Dim Sum at Hong Kong's Victoria City Restaurant, Part I
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- Опубликовано: 17 сен 2024
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Fuchsia Dunlop takes us to a more formal dim sum experience. For that occasion, she chose Victoria City, where diners make their selections from a menu instead of from rolling carts. Her commentary should make you a more enlightened dim sum customer.
Just love Fuscia she is just so knowledgable and lovely in demeanor
I applaud your effort of giving a more balanced and true presentation of authentic Hong Kong dim sum. Crude joints like Lin Heung are but a small and diminishing minority of dim sum places in Hong Kong. The majority of them are now at least mid-range in sophistication where as you described, order from a menu list. Most documentaries would have chosen the low road and peddled a sleazoid image of Hong Kong's dim sum to cater to the Western taste for exoticism. You did a much more admirable job!
Lin Heung is crude not only in its decor but even more so in its cooking. It's surviving on its age old laurels and the misguided romantic notion from some that everything old is automatically great. I tried Lin Heung's DS, the best of it was only average, the rest was borderline sloppy esp the buns and the pig stomach shiumai. Many sophisticated joints are not cookie cutters. Try Dragon King, West Court and some of the Lei Yuens, you'll see why in the matter of DS at least, new trumps old.
I miss HK
"crude joints"? i hope historical/authentic places like Lin Heung are not diminishing. i prefer them over the cookie-cutter "sophisticated joints".
That Stewed Chicken feet dish is officially called "Phoenix Claws"
+danpt2000 cantonese "Fong Jau"
Nope, phoenix wings
When you take the dim sum out of the serving plate, you should use the thick end of the chop sticks and the thin end to put it in your mouth.
LoOks delicious!
They r gud with chopsticks :)
alright, i am hungry now :-)
LoOks delicious!