Since our most recent dim sum meal had been so dire—at Mandarin Kitchen in Bloomington, MN in July—I’d asked for recommendations on Mouthfuls for dim sum parlors in Manhattan. Now, the best dim sum, or for that matter the best Chinese food in New York, is said to be not in Manhattan but in Queens. On this trip, however, our focus was on eating not the best possible versions of the things we were interested in but the best possible versions of the things we were interested in that were also within easy reach of other places we were going to be visiting. And so when it came to pass that we were going to be in the vicinity of Chinatown for lunch one day we were only too happy to stop in at Nom Wah Tea Parlor, which had been recommended by a few people. What did we find? Read on. Continue reading
Here is some better dim sum than last reported on from Minnesota. The dim sum at Rosewood in Toronto was nothing amazing on its own terms but was on a whole other level than that at Mandarin Kitchen which was no good at all. Of course, Toronto is one of the major centers of Chinese immigration and cuisine in North America, and for Cantonese food in particular Vancouver is said by the knowledgable to be the only metro above it. However, the best Chinese food in Toronto is now found not in the city proper but in the suburbs of Scarborough, Markham and Richmond Hill. The old Chinatown is no longer the center of Chinese food in the city. However, my group was staying close to Chinatown and we did not have space in our itinerary for a long round-trip just to eat brunch. And so a couple of us cast about for plausible places in Chinatown and Rosewood showed up on both our radars. Continue reading
My views on dim sum in the Twin Cities have never been popular. Many people here say that the dim sum scene in the Twin Cities is very good. In this they are supported by members of the local food media. Exhibit A for this position is Mandarin Kitchen in Bloomington, a restaurant whose dim sum selection has recently been described by one critic who dislikes me intensely as “dizzying, dazzling”. Alas, our opinion—the missus and mine—has always been that Mandarin Kitchen is in fact the worst of a ho-hum lot. We liked Jun Bo in Richfield better (before it closed) and still prefer Yangtze in St. Louis Park and the far less written about A&L Chinese in Inver Grove Heights. However, our last meal at Mandarin Kitchen was some years ago. That meal was so bad we’d sworn to never go back; but my parents are in town again and they always want to go to dim sum and Mandarin Kitchen is the most conveniently located of all dim sum houses for us. And so we decided to go back and see if things have improved. Here are our findings. Continue reading
Dim sum is always high on our eating agenda when visiting Los Angeles. While there are some in the Twin Cities who seem to genuinely believe that there is dim sum here as good as anywhere else in the US, this has not been our experience in the 12 years we have been eating dim sum in Minnesota. And believe me, I would really, really love it if that were true. There are indeed cuisines and culinary genres in which the Twin Cites now have solid representation that matches well with all but the biggest and most diverse metros but dim sum is not one of those. On our trip to LA this winter, however, dim sum was not very high on my agenda. This because I was just a few weeks away from having eaten a number of dim sum and other dumpling-related meals in Hong Kong (see here). The missus, of course, was having none of that, not having been in Hong Kong with me. And so off we went to the San Gabriel Valley, the day before our return to southern Minnesota. Usually we’d go to Sea Harbour or Elite but on this occasion we decided to go back to Lunasia. We really enjoyed our meal there a few years ago with Sku and his family. Alas, the families couldn’t get together for dim sum on this trip—though we did eat some excellent Korean food together (on which more soon)—but we did manage to enjoy this outing by ourselves. Continue reading
Here finally is my last food report from my Hong Kong trip in December. As on our previous visit in 2016, I inaugurated my eating at Crystal Jade at the airport not too long after landing; but on this occasion I did not eat my last meal there as well. Instead, I took the opportunity offered by traveling alone to eat at Tim Ho Wan’s Hong Kong station outlet. We’d tried to do this on the last trip too but the line was very long on every occasion that we passed it and our kids were in no mood to stand in it. The line was quite long this time too but I stood in it and it moved fast enough to not be a trial. Was the food worth it? Yes, it was. Continue reading
