Mayflower

The first thing that comes to mind when I hear "Mayflower" in the Bay Area is "meh".  But hang on there.  This is not the Mayflower we have come to know in the past.  It is not affiliated with the one remaining location of the original Mayflower in Milpitas.  In fact, this one in Dublin boasts authentic Hong Kong-style cuisine which fuses traditional Cantonese cuisine with Western cooking techniques.  My uncle insisted that this one is far and away better than the original Mayflower.

The place has plenty of parking and also a decently-sized and well-appointed dining room.  We began with their Roasted Duck and it was pretty legit.  With a beautiful lacquered appearance, the skin was also properly rendered where it was crispy.  Nice roasted flavor and a bit of sweetness (from the maltose).  The meat was tender and juicy while properly seasoned (essence of star anise).

Of course we got a few orders of the Ha Gau (Steamed Shrimp Dumplings) as they make or break a Dim Sum service.  I'm glad to report these were quite good.  The medium-thick dumpling wrapper had some elasticity and stayed intact even after I picked them up.  The shrimp filling had that classic bounce texture with measured sweetness and aromatics from the sesame oil.

I know I'm being picky when I say that the tobiko on top of the Siu Mai (Steamed Pork & Shrimp Dumplings) were cooked.  For me, they are much more aesthetically-pleasing when it is added after the dumplings are steamed.  Despite its appearance, these were fine.  The pork was processed enough to not be chewy and of course have a good rebound texture.  Dumplings were juicy and had a nice burst of sweet savoriness.  I enjoyed that that there was no big chunks of fat or gristle to be found.

Although serviceable, I wasn't overly impressed with the Foong Jau (Steamed Chicken Feet) though.  As you can see, the skin was falling off the bone and was far too soft.  Normal preparation for this dish involves deep-frying the feet and then braising them.  Yep, they braised these too long so that the cartilage and fat were melting.  Despite tasting great with an impactful black bean flavor tempered by sweetness, this was a goopy mess.

On the other hand, the Seen Jook Gewn (Steamed Bean Curd Skin Rolls) was on point.  With a good mix of tender pork, bamboo shoots and wood ear, the textures were varied and had a great mouth-feel.  Seasoning was perfect too as it was flavorful without being salty (I dip in in Worcestershire sauce though).  The deep fried bean curd skin had that desired bite and chewiness while still being tender.  Best of all, there wasn't a bunch of moisture or goopy sauce, which helped keep the integrity of the bean curd skin.

Arriving as a really large portion, the Cheun Fun (Rice Noodle Roll with enoki, pea shoots and beef) was really good.  Sure, this was a more deluxe version of the basic ones, but it was totally worth the money.  It was chock full of crunchy pea shoots, tender mushrooms and equally tender nuggets of beef.  The rice noodle itself had elasticity and did not break despite being rather thin.

For our one deep-fried item, we had the Haam Sui Gock (Deep Fried Glutinous Dumpling with pork).  This was excellent featuring a super thin layer of glutinous rice.  It was fried until golden brown where it was uniformly super crunchy.  Inside, there was a good amount of tender ground pork, shiitake, cilantro and green onion mixed in a starch-thickened sauce.

If you read this blog frequently, you'll know that one of my favorite Dim Sum dishes is the XO Loh Bak Goh (XO Daikon Radish Cake).  Yah, of course we ordered it!  Good choice as it was exactly how I like it.  The cubes were a bit on the larger side and hence were a bit softer after the deep-fry.  The outside was crispy and not overly greasy.  Nice toss in XO sauce which added some spicy brininess.

You don't think I would forget about the offal right?  This time around, we had the Ngau Pak Yiep (Steamed Bible Tripe).  These were tender enough to chew while still retaining a bite.  Intermingled within, the julienned carrots, green onion and ginger provided the classic flavors of this dish.  We had sweetness, sharpness and brightness to go with the saltiness.

