WHERE TO EAT The best Har gow in Hong Kong (according to food experts)

"These were incredibly rich - the depth of flavour is something I have never encountered in a har gow. In fact I could only manage one as it was so intense. Absolutely delicious."

"These tasty new creations include Black Truffle Har Gau."

"Mmmm the har gaos were delicious."

"This play on the classic shrimp dumpling (or har gow) used the more decadent lobster instead, and its texture was crunchy and sweet, a perfect contrast to the briny savouriness of the preserved ham."

"Dimdimsum performed an excellent job in the kitchen for captivating our palate for Shrimp dumplings. Perfectly plump shrimps in soft yet firm dimsum wrapper and luscious in all sides."

"The har gow (prawn dumplings) were definitely amongst the best I’ve ever had, the skin just the right thickness and the prawns within perfectly cooked."

"Its signature dim sum dishes including premium har gow."

"The shrimp dumpling is the most iconic dish in Cantonese dim sum, and Shang Palace’s version is unrivalled. On top of the freshness of the shrimp, the dumpling is a winner with a dumpling skin thinner than 1mm and contains the optimal proportion of shrimp and fatty pork (600g of shrimp to 37g of pork). With just the right amount of steaming time, the result is shrimp dumplings with a lot of body, springiness and oozing with sweet meat juices."

"Har gau steamed prawn dumplings were good, with fairly delicate dumpling and the prawn inside cooked properly."

"Their har gow are still made with minced bamboo shoots mixed into their filling — a detail that dim sum connoisseurs use as a litmus test for authenticity."