Tag Archives: Dim Sum

The Jade Restaurant, Richmond

After a busy July jammed full of travel, I’m finally back in the Bay Area to blog some more. To make things a little more manageable for my writing, I’m going to write reverse chronologically and start with my time in Vancouver.

The Jade Seafood Restaurant
8511 Alexandra Road,
Richmond, BC V6X 1C3

First up is The Jade Restaurant, an acclaimed Cantonese restaurant in Richmond, BC, a city swimming in fancy Chinese restaurants. My friend and I chose to go to The Jade because it was a well reviewed restaurant neither of us have been to that was conveniently located across the street from the hotel I was staying at. We met up around 11:30AM and was seated relatively easily (Actually she and her friend arrived early while I was a few minutes late. By the time I got there, they were already seated).

After looking at the menu for a good 10 minutes, we ordered the following:

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Dim Sum at the Jade Restaurant

  • Steamed Shrimp Dumpling (晶瑩鮮蝦餃) – Fairly solid har gow that might have had a touch too much five spice powder. Also like many dim sum restaurants, these suffered from its large size, meaning that the dumpling wrapping wasn’t as dextrous and fell apart a little too easily with the amount of filling. Definitely not a bad har gow, but could have been more refined.
  • Steamed Mushroom Dumpling (松露香菇餃) – While the har gow were alright, these were pretty great with a nice amount of diced mushrooms and other vegetables including carrots and water chestnuts. Was definitely one of my favorites of the meal.
  • Steamed Sakura Pork Dumpling (安康燒賣皇) – The pork was very tender and rich with juicy flavor. Add in the fish roe (which was a little overcooked) and you have one of the best shu mais I have eaten in a while.
  • Steam Chicken Wrap (花膠竹笙烏雞札) – This version of sticky rice with chicken was solid and I loved that it came in manageable packets of 3, allowing each of us to have one with a portion that was just right in terms of how filling it is. The sticky rice was flavored well too with a filling of a little bit of chicken, salty egg yolk, Chinese bacon, shitake mushroom, and small amounts of small Chinese green beans.
  • Steamed Rice Roll with Beef and Chinese Parsley (香茜滑牛肉腸粉) – I love when restaurants serve the rice noodle rolls without the sauce and allow you to drizzle the exact amount you want afterward. That’s what happened here where the perfectly steamed rice noodle rolls wrapped the nicely seasoned ground beef and parsley filling. It meant that the rice noodle roll could absorb the flavor of the sweet soy sauce without becoming too salty, too mushy, or too flimsy. A+ to the Jade for this.
  • Steamed Salty Egg Yolk Bun (黃金流沙飽) – Unfortunately these came out mid meal but I chose to wait to eat them at the end because it is dessert. I am glad my friend’s friend love them (and he ate it while it was still hot and freshly steamed), but the cold, slight sogginess dampened and otherwise decent salty egg custard yolk bun.

All in all, the Jade is a fine place to get dim sum in Richmond, though not as exemplary as other top places like Kirin or Sun Sui Wah. The one advantage, however, is the easy wait time. So if you can’t stand to wait in line at one of the better dim sum restaurants off No. 3 Road, I would definitely recommend walking down Alexandra Road to eat dim sum at the Jade. It might not be the best, but you certainly won’t be disappointed in the over all meal.


As a bonus to this blog post, I’ll quickly touch upon HK BBQ Master, a famed Cantonese Barbecue place underneath the giant Real Canadian Superstore building on No. 3 Road. I didn’t get enough to actually review it on its own, but it is definitely worthy enough to be included in a blog post.

I went to HK BBQ Master for a late lunch on a Monday afternoon. Even at 2PM it was extremely busy and I still had to wait 15 minutes for one of their 28 or so seats in their restaurant. While I waited, I ordered a roast pork and roast duck rice plate and a cup of iced honey citron (a classic and refreshing Hong Kong drink). I was given the order slip, which was handed to the server right as I sat down.

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Roast duck and roast pork rice place at H BBQ Master

The plate of rice with roast pork and roast duck out came soon after I sat down and it was absolutely delicious. The duck with meaty and juicy with a very nice soy sauce and star anise marinade. The skin managed to have a little crispiness as well. The roast pork was a tad salty but the skin was crispy and so nice. Unfortunately, the honey citron was a lot of water and not a lot of honey or citron. However, it didn’t manage to damper the incredible barbecue I ate. I certainly will be back for more!

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Sinoinsocal? But You’re in NorCal…

Whenever I talk to someone about this blog, sometimes I’m asked why it’s called sinoinsocal. I mean, sure, I am Chinese but I certainly don’t live in Southern California. So what gives with this sort-of odd name?

Well let’s back track all the way back to 2011, a year and a half before I published my first post. As some of my readers know (and as it is outlined on my “about” page), my blog is dedicated in honor of my mom and it was in the fall of 2011 that my mom had a couple of severe strokes that precipitated to her passing in 2012. Because of her strokes, I immediately moved from Baltimore back to Southern California.

Pho Ga at Pho Nguyen Hue

Pho Ga at Pho Nguyen Hue

More specifically, I moved back to Irvine, where I graduated from college a couple years prior. It was during my time in college that I ate around Orange County amazingly diverse and large Asian communities. Whether it was some of the best pho I’ve ever had in Little Saigon or the most delicious bowls of beef noodle soup in Irvine’s various Taiwanese restaurants, eating Asian food in Orange County was such a delight.

But of course, most people’s vision of Orange County is something akin to what they have seen in the hit mid-2000s show “The OC” or the original version of The Real Housewives series set in the gated community of Coto de Caza. That is to say, the popular image is of rich white people with sun kissed skin, money for everything they want, and lots of time spent frolicking on the beach or shopping at high end malls. And while this kind of life is definitely representative of parts of Orange County, it’s really just a small portion of what, in reality, is one of the most diverse counties in the United States.

