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| - bo loong has always been our go-to place for dimsum.
what we had (11/18/12)
shumai
i'm starting with the shumai, which to me is one of the best i've had anywhere.
texture and taste are what set it apart.
it's not mushy like other shumais, it has a certain snap to it that i like.
dip in soy sauce with some chili oil and we're good to go.
fantastic balanced taste.
i don't know how else to describe shumai, it's just good.
we always get at least 2 orders of this.
since we're in a group of 7 people for lunch, we got to have 5 orders.
(9.5 / 10)
Har Gaw
not sure how you can go wrong with har gaw.
not the best i've had, but i also don't know where i had the best har gaw.
it's pretty hard to mess this up.
here it's still very good.
shrimp also has the "snap" that i also wanted in the shumai.
maybe the wrap is a little thick compared to other har gaws, but it still works for
me.
you gotta have har gaw anyway when having dim sum, and it's no exception here.
(8 / 10)
pork, shrimp, and chive dumpling
ok, so this is pretty average.
not too good, but not bad either.
one of those "we've got to have some variety since there's so many choices" type of thing.
it's like an elongated shumai with chives, but it's still not shumai.
i know it's hard to skip on taking on other stuff when you have a cart filled with different dimsums.
so this is one of those fillers.
still not bad though, and you can't go wrong with the combination.
but nothing memorable.
(6 / 10).
Chiu Chow Pork
we were told that this is still chiu chow pork, though the wrapping is different from
traditional chiu chow porks.
the traditional ones have a thicker wrap, similar to that of har gow.
this one is similar to the shrimp, pork, and chive dimsum, it retains the chives
and pork, but also has peanuts on it.
nothing fancy, not bad, not good.
average.
(5 / 10).
pan fried char siu bao
we had this for the first time.
it's char siu bao, which is pan fried.
really, really good.
char siu bao is char siu bao anyway.
with that soft, bready texture of the bun with savory pork filing.
but the pan fried aspect of this dish is what took it a notch higher.
the crisp texture of two sides of the bun made it even better.
to me this is a better version of the traditional char siu bao.
this also became a favorite at our table.
(9.5 / 10).
Shrimp Cheong Fun
like the har gaws, i don't think you can screw up with shrimp cheong funs.
unless you overcook the shrimp, make it mushy, and take out the snap.
or mess up with the noodle, and maybe overcook it also.
the sweetened soy sauce here is fairly consistent as it is everywhere.
this one is good, though once again doesn't wow.
that said always have this if available.
(8 /10).
Steamed Octopus
octopus was perfectly cooked.
not my favorite type of preparation, but we saw it there, so we ordered it.
firm but not tough, also a nice break from all the pork and starch around.
(6.5 / 10).
Spare Ribs with Black Bean Sauce
this is another staple of dimsum places.
to me the more bones there are, the more flavor.
some others probably prefer the meatier parts, thinking there's more quantity in the order.
but these ones, probably chopped in the rib area, work well.
very flavorful and tender.
(7 / 10).
steamed fish with black bean sauce
the fish was tender, blends well with the sauce.
highlight was the fish, and the sauce was right enough not to overpower the fish.
tilapia is what they used here. and like the octopus, was a good break from all the pork stuff.
we also always order this when available, they do this well over here.
(7.5 / 10).
tofu skins with pork
this one is actually good.
the picture doesn't admittedly, but that was the only one of its kind left on the cart.
think of it as a deconstructed shumai with tofu skins.
first time we ordered this, as we always have the one with mushrooms, which will be described below.
but this was very good. the picture doesn't do it justice, but this is real good.
(8.5 / 10).
we always had a take that the best dimsum places are not the nicest.
we even think it's the opposite - the nicer the place and ambiance, the worse or more accurately, the less authentic the dimsum is.
li wah may be a nicer place, but i think the dim sum there is very bland.
it's very clean though, and a lot of office workers eat there, which could also be an indication of how they tailor their food.
bo loong though is always packed on saturday and sunday lunch, filled with mostly asian families as they carry on what is the equivalent of a weekend brunch.
we enjoy the food and comfort of eating at bo loong.
we go there early, around 1130 to 12 to get some parking, sit, i stand when the dimsum cart arrives, pick dimsums, and eat.
best place in cleveland for dimsum.
for the complete post with pictures, please visit www.asianjoints.com
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