Chandavkl says Dragon Beaux in SF is the leader for innovative dim sum in the US.

The difference between Cantonese and Taiwanese dim sum is probably bigger than NY thin slice vs Chicago deep dish pizza. The products are totally different and how you judge them are different. As others have noted too, XLB at DTF is actually a Taiwanese interpretation of a Shanghainese product.

1 Like

It’s a Bostonian “r”.

3 Likes

According to K K and his FTC post, DB is back and running.

Well there’s a Dumpling resvolution going on! Must read this…but what these guys don’t know is labor will kill them as they’re not machines that can do XLB and SJB (my coining of the Pan-fried Steamed dumplings made famous by China Live)!

I hope for their success, but then again, I had those hopes on Crystal Jade SF and uh… it was certainly pricey…

7 posts were split to a new topic: Fusion Delight (San Leandro)

According to K K and his FTC post,

FTC?

Food Talk Central

Ah, thanks. I was somehow mostly unaware of that board.

Good to see K K posting somewhere, even if most of his posts are about LA.

That’s Robert Lauriston’s board. He bailed out of Chowhound at about same time as Sampson did, and started a board using the same software as this one.

Actually K K actually has a few posts here on HO though I think he gravitates towards FTC more, but I apologize for using the abbreviation.

A little off topic, but I tend to gravitate towards HO more for SF/Asia info. Chowhound I still read Melanie’s posts and find Charles great for Toronto information, and FTC for LA discussions.

1 Like

Thanks for the new word . I think we should fight aposematism at every turn.

image

1 Like

When it comes to shengjian bao, the important thing is whether you fry them nice and brown, or upside down.

Just spent a long weekend down in LA with the extended family and after eating at some of the top dim sum places in the SGV, I really appreciate Dragon Beaux and Koi Palace even more. Everything down there was competent but I can’t say it was any better than my family’s every day dim sum place (常來 where Mayflower used to be on Geary). I’ve yet to have better than DB in the US, and it would do well even in Vancouver. I wish I knew Toronto better.

1 Like

Just wanted to throw a heads up that the next iteration of dim sum from the KP/DB team has started. Curious if anyone has tried.

I’m just sometimes a little leery with this comment though:

“We want to break that stereotype that Chinese food is supposed to be cheap, and use cheap ingredients,” says Leung. “Why cant Chinese food be an upscale cuisine? For people to stop that perception we have to do that ourselves.”
Lobster ha gow , rice crepes with wagyu and black truffle, and fried soft shell “typhoon crab” are all updated dishes, whose plating has been carefully tweaked by chef Stephen Nguyen.

I believe many people on HO has alluded to the addition of these ingredients don’t seem to make the individual item shine.

1 Like

Not just there, but even in Hong Kong. Rarely do I see dim sums with the addition of expensive ingredients taste better, let alone much better, than the ‘ordinary’ versions.

1 Like

Agree with this, however, as a lobster fan the lobster har gow has my attention.

I tend to agree.

I wonder if this is because the traditional style graved in the mind.

What if a young person, never tasted the traditional dumpling, has one with truffle. Maybe the sensation would be different. I don’t know.

I think its not that one cannot come up with a fantastic piece of dimsum with expensive ingredients. But rather traditional, ‘standard’ dim sums have been refined so much over the years since everybody is making them that by themselves, if done well, they are already good.

2 Likes

It’s fairly simple Gents…use generally best ingredients like Kurobuta pork, Rose brand flour, hand made not machine pressed and fresh not frozen…then worth 2-3X regular prices because you can truly taste the difference. Now how many of you know that to true here…just look at them and taste…as you all are pretty savvy good people!

1 Like