After a week on the Allure of the Seas, one of the things we were craving was DimSum. Not wanting to head into Richmond, we opted for something closer to home.
Talk about going back to basics...we just wanted plain comfort food dim sum, so we started off with the Har Gow (蝦餃). We loved it because it was the first real Chinese food we were eating in about 10 days. In reality, it was filled with plump shrimp but the skin was a bit thick, and not as translucent as some higher end places.
Another staple at dim sum is Chicken Feet (鳳爪) - fried, boiled and marinated. These were really good...richly red and nice and bony, just the way I like them!
The highlight of the lunch was the Eggplant - four pieces of stewed eggplant stuffed with deep-fried shrimp paste. Lots of shrimp and really tender eggplant. The flavours of the eggplant were fragrant, and the shrimp paste had a great bite to it. It was sweet and served to set off the eggplant perfectly. One of the best versions of this I've had in a long time.
As is my habit, I always try to try something new at every dim sum lunch and this one was no different. They had a sticky rice dumpling on the menu and I decided to give it a try. Since they are cartless, you order off a menu sheet, not knowing what you're going to get exactly. I imagined a sticky rice dumpling wrapped in a bread-like dough. I was surprised when it arrived as a dumpling, wrapped in a Sui Mai dough.
Once I took it off the dim sum basket, I dissected it to see what was going on inside. I was greeted with the usual sticky rice with dome shitake, dried scallop and various preserved meats. But be warned, this is a heavy dish. You eat one of these babies, and it will ruin your appetite for anything else...best to save this for last!