![]() Shrimp dumplings (荀尖蝦餃黃) Steamed shrimp dumplings topped with XO sauce (XO餃) Steamed chicken claws with black bean sauce (豉汁鳳爪) Shrimp, pork and mushroom and crab roe dumpling (蟹子燒賣) Spinach dumpling filled with scallops in SIchuan sauce (麻辣帶子菠菜餃) A variety of pastries, ham sui gok in the foreground and BBQ pork puff (叉燒酥) at the back. ![]() Plus, I loved that the dim sum actually came out in bamboo steaming baskets, a rarity in American dim sum restaurants, which usually use metal steamers because they’re easier to clean. For instance, the shrimp dumplings were cleanly folded. Also, attention to preparation and detail were evident in the food that arrived. The dishes were fresh-tasting and lighter-after all, less seasoning is required to mask fresher ingredients. (L) Baked Portuguese custard tart with papaya 澳門焗葡撻.(S) Steamed egg custard golden buns 蒸奶皇金飽.(NS) Spinach dumpling filled with scallops in SIchuan sauce 麻辣帶子菠菜餃.(M) Shrimp, pork and mushroom and crab roe dumpling 蟹子燒賣.(M) Steamed chicken claws with black bean sauce 豉汁鳳爪. ![]()
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