Char Siu Bao (Barbecue Pork Bun) Alpha/Flickr There’s no meat, instead, the appeal is the soft texture of skin and tendon, all packed with an intense chicken flavor. This chicken feet dish is first fried then steamed in a sweet, slightly spicy sauce. The Chinese palate holds great value in the offcuts often deemed inedible by Western palates. Chicken Feet Alpha/FlickrĬhicken feet (called “phoenix talons” in Chinese) can seem like a complicated eating endeavor at first glance. Some siu mai can also contain mushrooms and water chestnuts, while others are topped with crab roe. Siu Mai (Steamed Dumpling) Edsel Little/FlickrĪ classic Chinese surf and turf combination of diced pork and shrimp, siu mai are meatier in flavor than har gow. Many dim sum restaurants will also have similar dumplings featuring shrimp with pea shoots. Har gow are delicious by themselves or dipped in a bit of chili oil. These dumplings might appear simple but are quite sophisticated in their construction. Har Gow (Shrimp Dumpling) Kake/FlickrĪ classic item that will grace almost every dim sum table, these semi-translucent shrimp dumplings features plump shrimp encased in soft tapioca flour wrappers. Some of these will be specialty items but almost every dim sum restaurant will also feature these eight classic dishes. Most dim sum restaurants will feature a long list of items that can be quite challenging to a novice. Remember, most dim sum dish are small, usually featuring 3-4 dumplings per order. Nowadays, many dim sum restaurants don’t feature carts, opting instead for small paper menus where diners can check off what they want. Savory items tend to be superior to sweet ones (aside from the must-order peanut mochi with black sesame), and we wish the kitchen took a little closer care with fundamentals (as with the squid ink har gow that showed up with split wrappers), but overall Bistro 1968 has clear star power.Hamburger expert George Motz walks us through how to cook the perfect hamburgerĪ chef’s guide to making the perfect Korean fried chicken Did we mention the made-to-order dim sum is great too? You’ll find creative options like crispy lobster rolls that come with a side of mayo for dipping, green-colored ham sui gok shaped liked tiny pears, and golden salted egg scallop dumplings. Most recently this honor went to Bistro 1968, an upscale all-day dim sum and Cantonese restaurant in San Gabriel equipped with a gorgeous dining room, fantastic service (your pot of oolong will never run dry), and a private parking garage in the back. Once or twice a year, a splashy new dim sum spot appears on the SGV scene like a wild Pokémon, adding a dash of excitement to what is otherwise a fairly static group of contenders. What To Order: Crispy Lobster Roll, Salted Egg Scallop Dumplings, Spicy Minced Pork Dumpling, House XO Sauce The biggest challenge here is battling the wait for a table on weekends-stay strong though, it's worth it. And though the dining room does vaguely resemble a hotel conference room, the people-watching here is unparalleled: Come any day of the week and be greeted with a wondrous ladies-who-lunch crowd all clutching Prada bags, whispering about the latest neighborhood gossip. Sea Harbour doesn’t have the largest (or cheapest) menu, but we do appreciate that it’s filled with absolute bangers: sticky rice balls with oozing salty egg yolk centers, fragrant truffle siu mai, and smooth-yet-flaky egg white custard tarts. But this two-decade-old grand Cantonese banquet spot in Rosemead not only pioneered many of the SGV’s prevailing dim sum trends-upscale twists on classics, ditching the carts for menu service-it still does them better than anyone else. It’s been on top so long that some people start to take it for granted. When it comes to dim sum in LA, Sea Harbour is like Meryl Streep. What To Order: Truffle Siu Mai, Har Gow With Gold Leaf, Salted Egg Yolk Custard Buns
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