June 17th, Friday
We have oatmeal with granola, wheat rolls, an apple, 饺子 (potstickers), eggs, and tea
Before lunch, I finished my research project and then worked on some media work.
For lunch, the company went out for dimsum at a restaurant called Megared that’s relatively close to the office.
Aren’t we a good looking group?
(I would like to point out that formatting our group picture so that it would it on the blog somehow took half an hour)
We started off with peanuts and shrimp as an appetizer while lunch was being ordered.
And of course, tea
Never had dim sum before? Read this post for more info.
And now, onto the food!
Note: These were only the dishes that I managed to capture when I wasn’t busy stuffing my face. These are only a good representation of the dishes that we had.
Cheong fan: Fresh steamed rice noodles stuffed with a filling of beef. The velvety exterior and savory interior make a heavenly match with the sweet soy sauce that is drizzled on top.
Cheong fan: These were stuffed with shrimp instead of beef
Lo bak go (turnip cake): These crispy cakes have a crispy exterior and a creamy exterior that is delicately flavored with bits of ham, sausage, shrimp, or other vegetables. They’re called turnip cakes, but they’re actually made of shredded daikon and rice flour.
Ma tai gou 馬蹄糕: The soft and slightly sweet texture of the gelatinous cake went well with the crisp bites of sweet water chestnuts.
Har gau 蝦餃: These are typically a good indication of the dim sum chef’s skills. These translucent shrimp dumplings have a thin skin that must be stretchy and transluscent. They are hard to make because a good har gau will not have a very thick skin or be overly chewy. The ones we had were absolutely delicious; the skin was soft yet sturdy, and it housed perfectly cooked shrimp on the inside.
炒面: These stir fried noodles were crisp but were not oily. I also appreciated that they were not overly salty. (We ordered 2 platters)
Egg pancakes: The perfectly cooked eggs housed a number of delicious fillings such as green onions and mushrooms.
Siu mai: These open-top steamed dumplings were the best siu mai I have ever eaten. The delicate shrimp, savory pork filling and thin wheat wrapper made for an explosion of flavor. These were so big that I had to eat them in three bites.
Ngao yuk kau: These steamed beef meatballs were nestled on a bed of thin tofu skin. Thy were tender and light tasting with hints of cilantro.
Ma lai go: This Malaysian sponge cake was the softest sponge cake I have ever eaten. Despite being steamed, it maintained a soft, light texture without being the least bit soggy.
Lai wong bau: These sweet steamed buns are filled with a sweet yellow milk custard and can be eaten for dessert.
Stir fried bok choy
Fish ball soup with lettuce: This dish was delicious. The fish balls were tender and were cooked to perfection. The lettuce made for the perfect crunchy accompaniment to the meaty fish balls.
Cha siu bao: These soft steamed buns are filled with a sweet and savory barbecue pork filling. The ratio of bread to filling was perfect and the filling was filled with big chunks of tender pork. These were definitely one of the best pork buns I have eaten.
Pei guen: These little bundles of joy are wrapped in tofu skin, which is the made during tofu production. They can be either fried or steamed. (The ones that we ordered were steamed). The ones were tried were stuffed with a number of delicious fillings such as shiitake mushrooms, ham, and chicken.
Fried calamari: The squid was crisp and managed not to be the least bit greasy. I was surprised to find this to be pleasantly spicy
Eggrolls and Fung zao: The flaky eggrolls were filled with a savory shrimp filling.
The fung zao (chicken feet) were the most flavorful that I have ever tried. In Chinese, fung zao literally translates into “phoenix claws.” I know they sound odd, but the the cooking process transforms them into something delectable. Typically, they are fried and then stewed for a long time in a savory sauce that is flavored with fermented soy beans. These were so tender that the meat slid right off the bones. If you’re adventurous enough to try them, you won’t be sorry!
With full bellies, we went back to the office to get back to work. I worked on social media research until the work day was over.
And I leave you with the dinner I had at the Homey Kitchen:
Bok choy and winter melon & pork stir fry with rice. (We actually have a big menu to choose from, but I usually pick a vegetable-heavy meal due to personal preferance).