We don’t appear to have a dedicated thread on this, yet, and it’s time.
I’ll start the ball rolling by saying we had excellent dim sum at Shangri La (in Belmont, for the person who does not know) recently.
- Steamed red bean bun (steamed from a frozen state, but tasty nevertheless).
- Sweet soy milk, with a cruller (“Chinese fried dough”).
- Boiled dumpling in hot sauce: Thin-skinned pork dumplings on a bed of spouts, sitting in a pool of hot sauce. Very good.
- Steamed vegetable ravioli: Greens and tofu in a thin-skinned cover, with dipping sauce of finely slivered ginger in vinegar. Very, very good.
- Steamed Taiwanese sweet rice in bamboo leaves: Don’t know why they call it “sweet rice”, but this was an excellent rendition of `rice-in-leaves’ with peanuts, sausage, bits of pork, etc.
- Five spiced sesame beef in scallion pancake: The virtually greaseless, flaky, crisp pancake stole the show.
- Fried steamed layered bun: Slightly sweet dough folded over and over, steamed, then fried; the exterior was crisp, the inside layered (as promised) and the whole was greater than the sum of its parts.
Cost, before tip, $31 and change. Three of us ate there, and left full.