Dim sum at J Zhou Oriental Cuisine

Dim sum at J Zhou Oriental Cuisine

Orange County is home of the largest Vietnamese community in the United States with nearly 190,000 Vietnamese residents and strip mall after strip mall on streets like Bolsa and Brookhurst are filled with great specialists of specific Vietnamese dishes. Right next door is Garden Grove, with a large Korean community and some of the best Korean BBQ in Southern California. And just 15-20 minutes down the 405 or 5 (without traffic) is Irvine, where a huge Taiwanese community means there are multiple great places to get everything from Taiwanese fried chicken cutlets to bowls of lu rou fan. This doesn’t even include the large Persian and Latino communities in the county too.

So when I moved back to Southern California in the fall of 2011 to be closer to my mom, I wanted to showcase another side of Orange County, one filled with bowls of tasty pho instead of fake tans. Unfortunately, an opportunity to work a campaign for a now wonderful Congresswoman (and one of my best bosses ever) and my mom’s cardiac arrest and eventual passing meant I wouldn’t write a blog post until I lived in Denver.

Though with all those twists and turns (and 2 more moves later), I still think that more people should know about the wonderful Asian food that dots Orange County. Thankfully, a few other food writers with a more national audience has done that too. So before you head to Disneyland on your next trip, be sure to check out David Chan’s article and guide to Chinese food in Irvine or the Orange County Register’s guide to Little Saigon.

And if you want to know what are some of my favorite places in Orange County, here are a few below:

  • Broddard Restaurant – Great Vietnamese restaurant in Little Saigon
  • Cham Sut Gol – Wonderful Korean BBQ in Garden Grove
  • J Zhou Oriental Cuisine – The best dim sum in Orange County, almost rivaling those in the San Gabriel Valley
  • Pho Nguyen Hue – Some of the best chicken pho I’ve ever had
  • Yu’s Kitchen – Solid Taiwanese fair in Irvine
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Da Hong Pao, Washington, DC

Da Hong Pao
1409 14th Street NW
Washington, DC 20005

It used to be that if you wanted to get decent dim sum in DC, you would have to venture out to the suburbs. While China Garden in Rosslyn, Oriental East in Silver Spring, or Hollywood East in Wheaton weren’t dim sum parlors of the quality seen in New York, LA, or San Francisco, they were pretty solid and offered DMV (DC, Maryland, Virginia) residents a chance to eat dim sum without having to travel. That’s not to say that there wasn’t dim sum in the district proper, but Tony Cheng and Ping Pong Dim Sum have suffered poor reputations either because of quality (Tony Cheng) or because of overpriced, bland, inauthenticity (Ping Pong Dim Sum).

But late last year the owner of Yum’s II opened Da Hong Pao next door to their longstanding Chinese American carry out joint. While Yum’s II has withstood the merciless tide of gentrification that has seen 14th Street go from auto repair show and late night carry outs to luxury condos with street level West Elm and JCrew Men’s Stores within 10-15 years, Da Hong Pao is a new, gleaming restaurant look tailor made for affluent yuppie millennials who want tasty, more authentic Chinese food in the neighborhood. Gone is the old Playbill cafe, a dark, very gay restaurant known for its karaoke nights. Now it’s a restaurant with floor to ceiling windows, white tablecloths, and dark wooden chairs. And instead of passable American cuisine, the new restaurant serves dim sum and Cantonese seafood, something the owners could have never done at their carry out next door.

Given the exciting opportunity to eat dim sum in the district (and in one of my old neighborhoods no less), I decided to go with one of my friends when I was in town earlier this month. We arrived about 12:00PM and got seated immediately. While I had expected a clientele ratio that skewed more white, the majority of diners on this weekday lunch ended up being mostly Asian. We took a seat near the window and promptly ticked off items from their dim sum menu and ordered the following (note: they do have a couple carts if you want to experience dim sum “the old school way”):

Dim Sum at Da Hong Pao

Dim Sum at Da Hong Pao

  • Steamed Spare Ribs with Garlic Black Bean Sauce 豉蒜蒸排骨 – The steamed spareribs were perfectly juicy and marinated in enough oil and black bean sauce to provide a rich umami taste without being overpowering. I loved the perfectly cooked diced taro they threw into the dish too.
  • Egg Tart 招牌蛋撻 – When ended up eating these egg tarts a little bit later as they came closer to the beginning. While the flavors were fine, I thought they weren’t anything to write home about. However, I fully acknowledge that it could be because I didn’t eat them hot.
  • Steamed King Prawn Dumpling 超級蝦餃星 – While these shrimp dumplings don’t have quite the finesse of places around LA, San Francisco, or New York, you could tell that they were made in house rather than reheated frozen dumplings. The shrimp was fresh and perfectly portioned, though the skin suffered from being a little too gummy and hard to break apart (or rip away from the steamer with a chopstick).
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Pan Fried Dried Shrimp Rice Crepe at Da Hong Pao

  • Pan-Fried Dry Shrimp Rice Crepe 香煎蝦米腸 – While the rice noodles were decently done and I liked that the soy sauce wasn’t to overpowering, I do wish they had a little bit more dried shrimp and scallions for added flavor.
Boiled Yu-Choi at Da Hong Pao

Boiled Yu-Choi at Da Hong Pao

  • Boiled Yu Choi 白灼芥蘭 – Though it is incorrectly named in English, this plate of Chinese broccoli (which is different from yu choi, though that is offered on the menu as “flowering cabbage”) was great. The leaves and stalks were cut perfectly for edibility, the broccoli was perfectly boiled and dressed with enough oyster sauce to complement and not overpower the vegetable.
  • Steamed Pork & Shrimp Dumpling with Fresh Crab Roe 蟹籽鮮蝦燒賣 – We ended up being hungry with just four items so we added a fifth. This siu mai was alright but the pork could have been a little more moist and seasoned for a little more flavor.

