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Dim Sum at 'Ka Lung Court', Richmond Hill - Not bad at all!!


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Dim Sum at 'Ka Lung Court', Richmond Hill - Not bad at all!!

Charles Yu | May 24, 2010 12:32 PM

The Chinese restaurant atop of Richmond Hill's Times Square has changed hands umpteen times over the years. The latest occupant is called ' Ka Lung Court Chinese Cuisine'. Since we wanted to try something new and it's just a short drive from us, we decided to give it a try. The place was huge, decor was sparse and modern and at around 1.00 pm it was packed due to the long weekend.

Dim Sum selection was adequate but not overly extensive, covering the traditional with a few innovative ones thrown into the mix. Overall, unlike high end establishments, presentation and quality of food was not super-refined, with a few rough edges on some dishes. However, to our surprise, overall taste was very delicious!!

The five of us had single or multiples of the following:

- Steamed crystal dumpling with shrimp and bamboo shoot (Har Gow)
- Steamed sweet B-B-Q pork bun ( Char sui Bao )
- Steamed glutinous rice wrapped with lotus leaf ( Lawe Mai Gai )
- Steamed chicken feet with Lily bulb
- Steamed pork spareribs with home style sauce
- Steamed beef tendons with spicy sauce
- Seafood cream pie
- Coconut flavoured chicken wrapped with lotus leaves
- Taro croquette with seafood stuffing
- Pan fried shrimp cake with chives
- Deep fried shrimp roll with avocado
- Steamed rice roll with shrimp and vegetable ( Cheung Fun )
- Puffy egg tart ( dessert )
- Fresh fruit Mochi ( mango and blueberries )

Apart from the Har Gow, (which I detected an overly shrimpy alkaline aroma due to insufficient rinsing of the shrimp before seasoning and a void of bamboo shoot!! a no-no!!), every dish we ordered was nicely seasoned and delicious. Stand outs were the Taro croquettes ( creamy fluffy filling ), the Cheung Fun ( nice thin skin accompanied by good grade sweet soya sauce ), the chicken feet ( nice and tender with a yummy sauce ), the seafood cream pie ( nice buttery crust and creamy filling - a clone of Richmond court's famous chicken pie but using seafood as filling) and the very unique fruit mochi dessert ( a la O'Mei's version but incorporating black seasame and blueberries )

Dim Sum pricing was $2.30 for medium and $5.60 for special. Total bill for 16 dishes before tips, came to only $48!! What a steal!!

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