Dim sum Jun 08
Dim sum, take 2 Apr 08
Dim sum Apr 08
Dim sum Nov 07
Dim sum Sept 07
Dim sum May 07
Dim sum Apr 07
Dim sum Feb 07
Dim sum Sept 06
Dim sum at Elite
A new place (to us) for dim sum-- Elite Restaurant. Like Sea Harbour and Mission 261, they don't do carts-- all dim sum is made to order off the menu.
They do steamed taro cake (lo bac gou?) here, although somehow we forgot to order it and just got the fried one instead. They do have some servers wandering around pushing the fried taro/beef ball thing around quite a bit, which is annoying... but the rest of the food is pretty good.
Elite was originally pictured as a somewhat higher-end place, but by the time Frances, Patrick, Dan, and I got out of there, the bill was pretty average given how much food we'd eaten at $15/person. We ring that up pretty easily at most other places (Capital Seafood, Empress Harbour, New Capital Seafood, NBC Seafood, 888 Seafood, etc. Ocean Star and some others come in a tad cheaper, but not much).
As for the details on the food itself, the sweet (black bean?) filled seasme ball was good but not quite as delicately crispy as grandma's. We had both baked and steamed char shu baus, which were good but the filling was a little bland. Preserved duck egg porridge (jook) was well done. Chicken feet and pork spareribs (pai gut) were both perfectly done but lacked any spice. Shu mai and ha gow were excellent, and the lotus-leaf wrapped rice was solid on the basics- but didn't take any risks, either. Cheung fun was excellent but we didn't get any har cheung (shrimp) so I can't properly compare it.
All in all pretty good. Very good taste but lacked anything that would make it remarkable... either that or I normally am just used to more crazy things? Who knows!
They did burn the dan tat on the surface-- it would have looked great except for that detail!