Now if you look at the cut-up Ngau Yook (Beef Meatballs), you will notice the pink color of the meat.  That is due to the use of baking soda in the marination process.  The meat is also seasoned and whipped until it is almost fluffy and plenty bouncy.  This was definitely the case here, yet, I felt that it lacked any real meat texture.  Nothing wrong with that if that is what you prefer, but for me, some bits of meatiness would've been better.  Otherwise, a tender and well-seasoned beef meatball with just enough green onion for effect.

Possibly one of the best dishes we had was the Pai Gwut (Steamed Pork Spareribs with black bean sauce).  Most of the pieces were rib portions that weren't fatty.  Hence, we mostly got tender meat that had the requisite bounce texture.  Furthermore, the seasoning was on point with a good balance of savory, sweet, garlicky and a touch of spice.

One of the most interesting dishes we had was the Scallops, Clams and Fish Maw with Papaya.  Since the scallops were barely-cooked through, they were buttery and tender.  The natural sweetness came through and in turn, flavored the broth.  The addition of papaya provided an extra layer of sweetness and the typical papaya funkiness at the end.

Introducing some veggies into this meal, we had the Stir-Fried Gai Lan with fried fish cakes.  As you can see, the wok hei (wok's breath) was pretty apparent with a certain amount of smokiness and caramelization.  With no pools of moisture on the bottom of the plate, the seasoning stayed on the gai lan.  This meant the flavors were apparent and impactful.

We ended the meal with a few things including the Mango Pudding dressed with evaporated milk.  This was pretty typical with lightly sweet and mildly-flavored mango gelatin.  I've never been a fan of the evaporated milk on top and I generally omit it.  Overall, the food at this Mayflower is solid and generally well-executed.  Service is friendly and attentive while the dining space is inviting.  Just don't confuse it with the other Mayflower, which is nothing like this.

The Good:

- Solid eats

- Good service

- Nice dining space

The Bad:

- If you don't have a reservation or know someone, it is quite the wait

Paramount Chinese Seafood Restaurant

Formerly Lucky Plus, the chinese restaurant on the corner of Rupert and 22nd is now known as Paramount Chinese Seafood Restaurant.  Not to be confused with Golden Paramount in Richmond, this is a totally new crew.  We had stopped by for Dim Sum earlier this year but I just never got around to posting about it.  Now on my second visit, I was able to order more dishes and yes, now I'm going to put my 2 cents in about the place.  Just like before, they have free underground parking available, but it fills up fast and for some reason, the elevator needs a key card to operate.  Seating is a bit tight, unless you score one of the booths by the window.  They are pretty busy, so best to grab a reso.

For our food, we got a bunch of the usual items including the Ha Gau (Steamed Shrimp Dumpling).  Rather than the standard 4 dumplings, they give you 5 here.  They were pretty good with a medium-thick dumpling skin.  It was translucent with a nice chewy bounciness that was soft. Inside, the shrimp filling was juicy and plump with the desired rebound texture.  Seasoning was good too where I could still taste the natural sweetness and aroma of the shrimp.  I did eat it with hot sauce though.  

Of course now I need to talk about the Siu Mai (Pork & Shrimp Dumpling) too.  These were rather large with a good mix of bouncy pork, fat and shrimp that had the buttery snap texture.  However, I feel that they didn't mix the filling properly as one of the dumplings was inundated with fatty gristle.  I had to spit half of the filling out because I couldn't chew it.  Other than that, the dumplings were good having enough seasoning to calm the pork flavour down.

Both times I've ordered the Beef Meatballs and I would say they beat the heck out of the meat to the point there is no meat texture.  These were so fluffy that it seemed like there was more air than meat.  However, I can see how this could be appealing to some people who want something easy to chew and not being too heavy.  For me personally, I would prefer the meatball to have more density and some natural meat texture left.  Flavourwise, they did taste good and of course with some Worcestershire on the side too.