While Da Hong Pao is no Dragon Beaux or even NYC Tim Ho Wan, it is a solid place to get dim sum in DC. My friends will assuredly rejoice that there will be no need to metro across the river or to Maryland to wait for a table for dim sum. Instead, they can roll out of bed and saunter down to Da Hong Pao on 14th Street and wait in line as if they were eating brunch at Le Diplomate or Compass Rose up the street.

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Tim Ho Wan, New York City

Tim Ho Wan
85 4th Ave
New York, NY 10003

Tim Ho Wan is known as the cheapest Michelin starred restaurant in the world with two of its locations in Hong Kong consistently maintaining a 1 Michelin star rating. With that kind of reputation, the news of their expansion into the US, with its first location in New York City, created all sorts of buzz. When Tim Ho Wan finally opened late last year, wait times were 3.5 hours long for a table, on par with the equally long lines whenever a Din Tai Fung opens a location in the US.

Despite the wait, I wanted to make sure I stopped at Tim Ho Wan when I went on my Spring trip to New York City. Primarily it was to see how the US location compared to the ones in Hong Kong. However, given that one of my cousin’s has never been to Hong Kong, I wanted to give him a taste of dim sum “directly” from our parents’ birthplace.

One of my cousins (that had been to Hong Kong, but apparently had never been to a Tim Ho Wan) and I went to line up at Tim Ho Wan at about 12PM on a Saturday. When we arrived we put down my name, cell phone number, and a request for a table of 4. The host alerted us that the wait would be 2.5 hours. Given our lack of caffeination we decided to wait part of that time out at the City of Saints coffee shop next door. Afterward, we walked around the East Village and eventually went into the Strand, where I received a text that our table was ready. With that text, we ended up only waiting a little less than 2 hours.

We rushed back to Tim Ho Wan and promptly got seated after our other cousin and the person’s he’s dating arrived. Being the person that I am, I quickly took the reins in order while soliciting some suggestions from my cousins. We ended up ordering the following 9 items (about 1/3 of their whole menu):

Baked BBQ Pork Buns at Tim Ho Wan NYC

Baked BBQ Pork Buns at Tim Ho Wan NYC

  • Baked BBQ Pork Buns 酥皮焗叉燒包 – They were about as heavenly as the Hong Kong versions with a nice baked custard bun on the outside with a juicy bbq pork filling on the inside. They are smaller than the Hong Kong versions and a little less crispy, so they aren’t quite as good. But even those small quibbles don’t even diminish the fact that they are the best bbq pork buns in North America, hands down.
  • Pan Fried Turnip Cake 香煎臘味蘿蔔糕 – Fairly well done with solid portions of shredded daikon. However, like most places I feel as if they didn’t fry it enough on the outside to create a truly crispy outside to balance the soft and mushy middle.
Steamed Shrimp Dumpling at Tim Ho Wan New York City

Steamed Shrimp Dumpling at Tim Ho Wan New York City

  • Steamed Shrimp Dumplings (Har Gow) 晶瑩鮮蝦餃 – I love, love, LOVE that Tim Ho Wan sticks to the way Hong Kong dim sum places make shrimp dumplings instead of the overstuffed mess that plagues North American har gows. The shrimp filling was perfectly portioned with fresh shrimp that had a nice snap. The dumpling skin was great too, perfectly dextrous, but thin and tearing apart only when I bit into the dumpling. I do wish they had added a little salt and pepper to the shrimp to enhance the flavor, but it was perfectly good as is.
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Steamed Pork Dumplings with Shrimp at Tim Ho Wan New York City

  • Steamed Pork Dumplings with Shrimp (Siu Mai) 鮮蝦燒賣皇 – The sui mai was pretty good with juicy pork meat and shrimp that was cooked just right and not too big to become a bit hard to eat. That said, while these were solid, there wasn’t anything extraordinary about them.
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Blanched Lettuce and Pan Fried Turnip Cake at Tim Ho Wan NYC

  • Blanched Lettuce 白灼生菜 – Speaking of nothing extraordinary, we ordered the blanched lettuce solely because it was a vegetable option. While I generally love that Tim Ho Wan sticks to Hong Kong’s dim sum conventions, one thing that I dislike is the modern Hong Kong dim sum trend of serving lettuce as their only vegetable option. The lettuce and soy sauce were fine, but nothing particularly exciting.
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Steamed Rice Rolls with Shrimp and Chinese Chives at Tim Ho Wan NYC

  • Steamed Rice Rolls with Shrimp and Chinese Chives 韮黃鮮蝦腸 – On the other hand, the steamed rice rolls were definitely one of the better rice rolls I have had in the US. The shrimp was fresh, the chives provided a nice crunch and flavor, and the rice noodle rolls were steamed and rolled perfectly. Best of all, they poured just enough of the light soy sauce to round out the flavor but not too much that the flavor of everything else was drowned out.
  • Congee with Pork and Preserved Egg 金銀蛋瘦肉粥 – The congee was solid, with a nice balance of rice and broth (in contrast to other places where too much rice or too much broth makes the texture and flavor unappealing). The fried wonton strips gave a nice crispy texture and the preserved eggs were great. While I did get pork flavor from the broth, I didn’t remember eating much of the actual shredded pork.
  • Sticky Rice in Lotus Leaf 古法糯米雞 – While we got this dish first, the rapid succession of the other dishes meant that we didn’t really eat this until later. The sticky rice was great and filled with the usual chicken, Chinese sausage, and mushrooms. It was definitely a nice filler.
  • French Toast with Custard Tim Ho Wan Style 奶皇西多士 – To be perfectly honest, I really don’t get what’s all the rage with Hong Kong style french toast. I mean, its tasty but just not amazing to me. Similarly, the french toast was a nice dessert, but not too memorable.

