This small, family establishment has only been around for about a year in the Tri-City area, but it's developing a good following of people who enjoy authentic and handmade dim sum. Located at 43486 Ellsworth Street, it's a bit of a drive for me, but well worth it for the quality, consistency and tasty selection of all my dim sum favorites.
True to authentic and "old school" dim sum purveyors, there is no web site; at least not yet. But they do have some online ordering options, and they are written about on other social media sites, which can be found via a simple search.
Here are some of the things I've enjoyed.
Xiao Long Bao. These have a flavorful broth on the inside, and in my humble opinion, is the best part. I try to enjoy every drop of that savory, collagen-rich broth. The minced pork inside is juicy and tasty as well. The wrapper is a little thicker than what I would prefer, but I will give that a pass, as this is a very difficult dumpling to master.
Chicken Momos. These pan-fried dumplings were reminiscent of the Himalayan variety. The presence of turmeric and chili spices enhanced the flavor of the chicken and vegetables. This is something that is not on a typical dim sum menu, so it was a nice treat.
Chicken Feet. One of my favorite items. This simple looking dish is actually very tedious to prepare. These flavor-packed bones are stewed until tender, then flash fried to create the puffed texture and then braised again in a seasoned soy and garlic sauce. I am a fan of this rendition. Some people may not understand the appeal, but it's one of my childhood nostalgic foods, and the joy is in all the work of eating around all those bones.
Shiu Mai. A very delicious open-faced dumpling with pork, shrimp, mushrooms, and topped with fish roe. Filled with juicy umami and chunky, but tender texture from all that surf and turf goodness.
Har Gow. Usually a hit with everyone who enjoys shrimp, these had fresh, snappy shrimp that were seasoned to perfection. Steamed until the starch wrappers were chewy and translucent, these are also one of my very favorites.
Baked BBQ Pork Buns. A yeast-risen, buttery bread filled with saucy BBQ pork, then baked until golden. These particular hand-sized buns are then glazed with some honey for an extra shine and sweetness that pairs very nicely with the savory and sweet BBQ pork. Since these are great with a cup of milk tea or coffee, I saved these for snacking and for a quick breakfast the next day.
Baked Egg Custard Buns. A light, airy bun that is topped with a custard and baked until the bread is golden and the custard topping is flakey and a bit crumbly. This bun has no filling, but the custard on top is a bit sweet and has a satisfying texture. This is another great treat with a cup of milk tea or coffee.
This has become my regular, local spot for dim sum. The small menu and to-go options make it an easy choice to fulfill any dim sum cravings.
