October 30, 2021

Fookin' long time

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I haven't seen Mr and Mrs Cane in quite some time, and I wanted to have a chance to catch up and see how their plans to emigrate are coming along. Sankala and I kinda felt like having dim sum, and we ended up going back to Fook Lam Moon (福臨門) - a place I haven't stepped foot in since the end of last year. They've also delivered on a high level in terms of dim sum - in fact, for years they were my go-to places for it - so I felt pretty confident that we would have a good time at lunch

Honey glazed barbecued pork (蜜汁叉燒) - always good to start with some char siu, and this one glistened with the honey glaze.

I love that they use pork collar (脢頭), because the marbling is subtle and perfect without giving one the feeling of the pork being overtly fatty and greasy. The flavor of the pork itself was also noticeable.

Crispy pork belly (脆皮燒腩仔)

Pan-fried rice flour rolls with XO sauce (XO醬炒腸粉) - always a favorite dish here.

Pan-fried lotus root cake (香煎蓮藕餅) - it's been a while since I last had these, and I do love the crunch of the diced lotus root.

Steamed Chiuchow-style dumplings (潮州蒸粉粿) - another of my favorites, with peanuts, Chinese chives, dried shrimp, and minced pork.

Deep-fried salt water dumplings (家鄉咸水餃)

Deep-fried spring rolls with chicken and prawns (雞絲蝦春卷) - I have always thought that they do one of the better spring rolls here, and today this seemed extra delicious.

Steamed rice rolls with beef (爽滑牛肉腸) - the coriander was very fragrant, and I was a little surprised at the big chunks of crunchy water chestnuts.

Mustard greens stems in superior broth (上湯芥菜膽)

Baked pastry with barbecued pork (蜜汁叉燒酥)

Deep-fried tofu cubes (椒鹽豆腐粒)

Baked mini egg tarts (酥皮蛋撻仔)

I was pretty happy to have come back here. We haven't gotten a lot of dim sum since the pandemic started, and it's good to get that back in our diet. Happy to have caught up with our friends, too!

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