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2015-10-15
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Tai Woo is a restaurant that my father seems to like quite a bit. It's one of those Chinese restaurants that serve classic Cantonese dishes along with seafood at night and dim sum during the day (and they even serve late nght dim sum until 3 AM!). To my father, this is the restaurant he grew up on and could always count on being excellent value for money.The original shop used to be down the street but as rent increased, it moved to this current location. I haven't visited this new location. It
The original shop used to be down the street but as rent increased, it moved to this current location. I haven't visited this new location. It seemed a bit smaller than the old one but the same decor was present. A very old style Chinese restaurant. None of the newer chic minimalist styles we see now. Tai Woo has several dishes they have won awards for and they proudly display them all over the restaurant including the boxes of tissues on each table. I've tried some of the award winning dishes with my father and yeah...they are pretty good.
So, on this day, boyfriend and I came here for dim sum. As it was a weekday, we were surrounded by senior cititizens. Yup ... these are people from my father's generation who still think this place is the best.
Menu is in Chinese with a selected menu in English.
Shrimp Toast. A bit too oily but packed with shrimp that was pretty good. It had a nice crunchy texture.
Steamed Char Siu and Mushroom Rice Rolls. Skin was not too thick and not too thin. The char siu was ok. The rolls had little bits of shimeji mushrooms instead of Chinese shitake which made it not as strong in mushroom taste.
Steamed Beef Siu Mai. This is a rather old school dim sum that many places don't do anymore. It tasted like the steamed beef balls except with a wonton wrapper around it. Tasted ok and I liked the addition of corn niblets for extra sweetness.
Taro Root, Eggplant wrapped Fish Roll. This is another very old school dim sum dish that not many do anymore. It's basically minched dace fish meat sandwiched between a slice of taro root and a slice of eggplant. It's then pan fried then steamed and layered with sauce. The taro root was still a bit chalky and could have cooked a bit longer. But the eggplant and fish meat were pretty good. An interesting combination.
Braised Chicken Feet. A staple in dim sum classics. I think they had two batches in this dish as some of the chicken feet were not flavored at all while the some of the other ones were too salty. And then some were just perfect. Quite inconsistent.
Deep Fried Spinach Wontons with Lobster Soup. The lobster soup was used as the dip for the wontons. A bit different than other places who would normall provide some sort of sweet and sour dipping sauce. Instead, we were given this lobster soup. The soup really didn't taste like lobster at all. Tasted more like Chinese tomato and potato soup. The wontons were pretty good and not oily at all. It was packed with spinach and pork. Dipping it into the soup just made them soggy so I stopped doing that for the rest of the wontons.
Pan Fried Dace Fish Cakes. These were basically dace fish meat, panfried and covered in sesame seeds. I liked it as the fish meat was good and had a nice bouncy texture.
The restaurant had some dishes that waitresses walk around on trays and report that it's fresh from the kitchen and see if anyone is interested. These items were not listed on the dim sum menu and apparently hot items. Boyfriend was contemplating on getting one but then all 5 dishes were gone in less than 3 minutes from elderly people rusing to get a dish that we ended up being too slow.Rather inexpensive dim sum. We paid a total of $180. Not bad at all. Dim sum is very old style and that is sometimes the best kind of dim sum. When you go back to basics and what you grew up on. Things that are familiar. Will be back.
张贴
