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I go to dim sum so rarely now that KP always new items every time I go - my MO is to order almost exclusively off the check-off menu. My husband wanted something from a cart, which made me realize... there are almost no carts. The tables are too packed to allow carts to go through much of the space, so servers carry a few servings on a tray and call out their specialties on the way back to the kitchen when they're bringing back the empty tray. I only understand a few words of Cantonese so I'm sure I missed out on some things. That said, I don't think I saw anything go by that wasn't listed on the check off menu.
I had a few dishes new to me yesterday - favorites were:
#201 Shanghai Crab Roe Steamed Pork Dumplings - exceptionally sweet and juicy. XLB were top notch yesterday, no broken wrappers, lots of soup.
#208 Sichuan Spicy Seafood dumplings - green rice flour wrapper, stuffed with shrimp and scallop (I think) fantastic tangy spicy sauce.
#203 Whole Maine Lobster Steamed Dumplings and Fried Claws. These were pricy - 8 dumplings (a chunk of lobster tail in a rice flour wrapper topped with roe, not sure from what animal) plus the fried claws were $36, but the dumplings were large and delicious. This took almost an hour to come after ordering.
#224 Steamed shrimp dumplings topped with XO sauce
#204 Lamb buns in Clay Pot
#502 Sugar egg puff - these were greaseless and light - there's an artificial vanilla flavor to them I'm not crazy about, but the texture's so perfect I always have to get these
#202 Whole Dungeness Crab Steamed Dumplings and Fried Legs - these were overkill given that we'd also ordered the lobster with dumplings and the crab roe XLB, and I'd totally forgotten that my last two times ordering this were disappointing, with stale and soggy batter. My last time at KP I'd decided to just order the crab XLB in the future. Anyway, I'm happy to report the frying was perfect and the crab was sweet and fresh.
Would love to hear if anyone else has tried something new here they'd recommend - I'm sort of intrigued by the whole abalone minced chicken tart, but imagine the chewiness of abalone would make it difficult to eat the tart (looks like dan tat pastry).
Crowds were heavier at 10:30 than I'd remembered, but much lighter at 12 when we left - I think there were fewer than 15 parties waiting.
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