Exquisitely sweet and delicate thousand-layer silver radish pastry！ Enjoy five-star Hong Kong-style dim sum at an affordable price

Text and photos byShadow

The Wenshan Special District has become a bustling commercial area in Fengshan in recent years, with many well-known restaurants flocking to set up shop here. Located at the intersection of Wenheng Road and Chengqing Road, Zhenyan Hong Kong-style Dim Sum is one of the first restaurants to establish itself in this area. It has been in operation for at least four to five years and is considered a well-known Hong Kong-style dim sum spot in the neighborhood.

The restaurant has gathered chefs from multiple five-star hotels, whose exquisite skills greatly enhance the dishes. For example, they recently hired the deputy head chef from Taipei’s Le Méridien Ambassador Hotel to oversee the stir-fried dishes, while the dim sum is prepared by a pastry chef from Hanshin Dome. Additionally, the owner’s family has been in the fresh seafood business for decades, giving them a strong emphasis on ingredient quality and sourcing advantages—allowing them to offer restaurant-quality dishes at everyday prices.

But most importantly, the cooking philosophy here is to prepare food based on the natural characteristics of the ingredients, which is the restaurant’s principle. This makes us very excited to see what the upcoming dishes will be like.

This is the central kitchen at the back of the restaurant. All the Hong Kong-style dim sum are made here on-site before being sent to the kitchen for final preparation. The cleanliness of the kitchen reflects the level of care the restaurant puts into its cooking.

The tea comes from high-altitude Nantou mountain tea plantations, grown by the owner’s relatives, ensuring good quality. The aroma is rich, and it leaves a sweet, soothing aftertaste.

There are several condiment sauces on the table, the middle one being a homemade chili sauce that pairs perfectly with Hong Kong-style dim sum.

The flavor is savory with a touch of spice—great for dipping dumplings or similar items！

Dozens of dishes are laid out in an impressive variety, ranging from classic Cantonese stir-fries to well-known Hong Kong-style dim sum.

Truffle Scallop Seafood Dumplings – 120 TWD

The seafood dumplings feature truffle and gold leaf, giving them a high-end feel. With the restaurant’s ingredient advantages, no expense is spared on seafood—like the Japanese scallops—making these dumplings truly premium and absolutely delicious.

Thousand-Layer Silver Radish Pastry – 100 TWD

Unlike others, the pastry here is a water-based flaky pastry, made with milk and water, resulting in an incredibly delicate and soft texture, like cotton candy.

Made with fresh radish, the skin is peeled off and then steamed for two hours to bring out the radish’s natural sweetness, matching the texture of the outer flaky pastry. It melts in your mouth—sweet, fresh, and delicious.

Shanghai Pan-Fried Pork Buns – 120 TWD

The meat filling contains a jelly made through six hours of simmering, which is quite labor-intensive. Combined with the soft bun and flavorful pork, it’s extremely tasty.

Vinegar Fish Skin – 80 TWD

The fish skin comes from snapper, and it has a certain thickness, packed with collagen. The sourness is bold and appetizing, and by the end, the fish skin is almost melt-in-your-mouth tender.

Garlic and Light Soy Sauce Diced Beef – 380 TWD

Made with beef from the shoulder blade area, commonly known as wagyu-style beef, with evenly distributed marbling. Stir-fried with asparagus and garlic slices, it’s bursting with aroma.

We don’t eat beef, but according to a friend, the beef is tender, juicy, and cooked to perfection.

Kyoto-style Ribs – 220 TWD

Surprisingly, the surface of the ribs has a slightly crispy texture, coated with a sweet sauce that fully envelops them. The meat is tender and flavorful, and the addition of gold leaf elevates the dish’s texture—a dish that Shadow really enjoyed.

Black Bean Stir-Fried Intestines – 220 TWD

The aroma of fermented black beans adds the perfect highlight to this dish. The intestines are extremely crispy, and the stir-fry style gives it a comforting, home-cooked flavor.

Golden Fried Tofu – 160 TWD

This dish tests the chef’s skill with heat control. The tofu is coated with a thin layer of flour and fried until the outside is crisp—not flaky—while the inside remains soft. It’s sprinkled with a five-spice powder.

Pan-fried Chive Dumplings

Instead of being steamed, these dumplings are pan-fried. The filling of chives and squid paste is fresh, with a thin, translucent, and springy wrapper. The only downside might be that they’re a bit oily to eat.

Cheese Seafood Tower

A hidden gem known only to food connoisseurs—the outer pastry is crispy, and it’s filled with seafood ingredients, then baked to perfection. It’s a truly unique dim sum.

Xylitol Pudding – 60 NTD

Xylitol Pudding is a common dessert in Hong Kong and Macau, made with digestive biscuits and cream, and needs to be chilled before serving to achieve the best texture. The delicate cream is not overly rich, making it hard to stop at just one bite—you might end up finishing the whole thing without realizing it. The tartness of the redcurrants on top complements the cream, adding a richer layer of flavor.

There’s a parking space at the back that everyone can use.

From the careful selection of ingredients to the little details in cooking, you can feel the dedication of the chefs here—on par with five-star hotel cuisine. The prices are much more affordable than those of hotels, making it a great choice for family meals or entertaining guests without breaking the bank or feeling underdressed. If you're looking for refined Hong Kong-style dim sum in Fengshan, this is definitely worth a try—we highly recommend it.

Steamed Banquet Hong Kong-Style Dim Sum
Address: No. 466, Chengqing Road, Sanmin District, Kaohsiung City
Phone: 07-7677333
Business Hours: 11:00–21:30
Closed: None

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