West Villa Restaurant

Great place for dim sum (lots of variety), even though it might be pricier than other places in Hong Kong. They can easily accommodate large groups, which is nice when entertaining out-​of-​town guests. The bbq pork is a must order with its tender meat and honey glaze that adds just the right level of sweetness. The bbq pork bun is equally satisfying, although I’m more partial to the almond bun.

Definitely one of the more expensive dim sum restaurants I’ve been to in HK. Granted, this restaurant prides itself for being more upscale, but honestly, each dish was just about average. Service is pretty good — a lot better than most HK restaurants.
It is worth mentioning, however, that they do have a huge selection of dim sum dishes, including a lot of seafood options!
The dish that stood out to me the most was the fried turnip cake. Usually, fried turnip cake is served in a large, flat piece, but here they were cut up into small pieces and fried individually. This gave each piece a nice crunchy exterior and soft, steaming interior. I think I ate the entire dish by myself :’)

The food quality has deteriorated so much since it’s relocated to Lee Garden One. 蝦餃 shrimp dumplings served in the morning wasn’t even freshly made the same day. Easily to be told was just a warmed up from precious leftovers. 牛肉腸粉 needs a magnifier to find ground beef in the dish. Such a waste of a former good restaurant

My friends and I had fantastic dinner here when we visited Hong Kong in October. Recommended by one of our local friends, West Villa seemed to me to be one of the fancier eating establishments on Hong Kong Island. Definitely a very different vibe from the dai-​pai-​dong and night market restaurants that get set up in the alleyways of Hong Kong.
Highlights for me were the baked cha siu, the roasted suckling pig, and the almond bun dessert.
I grew up eating cha siu in New York, the signature glaze is a bit firm and the meat very solid. I love it. But the baked cha siu… oh man. It is on another level. Baking the cha siu renders the entire piece of meat to be very soft and juicy, and the glaze is not as sweet as I am used to. I guess the best way to describe it is the softness of roasted pork shoulder with a light glaze. Writing about this 3 months later still makes me drool.
The suckling pig was equally as nice. I loved the crispy skin, the thin layer of fat, the balance of meat. I don’t think I’ve had it finely cubed before, but as I said, this is a little more upscale than your typical street stand. I had no complaints… more pieces for me. :)