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GFL - Guo Fu Lou - Good For Lunch!!

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This Michelin 1*, fine Cantonese dining establishment underwent a major business transformation late last year by splitting up into two separate entities. The iSquare location no longer serves Dim Sum, becoming a 'private kitchen' instead. For Dim Sum, one has to travel across the habour to their new Wan Chai's offshoot inside the Empire Hotel.

With the kitchen being manned by former chefs of Fook Lam Moon, GFL's food has been receiving accolades and praise from local foodies. For my continung culinary quest, I have made this one of my eating destination of the day.

For lunch, our party of three ordered the following Dim Sum and entree dishes:

- Stirred fry rice noodle rolls ( cheung fun ) with house-made XO sauce
- Har Gow
- Turnips turn-over puff
- House special 'clay-pot' pot stickers
- Baked stuffed crab shells
- House special Crispy skin chicken
- Water chestnuts and sugar cane juice jello cake
- Freshly grind Almond milk

The food at this new rising star,in general, was very good but not as great as the famed and iconic Fook Lam Moon. Here are a quick run down of the various dishes:
- The pan fried XO sauce Cheung Fun was delicious with nice smokey wok-hay flavour.
- Har Gow has firm taut wrapper however the juicy shrimp filling though good was less flavourful than yesterday's '1983' version.
- Turnip puff was delicate with a nice moist shredded turnip strands filler. Not as good as Yan Toh Heen's though!
- Pot sticker's presentation was very unusual and un-expected. The filling, using a very tasty but unique ' Jar Jeung hot sauce ', created a nice taste sensation! The intricate hand-made wrapper is a reflection of the skill of the Dim Sum chefs!
- Stuffed Crab shell was delicate and packed with sweet flower crab meat. However, I found the onion a bit underdone and the dish a bit under-seasoned.
- The House special crispy skin chicken was at par with other famous rendition such as Fu Sing's.or FLM's. Skin was crispy, however, the chicken flavour usually associated with free-range chicken was noticeably absent! A result of the governments ban on live poultries?
- Water chestnut cake was the best I've eaten for a while! Not surprising since fresh ingredients and real sugar cane juice were used!
- Almond milk was delightful. Not too sweet and full of fresh almond aroma.

All in all a passable 1* Dim Sum experience with most dishes meeting or surpass expectations. I would rate this a 'middle tier 1*' amongst Hong Kong's Michelin star Dim Sum establishments. I will return but I will also chose my dishes carefully!

 
 
 
 
 
 
 
 
 
 
 
 
 
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  1. Will you do dinner the next time, Charles, just to gauge the skill of the chefs *outside* the dim sum crew?

    2 Replies
    1. re: klyeoh

      The Baked stuffed crab shell and the Crispy skin Chicken were both from the main a la carte menu. May be try their stirred fry dishes next time but the TST 'private kitchen' might fare better?!

      1. re: Charles Yu

        Good to hear. The last time I dined at 3-Michelin-starred Lung King Heen @ Four Seasons - it turned out that the dim sum crew were the actual A-Team.

        The restaurant's dinner offerings were a disappointment - and even their stuffed crab shell was oily, bland and over-cooked!

    2. Hi

      You are a walking Open Rice HK!!!

      I'll look forward to trying the new places you've visited the next time I'm in HK.

      1. Great HK coverage....loving it, keep it up!