What's your favourite dim sum?
Discussion
Glad to see I've got some of you drooling for a bit of dim sum. I usually go at least once every fortnight having the luxury of living in Manchester City Centre but I've not been for a while hence the post.
I've not eaten any dim sum in London, much preferring to go for a decent steak on the few occasions I'm down there.
Manchester wise, I'd say the best of the mainstream places are Pearl City and Kwok Man. Both open until the early hours, both are frequented by the oriental community and both feature drab interiors and surly staff. Unfortunately the latter is the norm for Chinese places up here. I'd say the siu mai are better at Kwok Man. Their Peking ribs are also amazing. Pearl City have had the business acumen to introduce the Chinese menu (which is expansive compared to the regular menu) in English so anybody can order the same stuff. If you need a filler on top of the dim sum, I'd go for one of the dishes which are served atop of a bed of rice whether that be roasted meats or something stir fried.
The Yang Sing is also a big Manchester institution. Back in the 80's when I used to go to Chinatown with the parents, it queues used to stretch down Princess Street. Nowadays, nowhere is that busy anymore. The Yang Sing is still good. Very good. A bit corporate mid week but the food is second to none. I usually save that venue for special occasions rather than a quick dim sum lunch.
Wing's on Lincoln Square is also good. Very nice if a little dated interior. The manager is a bit of a character and can sometimes be a bit scary however the service from his staff is brilliant. Food is good but not on a par with the Yang Sing.
For the PHer who lives out in China, have you been to the Michelin starred dim sum place in HK? I've not even ventured that far but have seen YouTube videos. The food looks amazing.
I've not eaten any dim sum in London, much preferring to go for a decent steak on the few occasions I'm down there.
Manchester wise, I'd say the best of the mainstream places are Pearl City and Kwok Man. Both open until the early hours, both are frequented by the oriental community and both feature drab interiors and surly staff. Unfortunately the latter is the norm for Chinese places up here. I'd say the siu mai are better at Kwok Man. Their Peking ribs are also amazing. Pearl City have had the business acumen to introduce the Chinese menu (which is expansive compared to the regular menu) in English so anybody can order the same stuff. If you need a filler on top of the dim sum, I'd go for one of the dishes which are served atop of a bed of rice whether that be roasted meats or something stir fried.
The Yang Sing is also a big Manchester institution. Back in the 80's when I used to go to Chinatown with the parents, it queues used to stretch down Princess Street. Nowadays, nowhere is that busy anymore. The Yang Sing is still good. Very good. A bit corporate mid week but the food is second to none. I usually save that venue for special occasions rather than a quick dim sum lunch.
Wing's on Lincoln Square is also good. Very nice if a little dated interior. The manager is a bit of a character and can sometimes be a bit scary however the service from his staff is brilliant. Food is good but not on a par with the Yang Sing.
For the PHer who lives out in China, have you been to the Michelin starred dim sum place in HK? I've not even ventured that far but have seen YouTube videos. The food looks amazing.
I love Dim Sum. Oriental food is without a doubt my favourite cuisine. I've had it all over the world but if there was only one Oriental restaurant left in the world I would pray for it to be Nudo on Low Friar Street in Newcastle.
Don't mistake their competent but uninspiring sushi shops as being anything like the restaurant that started it all. They don't do a traditional dim sum selection but they do offer a range of side dished to go with a main course. I think I find these dishes even more delectable than the mains, favourites include:
1) Deep fried Japanese chicken dumpling. The lightest, crispiest Gyoza you will find with a chicken and spring onion filling. Unbelievable.
2) crispy beef in chilli sauce. The typical beef in batter in a sweet and spicy sauce cooked to perfection.
3) chicken in chilli and Szechuen peppercorn. Essentially the ultimate iterarion of salt and chilli chicken. The astringent peppercorn and crispy thigh meat make this dish an absolute winner.