All in all, Tim Ho Wan in the USA is close to, but not quite, the level of quality of the Hong Kong locations. Because of that, Tim Ho Wan is easily the best dim sum in New York. And at a total of about $17 per person, including tax and tip, it was surprisingly affordable given the amount of food we had. Who doesn’t love quality dim sum and wallet friendly prices?

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Cleveland, OH

Los Angeles. San Francisco. New York City. Those are the places most people think of as the cities to go to for good Asian food in America. Cleveland, Ohio, would likely not be on anyone’s mind. Despite its relatively bland and uninspiring reputation, I felt compelled to try the Asian food in the city during my brief time there last weekend to witness the marriage of two wonderful friends. This was reinforced when, much to my surprise, Cleveland had a couple restaurants that scored fairly well in the Dim Sum Rankings I compiled last year. Sadly, I didn’t get enough time to eat at all the restaurants I wanted to go to, but here are thoughts on the two that I did manage to squeeze in with my 36 hours in town.

Saigon
2061 E 4th Street
Cleveland, OH 44115

On Thursday I arrived in Cleveland shortly before game 4 of the NBA finals. After I dropped my bag off at the place I was staying, I decided to wander and explore downtown Cleveland a little bit. Unbeknownst to me, the Quicken Loans Arena where the Cleveland Cavaliers play is right next to downtown, so nearly all the streets were packed and my cell phone data became non-existent. I panicked a little as I was essentially flying blind on where to eat, without access to Yelp, Chowhound, or the travel recommendations of my friends. So as I turned into the pedestrian mall of East 4th Street, I was anxious. However, I saw the sign for Saigon and vaguely remembered that it was on my friends’ travel recommendations for the wedding. I breathed a little easier and went in to grab a table.

I sat down and browsed the menu, which was a little smaller than the pan-Vietnamese menus I was used to. I did, however, notice that the menu had both southern and central Vietnamese dishes so I proceeded to ask the server what they thought was best. Given the recommendation, I order the Bún bò Huế and then some crispy spring rolls (or what most Americans would refer to as egg rolls). My thoughts on them below:

Bun bo Hue at Saigon

Bun bo Hue at Saigon

  • Bún bò Huế – While this version doesn’t have oxtail or pork knuckle, this is possibly the best version of this dish I’ve had without either item. Most attempts with just beef shank are too thin and water/brothy but this version had a very nice slight thickness and had a decent amount of lemongrass and shrimp paste. They did add other cuts of beef like beef meatballs to make up for the lack of oxtail. I was almost tempted to order another bowl.
Chả giò at Saigon

Chả giò at Saigon

  • Chả giò (crispy spring rolls) – These fried spring rolls were fried perfectly, though I felt they had slightly too much pork. That, in and of itself is, not a bad thing. I just wish it had a little more glass noodles, carrots, and seasoning to balance it out. It paired very well with the excellent fish sauce though.

All in all, I was pleasantly surprised by Saigon. There are even Vietnamese restaurants in the Bay Area that would be negatively compared to this delightful place in the middle of downtown Cleveland. I can see why my friends like this place.

Emperor’s Palace
2136 Rockwell Ave
Cleveland, OH 44114

Given that I had no obligations for lunch on Friday, I decided to eat some dim sum. I chose Emperor’s Palace because it placed ever so slightly above the more popular Li Wah in my dim sum rankings and I only had one lunch meal in town. So the next morning, after I had laundered and pressed my clothes for the wedding later that day, I drove over to Emperor’s Palace in Cleveland’s old Chinatown.

Entering the restaurant I sat down at one of their many open tables. Normally the relative lack of people at the restaurant would worry people, but the few other tables occupied were of Chinese families and friends talking loudly in Cantonese, greatly relieving me. I browsed the menu and ordered the following:

Dim Sum at Emperor's Palace

Dim Sum at Emperor’s Palace

  • Emperor’s Steam Shrimp Dumpling – I give credit to Emperor’s Palace that they make their dim sum from scratch using fresh (as possible) shrimp. While the skin was a little bit too thick, the shrimp filling was nice, especially given that many dim sum places outside large coastal metro areas tend to use freezer burnt frozen shrimp.
  • Turnip Cake – These also showed signs of being made from scratch with nice bits of shredded and mashed daikon. The texture could have been more refined, but it was grilled fairly nicely with a crispy exterior but soft interior.
  • Egg Custard Bun – These buns were petite but really nice. The custard was sweet but not overpowering and the buns were nice and fluffy instead of oversteamed and soggy as some other restaurants might do.
  • Sao Mai – These were by far the worst item I had. Why they did try hard with a handmade pork filling and light wonton wrappers, I felt that these were oversteamed. The pork tasted a little overcooked and chewy while the wonton wrapper fell apart and tasted sticky. At least they didn’t just reheat some frozen aisle sui mai though, which I definitely can’t say of some other places.

All in all it was definitely better than many dim sum restaurants outside of the big 3 of LA, San Francisco, and NYC. After swinging by Li Wah right after just to check it out, I do wish I had gone there instead, though it’s great to know Cleveland residents are not left wanting, with two good choices for dim sum.

I just wished I had more time in Cleveland because I felt that 36 hours was definitely not enough time to even explore the Asian food options of the area, which showed tremendous signs of promise just from these two restaurants. I’d even argue that Cleveland has a better Asian food scene than Philadelphia, even though Philly has a still thriving Chinatown. I suppose it just means I have another excuse to do a Midwestern road trip, not only to see some friends, but to eat some great food.

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Peony Seafood Restaurant, Oakland

Peony Restaurant
388 9th Street #288
Oakland, CA 94612

If you go to many Chinatowns, especially those in American suburbs like the San Gabriel Valley or Houston, you will hear a preponderance of Mandarin being spoken. Much of this is due to immigration of Taiwanese in the past few decades combined with a newer wave of Mainland Chinese people in those areas. Because of this, the last bastion of Cantonese dominant Chinese enclaves is the first major American metropolitan area that people in Guangdong province settled in: the San Francisco Bay Area. Therefore, I thought the perfect place to start my blogging of Bay Area Asian food as a resident is an older Cantonese restaurant that has reinvented itself anew again.

