The Grand Palace is back, with 4 different types of dim sum carts: plain kitchen carts for the desserts and other cold dishes; the usual heated carts; a cart with a built-in griddle for heating and crisping things; and a cart with deep wells for congee and flavorings (this cart also holds the duck feet and the chicken feet.)
The place opens at 11 AM on Saturday and sunday, and by noon is filled, mostly with Chinese families. Standouts included the very suckable ribs with black beans, the sesame balls filled with bean paste, the steamed 'fun gor' (mashed beef, shrimp and peanuts in baby flesh), and what was described as "chicken from round the ribs", and was the essence of chickeny chicken. The strangest thing was 'mai tai goh' (Atls, do you know this?) described as waterchestnut cake. It was slabs of not too sweet yellow jello with shards of water chestnut, sauteed on the griddle in front of us! Worth a try.
There were some failures too, most noticably the steamed pork buns: drab flavored one note items with too much dough, and sweet rice in lotus leaves with no interesting bits. But this is our chance at a good dim sum place, Baltimore, and we need to support it so it doesn't leave again. There were also good off menu items at other tables
How about a dim-chow-sum there? I'll be away sucking on marrow bones in London, but back for the weekend of the 23rd/24th July. Meanwhile, go do your homework!
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