There are many, many more amazing dishes. Some of them, my wife won't even try. I've had spicy beef tendon soup, which was incredible. She loves their preserved vegetable dishes though. Pork tenderloin soup with preserved cabbage is amazing too.
I've been eating there for ten years now! When I worked in town I would go alone, since service is always fast.
Don't mistake their competent but uninspiring sushi shops as being anything like the restaurant that started it all. They don't do a traditional dim sum selection but they do offer a range of side dished to go with a main course. I think I find these dishes even more delectable than the mains, favourites include:
1) Deep fried Japanese chicken dumpling. The lightest, crispiest Gyoza you will find with a chicken and spring onion filling. Unbelievable.
2) crispy beef in chilli sauce. The typical beef in batter in a sweet and spicy sauce cooked to perfection.
3) chicken in chilli and Szechuen peppercorn. Essentially the ultimate iterarion of salt and chilli chicken. The astringent peppercorn and crispy thigh meat make this dish an absolute winner.
There are many, many more amazing dishes. Some of them, my wife won't even try. I've had spicy beef tendon soup, which was incredible. She loves their preserved vegetable dishes though. Pork tenderloin soup with preserved cabbage is amazing too.
I've been eating there for ten years now! When I worked in town I would go alone, since service is always fast.
motco said:
Murph7355 said:
Gyoza. Crisped on the bottom. Could eat my own body weight in them.
I seem to remember gyoza in Japan. The name even sounds Japanese.I think the Chinese version of gyoza are called wor tip. You can get frozen bags of them at most chinese supermarkets. The secret of cooking them is put them in a frying pan with a little oil, fill the frying pan with water so that it's about a third up the side of the dumplings. Boil fast with a lid on and then when there is a little water left, take the lid off, turn the heat down slowly and the last bit of water will evaporate away leaving the oil which will crisp up the underside of the dumplings. The initial boiling stage steams the inside and makes the outer pastry soft.
Edited by KungFuPanda on Thursday 23 June 22:45
dapprman said:
motco said:
Murph7355 said:
Gyoza. Crisped on the bottom. Could eat my own body weight in them.
I seem to remember gyoza in Japan. The name even sounds Japanese.I used to live in Yushima and there was a supermarket down the road that made them fresh in a little booth. Used to get a box the day after a night out...I became quite a regular customer and well known to the old ladies who worked on there
OP have you been to the Michelin starred dim sum place in HK?
Probably, as l've been to most of the top restaurants in HK, the food is absolutely sublime. However, I’ve never had dim sum in the UK, so l can’t say how it compares. Hong Kong is an amazing city for food as you have all the top restaurants with cuisine from all over the world with the addition of restaurants serving regional dishes from China, at a price of course.
In addition there are plenty of hole in the wall places, serving great snacks and the best noodles I’ve ever had the choice is endless.
Due to work, I am now in the far north east of China (Daqing) which could be best described as a culinary wilderness. So I try to get back Hong Kong once a year for my dim sum fix.
Probably, as l've been to most of the top restaurants in HK, the food is absolutely sublime. However, I’ve never had dim sum in the UK, so l can’t say how it compares. Hong Kong is an amazing city for food as you have all the top restaurants with cuisine from all over the world with the addition of restaurants serving regional dishes from China, at a price of course.
In addition there are plenty of hole in the wall places, serving great snacks and the best noodles I’ve ever had the choice is endless.
Due to work, I am now in the far north east of China (Daqing) which could be best described as a culinary wilderness. So I try to get back Hong Kong once a year for my dim sum fix.
I live in New York and miss the Dim Sum from London. Its good here, but the bigger population of HK expats gives London the edge.
Steamed bbq pork bun
Lobster cheung fun
Mung bean sticks with sesame and chilli dip
Xiaolongbao (Shanghainese but whatever)
and the mandatory "I'm so full but what the hell" custard tarts and mango pudding....
