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  • This week we had to try a new dim sum place out because our regular favourite (Very Fair Seafood Cuisine) is out of commission for renovations. Fair enough - restaurants need a face lift every once in a while, and we're always game to try a new place out. The place we went to is another oddly name place (you know it's legit!) Global Imperial Cuisine (???) The first two characters, ??, mean "National Treasure". While I can only assume that Nicholas Cage did not invest in this restaurant, I can never be completely sure. But in this context National Treasure is meant more to give an aura of widespread national fame. Fame can be a good thing - for the right reasons. I'm not sure this place is going to get the fame it wants. We walk into this place at our regular 945am and we find a total of 12 tables are taken, out of a possible 30. The place is eerily quiet. There are no dim sum carts - something that is a strong contributor to the din and atmosphere of yum cha. Ordering a la carte (but ironically with no dim sum carts) I assume that all food should come out absolutely steaming hot. Most dishes came out fairly hot, but the Zongzi (??) came out without the leaves on and was nearly cold on the outside! Dishes in general were similar flavours, with enjoyable exception being the beef tendon, which is instead done with a five spice type sauce instead of a chili based sauce. Very interesting but definitely doesn't have the same level of saucy flavour that I'm used to. I assume that this method is actually a bit more traditional than the red chili sauce version. While the atmosphere is subdued and quiet (and some like this), the overall venue is very relaxed and quiet. My biggest issue overall is how small the portions were compared to other dim sum places I've been to. Given the prices are slightly lower, but the portions are quite tiny! We ordered curry cuttlefish and it came with 5 pieces!
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