That said, these were steamed to order. Even if they were made for Friday lunch dim sum, the ammonia at 5 or 6 pm shouldn’t have been getting to the gross out level.
This spot isn’t a dim sum -only place. It has a fairly limited menu for a downtown Cantonese spot. Around 24 dim sum items and 24 dinner items. About 2/3 of the dim sum items are available during the day and in the evening. They are slightly more upscale than a standard Chinatown restaurant, and some dim sum items are not available in the evening on their online site. The ones I ordered were showing as available in the evening.
Really? Aside from the bakeries in Chinatown I’ve not found that the case. There are specialty items that may only be available in the morning or on weekends, but run of the mill dumplings tend to be an anytime order at most restaurants around me.
Yes, there’s always at least a few things. But take at look at the Wu’s menu, for instance. Most of the dim sum is available only at lunch. And some of the old school rice roll places aren’t even open for dinner.
Toronto’s Dundas & Spadina Chinatown also has some dim sum available all the time, especially now that Fan Tuan and other Asian food apps deliver to the Asian community. The dim sum specialists in Toronto’s Dundas Spadina Chinatown that are a little better tend to limit the variety of dim sum available after 3 pm, but the har gow / siu mai / char siu bao available in the evening is usually at the same standard as the daytime stuff.
Har gow are available all the time at most of the Congee places with big menus in Toronto and LondonOnt. I happen to like the shrimp and chive dumplings a lot more than plain har gow, and 3 shrimp dumplings is the perfect amount of protein for my girl supper, hence my order
I miss Manhattan’s Chinatown with all its nooks and crannies.
Toronto’s Dundas Spadina Chinatown is much smaller, but overall, very well set-up for take-out.
Mutton Korma for dinner tonight. I made it yesterday, and it was good when I tasted it then, but it was fantastic today.
One of my mom’s signatures, made under her direction. First meal is one of my dad’s recipes and favorites as the whole family gets together this year for a bittersweet reunion without him.
Fresh bread from the bread guy, and rice later.
Rasgullas for dessert.
The delayed half of the family will be here shortly — fresh (giant) idlis for them for a light post-flight meal, plus bagels for the hungry boys, and more rasgullas.
Actually even in Chinatown you can get dim sum anytime at some larger restaurants vs the small bakeries.
I just looked up Jing Fong uptown which has an all-day dim sum menu (with some things added on the weekend), and noticed that their Chinatown location also serves a full menu of on-demand dim sum.
Many places stock frozen dumplings (some even for purchase), so it’s just the steaming time. (I’ve been buying my favorites frozen from Flushing since I found them, to scratch that itch when it pops up).
Rol San used to serve the most popular dim sum dishes, not all the dim sum dishes, after mid afternoon.
I haven’t been since Rol San relocated to the west side of Spadina. It is often lined up, like the old location was. Understandably.
My first visit to the other place , the dim sum was as good as Rol San. This was a shocker that it was so bad at this other place which I won’t name here on this visit.
We’re lucky in that the only place in town that serves dim sum serves it all day and into the evening, though for me it’s more of a brunch type of food. No carts anymore due to lack of staffing, and the selection is small. I will say the different dumplings are what draws me to dim sum, more so than the tripe, chicken feet, sticky rice, and sweeter offerings, with har gow, shrimp & chive dumplings, and the shrimp & pork shumai being favorites - cheung fun, bbq riblets, turnip cakes being close seconds. A veg on the side doesn’t hurt either & they often have water spinach or pea shoots or gai lan.