On my previous visit to Hong Kong, I ate the best dim sum I have ever eaten. That was at the Michelin-starred Lei Garden in the IFC mall. On this occasion my friends in Hong Kong—well, one of them was out of town that weekend—insisted I go instead to an older-school place, and we hit on Maxim’s Palace in City Hall in the Central area. Maxim’s Palace is one of the few remaining cavernous banquet halls in Hong Kong, still serving dim sum on carts. Over the last decade or so, I’ve become un-enamoured of dim sum on carts—all the best places in the San Gabriel Valley switched to a la carte ordering over that period, following the lead of the better Hong Kong places. But my friend insisted and since I was curious to see what cart dim sum at a high-end place in Hong Kong would be like I did not resist. Continue reading
Back in November I wrote up a very disappointing dim sum meal at Yangtze in St. Louis Park and ended by noting that I’d give A&L Chinese one more shot, and that if it turned out as bad as our meal at Yangtze I’d be done with dim sum in the Twin Cities metro. Accordingly, with a lot riding on it, I returned to A&L last weekend with most of the group of people who’ve been accompanying me to the Twin Cities meals I’ve recently reviewed. I’m glad to say that while the meal was nothing very special it was a lot better than the Yangtze debacle and that A&L Chinese remains the one passable option for dim sum in the area. Continue reading
Thanks to a less than indifferent meal at Yangtze in October I’ve had recent cause to once again deplore the dim sum scene in the Twin Cities. Fortunately, thanks to our recent trip to Los Angeles I’ve also been able to erase the memory of that meal courtesy a dim sum outing to one of the San Gabriel Valley’s finest: Sea Harbour. Along with Elite—or just above it, depending on who you ask—Sea Harbour remains at the top of the San Gabriel Valley dim sum scene. There have been some new challengers who’ve opened relatively recently—Longo Seafood is the latest in the San Gabriel Valley—but nothing I’ve read led me to want to go anywhere else for our one dim sum meal on our trip. And Sea Harbour rewarded my confidence: it was a very good meal. Continue reading
I wrote up dim sum at Yangtze a few years ago in my first post on dim sum in the Twin Cities. That post upset some people in the area. There’s a tendency among a subset of Twin Cities foodies and journalists to inflate the state of the local food scene and I took issue then with the notion that dim sum in the Twin Cities deserved high praise. Not only was it not on par in 2014 with dim sum in Denver more than 10 years ago but compared to that in cities in the US with significant Chinese populations, the best dim sum here seemed fourth rate. And that best dim sum here, in our opinion then, was at Yangtze. (Our last meal at Mandarin Kitchen was atrocious.) But it’s not like we like Yangtze enough to make the near two hour round-trip trek unless we have guests who really want to go.
Well, my parents were recently in town and since, as I’ve said before, even fourth rate American dim sum is better than what’s available in Delhi, we made the drive (in pouring rain). And we were hoping that maybe in the time since our last visit things had in fact improved. I am sorry to say that not only did our opinion of Twin Cities dim sum not improve from the experience but our opinion of Yangtze also took a hit. Continue reading
This meal was part of the fulfillment of three of our London desires at once. After a very good dim sum meal with friends at Royal China’s Baker Street mothership, we’d wanted to go back to Royal China once more. We also wanted to visit the Museum of London, Docklands, which we’d heard very good things about. And the boys, having ridden on every tube line, wanted to complete their set with a journey on the DLR (the Docklands Light Rail). Since we were running short on time in London to do everything we’d left for later, being able to cross three things off the list in one morning and afternoon was a good thing. Continue reading
My first meal report from this extended London sojourn (just a few weeks left to go) was of dim sum at Joy King Lau, a stalwart of London’s Chinatown. It was solid but in no way remarkable. Since then I’ve also reported on a dim sum meal at A. Wong in Victoria—a meal that was very interesting, with every dish given some sort of mod’ish flourish or other other, but not finally terribly satisfying. It was therefore with interest that we landed up at Royal China on Baker St. not too long after our A. Wong meal. This is the flagship location of a mini-chain well known for the quality of their dim sum. How did we like it? Read on. Continue reading
I’d said I’d have reviews of a couple more Indian restaurants this week but I decided to give you a break from Indian food. Accordingly, here is an account of an interesting lunch of mod dim sum and other snacks at A. Wong, located in the borderlands between Victoria and Pimlico and a world away from Joy King Lau.
