This is a re-post of the last part of my discussion of Sea Harbour, 'cause I'm looking for responses from the general 'Hound pack:
"Which brings me to another, more fundamental question, which I'll re-post as a separate question: I think I perceive two somewhat conflicting strains of flavor/preparation preference at work in Chinese food in general, and in dim sum in particular:
A. a preference for starchier/blander-"subtler"/more texture driven preparation (the referenced bitter melon dumplings, and what i think as the most typical of this, the steamed glutinous rice cake)
B. a preference for more assertive/bolder/flavor-driven preparations (curry bao, dumplings w/ garlic, things made with ham or chinese sausage, those folks who daub chili paste on stuff, and the Vietnamese chiense dim sum places in OC which serve chopped jalapenos with their dim sum)
Not that either is inherently "better", but I and the Pup clearly favor track "B".
Any thoughts on the relative virtues of the standard SGV and other places (Ocean Star, Mission 261, Sea Harbor, NBC, Empress pav., etc.) measured along this scale?"
Updated 1 hour ago | 21
Updated 11 days ago | 34
Updated 8 hours ago | 8
Updated 8 days ago | 36
Updated 1 day ago | 120