| rev:text
| - Usually when I go for dim sum, I listen for the cart ladies' cries of "har gow!" and "shumai!" then crane my neck for the lidded stainless-steel platters bearing shrimp rice noodle rolls. Everything else is just Chinese to me.
That's part of the fun of these huge dim sum halls; you're like "I have no idea WTF I'm eating but this sh-t is delicious!" This time, I was joined by two Cantonese-speaking Yelpers, Neil T. and Deanna W., for the ever-changing UYE Dim Sum at Bright Pearl.
Neil and Deanna were like the Amazing Creskin dynamic duo of dim sum; they knew the contents of those bamboo steamers even before the cart ladies removed the lids. Incredible!
We started off with har gow and shumai which arrived blazing hot. They appeared to have been just steamed (practically causing third-degree burns on the roof of my mouth), instead of circling around the joint for several rounds. Each har gow was a sweet, plump shrimp wrapped in a thin translucent dumpling wrapper which was only outdone by the arrival of its fancy cousin: har gow topped with a slice of scallop and bright orange crab roe.
A basket of fluffy steamed pork buns and a plate of sticky rice in lotus leaf rounded out the carbo loading.
And when Neil T. said he liked the pig's blood*, I was game for it. Big mistake. Not because I'm squeamish about this sort of thing but holy moly! It was a bowl of jiggly cubes that LOOKED like chocolate pudding but tasted acrid like when you taste the blood from a cut on your lip--only with a more ass-y chalkiness. Even dousing it with nostril-searing hot mustard wasn't enough to mask the sheer horridity. (I secretly think this was Neil's idea of a cruel joke.)
Luckily, I was able to chase away the lingering foulness with our last dish: a soup containing one fist-sized dumpling of seafood and pork swaddled in a paper-thin blanket of egg noodle wrapping.* It was like won ton soup but 30x more delicious.
The bill for the three of us was $37--mostly jacked up because we each had a can of Coke at $2.50 a pop. Still pretty cheap for all that seafood, and a meal that kept me gut-achingly full till 8 o'clock that night.
Aside from the overpriced soda, I have no real complaints. The dishes were hot, the seafood was fresh, and the dim sum was tasty (except for the evil pig's blood!). It might help if you go at peak times on a busy Sunday to ensure a higher turnover of offerings from the cart ladies.
___________________________
* See photo
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)