Peony Seafood Restaurant sits at the second floor of the Pacific Renaissance Plaza, a mixed-use center built in 1993 at a time when Hong Kong developers poured money to build new, gleaming Chinese catering strip malls up and down California. In its previous incarnation starting in the 1990s, Peony was one of many Hong Kong style seafood palaces opening up serving dim sum on carts at lunch and upscale Cantonese food for dinner. However, by the early years of the decade the restaurant had become warn and stale, with a number of complaints on review sites like Yelp stating its mediocre food, high prices, iffy cleanliness, and dwindling clientele. The restaurant subsequently closed in 2013.

Checksheet Menu at Peony Seafood Restaurant

Checksheet Menu at Peony Seafood Restaurant

However, in 2014 it reopened again under new management. While the restaurant’s basic format didn’t change – it still served dim sum at lunch and seafood dishes for dinner – the presentation, menu, and service did. Gone were the carts of old, replaced by a dim sum checklist menu similar of more modern, higher quality places in Los Angeles, Vancouver, and Hong Kong. The restaurant received good reviews so I decided to give it a couple of tries when friends of mine were in town. The following were some of the dishes I got throughout my visits and my thoughts:

Shrimp Dumpling at Peony Seafood Restaurant

Shrimp Dumpling at Peony Seafood Restaurant

  • Shrimp Dumpling – The overall flavors of the dish are strong, including the freshness of the shrimp. However, the har gows here suffer from too much of a good thing as the mix of the shrimp and the relative thinness of the rice flour dumpling wrapper means that the skin falls apart easily. A for effort but a C in terms of execution.
  • Siu Mai – I think the siu mai is pretty good here with a nice mixture of pork, shrimp, and mushrooms. The flavors are nice, albeit the pork might be too dense.
  • Chinese Broccoli With Oyster Sauce – My go to palate cleanser at American dim sum restaurants and Peony does these right. I’m not sure what they exactly do, but it tastes like they blanched the Chinese broccoli and quickly stir fry it to give is a slightly crispy and slightly crunchy bit. With oyster sauce on the side, their version allows the stems and leaves to be perfectly enjoyed.
  • Sugar Egg Puff – While I’m always disappointed when a place gives you egg puffs before you finish the savory parts of your meal, these are probably the 2nd or 3rd best versions of this I have tried in the Bay Area, after the vaunted Cooking Papa (which does wait until you finish with the savory dishes!)
  • Steam Custard Buns – While “Quicksand buns” (流沙包) are all the rage for dessert at more modern dim sum places, Peony doesn’t have them. Instead they have these steam custard buns which come with a more liquid rich custard filling that feels like a cross between the “quicksand” buns and the more traditional custard buns.
Dim Sum at Peony Seafood Restaurant

Dim Sum at Peony Seafood Restaurant

While it’s really hard to flag someone down for service here, the food is good and definitely better than its previous incarnation. The above average food does also come with above average prices, though, so be warned if you’re used to prices at older dim sum palaces that still use carts. And while I won’t say that Peony competes toe to toe with Hong Kong Lounge II as the best Dim Sum in the Bay Area, it currently shines over East Ocean in Alameda as the best dim sum I have had recently in the East Bay.

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King Hua, Alhambra

King Hua
2000 W Main Street
Alhambra, CA 91801

Of the top 5 restaurants serving Dim Sum in Southern California according to my Dim Sum Rankings, the only one I had never been to, until last week, was King Hua. According to a number of Chinese food writers, eaters, and observers in San Gabriel Valley, it is one of the top 3-4 places for Dim Sum around LA. In fact the restaurant rankings no lower than 7th in all of the Dim Sum ranking lists I looked at to compile my rankings. So when I had an opportunity to take a friend out to Dim Sum, I definitely used it as an opportunity to round out my visits to the top Dim Sum spots in Southern California (and the country).

After braving some LA traffic during the lunchtime rush, we arrived at about 1:30PM on a Monday afternoon. Much of the lunch crowd was just leaving, meaning we were seated very quickly. We ordered chrysanthemum tea and I quickly sat down and looked at their tick sheet menu to order our various dishes. While I wanted to order many items, I managed to limit our table of two to 7 items, which turned out perfectly. The items we ate were:

Baked Low Fat Milk Bun at King Hua

Baked Low Fat Milk Bun at King Hua

  •  Baked Low Fat Milk Bun – My friend loved these and the buns were nice with a lightly crispy exterior and a creamy, rich filled interior. Unfortunately these were served from a tray of buns that a server was hawking around the restaurant so it wasn’t as hot and fresh as it should have. Casualties of eating at a later hour for dim sum I suppose.
Shrimp and Pork Dumpling at King Hua

Shrimp and Pork Dumpling at King Hua

  • Shrimp and Pork Dumpling (Siu Mai) – These siu mai were nicely plump and juicy. The crab roe on top was just the perfect amount (as opposed to too much and overpowering at Lunasia). Albeit not the best I’ve ever had, it’s still probably some of the best I’ve eaten.
Poached Chinese Broccoli at King Hua

Poached Chinese Broccoli at King Hua

  • Poached Chinese Broccoli – I liked that the oyster sauce was on the side allowing for people to add as much sauce they feel is needed compared to other places where the sauce can be overwhelming in some parts and underwhelming in others. The broccoli could have been poached a little longer but otherwise they were very fresh and nice to cut the fat and meat of other items.
Shrimp Dumpling at King Hua

Shrimp Dumpling at King Hua

  • Shrimp Dumpling (Har Gau) – These har gau were nearly perfect with a skin that didn’t break when holding it but tore with a little chew when eating it. There was a large amount of shrimp albeit I could have used a little more seasoning in the shrimp filling.
Steam Shrimp and Pea Tip Dumplings at King Hua

