Yes, this was a hit with them as they dusted it off. We got the Steamed Black Bean Spareribs atop rice noodles because we knew the kiddies love rice noodles.
Other than that, I enjoyed the overall texture of the chicken feet as well as the balanced seasoning (could've used more garlic though).
#WINSOR DIM SUM SKIN#
Seemingly not fried enough, the plump Phoenix Talons (chicken feet) featured soft skin and tender cartilage and fat. Therefore, the dish ate on the spicier side of things. There was a slight gaminess, but the ample Szechuan-type seasoning helped masked it. This was a very modest portion sporting strips of bounce textured tripe that rode the fine line between chewy and soft. However, flavours were okay though being balanced with the taste of shiitake.įor my offal fix, I ordered the Honeycomb Tripe sitting atop fried tofu. There was also very little shrimp to be found. The chunks of pork were soft and missing the desired rebound texture. As for the S i u Mai (pork & shrimp dumpling), the textures were a little off. However, the flavor was a bit too shrimpy for my tastes. I found the filling to be texturally okay with a meaty snap while being buttery. Looking legit, yet ultimately being rather average, the Ha Gau (shrimp dumplings) featured thick dumpling skin that was doughy and slightly chewy. The meat was pretty loose and lacking in texture. Inside, there was a decent amount of soup which was mostly one-note being sweet. The dumpling skin was relatively thin except for the top which was not dense either. Next up was the Xiao Long Bao which were serviceable with all things considered. I've never seen preserved egg sliced so thin in my life! As for the pork, it was lean while tender at the same time. However, there was barely any ingredients to be found. I found the broth to be decently thick and cooked down while lightly salted. On the topic of comfort food, we got the Preserved Egg and Salted Pork Congee to begin. We were actually surprised by the selection considering we were having Dim Sum for dinner. How about Dim Sum for dinner at Winsor? Yes, being from Vancouver, there was a good chance that we wouldn't be impressed, but we had reasonable expectations. Being located next to Chinatown, it seemed like a good idea to go for some comfort food (because we are Chinese!) nearby. Since we had a steady diet of lobster rolls, clam chowder and burgers for the past few days, it was imperative we changed things up as well. Anyways, being late, we weren't in the mood for traveling far for food. I wonder why we don't call it dunch or linner? I digress. The shrimp are not available from the dim sum carts and have to be ordered from a waiter.After a late lunch at Neptune Oyster (or was it an early dinner?), we weren't exactly hungry until later that evening. In my last review of the China Pearl I wrote “ The various fried dishes we tried were greasy and heavy, and for several of them the cook seemed to have a heavy hand with the MSG.” But for this outing the fried dishes were light and fresh tasting the salt and pepper fried head-on shrimp were excellent. The rice flour crystal wrappers were strong enough to hold together the filling, but weren’t thick and gummy. The filling was made of chunks of shrimp that tasted sweet and fresh and popped when I bit into them. The shrimp balls were really good and I highly recommend them. The shrimp balls are crystal shrimp style dumplings that are round and pleated like soup dumplings and are served with a single garden pea balanced on the top. We tried the steamed shrimp balls served from the carts that circulate between the tables.
The China Pearl was also serving a reduced menu, this time around they didn’t have the hot table serving seafood set up.
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