11/5/2023 0 Comments Dim sum restaurant seattle![]() Jade Seafood Restaurant (8511 Alexandra Rd., 60) Perhaps my top pick for dim sum in Vancouver. (If duck tongue is on the menu, I recommend it as well.) 3 Rd., 60) I try har gow wherever I eat dim sum, but year after year I return to Shiang Garden for what I believe are the best in Richmond, sometimes ordering a basket of them and little more before moving on to another restaurant. Maybe even try something out of your comfort zone, like tripe or chicken feet. For every fried spring roll, get a slippery rice roll. Chinese food is about texture as much as flavor, so diversify your dishes. ![]() Order as few or as many items as you’d like, at whatever pace feels right. In Cantonese, dim sum is called yum cha, which translates to “drink(ing) tea.” Tea is really the crux of the dim sum experience, with all those dumplings and such serving as snacks to accompany it. To help, here are tips on where to go, what to order, and how to do dim sum right in Richmond, especially with Chinese New Year just around the corner.Įven minus the carts, it’s still easy to over-order, getting too much food too fast. But the food makes it worth conquering the fear factor. With the traffic, the crowds, and the sheer number of restaurants-usually with signage and menus full of Chinese characters-it’s easy to feel like a stranger in a strange land. As for that shrimp, Seattle’s tends to be a bland clump that’s almost unrecognizable, whereas in Richmond you’ll find large pieces which taste fresh and sweet, with a tell-tale snap when you bite into them.īut Richmond can be intimidating, even for people just across the Fraser River in Vancouver. In Richmond, these dumplings have translucent wrappers that are delicate and yet sturdy enough to support the shrimp inside. Take, for example, har gow (shrimp dumplings)-the benchmark of quality at a dim sum establishment. In addition, there’s better attention to such details as the crimping of dumplings. Perhaps because the chefs are from Hong Kong, the mecca of dim sum, I find the flavors to be cleaner and better-balanced than in Seattle, the food less greasy. Competition translates into culinary quality. There, a thriving Chinese population eats out regularly and demands the best for its dollars. Sure, dim sum is just dandy here compared to most of the country, but the bao and other delicacies are simply much better to the north in Richmond, B.C. I’m constantly apologizing to my Seattle-area friends for turning down dim sum invitations.
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