The banquet hall is huge and without ostentatious decor, filled with people present for dim sum.
The beef tendon was the best executed and my favorite. It beats bone marrow any day. Soft, squishy, spicy, great mouthfeel. The har gow skin was clunky and thick, certainly much to improve but the shrimp was good. The cuttlefish was overly salted, the only dish we found disagreeable.
Mong Kok isn't going to win any best in class awards, but they offer competitive dim sum, so great and others below average, just like the competition.
Probability of making an out of the way return: 1%
Probability of returning if in the area: 15%
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