![]() COVID-19 has quashed the carts, so dishes will appear from the kitchen in no particular order, while the plain decor puts all the focus on the food.Ĭoming soon: SA Current Daily newsletter. Luscious egg custard gushes from the golden egg yolk lava buns. Pristine beef tripe, lightly curried squid, red beans and lotus seed also appear in various guises. The buns and dumplings feature fillings such as imitation shark fin, pork, shrimp, beef, daikon or taro root. The skinny: Yes, Dim Sum Oriental Cuisine has a conventional menu with fried rice and various noodle dishes, but you're really there for the steamed or pan-fried dim sum of its name. It's a welcome addition to a dish that's both satisfying, straightforward and seductive - even if it's not served from a cart.Ģ313 NW Military Highway, Suite 125 | (210) 340-0690 | dim-sum-oriental-cuisine-com.ez.megapaper.ir ![]() With chicken as the main meat component, they're tossed with onion, scallion and sprouts, and the stir-frying process yields a slight smoky char that's sometimes called "the breath of the wok." Ho fan are short, wide rice noodles that readily absorb soy-based sauces. Even so, the dish offered a nice balance to a meal of small plates. The chicken or beef stir fried with ho fan proved almost pedestrian in contrast. Pierce the dome of the bun with a chopstick, and out oozes the golden "lava," a salty-sweet and unctuously lush egg custard. In contrast to the previous envelopes, these featured a slightly sweet wheat wrapper, one that Dim Sum also tints a golden color. Steamed golden egg yolk lava buns are on-point as far as poetic descriptions go. The combination - served with a diluted, sweetened soy on the side - is perfect in a minimalist sort of way. Otherwise, the menu says it all: the only other ingredient is smoky, chopped barbecue pork. The item is really more like a diminutive burrito in a silken, rice-sheet wrapper. Speaking of wrappers, the menu description of steamed barbecue pork in rice noodles didn't do it justice. Feel free to enhance the bland rice with whatever condiment you prefer. The rice inside is sticky indeed, and the saucy ground chicken serves as a tiny jewel at its heart. Partly because the leaf adds a faintly aromatic flavor to the dish, and partly because unbundling the loosely bound packet is half the fun. ![]() In the case of the steamed chicken sticky rice in lotus leaf wrapper, the wrapper almost proves more important than what's inside the package. The combination of textures and techniques elevates this bite beyond the sum of its otherwise simple parts. It's topped, not stuffed, by what might best be called a fried shrimp fritter. The slice of eggplant itself is either steamed or simply braised, and the resulting texture is soft and yielding. No wrapper is employed in the preparation of the pan-fried, shrimp-stuffed eggplant, for which a little interpretation is required. Chopped shrimp mixed with corn kernels provides the stuffing for a pan-fried version of the steamed dumplings - worth a try for the textural difference alone. Just a streak of soy sauce is appropriate here. ![]() ![]() The steamed pork dumpling, fully enclosed in a velvety envelope of a different kind, is also pure in its flavor. It's an artful package, and a dot of chili serves as both a flavor and visual accent. Steamed shrimp and pork shao mai is a dim sum classic, its tender filling revealed like the center of a flower surrounded by a petal-pleated wrapper. The diamond-scored squid also has a bit of a bite, but its flavor is inherently more assertive, the curry coming across as both subtle and sharp at the same time. Try it just as it is before automatically adding soy sauce or the restaurant's red chili condiment. Like many items on the menu, the flavor is direct and delicate, modulated only by faintly aromatic slivered scallion. The feathery white tripe has an unexpected, but not unpleasant, crunch. Here's a little help in that direction, starting with a couple of items you might not think to order: steamed beef tripe and steamed curry squid. You indicate your choices on a plastic menu with a marker, and they come out in whatever order suits the kitchen. The dining room's almost total lack of decor doesn't help in restoring romance to the occasion, either. Sadly, COVID-19 put an end to that in many places - including at San Antonio's Dim Sum Oriental Cuisine, a Northwest Military Drive restaurant known for genuine Chinese specialties such as chicken feet and beef tripe. Dim Sum Oriental Cuisine's plain decor puts all the focus on the food.įor many, an "authentic" experience of eating Chinese food dim sum style involves dining in a room of carts bearing tantalizing bites in bamboo steamers or presented on pristine porcelain plates. ![]()
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