![]() ![]() But the standouts among the standouts were the chau chau dumplings (pork with chopped, crunchy water chestnuts and peanuts), the fried fish cakes (flat, scallion-pancakey disks with a thin layer of fish paste, and really superb panfried dumplings, juicy enough to almost be soup dumplings. Standouts were the shrimp and chive dumplings (both the steamed and fried versions), the modestly named Shanghai chow mein (with thick, chewy noodles), the deepfried bean curd sheets, and rice cakes with XO sauce (texture tossup between the same dish with slightly less chewy turnip cakes). Had another round of spectacular takeout dim sum from Winsor yesterday, spectacular even after a 30 minute drive home. It was sad to see all the steamer baskets, etc., all piled up, also ostensibly for sale. ![]() This was more a nostalgia trip than a great dim sum experience. For the sake of old times, we did pickup from Shangri La the weekend before they closed.There were three diners in the restaurant when I picked up around 3 p.m. Their fried shrimp and chive dumplings were bursting with tender shrimp, the Szechuan tripe was very tender and nicely tingly, and the panfried turnip cakes with xo sauce was, as observed above, much superior to the straight pan fried versions usually available elsewhere. (We’d chosen China Pearl over them because CP offers curbside pickup and W requires you to come in.) It was spectacular. Two days ago we did takeout from Winsor for the first time.Unfortunately they’ve cut back even further in their Chinatown operations and are now only open weekends.Įta: China Pearl Dim Sum menus (both locations). We loved their sticky rice in lotus leaf, their steamed and their fried shrimp dumplings with chives, and their pan fried pork buns. Their dumplings were all very fresh and bursting with flavor. Over the pandemic, though, they were cooking in small quantities and making a lot of things to order – and the quality shot up. As for the dim sum itself, there was usually better to be had at Winsor, Great Taste, etc. We’ve done the Lunar New Year there every year for over twenty years (except occasionally when we’ve been in NYC, whereupon we’ve done Jing Fong), usually with a large group. Our fondness for China Pearl is largely for its festive atmosphere. We’ve done takeout from China Pearl in Boston several times.I know we have a thread specifically on dim sum takeout but I thought I’d park this here and link from there to this post. Here are a few take-out dim sum experiences over the past year or so. And I think you should take every one of your fans to Shangri-La’s dim sum as penance. It was just a lackluster, muted version of a real gua bao, with dry spongy bread, barely-brined cucumbers, relying on Lee Kum Kee hoisin and Sriracha for any flavor - really, David? You can do better. I have a lot of respect for David Chang, but after years of eating Shangri-La’s gua bao, when I first had his signature Momofuku Pork Bun which everyone seems so gaga over it was quite the disappointment. “Steamed Taiwanese Bun with Pork and Pickle” on their dim sum menu. I honestly don’t think any of the gua bao I’ve had in Taiwan have beaten it (though I have some better leads for my next trip). Unctuous braised salty pork belly, sour pickled mustard greens, sweet & crunchy peanuts crushed with sugar, fresh cilantro, all in a moist fluffy steamed bun. Shangri-La’s gua bao is perennially one of the best things I put in my mouth in any given year. I have to echo this at the top of my lungs. We like to go to Shangri La… we like their Gua Bao (steamed bun with pork) ![]()
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