The lard based “buttery” pastry was solid and the durian custard very durian-flavored and reasonably nice. AND they were like $80/lb!Ĭrispy Durian Cake. The shrimp themselves felt a bit overcooked and small and shell dominated by the time we got to eating them. The garlic flavor of the sauce was potent but nice. The rice itself was under-seasoned, almost sticky white rice, although the filling was very pleasant. Not sure having a bunch of rice noodle underneath was much of a plus. The ribs were the usual steamed ribs, a bit porky, but soft and reasonably decent. We ordered these ribs on top of the chow fun in order to get a “2 for 1”. Steamed Rice Noodle with Spare Ribs in Black Bean Sauce. The corn leant it an interesting and pleasant texture. Fluffy shrimp ball, a touch underseasoned but not bad, laced with corn kernels. While the mushroom was a bit rubbery this was one of the better dishes and is fairly rare. Stuff with shrimp paste and topped wiht a bit of crab. They were very strong and the fry was out of control thick. The sweet and slightly spicy sauce was probably jarred. The Tofu was the classic fried Egg Tofu and was good, even if the overall presentation was sloppy and ugly. Not sure what’s chicken about this sauce. They did have that nice texture and the pleasant greasy quality.
I always try to order these when I see them. Pretty good.įried Chives Shrimp Pork Patty. Very nice flakey/crunchy outside and some solid shrimp. Better than the steamed but not great at all.ĭeep Fried Spring Rolls. Very sticky and sweet on the outside with a sickly sweet red pork interior. The bun was over-steamed and the inside sickly sweet and not very pleasant.īaked Abalone Sauce BBQ Pork Buns. The wrapper was a bit chewy but these were enjoyable. Typical for dim sum XLB - aka not particularly great.īean Curd Balls with Vegetables. These were pretty tasty but the wrapper was fairly heavy. They were solid - both literally and figuratively - but not awesome.Ĭhiu Chow Style Steamed Dumplings. The classic Siu Mai were huge and porky with a bit of whole shrimp. The inside was shrimp with a hint of truffle oil.
These were better as the wrapper retained its integrity. The insides were generous and pretty good but the shells were thick and sticky and broke apart on trying to pickup the dumplings. On request, they brought us peanuts form the dinner menu.Īnd smashed cucumbers which were very pleasant.Ĭhicken Feet in Abalone Sauce. Happy Harbor is a medium sized Cantonese located right next to Mandarin plaza, a “far east” (Hacienda Heights ish) area we have eaten at again and again. Don’t forget to request chili sauce and hot mustard too-the perfect accompaniments to dim sum.I went here for dinner in 2021 and had a great meal - so I had high hopes for our dim sum visit. With at minimum 15-20 options on the menu, what dishes should you order? And what’s actually in them? Although Ali Wong has established it’s all mostly shrimp and pork, we’ve decided to give you a more detailed look at the dim sum dishes you’ll find at your local yum cha spot so you can get the real deal. And some places provide you with a paper menu and pencil so you can tick off exactly what you’re craving. Other spots provide menus you can order off of, with items-like fried rice or stir fried noodles-that extend outside of the category of dim sum. Some establishments follow the traditional method of wheeled carts where you flag down a server and point to which dish you want next on your plate. However, for the uninitiated, it can be a little bit overwhelming. The welcomed chaos of yum cha-which translates to “drink tea” in Cantonese-includes push carts of steaming veggies, scattered stamps on a card that establish how much your bill is going to be, and an array of small plates that, as a whole, create a filling meal alongside pots of hot tea. Dim sum is the original brunch, before the concept of brunch was even invented.
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