Named for the owner, Andrew Wong, A. Wong opened in 2013 on the site of a previous unremarkable Chinese restaurant owned by his father. Well, I don’t know myself that it was unremarkable—I’m pulling that description from Jay Rayner’s rave review in the Guardian from about a year ago. As you will see, if you read his review, A. Wong features pan-regional Chinese food, passed through the filters of contemporary cheffy technique and plating. If you’d ever wished you could eat har gow with a citrus foam on top, or a sesame ball with a dab of foie gras inside it, well, A. Wong may be the place for you (but make sure to get a reservation). But how well is all this done? Read on. Continue reading
The word on the foodie street is that Chinese food in London is nothing very special and that, unlike Indian food, there’s no good reason to seek it out when visiting. Accordingly, when I was here last August I didn’t look at any Chinese restaurants. However, when your visit is not for a week or two but for three months the prospect of going without any kind of Chinese food is untenable—for us anyway. As it turns out, one of London’s better reviewed Sichuan restaurants is a hop, skip and jump from our flat—we’ve already eaten there once and I’ll have a report once we’ve eaten there again. But how about non-Sichuan Chinese food? Continue reading
We skipped dim sum on our trip to L.A. last winter—this because we were going to be in Hong Kong a month later and it didn’t seem particularly urgent to eat dim sum in L.A. Now, of course, after five months in Minnesota, the opportunity of eating dim sum that is better than just acceptable was hard to pass up. I have to admit, however, that I was a little bit nervous: years of eating dim sum in the San Gabriel Valley has made it hard for me to get excited about dim sum in Minnesota (the best of which would be about third-tier in the SGV); would eating excellent dim sum in Hong Kong do the same to the SGV? Our meal at Lei Garden had been an order of magnitude better than any we’d ever eaten at Sea Harbour or Elite—would either of these places still do it for us? It was to one of these that we wanted to go, of course: they’re still the consensus top picks in the SGV. The fact that we were going to be eating on July 4 all but ruled Sea Harbour out. The waits can be 1-2 hours on regular weekends. Elite can be as crowded but for whatever reason we’ve always had luck getting in there, and so that’s where we decided to take our chances. How did it turn out? Read on. Continue reading
Well, it’s been over two months since we got back to Minnesota from Hong Kong and here finally is my last meal report. This was our last restaurant meal there and in terms of reputation this was the biggest one of them all: under head chef Chan Yan-Tak, Lung King Heen at the Four Seasons holds three Michelin stars, the only Chinese restaurant in the world with that distinction, and is on most people’s short list of the best Cantonese restaurants in the world.
We’d not originally planned to eat there—I had Fook Lam Moon on my radar instead for high-end Cantonese—but as a result of our fabulous dim sum meal at Lei Garden (also in the International Finance Center where the Four Seasons is located) we ended up there for weekday lunch. Let me explain. Continue reading
After a week off I’m back to reports on our meals in Hong Kong in late January and early February. This is the home stretch—only two more after this, probably. I’m also back in the IFC mall. This was our third meal there and we came back again the next day for an outstanding lunch at Lung King Heen. This, however, was a meal at the far end of the spectrum from Lung King Heen. Which is to say not that it was cheap (though much cheaper than Lung King Heen or even Lei Garden) but that it features very basic Cantonese comfort food: the setting, as befits the IFC location, was also very comfortable indeed; this is no Yat Lok. Continue reading
My friends and enemies alike in Minnesota are sick of hearing how much better dim sum in the San Gabriel Valley is than dim sum in the Twin Cities. Well, I can now report that the better dim sum in Hong Kong is to a place like Sea Harbour in the SGV as Sea Harbour is to anything in Minnesota: several levels beyond. The basis for this claim is a mindbogglingly good meal we had a few Saturdays ago at Lei Garden in the International Finance Center in Hong Kong. We’d wanted to eat at least one fancy dim sum meal and Lei Garden, with its Michelin star, was our pick. Continue reading