Employing the same airy and buttery beef, the Beef Ribbon Rice Noodle Rolls were pretty much a uniform texture.  Almost fluffy and soft with only the slightest chew, the rice noodle was really good.  However, there was a lack of beef weaved into the mix, hence, it was mostly noodle.  For the beef that was in there, it was the same as the beef meatballs as mentioned.  It definitely needed some soy since there was a lack of meat.  For the more typical version, we also had the Shrimp Rice Noodle Roll (on a separate visit) and it was good.  Although the rice noodle wasn't the thinnest, it was still buttery soft with some elasticity.  There was a good amount of bouncy and seasoned shrimp inside.

On the same visit, we went for the Steamed Pork Spareribs.  Yes, these ate just as good at the picture would imply.  The dish consisted of meaty rib pieces that were tender with the classic bouncy chewiness.  These were the beneficiary of the ample minced garlic, which added aroma and impact.  It was also well-seasoned which was salty enough without being salty.  Also liked that there wasn't too much moisture on the bottom of the plate.  Some tapioca starch helped create a glaze of sorts that added silkiness to each bite.

Both visits yielded my favourite dish, Steamed Beef Tripe and Tendon.  As you can see in the picture, the portion size was generous.  Cut into large pieces, the tripe was tender with an appealing chewiness.   The tendon was soft with its classic gelatinous texture.  Every piece of tendon was the same texture, unlike some versions where we have some melted and others tough and chewy.  In terms of seasoning, the dish was plenty savoury, sweet and garlicky with a small dose of pepperiness.

One of my favourite Dim Sum dishes is the Bean Curd Skin Roll.  I try to order it whenever I can, but often it isn't everyone's cup of tea.  This one was good with a chewy, yet delicately fried (and then subsequently steamed) bean curd skin.  Inside, the pork filling was meaty with whole chunks and some fat as a binder.   There was some carrot and celery mixed into it and were soft, but still vibrant.  I thought the rolls were sufficiently seasoned enough so it wasn't just pork flavour.  For myself, I always dip it into Worcestershire sauce.

Presented in a large portion of large and plump segments, the Steamed Chicken Feet was really good.  Sometimes, we find chicken feet that are pretty shrivelled up from the deep fry.  These were super plump with soft cartilage and fat underneath.  Tender and soft, the skin and cartilage was easy to separate from the bone.  Much like the tripe and tendon, the flavours were savoury, sweet and garlicky.

As always, we got an order of the Shrimp Spring Rolls, even though the kids were not around.  Good decision though as these were also well-executed.  They were fried until golden and super crunchy with minimal greasiness.  Inside, the shrimp filling was not overly dense, but still packed in there.  Hence, we got plenty of the sweet shrimp crunch along with the garlic and seasoning.  They were also served piping hot, which made a big difference.

One dish we always get is the XO Daikon Radish Cake.  I'm not a huge fan of the pan fried version as it can often be pale-looking, in need of an actual hard sear.  For this version, it is cubed and deep-fried, then wok-tossed with XO sauce, sprouts and peppers.  This was solid with the daikon cake being crispy on the outside while soft and fluffy on the inside.  Good natural daikon flavour accented by the cured sausage.  I wished there was more spice from the XO sauce, but it was still tasty.

Occasionally, we order the Stuffed Eggplant with shrimp paste.  Not sure why we don't do it every time as it is Viv's favourite dish.  Well, this was a good version of it as the pieces were quite large.  Furthermore, there was more bouncy and sweet shrimp paste than eggplant.  As for the eggplant, it was fully cooked while not being totally mushy.  There was even a bit of crispiness on the outside.  However, the starch-thickened black bean sauce was rather weak and diluted.

On the other hand, we rarely order the Xiao Long Bao (Soup Dumplings) at Cantonese Dim Sum since it is a Shanghainese specialty.  We have rarely stumbled upon a good one and this was no exception.  It featured medium-thick dumpling skin that needed more elasticity.  Inside, there was some soup, but it wasn't the right flavour missing the shaoxing wine and ginger hits.  Meat was tender though and not gritty.

