Hotels and Chinese Restaurants in Sha Tin District: Enjoy Dim Sum at Kwok Sui Heen

Kwok Sui Heen (Sha Tin) 📍 1-2/F, The Metropolis Hotel, 8 Pak Hok Ting Street, Sha Tin Arriving at Kwok Sui Heen on the first floor of The Metropolis Hotel in Sha Tin, having previously enjoyed the quality at their Wan Chai branch, I decided to stop by while passing through Sha Tin to indulge, trusting the guaranteed quality. The newly opened Hong Kong-style tea house has a spacious and bright environment with plenty of natural light. They offer various combo deals and set meals, and you can also savor the rich and refreshing Iron Goddess tea to help digest and refresh. Deep-fried Sesame Balls: Served piping hot, the exterior is crispy and fragrant, coated with sesame seeds that become toasted and crunchy after frying or baking. The inside is made of glutinous rice flour skin, soft and chewy when eaten hot, bursting with a warm, thick, sweet but not greasy filling. Steamed Radish Cake with Sakura Shrimp: The outer layer is soft and tender, while the inside is dense. The steamed radish cake has a soft texture, carrying the natural sweetness and moisture of shredded radish, melting in your mouth. The sakura shrimp is stir-fried to bring out a rich aroma and remains slightly crispy after steaming, creating a contrast with the soft radish cake. Beef Rice Noodle Roll: The rice noodle skin is soft and glutinous, filled generously with beef and coriander. The beef mixed with water chestnut pieces is flavorful and filling, with each piece being large and satisfying. Herbal Medicinal Chicken Feet: The herbal aroma is elegant, with the broth carrying a subtle scent of Chinese herbs such as the slightly bitter-sweet angelica, the sweetness of astragalus, and the richness of red dates. After simmering, the herbal flavor is mild and not pungent, blending harmoniously with the collagen-rich chicken feet. Paired with goji berries and red dates, it creates a balanced savory-sweet taste reminiscent of Cantonese herbal soups. The chicken feet release abundant collagen after long cooking, making the broth thick, smooth, and rich in texture. Crab Roe Shrimp Siu Mai: Mainly fresh shrimp, with a bouncy texture. The filling uses fresh shrimp meat, either chopped or partially left in pieces, making the filling crisp and sweet with the natural sweetness of shrimp. Topped with a heap of crab roe to enhance both visual appeal and texture layers. Braised Pigeon: The skin is crispy and golden. After frying or oil drizzling, the pigeon skin turns golden and extremely crispy, producing a "crackling" sound when bitten, similar to roasted duck skin. The young pigeon has less fiber and retains rich juices after cooking, sometimes even "juices burst." The bones are soft, and after frying, they also have a toasted aroma, with many people chewing on the bones as well. Claypot Abalone and Chicken Fried Rice: A luxurious and flavorful Cantonese fried rice combining the freshness of abalone, the tenderness of chicken, and the unique aroma of the claypot. The rice is stir-fried dry with separate grains, absorbing the essence of abalone sauce, carrying a fresh seafood flavor. Seasoned with shallots, sesame oil, and other ingredients to enhance the overall aroma. A golden crispy crust forms at the bottom of the claypot, adding a fragrant crunch. Summary: High-quality Hong Kong-style tea house Enjoy dim sum, rice, and noodles to your heart’s content #KwokSuiHeen #ClaypotAbaloneChickenFriedRice #HerbalChickenFeet #DeepFriedSesameBalls