Steamed bbq pork bun
Lobster cheung fun
Mung bean sticks with sesame and chilli dip
Xiaolongbao (Shanghainese but whatever)
and the mandatory "I'm so full but what the hell" custard tarts and mango pudding....
I love the culture of Chinese people surrounding food. I often sit alone as the only English guy in one particular restaurant and watch how they order, chat, eat and laugh, enjoying and understanding every morsel without any of the arrogance many of us show towards food and in particular lesser cuts/fat.
My favourites:
Siu mai,
Char Sui bao
Crispy squid
Har gow
Roasted meat combo, especially duck
I need to go this week after thinking about this. Way overdue.
My favourites:
Siu mai,
Char Sui bao
Crispy squid
Har gow
Roasted meat combo, especially duck
I need to go this week after thinking about this. Way overdue.
Pferdestarke said:
I love the culture of Chinese people surrounding food. I often sit alone as the only English guy in one particular restaurant and watch how they order, chat, eat and laugh, enjoying and understanding every morsel without any of the arrogance many of us show towards food and in particular lesser cuts/fat.
Although I'm oriental, I'm Vietnamese so can't grasp the cantonese menu at most places. So I'm still left in a similar position to you and gaze over at wonderment at the plates of stuff the Chinese order. Stuff stir fried over beds of rice, big tureens of broth with meats, fish and veg in and all the seafood dishes. I recently went for lunch with a Chinese mate and we ordered stir fried lobster with ginger and spring onions stir fried and served on a bed of soft thick egg noodles. It was amazing. KungFuPanda said:
Although I'm oriental, I'm Vietnamese so can't grasp the cantonese menu at most places. So I'm still left in a similar position to you and gaze over at wonderment at the plates of stuff the Chinese order. Stuff stir fried over beds of rice, big tureens of broth with meats, fish and veg in and all the seafood dishes. I recently went for lunch with a Chinese mate and we ordered stir fried lobster with ginger and spring onions stir fried and served on a bed of soft thick egg noodles. It was amazing.
So it's not just me then! Big clay hot pots with pork and aubergine. Choi sum. Morning glory. Whole fish eaten with such dexterity it makes our finger fast food habit look childlike.
I haven't been this week. Hope to go tomorrow.
matrignano said:
You must try Yauatcha in London. 1 Michelin star but relatively affordable.
My favourites are the Prwan & Beancurd Cheung Fun, Chinese Chive & Prawn dumpling, Lobster dumpling with tobiko caviar,
Also heard A Wong is doing some pretty good stuff with a modern/innovative angle in his restaurant in Pimlico. Not what you could call traditional dim sum perhaps.My favourites are the Prwan & Beancurd Cheung Fun, Chinese Chive & Prawn dumpling, Lobster dumpling with tobiko caviar,
Since starting the thread, I managed to get to Pearl City a couple of weeks ago with my mum and sister. From memory, we had crispy squid, char siu bao, pan fried turnip cake, rib ends in black bean sauce, prawn wontons, king prawn cheung fun, siu mai and her gao I think.
Anyway, later today, I'll be out with some good friends for my birthday meal. We're heading to the Yang Sing. Harry the chef patron gets his cars serviced by one of my friends who is also attending. I think we're going to get looked after. Anyway, I'll try and take some pics but I'm planning:
Char Siu Bao
Scallops in the shell with glass noodles and garlic
Duck and pancakes
Lobster with ginger and spring onion served atop of soft egg noodles
Everyone then picks their own main course
Slightly controlling but then again, it's my birthday.
Anyway, later today, I'll be out with some good friends for my birthday meal. We're heading to the Yang Sing. Harry the chef patron gets his cars serviced by one of my friends who is also attending. I think we're going to get looked after. Anyway, I'll try and take some pics but I'm planning:
Char Siu Bao
Scallops in the shell with glass noodles and garlic
Duck and pancakes
Lobster with ginger and spring onion served atop of soft egg noodles
Everyone then picks their own main course
Slightly controlling but then again, it's my birthday.
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