hong Kong City Hall, 2/F Low Block, Central The #Maxim Palace at Central Town Hall combines nostalgic Tai Pai Dang snacks with the tradition of Hong Kong-style dim sum carts to present the essence of Hong Kong's food culture. The newly launched nostalgic Tai Pai Dang snacks retain traditional Cantonese flavors, such as peppercorn pork belly and Tang-roasted assorted dishes. In addition to the classic dim sum cart, the cute ice cream cart was also found on top of rare #quail egg siu-mai and #Chaoshan squid balls, a perfect blend of nostalgic and modern eating experience. 𝗪𝗛𝗔𝗧 𝗪𝗘 𝗢𝗥𝗗𝗘𝗥 ✨ Pepper chickpea pork belly This is a typical Hong Kong-style Tai Pai Dang snack, with the spiciness of pepper and the unique sour and salty taste of pickled vegetables, paired with soft and seasoned pork belly, rich and nostalgic. The combination of pickled cabbage and pepper is very common in Cantonese cuisine, especially in Tai Pai Dang or teahouses. It is a delicious side dish. ✨Chaoshan squid balls (with squid balls inside) Chaoshan cuttlefish balls are a classic snack in Chaoshan region, characterized by the bouncy mouthfeel and the freshness of cuttlefish. Maisim Royal Palace also added squid grains this time to increase the bite and seafood flavor, highlighting the essence of Chaoshan cuisine. This dim sum is different from the steamed dim sum in the traditional Hong Kong dim sum cart, with a strong local character. ✨Baked Sago Pudding (with bean curd) Baked sago pudding is a representative of nostalgic Hong Kong-style desserts, and is very popular in teahouses and stalls. The sago grains are crystal clear, the outer layer is slightly browned and crispy after baking, and the inner layer is soft and smooth, with sweet but not greasy bean curd, which balances sweetness and taste. ✨ Curry Beef Brisket Silver Needle Powder Curry beef brisket is a classic dish from Hong Kong-style Tai Pai Dang. The rich curry sauce is served with soft beef brisket, which is soaked into the silver needle powder (coarse rice flour) and absorbs the sauce. It is rich and appetizing. This dish combines the skill of Tai Pai Dang with the exquisiteness of dim sum cart, presenting the unique flavor of Hong Kong-style snacks. ✨Fried three treasures (green pepper is shrimp paste, eggplant is catfish slider, bean sprouts are pork tenderloin) The pan-fried trio is a classic in Hong Kong-style teahouses and stalls. Green pepper, eggplant and bean sprouts are each stuffed with different fillings (shrimp, catfish, pork) and fried until crispy on the outside and tender on the inside. ✨Boiled Assorted Squid (Squid, Beef, Beef Cypress Leaves, Lettuce Base with Onion Soy Sauce) Boiling is a classic cooking method in Tai Pai Dang, quickly stir-frying on the spot to keep the ingredients fresh and tender. This assorted assorted squid, beef and beef cypress leaves, served with a refreshing lettuce base and rich onion soy sauce, is delicious and spicy, fully displaying the improvisational and savory characteristics of Tai Pai Dang. ✨ Fried seaweed rolls (squid rolls) Fried seaweed rolls are an innovative Hong Kong-style snack that wraps squid in seaweed and is fried until golden and crispy. The unique seafood flavor of seaweed and the bouncy taste of squid smooth complement each other. It is crispy on the outside and soft on the inside. It is a new-style snack in Tai Pai Dang and teahouses, especially suitable for diners who love to try new flavors. If you want to taste the nostalgic Tai Pai Dang snacks, they are now available at the Maisim Royal Palace branches (Central, Telford, Shatin and Tsuen Wan). ◇◇◇◇◇◇◇◇◇ #MaximPalace #dimsum #hkfood #centralfood #Tai Pai Dang Snack #MaximsPalace #Maxims #HongKongTraditionalFestivals