This report on a good but not great dim sum lunch at King Hua in Alhambra is the last of my meal reports from my recent two-week trip to Los Angeles. The family are still all there, and I will be going back for another two weeks in August, after which we will all return to Minnesota together. Doubtless, there will be more pictures of meals from that trip as well, but after this post it will be back to a steady diet of whisky reviews for a month. And a steady mostly vegetarian diet for me at home as I try to recover from a fortnight of reckless eating (I’ve been back a week and doing a pretty good job of sticking to it).
Eating dim sum on the 4th of July is an informal tradition in our family and so after a brief and uplifting visit to the Rose Hills cemetery to pay our respects to various departed family members we repaired to King Hua in Alhambra for lunch. King Hua seems to be most people’s consensus third-place pick for dim sum in the SGV, behind Sea Harbour and Elite. This was our first time there. While it was quite good, we both thought (and my mother-in-law, who is an enthusiastic latecomer to dim sum, agreed) that it is quite a distance behind the other two. Apart from the regular things we always/usually get (some of which were better than others) we tried some new things. Of these the durian puffs were excellent (more savoury than sweet) as were the baked buns with a discreet amount of pork and dried scallops; less successful were the attractive shrimp and pea-tip dumplings, the folds of which are garnished with a corn kernel, a pea and a wolfberry: looked very nice, didn’t taste special.
Back to Sea Harbour and Elite, I think, in August.
(Clicking on a thumbnail will start a slideshow of larger images with captions describing what we ate.)