Tao Heung Pier 88

In case you are an early morning person like my traditional Chinese grandpa: here’s a tip: this restaurant allows you to enter and make yourself at home from 6am but doesn’t start serving until 7am. There are a very many number of round tables on which you can sit but you may be expected to share with other people if you and your company cannot fill the table yourself.
On the whole, the appearance of the food here is better than the taste but it is nice to see attention to presentation. Woth regards to dim sum: The portions of roast pork buns and vegetable and meat buns are small with 2 buns per serving rather than three. There is no glaze on the roast pork buns and whilst the bun is impressively soft, there is not enough bun or filling; the vegetable and pork buns were not uniform and they were too salty. The small pineapple bun on the other hand was suitably soft with the desired freshly-​baked crusty layer on top. The pig foot, egg and ginger stew was pleasing but perhaps this was heightened by the fact that this option is not available in other parts of the world (so it was sorely missed on my part). The dumplings were noticeably the best quality offering on their dim sum menu — the Shui Mai dumplings had a genuine whole prawn forming the top of the dumpling.
With regards to the set dinner menu provided for large group celebrations: there is a creative variety of recipes including skinned crispy pork (which was cut with varying thickness and the meat comes at an extra charge); cheesy pasta noodles with prawns, onion and red pepper (whereby the noodles were soft and the prawns cut down the middle were convenient to eat and nice enough); beans with squid, sausage funghi and peppers (which created a colourful dish but it was a little too spicy than necessary); battered eggs rolls with rice paper wrapping and pork (which were intriguing to look at but were otherwise unevenly battered and a little tasteless without the mayonnaise dip), chicken soup (which was full of flavour and a variety of unique ingredients), abalone on turnip with broccoli (which was presented very well but actually quite bland in taste), steamed fish coated in spring onion and immersed in soy sauce (which was succulent and probably the best dish on their dinner set); roast chicken (that was undercooked with red raw blood spewing out of the bones and some streaks on the meat); and lotus buns (which looked great but had a slightly odd, almost sharp aftertaste and did not contain preserved egg unlike other lotus buns). Finally, my table ordered almond liquid dessert, red bean liquid dessert and black sesame liquid dessert, none of which impressed me much as I found the almond dessert to be too fragrant and the other two conversely lacking in flavour.
On the whole there seems to be insufficient distribution of staff as in the morning one dish took so long to arrive that we had to cancel it altogether and when I went for dinner there was only one waitress assigned to two full tables who was expected to serve all the courses, replace used dishes, pour drinks and pack up uneaten food all by herself which appeared to be quite an impossible task to do well for one person. Hence, taking all into consideration Tao Heung can offer some delightful and often well presented food but ultimately the outcomes from all three experiences have collectively been acceptable yet not quite exceptional.