Nowadays, when it comes to consistently good and varied Dim Sum selection, coupled with efficient, friendly services. To me, O'Mei, Richmond Hill is a no-brainer.
Arriving for a really late lunch and knowing the dinner chefs are already on call, we ordered a bunch of main dinner dishes as well as a whole slew of our favourite Dim Sums. Our party of four ( including 2 smallish appetite ladies ) went crazy on the following:
Fried Squid Tentacles
Pan fried shredded turnips puff pastry pancake
Freshly baked BBQ Pork buns
Rice congee with shredded salted pork and thousand year egg ( fried crueller )
Fried Taro and Chicken Spring Rolls
Deep fried tofu cubes with spicy peppered salt
Spicy Dan Dan Noodles
Stirred fried Chinese Kale ( Gai Lan ) with sun-dried tile fish
Sweet and Sour Pork
Oil Poached/fried Crispy House Special Free-range Chicken
Standard was still as high as pre-Covid.
First off, the well seasoned, not too sweet and generous filling freshly baked BBQ Pork buns still reigns supreme amongst all GTA competition. Same can be said regarding those highly addictive, well seasoned and perfectly cooked squid tentacles. Other note worthy offerings included the Spring Rolls, Tofu cubes, Har Gow...etc. Lastly, the Dan Dan noodle was top notch, with al dente noodles and thick, complex, well seasoned peanut butter/sesame paste broth.
The other regular go-to favourite main dishes add-on were equally well executed. Great wok hay aroma and taste for the Gai-Lan and piping hot, crunchy crisp, sweet & sour pork nuggets. Only mild disappointment was the slightly under-seasoned chicken. May be we were a bit early in ordering this dinner dish, allowing not sufficient time for the marinade to do their job?!
We were so full, we have to politely decline their complimentary dessert offerings!....a first!
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