Here’s a video message from the Marketing Manager of CNNGo.com Mr. Liu Mun Yin to all you fantastic, wonderful, fabulous volunteers who came and gave a part of your heart to help Concern Worldwide at KK Twestival 2010.

This is the 6th and final part of my Hong Kong series.

Maybe this is really late, but it was supposed to be my very last post on my Hong Kong trip and life just kind of got in the way. People tell me that you don’t leave Hong Kong without having dim sum and so that’s exactly what Rachel and I did for my last day. We went to West Villa Restaurant in Causeway Bay, which is said to be a favorite for local celebrities.

Here’s what we ordered:-

Rachel was craving for some Char Siu Bao so we got some. The top of the bun is like a Mexico bun and the filling inside the bun is a Char Siu pork filling with sweet gravy. I really liked the texture of the bun as I could really taste the freshly baked goodness from the first bite.

We also got some steamed Pai Kuat which tasted classic, unpretentious and good. I was however most impressed with the Siu Mai. The pork meat and big prawns were really fresh, juicy, springy and delicious. I’ve never had Siu Mai quite like it; not in Malaysia, not in New York, not even in London. It was arguably the best Siu Mai I’ve ever had in my life (so far) so if you eat nothing else in Hong Kong, eat the Siu Mai at West Village Restaurant.

Perhaps what was the least familiar to me was this Dim Sum style frittata. The glutinous rice with meat is coated with egg and fried like a frittata, then sliced and eaten with a dipping sauce. Apart from the virginal visual sensation, it was not bad but something that will probably come in as the last choice if I had to order it again.

Since I was missing the ritual Sunday dim sum sessions at Yi Ban and The Laureate in London, seeing this Kuay Tow wrapped with Cheong Fun dish on the menu was a pleasant delight. I was glad we ordered it because it was crunchy, chewy and had the subtle flavors of five spice. Chewing through this made me think about  how incredibly well the British-Chinese have tried to retain the best of Cantonese food and offer it to Britain.

Finally, Rachel insisted that I have the Tau Foo Fah. OUT OF THIS WORLD, glad she suggested it! I’ll be sure to head over for some Tau Foo Fah on my next trip because it’s really so smooth, silky and absolutely beautiful with the shaved palm sugar topping.

Overall, the meal was beautiful. I’m really glad we had dim sum on my last day because now I know what the big deal is. Here’s how to get there:-

West Villa Restaurant
Room 101-102, 1/F., Lee Garden Phase 2, 28 Yan Ping Road
tel: 852 2882 2110

So I hope you’ve enjoyed my blog series on Hong Kong. I love it so much I will definitely be back for more munchies and partying!