Cantonese food is the main staple in this part of China. As much as Matt and I have tried, we give Cantonese food a failing grade. Thai food I love. Inidan food I adore. Vietnamese, Korean, and Japanese food I could happily survive on for the remainder of my days. Mandarin, Szechuan, and Taiwanese food---all good. But, when it comes to the food distinct to the region of Asia we plopped ourselves down in, we just can't stomach it.
EXCEPT FOR DIM SUM!
Dim Sum stands out far above the sticky, saucy mess that is Cantonese food. It's Cantonese perfection, erasing all the gastronomic sins of it's Cantonese food compatriots. In fact, I have a theory that because dim sum is so wonderful, the lovely people of this region stopped working towards perfection of all other dishes, thereby allowing food mediocrity. It's just a theory.
Oh, the magical delights that grace the chopsticks of the lucky dim summer. The meal is served mostly as a brunch or early lunch (no, those are not the same things). It's a rare treat to find it available after 1pm. My favorite dish is "char sui ba" (which I've both misspelled and mispronounced, I'm sure)--a light steamed bun filled with yummy bbq pork. The egg custard balls are fantastic, too. Turnip cakes, Shanghai dumplings, sticky Chicken rice wrapped in lotus leaves, garlicky bok choi cabbage, all washed down with numerous pots of Jasmine tea....YUM!! Oh, and the eggrolls! Marvelous. It's all so good.If you happen to be passing through HK in the near future, I highly recommend stopping by Maxim's restaurant in the old city hall on the Island--famous for it's old-school dim sum carts, pushed around by slightly disgruntled, older women in marvelous yellow rompers, who lift up the lid of each dim sum steamer for you to choose from as they pass by.
That's it...I'm having it for breakfast!
3 comments:
Dim-yum!
well played, blewis.
I think I'm going to work on creating my own version of the Pork BBQ rolls! Those were my favorite also and I've got some extra time on my hands!
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