Opened in 2018, this is a sister outlet from their San Xi Lou Coda Plaza. I have always enjoyed the one in Coda Plaza for their dims and Sichuan cuisine. I have high expectation of their Times Square branch.
The name of the restaurant is derived from the name of the study room of Emperor Qianlong “Three Rarities Study” 三希堂. Three rarities refer to the three calligraphy works from three calligraphers that the emperor loved so much – Wang Xizhi 王羲之, Wang Xianzhi 王献之 and Wang Xun 王珣
Of course, we are here for the food.
We came right after church so it was still quite early (we were one of the first at 10.30 am). The dim sum were well executed. Be careful with the soup dumplings (xiao long bao) – the thin, nearly translucent skin gives way to a very, very spicy minced pork and pumpkin broth interior. I really liked their red rice rolls with fried fritters using a healthier brown rice flour instead of the usual rice flour.
However the pig liver siewmai was once again overcooked. But the surprise was the curry fish ball and cuttlefish – they were burn-your-lips spicy! No matter how spicy it was, you still go for more. That’s the attraction of their Sichuan dishes, a specialty of San Xi Lou.
The place is much more comfortable than the Coda Plaza and I think the dimsum here is better too. As the crowd here is now bigger than the Coda Plaza because of the excellent location, the service is a bit rushed during peak hours.
San Xi Lou Times Square 三希樓时代广场
1102 11/F Times Square, 1 Matheson St, Causeway Bay, Hong Kong
Tel： +852 2111 9952
Date Visited : Apr 2019