Made a return visit to Tea House China Bistro, the former Tsing Tao on Saturday. It's on Broadway at 2nd Street (across from Everett & Jones BBQ) in Oakland. It was quite a bit better than our last visit about 4 weeks ago -- I expect going early-ish on a Saturday rather than "prime-time" on Sunday made a difference.
The trays kept coming out of the kitchen like they were on a conveyor belt -- so fast it was almost ridiculous. But we scored some wonderful big, fat shrimp and ginger dumplings, and another winner -- a seafood dumpling with pea greens (I think) and mushrooms. The baked char siu bao and barbecued pork pastry turnover were fine, if nothing special, ditto the siu mai, the Shanghai meat dumpling, and shark fin dumpling. We enjoyed tasty shrimp in a deep-fried bean curd wrap, even though it was a tad oily. I know we had something else, but it escapes me right now.
All in all, it was one of the better dim sum experiences we've had in recent months.
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