Enjoying some Dim Sum

Tried out The Dim Sum House this week and enjoyed ourselves.

Beef Rice Roll in back and Shrimp in front. I enjoy rice rolls in general.

Seems the cook had a hard time with the shrimp roll. Noodle was a little thinner and the sauce not quite as distinct as at the Red Maple. I enjoyed them, they were good.

Same rolls from my wife's perspective. They look better from her angle.

Had to have some Pot Stickers.

These were large as pot stickers go. We ended up ordering three sets of these over the meal as the kids kept wanting some more. The wrapper varied in thickness on each one and tended to be a little thick. Flavor was good.  Red Maple's wrappers are thicker still so The Dim Sum House wins on the wrapper. Still, David's Kitchen sets a very high bar for Pot Stickers and sauce.

Things are starting to get interesting. Clockwise from the upper left: Steamed Malaysian yellow cake, Steamed Spare ribs in black bean sauce, Shu Mai, Shu Mai again, Phoenix Claws (center), and beef meatballs with bean curd wrap.

The wife's nexus 7 took a better picture.

The Steamed Spare ribs were something I've not see before elsewhere. They had a lighter sweeter flavor than I expected from the fermented black bean description and were well received. You could taste the black beans of course, it was just more delicate than most black bean preparations. 

The Shu Mai was good, not special. It's always popular with my family.  I'm not sure what they did for that hot pink decoration. 

My kids won't eat the chicken feet, but I always enjoy them too. It's more a textural thing and the sauce on these was quite good. Very similar to the one I used when I made them. I've only made them once as they turned out to be labor intensive. Kind of like most dim sum, it's something I prefer to order rather than make. 

I've got a package of bean curd skin in my pantry. I've only had bean curd skin once before and I've not cooked with it so I was interested to see what they did with it here on the meatballs. I enjoyed them, but the bean curd wrap really was more of a wimpy nest. I was hoping for more texture than they delivered though I enjoyed them all the same.

Green onion pancakes. These are the first of these I've had in a restaurant. They were thinner and browner than when I've made them. They were popular among us and I'll tweak my own next I make them.

This is a pan fried pork bun. Didn't get a picture until I was dividing up the last bit. This had a sort of slippery filling and was quite good. It was recommended to us by the staff and was worth trying.

Here's the sweet selections. The steamed yellow cake, of which I'm always a fan.  Usually, this is a thin rolled cake where this was a large highly risen cut. Flavor was the same though this wasn't as dense. I think i like the dense style a little better.

And a custard bun described as Steamed Golden Egg Yolk Buns, Hong Kong Style. The filling was runny and a little gritty with sugar, but that seems to have been by design. Something we've not tried before, but was quite popular. A second tray was selected as well.

Mango pudding. These ended up coming home as we were too full by the time we got around to them.

The Dim Sum House is worth visiting again for dim sum.

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