The one bigger dish we tried was the Chicken Clay Pot Rice.  They really overloaded this thing with well-marinated chicken.  Bone-in, the pieces of chicken were tender and buttery.  Once again, they were spot on with the tapioca starch, as it held onto the marinade with each piece of chicken.  As for the rice, it was dry (in a good way) and nutty.  Sure, there wasn't any socarrat, but I appreciated that the rice wasn't soggy.

Both times, we had the Baked Egg Tarts to end the meal.  I found the edges to be sufficiently golden brown where they were nutty and crispy.  The layers were discernible and shattered nicely when bitten into.  The egg custard was silky and only sweet enough.  Overall, both times we had Dim Sum at Paramount, it was pleasant and well-portioned.  Service was great, but a bit hard to flag down at times though.  Would return.

The Good:

- Above average Dim Sum

- Large portions

- Free parking

The Bad:

- Service is good, but hard to flag down when busy

- Seating in the middle is very tight

Pearl Harbourfront Chinese

After our first Downtown Toronto Dim Sum experience at Rol San, it was fine but we were wanting something a bit more.   We were willing to pay a bit more for a bit of atmosphere, hopefully attentive service and of course higher food quality.  Since we were staying not far from the lake front, we ended up at Pearl Harbourfront Chinese located in Queens Quay Terminal.  Since we were early, we snagged a beautiful window seat with a nice view of the water.  

We tried to cover as much of the menu as we could with only 2 of us.  The very first dish to arrive was the Beef Rice Noodle Roll.  As you can see, it was carefully prepared where the noodles were delicate and soft with some elasticity.  Inside, the whipped beef was at its bouncy best with a nice rebound texture.  It was mildly seasoned with only a minimal amount of cilantro.  With a touch of sweetened soy, this tasted good and the texture was right.

We didn't have to wait too long to get the most important dish of the meal.  Yep, the Ha Gau (Shrimp Dumpling) is normally seen as the benchmark for any Dim Sum service.  Thankfully, these steamed dumplings passed the test as the skin was medium-thick while being tender with a chew.  Inside, the shrimp filling was buttery with a snap.  It was seasoned enough so that there was flavour to compliment the natural sweetness of the shrimp.

Of course, when you have Ha Gau, you must also order the Siu Mai (Pork & Shrimp Dumpling).  This is the ying to the yang or partner in crime.  Now these dumplings did not really look the part when we first laid eyes on them.  The wrapper was loose and the dumplings looked out of sorts.  Well, thankfully, they ate much better than they appeared.  The pork filling was bouncy and well seasoned.  The whole shrimp on top was not only for aesthetics as it had a buttery crunch.  Flavourwise it could've been seasoned a bit more aggressively.

Although the starch-thickened sauce was goopy and clung onto the Steamed Chicken Feet like glue, it did taste really good.  Nice balance of sweet, garlicky and a touch of spice.  As for those deep fried, braised and then steamed chicken feet, the texture on them was on point.  They were plump with soft cartilage and fat underneath.  Hence, all of it came off the bone really easily but wasn't complete melted off either.  

Another solid dish was the Steamed Beef Meatballs.  Numbering 3, the fairly large meatballs were whipped enough that the meat was bouncy and super tender.  However, they left enough natural meat texture bits that there was some contrast.  The mix was mostly meat with very little in the way of greens within it.  Hence, this might've lacked a bit of brightness, yet at the same time, it was properly seasoned being umami and savoury.

Went for another typical Dim Sum item in the Steamed Pork Spareribs.  Once again, this was a fairly large portion with a mix of rib and cartilage pieces.  I liked how there wasn't a lot of fat attached either.  At the same time, the meat wasn't dry or chewy since it had been marinated properly.  It had the signature rebound texture.  Seasoning was great too with ample salty garlickiness intertwined with bell pepper.

Had a few non-steamed items with the Spring Spring Rolls and the Pan-Fried Taro Cake.  I found the spring rolls to be crispy and not wound too tightly.  Inside, the shrimp was buttery and well-seasoned.  Whenever I see taro cake on the menu, I order it.  Reason being is that it is much more rare to find that on a menu than the daikon radish cake.  These were nicely crispy and nutty on the outside while the inside was somewhat firm, but had the aromatics of taro and the saltiness of Chinese cured sausage.

