We’re back in Canton (Guangzhou) to explore and celebrate more great Cantonese food. I’ve been to Guangzhou about a dozen times, last 4 times with my wife. So much great food!!
Picking up where we left off, we headed to a Dim Sum restaurant we had enjoyed last year. This time at a sister location that has more seafood.
We came for the Dim Sum, but could not resist the Shatin Squab dinner set.
CHRYSANTHEMUM TEA
SHATIN PIGEON
Young tender Pigeon, deep fried to juicy crispy skin succulence. Made famous by the LUNG WAH HOTEL in Shatin.
TAISHAN BROCCOLI with LAP MEI in CLAYPOT
A huge pot of Lap Cheung and Lap Yuk. Nicely done, crispy and well seasoned. (Broccolini?)
GARLIC SWIMMING SHRIMP with RICE VERMICELLI
Very garlicky. I’ve usually had this treatment with scallops or mantis shrimp in HK.
STIR FRIED PORK NECK with TIGER SKIN PEPPERS
Wrinkles on the pepper allude to the skin of the big cat. A bit of nice heat. Pork neck a bit disappointing, didn’t have that neck meat snap. (More akin to pork belly)
MA LAI GOH
The classic yum cha Sponge Cake. Slightly sweet, springy and fluffy. So good, we both ate much more than we wanted or needed to.
Couple of dim sum add-ons.
HA GOW and SHRIMP EGG CHEONG FUN
Loaded with fresh shrimp in both. Will definitely be many more renditions in our near future.
Though stuffed to the gills, we still couldn’t help but drool and plan our potential future meal.
