5th day of the new year of Tiger, yesterday we went to eat at Steam Bar, situated in the 6th district, in Saint Germain. H has read some good things about this place a few weeks before, chef Chi Cheung Wong was from Hong Kong, worked in several places in France including Shang Palace, Shangri-la hotel as dim sum chef and also banquet chef and briefly in Switzerland . I made the reservation in late afternoon the day before, the restaurant confirmed the booking 15 minutes later, and asked if we mind seating at the counter.
We arrived at the place at 1pm, packed with people. One salle has mainly small bistro tables, the other half has bar seats and some more small tables. We were offered to choose our places at the bar.
The kitchen was situated further at the back, we watched mainly the bar staff making drinks and passing the dishes from the kitchen.
Black pearl - hakao with prawn, thai basil, ginger, sesame sauce.
The black hakao was one of my favourite in this meal, juicy prawn made a good contrast with the fresh herb spice sauce.
Hong Kong Streets - pork chicken siu mai with smoked scamorza, peanuts, sage, crispy shallots
Kanako - gyoza ground duck and chicken with carrot, ginger, hoisin sauce and sobasha
A bit flat for me, couldn’t tell it was duck or it was chicken.
Lili rouge - prawn siu mai, scallops, carrots, celery, toibko
My another favourite, remind me of the Hong Kong taste.
Wan Chai - fun gor, ravioli with pork, prawn, carrot, chives
Dan dan noodles - wheat noodles with omelet, seaweed, sesame and nori sauce, side dish with pickled vegetables
Quite different from a traditional Sichuan dan dan, a tasty interpretation with Japanese elements
Litchi ice-cream mochi served on shiso
For me, shiso overpowered the delicated litchi flavour. Not bad.
Service was fast, saw 3 asian looking women doing food preparation and steaming in the kitchen. The dim sum making craft was there, skin was thin and taste was delicate, although the taste was not exactly traditional, they try to modernize by adding Japanese ingredients or south east influences. It would be better, if they made the traditional dim sum and a few creative ones as added on, but I think the non Chinese French public would prefer this than the “same” traditional stuff in cheaper places. The dim sum was more or less limited to dumplings style, except bao which we didn’t order. It will be great if they can include some different styles, such as cheung fun or deep fried ones.
I recommend the place if you are looking for an unconventional dim sum meal, we ordered tea to go with our meal: Sobacha and Honjicha grilled tea. Bill was 79€ for 2.
Le Steam Bar
2 rue du Sabot,