Dim Sum

Friday, November 29, 2013

The boys and I met for Dim Sum lunch today at the Seafood Palace. This was the first time I could join them for lunch as I still work full time and they are all retired so one day is just like another to them. Since it was Thanksgiving week I had 4 days off which is almost like a vacation.

After I was there for a few minutes I asked Henry where CJ was. The look on Henry's face was priceless.  He had forgotten to call CJ and let him know we were doing lunch that day. It was funny. As it was CJ had another commitment.

We started out with a shrimp wrapped in a wonton type noodle/wrapper. It was sitting in a sauce which made it very slippery. It was hard to eat with a fork much less chopsticks. Even Henry who is Chinese was having problems. Flavor was good.

Next we were served a hot/sour soup. We have had this particular soup with dinner before and it is aways a hit with us.

Scallops with Snow Peas and carrots. Scallops seemed to be extra tender for some reason.

Then some little rolls about 4 inches long appeared - a mixture of ground shrimp, ground pork and ground fish rolled in Seaweed and fried. Excellent flavor.

Steamed spare ribs with black beans. Again very good flavor.

Steamed Pork ball with fish. Very tender.

White fish, chefs style with jalapenos and onions. Another good and flavorful dish

BBQ pork buns - a staple at Dim Sum's.

Mongolian Beef with Chinese Broccoli

Beef Tendon in a sauce - I always like beef tendon - if cooked properly it is very tender  and depending on the sauce it should have a lot of flavor which this dish did.

Squid with Chinese Broccoli - good but I do like the salt & pepper calamari better

Steamed Tripe was our last dish. Very tender. Tripe has really no flavor of its own. Just takes on the flavor of what it is cooked in.

The nice thing  about Dim Sums' is the array of dishes you can eat. All portions are small and when you have 5 people is a good way to try a wide variety of specialties of the restaurant. So 12 dishes for 5 people today.

We nailed in in the wine department today. The Christmas Spirit is starting to get to everyone. Even the Seafood Palace had their decorations up.

NV  Nicholas Feuillatte Brut Rose Champagne
2008 McKeon-Phillips Petit Verdot
2009 Chateau Gigognan, Chateauneuf du Pape
2008 J.Davis, Napa, Cabernet Sauvignon
2008 Chateau Les Grand, Marechaux, Bordeaux
2008 Saxum, James Berry Vineyard, Syrah blend