Went and ate WAY too much dim sum at Lucky Three (Bailey's Crossroads) lunch. A grand bargain at $9.50.
REALLY nice staff - couldn't even get in or out the door with my rolling walker (feeling a bit shaky today) without the hostess running to open doors (not needed but real nice) and the [owner? Anyway he looked official] insisting on carrying my plates from buffet to table.
LOOK AT THE STEAM TABLE PANS CAREFULLY ... there are 2 things in many pans, and the people who know what's good may have missed the last piece or two hiding out of sight closest to the front of the pan - baked buns on top of a cart were so prominent I almost missed a couple different items on lower shelves.
Look at the "dessert" table in front first - there are some Viet garden rolls and sauces. and a too-tangy shredded daikon & carrot pickle (most recipes advise using 50-50 water and vinegar, Lucky Three likes a stronger flavor) but still palate-cleansing. An aside -this is REALLY easy to make at home and keeps forever, and it's great on sandwiches. Email me for the recipe. I like the pickled daikon much better than ginger with my sushi, but that's another restaurant.
The Chinese sauces are on the other wrapped-item table facing the front door, by the steam table. And that table has some lovely portions of roast duck.
The rear table with dozens of metal steamers has many duplicate stacks, but look at them all - you're likely to find a few different items in only a single stack. My "lucky find": Eight-Treasure Rice in Lotus Leaf. Well, actually the portion was small (after all, not an entree but a dim sum portion) so I don't think they fit in more than one treasure - I think this dish works better in a larger size, like a dinner portion. Jewel-like shrimp dumplings tasted like real shrimp - all you usually get anymore is tasteless frozen shrimp. Didn't try the tripe - maybe next time. And of course, to add to your temptation to strip me of my "foodie credentials," I think chicken feet belong squarely under a chicken - but they seemed very popular with Asian customers as well as with others.
Baked buns - does EVERYBODY use frozen bread dough for these now? But they tasted good and were much more fully packed than I can get mine when making bao at home. No steamed bao???
The tiny clams mentioned in an earlier post were ... well ... clammy. Really teensy, too. Far prefer mussels, which were here served in the shell in a tasty curry sauce. Very good, but I'm happier having my seafood "left alone".
Turnip Cake dried out on the steam table - it's far better steamed fresh. Why do they call it turnip cake when it's made from daikon radish? Taro dumplings small but perhaps we should say "delicate" - fresh and full of roast pork.
Anybody know what they call those egg-shaped balls of glutinous rice (rice flour???) stuffed with something sweet and deep-fried, usually served near the Sesame Balls as a dessert? Those were just fine!
I will be back, but need a partner who's adventurous enough to try everything but firm enough to keep me from trying everything twice!
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