I have so much pictures to catch up on! I hope you folks don’t mind, there will be a few posts coming with less detail than I’m used to giving because it has been so long. Hopefully you enjoy looking at pictures of food anyhow (who doesn’t?!). This post is from a previous visit to Fook Lam in Chinatown. I have a detailed post from my first visit there, found here. Let’s check out what I had at this visit!
Siu Mai – delicious of course. Can’t go wrong with dim sum pork hash.
Seafood Bundle – one of my favorites. I think it’s all the different elements. The bean curd wrapper, the seafood, the shiitake mushroom – I highly recommend it!
Seafood Chow Mein – this is my absolute favorite noodle dish from Chinese restaurants. It invokes memories of childhood parties in Chinese restaurants. I love the seafood gravy and topping, the crispy noodles that are half crispy and soft from the gravy. So much texture and flavor, still one of my favorites of all time. The one here is okay, I think you can see that the vegetables outweigh the seafood.
Xiao Long Bao – supposedly one of their signature dishes. I didn’t enjoy it, I didn’t think it was great. I assume you can get it better in China but I was not impressed. The concept behind this dumpling is that you bite into it and release the soup contained in the dumpling as you eat. It’s an interesting way to make dumplings. I’ve never made it before but I assume they just freeze broth and stick it into the dumpling frozen and it melts when you steam the dumplings. They serve these dumplings with a red vinegar sauce. I just think the way these dumplings are made are more interesting than how it tastes. I wouldn’t recommend it from this restaurant.