Steam Shrimp and Pea Tip Dumplings at King Hua

  • Steam Shrimp and Pea Tip Dumplings – These were one of my friend’s favorites and it’s easy to see why. Not only are these dumplings beautifully presented, but the flavor and texture contrast between the sauteed pea tips, shrimp, wrapper, and corn melds perfectly. If we had any more room in our stomachs I would have ordered another.
Steam Rice Noodle w/  Minced Beef at King Hua

Steam Rice Noodle w/ Minced Beef at King Hua

  • Steam Rice Noodle w/  Minced Beef – These rice noodle rolls were pretty good with rice noodles that were soft but not soggy. The minced meat was nice, but perhaps it might have been better with a chewier, thicker filling.
Steam Beef Tripe in Special Sauce at King Hua

Steam Beef Tripe in Special Sauce at King Hua

  • Steamed Beef Tripe in Special Sauce – Admittedly I thought this dish would use omasum/bible tripe but the honeycomb tripe was nice here too. It was chewy but also tender and the lightly spiced sauce it was simmered in was tasty as well.

All in all, King Hua was a pretty great experience with service that was pleasant but not overbearing. The prices were on par with other higher quality dim sum places in the San Gabriel Valley, though I do agree that it is not at quite the level of Elite or Sea Harbour. One thing I did notice is that while the quality was great, the restaurant was not quite as innovative with items as some of the other better place in the area. Regardless, this is a solid place to take friends out to dim sum and definitely a solid #4 in my list of best dim sum of Southern California (after Sea Harbour, Elite, and J Zhou).

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Elite, Monterey Park

Elite Restaurant
700 S. Atlantic Blvd.
Monterey Park, CA 91754

After coming in at #2 on my Dim Sum rankings I decided I had to take a visit to Elite. So near the tail end of my holiday break I took the chance to eat there again during my very brief visit in LA. My haircut appointment in Irvine went a little longer than usual so I got to Elite close to 2PM. At that point I began to be super hungry but it turned out to be perfect as I only needed to wait 5 minutes for a table instead of possibly an hour or more if I had gone earlier.

When I was seated I quickly went to ordering chrysanthemum tea and checking off the menu of the dishes I wanted to eat. After several minutes of looking at the menu I decided to eat the following:

Crispy Shrimp Noodle Roll at Elite

Crispy Shrimp Noodle Roll at Elite

  • Crispy Shrimp Rice Noodle (百花炸兩腸粉) – These rice noodle rolls are wrapped around Chinese crullers (油條) which are in turn filled with shrimp ball filling. These are an amazing play on texture and flavor, though I wish the Chinese crullers were a little crispier. All in all, very good.
Spare Ribs With Chili and Black Bean Sauce at Elite

Spare Ribs With Chili and Black Bean Sauce at Elite

  • Spare Ribs With Chili and Black Bean Sauce (剁椒蒸排骨) – The spare ribs were cooked just right, perfectly coming off the bone. These were probably the best pork spare ribs I’ve eaten although perhaps there could have been a little more spice.
Crystal Shrimp Har Gow at Elite

Crystal Shrimp Har Gow at Elite

  • Crystal Shrimp Har Gow (水晶蝦餃皇) – These shrimp dumplings were pretty good. The shrimp was fresh and flavorful and the skins had a perfect bounce but didn’t stretch too much. While not as technically good as the Yank Sing ones, these had an overall better flavor that melded really nicely with the hot chile oil.
Dry Scallop Roll Fun at Elite

Dry Scallop Roll Fun at Elite

  • Dry Scallop Roll Fun – While I didn’t get much dried scallop (maybe they ran out?), these steamed small rice noodle rolls with shrimp and diced vegetables were really good and contrasted nicely to the more heavy crispy shrimp rice noodles.
Crispy Snow Bun at Elite

Crispy Snow Bun at Elite

  • Crispy Snow Bun (杏汁雪山飽) – These buns were delicious with a crispy shell but a sweet, doughy middle. Unfortunately these came out first so I actually didn’t eat them while they were hot as I wanted to wait for it as dessert.

The service was pretty good, but as they were winding down the lunch hour it did get harder and harder to flag someone to get something. Despite that, the overall experience and food was pretty good and just as great as I remember it. However, I do agree that Sea Harbour is just so slightly better. Either way, you can’t go wrong going to either of these places for dim sum and Southern California is very blessed to have two of the very best places to eat dim sum in the whole country (though that’s not exactly by accident).

Next couple weeks will venture back to the Mountain West/Southwest but around Chinese New Year you’ll see my personal picks for best sum I’ve had.

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Bay Area’s Best Dim Sum?

As many of you know, I did a research project to find the best dim sum in the United States. Based on the methodology I used, the top four places in the San Francisco are:

  1. Yank Sing
  2. Koi Palace
  3. Hong Kong Lounge II
  4. Mama Ji’s

Since I was in the Bay Area for 2 weeks over the holidays, I decided to eat my way through the top 4  and give my subjective review of those places and how I think they match up with their place in the rankings.

Yank Sing

The first place I visited over my time in San Francisco was Yank Sing, which is also ranked the highest. It’s also very costly with dim sum dishes priced at least $5.60 which was one of several reasons why I had never been to the restaurant until now. Despite the prices though, Yank Sing is a popular and bustling place, not only because of its food but of its proximity to San Francisco’s Financial District and tech firms in SoMa that can support the prices and become an ever constant speakerphone for their quality.