We ended this off with the usual Baked Egg Tarts.  Even though the puffed pastry was not particularly browned, it was still nutty, crispy and aromatic.  Inside, the egg filling was silky and sweet.  A very competent version of the dessert.  Overall, the meal at Pearl Harbourfront was good and not as expensive as one would think.  Service was attentive where the staff had a good attitude.  Loved the water views since we were sitting by the window.

The Good:

- Solid Dim Sum

- Good service

- Great views

The Bad:

- Dim Sum menu is not as diverse as other places

- Of course you can get better in Markham/Richmond Hill, but pretty good for Downtown

Rol San

Last time I was in the GTA, we had rented a car and hence, made it to Dragon Boat Fusion out in Richmond Hill.  Well, they have since closed and now it is The One Fusion.  This time, we decided to stay within TO and sans auto.  Therefore, we took a stroll up Spadina to Rol San ro get our Dim Sum fix.  They have been serving all-day Dim Sum since 1994, so hopefully it would be good?  I guess we were about to find out...

It was quite busy during lunch rush and we actually had to "dap toy", which is share a table with strangers.   Haven't done that since the 1990's!  We put in our order and had the usual Ha Gau (Shrimp Dumplings).  They were a bit small and featured a medium thick dumpling wrapped.  It was fairly dense and chewy.  Inside, the shrimp filling was good where it had a nice bounce texture.  It was lightly seasoned being sweet.

As for the ying to the yang, the Siu Mai (Pork Dumplings) were all pork, rather than the pork & shrimp mix we see most of the time.  Despite that, the dumpling was of a good size and the pork filling had a good rebound while being tender.   I found that the seasoning was on the milder side and we needed some hot sauce to elevate the flavours.  I liked how they added fish roe after steaming.  This meant they looked more appealing and had pops of brininess.

We also got the classic steamed Beef Meatballs atop bean curd skin.   These were also modest in size with a considerable mix of cilantro and green onion.  Hence, there was inherent flavour to the meatballs including some meaty sweetness.   Really enjoyed the fried bean curd skin underneath as it was appealingly chewy.   Of course we had some Worcestershire sauce on the side for dipping.

Onto the offal part of the meal, we had the Steamed Chicken Feet as well as the Bible Beef Tripe with ginger and green onion.  I thought the chicken feet were plump and featured softened cartilage.  This was the ideal texture in my opinion.  However, it was under-seasoned and needed more salt and/or soy.   The Beef Tripe was tender with food hits from the ginger and green onion but could've used more salt too.

Featuring the same shrimp filling as the Ha Gau, the Shrimp Spring Rolls were decently-sized.  Unfortunately, the outside wheat wrapper was not as crispy as we would've liked.   It wasn't too greasy though.   As for the filling, it was still moist and had a meaty snap texture.  It was fairly well-seasoned with a balance or sweetness and saltiness.  This came with sweet & sour dip, which was good, but we preferred dipping it into Worcestershire instead.

We ended up ordering 2 more dishes including the Chicken & Mushroom Rice Noodle Roll.   I don't recall ever having chicken in this dish before but it was not bad.  The ample chicken filling was moist and tender.  There was some enoki mushrooms strewn throughout.  There was some sweetness but also a sour finish.  Not sure where that came from, but it wasn't a big deal. As for the rice noodle, it was soft with elasticity.

For dessert, we had the Baked Egg Tarts and they arrived looking a bit pale.  We found the egg filling to be silky and just sweet enough.  However, the puff pastry was not flaky enough.  Rather, it was touch doughy and firm. Overall, the Dim Sum we had at Rol San had some ol' school vibes to it.  I guess we should've expected that from something located in Chinatown and not in the burbs.  However, it was still decent and worth visiting if you were in the area.

The Good:
- Decent eats
- Staff were fairly nice
- Relatively inexpensive

The Bad:
- I mean, you can get better elsewhere
- A bit busy and you may have to share a table