The opening shot of the Dim Sum Civil War.
Today the tasting team with its six members along with 11 other chowhounds attended the first of six dim sum tasting. The North team selected Harbor Village in San Francisco as their first site. I will be posting in the next two weeks for the first south bay site.
The teams agreed to have several common items that we will use at all the tasting. I will list the item and my opinion of each dish. At this time I have not total the score sheets, which I will do later. The following are my opinion only. But I want to say up front that no one teahouse was prefect in every item that the South team tried. Most of the dishes were order directly from the kitchen and this help with the high scores in presentation.
The Custard tart and Chicken feet scored the highest points. The custard tart were made with puffy pastry shell and were served warm. Jennifer Fong Wilson took a deep breath and said I have never had them warm before and I did not know that it could be so good. The chicken feet were perfectly cooked with great favor and fell off the bone with no effort.
The tofu skin shrimp roll were also rate high. The only reason that I did not score it higher was the filling was not favored enough.
The taro puff and turnip cake were cooked just right and were not greasy. The taste was fine but I was not able to taste small chunks of taros and turnips. This give me the impression the chef use more flour than the actual taro and turnip vegetables. I would like to feel the small chunks of taro and/or turnip so that I know that they made the effort to do it the right way. My Auntie make taro and turnip cakes for Chinese New Year and maybe I am spoil by her. I taste and feel the actual root vegetables and you can taste it.
Har gaw and Sai mei look great. The skins was thin, light and hot. When you pick them up they held together perfectly. But the again the filling was not favored well for my taste.
The most disappointing dish was the shrimp rice rolls. There was not much favor there and even the soy sauce oil mixture was not good. I think if the chef was a little heavy handed with favoring agents all the dishes would have been better.
It should be noted that some of the other dishes were better that then the agreed on choices. The chive dumpling, leek and pork buns and BBQ pork turnover wouldl have scored higher.
The ingredients were all first rate, but maybe if we came later in the day the taste may be better. We were the first group seated. We were next to the kitchen and were able to order directly from the kitchen.
I have had many dim sum meals in my life and this teahouse I could still recommend. Harbor Village still one of the best teahouse in San Francisco. My wife will tell you that I am too picky in everything I eat. My answer has always been I wish I was as picky in selecting wives. Well if the broad do not hear from me again it is because my wife read the broad too.
Is teahouse was good value for the dollar. We paid a total of 19.00 each. I did not get all the names of everyone who came and sure that Ruth will post the attendee for me.
Hope you can join us in the South next.
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