![]() He insists on freshness and sees no reason for additional flavor enhancement. Even the bok choy, simply halved, lightly steamed, and drizzled with salty oyster sauce, was a work of art ($3.50). The Chinese eggplant, stuffed with minced shrimp ($2.50) and fried and dressed with a sticky sweet-and-savory sauce, is a graceful dance of taste and texture. I drool just thinking about the Cha Siu bun ($1.95), a barbecue-pork-filled pastry, flaky and buttery enough to make a pâtissier weep with envy. You can taste the morsels of shrimp in the Har Gao (shrimp dumplings, $3) and the ground pork and mushrooms inside the Siu Mai (pork dumplings, $2.50). The dumplings here are sturdy and tender – not chewy – with clean, fresh flavors. But at Get Sum Dim Sum, the law bak go is crisp on the outside, with a satiny interior that comes apart in little layers and melts in the mouth like butter. Like miniature savory puddings, these little cakes made from rice flour, mashed turnips, and Chinese sausage can be limp and glutinous at other dim sum restaurants, especially after sitting on a cart for more than half an hour. Take the law bak go ($2.50), typically known to non-Chinese-speakers as turnip cake. In fact, Get Sum Dim Sum is not just a restaurant that serves good dim sum quickly it serves great dim sum. But while the Get Sum Dim Sum format is fast and certainly convenient, the quality of the food here far exceeds any fast food I've ever encountered. And rather than choosing small dishes from carts as they go by, here customers order from a paper list resembling a sushi menu at the counter. Unlike most dim sum, which is served only for brunch and usually only on weekends, Get Sum Dim Sum serves it all day, every day. The format here is different from most dim sum houses. Swasdee provided financial backing and operational know-how Chan, formerly the executive chef of San Francisco's legendary Yank Sing, and his son Jacky, who manages the restaurant, provide the culinary talent and enthusiasm. Rather, it represents the partnership between Foo Swasdee, owner of Satay, and Chi Keung Chan. But contrary to appearances, Get Sum Dim Sum is not a franchise operation. The steel counter at the front, the glowing menu above it, and the impersonal, light-filled space all scream fast food. ![]() The first time you enter Get Sum Dim Sum, a new dim sum house on North Lamar, you might wonder whether you've just stepped into a fast-food restaurant. While all of the dishes we tried during our meal were quite stellar-from the har gow (steamed shrimp dumplings ) to the siu mai (steamed pork dumplings with shrimp ) and the beef balls with bean curd skin-there were obviously a few standouts.Get Sum Dim Sum 4400 N. The menu also holds space for congee, a triumvirate of steamed rice rolls, steamed rice dishes, and a seven-strong list of dessert options. The restaurant’s simple menu includes over 20 dim sum options that are divided into separate categories based on cooking method, including steamed, baked, braised, pan fried, deep fried, and blanched. The interior of the space, which includes a ceiling decorated with stylized dragon medallions (a reference to the restaurant’s logo) and traditional Chinese characters, has seating for 120, with additional seating available on an outdoor patio-a perfect spot in which to take advantage of al fresco dim sum-dining season. Katy’s new Tim Ho Wan location is light and airy (not unlike its dim sum) and occupies an over 5,000 square feet space at an end cap in Katy Grand, a shopping mall at the intersection of Interstate 10 and the Grand Parkway.
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