As a consequence of its high prices, however, I only ordered a few dishes which included:

Dim Sum at Yank Sing

Dim Sum at Yank Sing

  • Kurobata Pork Shanghai Dumplings – I can see why many people rave about these xiaolongbao. They are probably the best xiaolongbao I have ever tasted at a Cantonese dim sum place given the flavorful, melt in your mouth pork and the delicious soup that accompanied the dumplings. The pork filling was also nicely balanced out with the Chinese vinegar and slices of ginger that came with them. However, the skins could use some work as a couple did break. All in all, they are good but nothing to the level of a Shanghainese restaurant or any location of Din Tai Fung.
  • Shrimp Dumpling – In theory, the har gow at Yank Sing fits everything on what a shrimp dumpling is supposed to be. The shrimp filling has a nice snap and is added by a hint of aromatics. The dumpling skin doesn’t rip, has a nice chew, and break apart perfectly when I chew. Yet somehow I didn’t really care for them as I thought the skin was too gummy.
  • Snowpea Shoots Dumpling – I love snowpea shoots (豆苗) and they did not disappoint in these dumplings. The skin, in contrast to the har gow skin, were nice too. If it weren’t for the price I’d definitely eat more.
Pan Fried Turnip Cake at Yank Sing

Pan Fried Turnip Cake at Yank Sing

  • Pan-Fried Turnip Cake – Despite not looking that great, they actually turned out really well and perfectly fried with a nice crispy outside yet a soft chewy inside. They’re probably the best I’ve eaten.

All in all, Yank Sing was pretty good and, as you’d expect, the service was great too. Was that the best dim sum in the Bay Area though? I still had some reservations and came out of the place thinking Koi Palace might be a little better (and definitely a better value).

Mama Ji’s

The next place I went to was Mama Ji’s out in the Castro. Since Mama Ji’s is in a neighborhood with many wealthy White people instead of a predominantly Chinese neighborhood, I was a little skeptical. Regardless, it just happened to be relatively close to my brother’s SoMa apartment so a group of us decided to go and try it out.

Once we arrived, my skepticism and concerns were unfounded. The restaurant is owned by a nice couple that really try to do their best in making dim sum and to bring the delight of the cuisine to people who likely wouldn’t eat in Chinatown, much less journey to RIchmond or the Sunset.

As to the food, we ordered:

Pork and Shrimp Sui Mai at Mama Ji's

Pork and Shrimp Sui Mai at Mama Ji’s

  • Pork Shrimp Siu Mai – Pretty good and packed full of juicy, tender pork. Perhaps needed a bit more shrimp.
  • Sweet Rice with Shrimp Sausage and Egg Wrapped in Lotus Leaf – Normally made with chicken, it was interesting to see this twist with shrimp sausage and egg. It was good but I prefer the more traditional version
  • Pan Fried Turnip Cake with Dried Shrimp – The dried shrimp provided a nice salty flavor to enhance the dish but otherwise it was rather boring. Unlike the Yank Sing version, these cakes were not fried enough and were a little too oily.
  • Blanched Chinese Broccoli – As my brother insisted since none of our family dim sum experiences were complete without gai lan, I obliged and ordered it. The gai lan was pretty fresh and a nice palate cleanser to balance all the oil in the other dishes but was otherwise pretty bland.
Pork Spareribs at Mama Ji's

Pork Spareribs at Mama Ji’s

  • Steam Spareribs with Black Bean Sauce – Nice tender pork spareribs that might have just had a little too much jalapeno. I don’t mind spicy but the spice on some spareribs were a bit overpowering
  • Har Gow – The shrimp was cooked well but the skins were a bit too thick and stretchy.
Golden Lava Buns at Mama Ji's

Golden Lava Buns at Mama Ji’s

  • Steamed Golden Lava Buns – These were perfect with a nice fluffy bun on the outside and a very nice sweet and salty egg custard filling that wasn’t too runny. My brother’s fiance loved them too!

All in all these items were pretty good those definitely not to the quality of Yank Sing. Compared to other Bay Area dim sum restaurants I’ve also been to I would say Mama Ji’s is better than many of them but I am not quite sure they would land at number 4 on my personal best Bay Area dim sum list.

Hong Kong Lounge II

The next day I took some of my holiday break time to traverse to Laurel Heights and eat at the number 3 ranked dim sum place in the Bay Area, Hong Kong Lounge II. It was unfortunate that none of my friends or family could join me as they still had to work that day, but their absence does not deter me from trying out delicious food!

After waiting for about 30 minutes I got a table and started ordering. Unfortunately the restaurant has a $25 credit card minimum. However that became a blessing in disguise as I was forced to order more dishes and try a wider selection of what they make. These dishes included:

Fried Pork Puff at Hong Kong Lounge II

Fried Pork Puff at Hong Kong Lounge II

  • Fried Pork Puff (安蝦咸水角) – Hands down these were the best I’ve ever had. The puff pastry was light and flaky as it should with the filling being perfectly seasoned and not overpowering the pastry. I was really tempted to order another one!
  • P/F Turnip Cake (香煎蘿蔔糕) – These were good, but a little blander than the Mama Ji’s version. However, they were fried better but still didn’t quite get the crunch on the outside/soft in the inside texture I desire like Yank Sing
  • Shrimp Dumpling (晶瑩鮮蝦餃) – These har gow allowed the slightly crunchy shrimp filling to sing. The flip side is this meant that the skin wasn’t quite up to par as they ripped fairly easily, even if I liked the taste of the skin compared to Yank Sing.
Chinese Donut and Dried Shrimp Noodle at Hong Kong Lounge II

Chinese Donut and Dried Shrimp Noodle at Hong Kong Lounge II

  • Chinese donut and Dried Shrimp Noodle (蔥花蝦米炸兩) – I almost got the fish with chives noodle roll (which did look tasty on the table next to me) but opted for this instead. This was definitely a great choice as the noodle rolls were made and rolled perfectly with a nicely crunchy you tiao and tasty shrimp filling in the middle. These were even better than the noodle rolls I’ve had at Cooking Papa.
Deep Fried Egg Puff Ball at Hong Kong Lounge II

Deep Fried Egg Puff Ball at Hong Kong Lounge II

  • D/F Egg Puff Ball (白糖沙翁) – As one might suspect, these were little pillows of heaven. The filling was a little more eggy than other versions I’ve had but still pretty good as dessert. They aren’t as good as Cooking Papa’s but definitely better and fresher than those served at other places like Zen Peninsula. Unfortunately with all the dishes I was so full that I couldn’t eat more than one.

