Having had dim sum in China, Tawain, San Francisco, Hawaii, and New York to name a few places my husband and I looked forward to eating at this restaurant based on the reviews and ratings hoping to find a place to have good dim sum and chinese food. It was not to be.\r
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We ordered har go, sticky rice, eggplant and shrimp, shrimp and chive dumplingsand steamed roast pork buns. The har go, supposed to be light delious shrimp dumplings with a thin skin were instead nice shrimp surrounded by soggy dough, no garlic or waterchestnuts to be found.\r
The shrimp and chive dumplings also had a nice filling but heavier and soggier dough. The sticky rice was ok. The eggplant and shrimp was a big disappointment- fried to be very crisp the eggplant was bitter and the \r
shrimp mixture was hard- I needed a knife to cut it.First time I have used a knife on dim sum.\r
The steamed roast prok buns were small, and filled with a red mixture that did not resemble any roast pork filling I have ever seen. The dough was coarse not smooth.\r
We decided to try to redeme the meal with an order of baby bok choy with black mushrooms. It came out with a gloppy sauce, and mealy baby portabello mushroooms instead of the black mushrooms. We asked for the check and left estremely disappointed- Don't waste your time or money. There was one cart- then the server wrote down what you wanted and someone went to the kitchen and brought it to you. Not nearly as much fun as when they are many carts roaming the dining room.
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