One weekend this part winter, I went to Dinesty for the very first time. I was really looking forward to having some Sticky Rice Roll (Salty, of course), but they were sold out. So let that be a lesson to you...go early!
This is one of my favourite go-to dishes at Shanghainese dim sum places. It's simply Marinated Beef wrapped in a fried pancake. Yeah, meat rolled up in a pancake...it's like a fajita, but what gives it the Asian touch is the addition of green onions with hoisin sauce to make the beef and pancake lighter than you would expect.
We also got their Noodles topped with Home-made Meat Sauce. I don't think there was enough of the meat sauce, but that might just be a personal preference. I do like the shredded cucumber and egg on top...adds great texture to the noodles buried underneath. While I liked this dish, I found the addition of the cool cucumber and the room temperature egg hastened the cooling of this noodle bowl, and I like my food hot!
These are the Xiao Long Baos, filled with just the right amount of soup, and served piping hot. I like the slight chewiness of the skin, which were thin enough to balance the meatiness inside. I think these are one of the best in Vancouver, well, Richmond. There were four of us and we ordered two of these. Yes, they are that good.
Stewed pork in brown sauce...with a bit of Bok Choy. The brown sauce isn't spice, but rather a thick gooey sauce that slightly sweet and does a great job of permeating throughout the pork. Shred this up a bit and add a bit of the vegetable. Then, grab the steamed buns that accompany it and make yourself a sweet chinese sandwich!
These buns are so good...at a glance, these reminded me of madeleines! Soft and doughy, these are great for absorbing the sauce from the pork. Their sponginess is what I really cherish. You might find the pork a little bit fatty (I did) but the buns make up for it. Trust me.
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