Okay, so I’ve been on this mission to find the absolute best dim sum. Like, the stuff that makes you wanna slap your grandma (but don’t actually do that). I’m no expert, but I love eating, so I figured, why not document my journey? Here’s how it went down:
Phase 1: The Research (aka Googling Like Crazy)
First, I needed a plan. I couldn’t just wander into any dim sum place and hope for the best. I hit up Google, searched for “best dim sum items,” “dim sum must-try,” and even “dim sum for dummies” (no shame!). I scrolled through tons of articles and blog posts, making a mental note of the dishes that kept popping up.
Phase 2: The Hit List
After all that “research,” I had my list. The usual suspects were there:
- Siu Mai (Shrimp and Pork Dumplings): These seemed like a no-brainer.
- Har Gow (Shrimp Dumplings): More shrimp? Yes, please.
- Char Siu Bao (Barbecue Pork Buns): Sweet and savory? I’m in.
- Cheung Fun (Rice Noodle Rolls): I’ve had these before, and they’re amazing.
- Lo Mai Gai (Sticky Rice in Lotus Leaf): This one sounded intriguing.
- Dan Tat (Egg Tarts): Gotta have dessert, right?
Phase 3: The Tasting (aka Stuffing My Face)
Armed with my list, I started hitting up local dim sum spots. The First place,I dragged my friend along ’cause, you know, moral support (and someone to share with!).
We ordered everything on my list, plus a few extras that caught our eye. The Siu Mai and Har Gow were solid, just like everyone said. Juicy shrimp, flavorful pork, all wrapped up in those delicate little dumplings.
Then came the Char Siu Bao. Oh. My. Goodness. The bun was soft and fluffy, and the filling was that perfect mix of sweet and savory barbecue pork. I could’ve eaten a dozen of these.
Next I moved to Cheung * rice noodle rolls were silky smooth, and the sauce added just the right amount of salty-sweetness. We tried a couple of different fillings – shrimp and beef – and both were delicious.
Then it was time for the Lo Mai Gai. This was a new one for me. It’s sticky rice with chicken, Chinese sausage, mushrooms, and all sorts of other goodies, all wrapped up in a lotus leaf. It was surprisingly flavorful and filling.
Last I tasted Dan Tat,And of course, we finished things off with egg tarts. The crust was flaky, and the custard was creamy and sweet. The perfect ending to a dim sum feast.
Phase 4: The Verdict (aka What I’ll Order Again)
After a few more dim sum adventures, I’ve definitely got my favorites. The Char Siu Bao is a must-order every single time. The Siu Mai and Har Gow are always a good choice, too. And I’ve developed a serious love for Cheung Fun, especially the shrimp ones.
The Lo Mai Gai was a nice surprise, and I’d definitely order it again if I’m feeling extra hungry. And the egg tarts? Well, those are just a given.
So, that’s my dim sum journey so far. It’s been delicious, and I’m definitely not done exploring. There are still so many other dishes to try! I’m thinking of hitting different dim sum places. Maybe I’ll even try making some at home… but that’s a story for another time.