My brother’s family invited us out for dim sum at Pearl Harbourfront. While not rivalling the best of Markham and definitely premium-priced due to the location, we found it all very tasty, with no duds. And the view of the harbour makes for a lovely brunch experience.
The har gow wrappers were maybe a touch thick, but the shrimp inside had that perfect just-cooked texture.
Steamed spinach and shrimp dumplings were similar to the chive version I am used to, and equally good.
Ground pork and shrimp, warpped in supple bean curd skin and a flavourful sauce.
My wife loves tripe; l find it akin to chewing on small pieces of rubber, albeit nicely flavoured with ginger in this case.
A solid version of fried turnip cake, crispy edges and creamy interior, great with the hot sauce on our table.
Two versions of cheung fun, one with shrimp and one with scallop. No faults with the delicate rice wrapping, fresh seafood, and that addictive salty and slightly sweet sauce.
Nor my gai is a favourite of mine and this was a nice standard version, with lotus scented sticky rice and tasty pork and mushroom bits inside.
These are those pan-fried dumplings that are in the shape of patties, this version filled with shrimp and chives, nicely seared on each side.
Things I didn’t take pictures of included fried squid (OK, nothing special), char siu bao (a good standard version), baby bok choy with garlic (because you need a little vegetable), and spring rolls for the kids (didn’t try them).
For dessert:
Fish-shaped lychee agar jelly, with little lychee bits and goji berries - light and not too sweet.
Sponge cake - a fine version of this treat that I had difficulty finding in downtown dim sum purveyors over the past decade or more.
Good sesame balls, stuffed with sweet lotus paste.
) . I told him I would take his recomnendation. I had no idea what dish he was talking about.