Personal Conclusions

Unfortunately my schedule didn’t allow me to drive to Daly City and revisit Koi Palace. However, I had eaten there earlier in the year so I still think I have a fairly good memory and basis for comparison.

After having eaten at all 4 of the top 4 ranked dim sum places in the Bay Area I come to a little bit of a different conclusion personally. I would rate Koi Palace number 1 with Hong Kong Lounge II barely behind at number 2. Both have extremely well executed dishes and their less successful dishes arguably still shines above their closest competitors. Yank Sing is not far behind at number 3, though I doubt I’ll be visiting them again very soon as I definitely don’t have the bank account for that. Mama Ji’s is definitely number 4 in a comparison of these dim sum parlors, but I might even put them a little lower compared to others.

That said, all 4 are still on the higher end of dim sum quality in my book and I am glad I have such a variety of tasty options when I visit my friend and family in the Bay.

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Best Dim Sum in America (Part 3) – Cart vs. Menu/Check sheet

Last week I revealed the top 10 places that serve dim sum in the United States according to my methodology. While one might quibble with my methodology and how/why some restaurants are ranked where they are, one thing is undeniable: almost all places that rank high serve dim sum using a menu checklist system rather than using steamer carts or trays. Menu order dim sum parlors occupy 8 of the top 10 spots and 18 of the top 25 spots. Moreover, many of the top places for dim sum in major metropolitan areas use a dim sum menu ordering system. Not only does Sea Harbour (the #1 dim sum parlor) use a menu ordering system, but so does MingHin in Chicago, Nom Wah Tea Parlor in New York City, Kirin in Honolulu, and China Max in San Diego.

Shanghai No 1 Seafood Village dim sum menu by One More Bite Blog: https://flic.kr/p/bgF1xr

Shanghai No 1 Seafood Village dim sum menu by One More Bite Blog: https://flic.kr/p/bgF1xr

Do all these data points really mean that menu order dim sum places are superior to dim sum places that still use carts?

There are many who would say no, especially a number of Baby Boomer immigrants from Hong Kong and their 2nd generation Millennial children (the ‘626 Generation’) who grew up with trays and carts being rolled around in grand dim sum seafood palaces. For many of these people, using carts and trays are the traditional way of serving dim sum. Thus, switch to ordering from a menu betrays those traditions and a number of associations with what dim sum is supposed to be like. In the modern practice of eating dim sum in the late morning and early afternoon, it’s part of the “yum cha” experience. Yum cha literally means to drink tea, but in general refers to a long midday meal where you drink tea, eat various dim sum dishes, and chat with various friends and family at your table for quite a while.

Cart at Ming Dynasty in Albuquerque, NM

Cart at Ming Dynasty in Albuquerque, NM

So in a way, using carts or trays to order and serve dim sum melds perfectly with these traditions and conceptions of dim sum and yum cha. It allows patrons to order how much and what they want at their own pace, all the while engaging in conversation and drinking tea with their friends and family at the table. By extension, it also allows people to introduce friends not familiar with dim sum in a relatively fun and less pressuring way. Dim sum novices can glance at the selections in the cart and can choose based on what is appealing then and there while skipping those that they may not find as tasty or worthwhile based on the dish’s appearance and description, if a description is offered by the person pushing the cart or friend.

However, none of those arguments for nostalgic carts serving dim sum addresses the quality of the food. A family member of mine recently said that he preferred cart style dim sum because the food seems more fresh to him. Certainly in some cases this might be true, especially if you go to a large dim sum parlor in a big city where the dim sum items turn over frequently; bonus if you are lucky enough to sit at a table close to the kitchen. However, the experience of a number of people that eat extensively at different dim sum parlors, including myself, is that those instances are rare. Often times items are in the carts are overcooked as a result of sitting in that steam and heat too long or turn cold by the time the dishes land on your table. Dim sum items are supposed to hot and fresh, but far too often they end up lukewarm and overcooked even at better cart dim sum places like Ocean Star and Empress Harbor in Monterey Park.

Steamed Zucchini Topped With Dried Scallops

Steamed Zucchini Topped With Dried Scallops

Menu order places, on the other hand, are generally more reliable in turning out hot and fresh dim sum items as the dishes there are usually steamed/baked/cooked to order. One recent example that comes to my mind is the Stuffed Zucchini with Dried Scallops that I ordered at J Zhou Oriental Cuisine in Tustin. That item came to my table piping hot and I had to wait about a minute or so for the dish to cool enough so I could eat it.

That said, not all menu order places and not all cart places are created equal. There are certainly a few menu order places that are near the bottom of the dim sum rankings, per my methodology. Additionally, my visit a few months ago to Red Egg, a menu order dim sum restaurant in New York City, turned up a few severely disappointing items. Likewise, there are many that praise Yank Sing and Koi Palace for being excellent purveyors of dim sum despite their use of carts and trays. Just because a place that serves dim sum uses a menu order method doesn’t replace the fact that you still need good, trained chefs in the kitchen.

Xiao Long Bao and Dim Sum Stamp Card at Jasmine in San Diego, CA

Xiao Long Bao and Dim Sum Stamp Card at Jasmine in San Diego, CA

All in all, however, the nostalgia and peek-a-boo fascination with cart style dim sum isn’t strong enough to deter me from eating mostly at menu order dim sum places. And if my dim sum meal with two high school friends a few weeks back proves anything, it’s that you can order delicious dim sum from a menu and still enjoy a long meal with copious amounts of tea and long conversation.

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