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Awhile back when I was still involved with the Chinese Restaurant Awards, I was introduced to a relatively low-key (yet classy) restaurant called Yue. I was so impressed with the food, I went back several times and it never disappointed. They had won for the best Ha Gau (Steamed Shrimp Dumplings) in 2015, so there was definitely some pedigree. They have since moved from that location further up Alexandra to where Vivacity used to set up shop. I've had their Dim Sum service again at the new location and it was still just as good. Therefore, I didn't need much convincing for an invite to try it again recently.
Things came fast and furious since they knew it would make for a great flat lay (for IG). That also meant I had to act fast with my picture-taking (and hopefully get to eat!). The first thing I did try was the Fried Squab presented in a "bird cage" type of serving tray. Very cleaver if you ask me. As you can tell by the rich brownish red hue, the skin was crispy, nutty and fairly well-rendered. The meat itself was tender and moist while being well-seasoned I sampled the Baked BBQ Pork Bun next and they were warm and fluffy where there was still some elasticity to the dough. On top, the crisp sugar topping was sweet enough and stayed adhered to the bun even after cutting it in half. Inside, the lean BBQ pork filling was a nice balance between sweet and savoury.
Okay, let's get right to it before it got cold (I took a dumpling from the tray underneath, so it was still hot), I attacked the award-winning Steamed Prawn Dumpling (Ha Gau). Although there are many versions in town that are just as good, there is no denying that this one is indeed one of the best. Beyond the al dente exterior wrapper (that had a nice elasticity), the delicate prawn within was sweet with discernible sesame oil and white pepper notes. Texturally, there was a moist snap that was nearly perfect. Now the Steamed Pork Dumpling with Crab Roe (Siu Mai) (pork & shrimp dumpling) was no slouch either. Also served as set of 5, these consisted of nearly as much shrimp as pork. Hence, the texture was buttery with both the bounce from the shrimp as well as the properly tenderized and marinated pork. There was a lightness to the dumpling without feeling loose while the seasoning was spot on.
Onto the Rice Noodle Rolls, we had 3 versions including 3 kinds of mushroom, beef and BBQ pork & corn. Unlike the usual preparation of 3 separate rolls, they were presented as a continuous sheet of noodle with ingredients strewn throughout. I quite like this method as the texture of the noodle tends to be less dense even though it is scrunched up together. I enjoyed all 3 of them and really liked the addition of corn with the BBQ pork as it provided both texture and sweetness. The beef was tender and buttery while still retaining some meatiness. The same could be said about the Steamed Spare Ribs with Pumpkin as they were buttery and bouncy while still meaty at the same time. Perfect texture for this dish. There was a mix of rib portions and some cartilage, but there wasn't too much fat (which was a good thing). Overall, the flavour was on the milder side but there was definitely black bean (as we could see it too).
Next, I went back to the dumplings with the Steamed Prawn and Spinach. Normally, spinach dumplings feature a much darker green colour, yet the light translucent one they had here was very attractive. Seeing the filling inside just made it more appetizing. This also meant the dumpling skin was thin enough too being chewy and tender at the same time. The filling was delicate with sweet bouncy prawn and tender spinach (that was not soggy nor soaked with too much moisture). Evenly browned, the slices of Pan Fried Turnip Cake were on the firmer side, but still far from dense. I particularly liked the balanced amount of cured sausage, dried shrimp and dried scallop within the cake. This provided layers of brininess and aroma. There was also a good amount of shredded daikon that was tender and not overly wet.
We were served another award-winning dish (for 2017) in the Singing Beef Brisket and Rice Rolls Hot Pot. One might wonder why this version might be better than any other in the GVRD. There is no need to wonder since the star of the dish was the brisket itself. The meat was buttery and tender where each piece was similarly sized. Flavours were good without an over-reliance on salt (soy in this case). The rice noodles underneath were seared enough and weren't overly greasy either. One of the more interesting dishes had to the Pork Hock with Maggi Sauce. It might be assumed the dish would be heavy and really fatty. Well, yes, there was skin and fat since it is a pork hock, but it ate a lot lighter than one would expect. Buttery and tender, the skin was lightly crispy and completely seasoned by the umaminess of the Maggi.
I've noticed the trend that spring rolls are getting smaller and smaller. I guess they didn't get the memo here as the Deep Fried Shrimp and Cheese Spring Rolls were absolutely massive. Easily a half size bigger than most, the crispy rolls were stuffed with plenty of whole shrimp and shrimp paste. Since the filling was substantial, the roll ate more robust and heavy. I didn't notice the cheese as much though. Wrapped in pan fried bean curd skin, the Pan Fried Sticky Rice with Dried Seafood was deceptive in its appearance. We all guessed there would be meat in the middle, so it was a total surprise when we found sticky rice instead. I really enjoyed this as the rice was dry enough without being hard. The aromatics and umami saltiness of the dried seafood (shrimp and scallop), provided the necessary seasoning.
We ended up trying some of the Chinese New Year dinner specialties as well including Yue's Appetizer Platter consisting of hokkigai, smoked salmon, sliced beef shank, baby octopus and jellyfish. The most interesting part of the platter had to be the diced jellyfish. That's right. Rather than in strands, the jellyfish was in quasi-cubes. Therefore, it was a bit easier to chew, yet more buttery soft with a light rebound. Majestically plated, the Braised Dried Oysters and Dried Black Moss is something you'd find at many CNY dinners. This one featured large dried oysters that were rehydrated and braised to the point where they were super tender. They were the proverbial umami bomb with plenty of brininess as well. I wasn't so sure about the lettuce as it bled too mush moisture onto the plate.
Another bonus item was the Pork Rib in Special Spicy Sauce. This gigantic bone was dressed in enough chili oil and spices to scare most people off. In reality, it wasn't spicy at all. Rather, there was a pronounced nuttiness to go with only a touch of heat. Moreover, since the rib was not spicy itself (possibly not braised in the spices and oil), I could taste the meat. It was tender and practically fell-off-the-bone without being mushy. Personally, I could've taken it a whole lot spicier, but I can see how the way the dish was prepared could appeal to a wider audience. When I first laid eyes on the Pan Fried Vermicelli with Beef and Bitter Melon with black bean sauce, I was not wanting to eat it. You see, I'm not a huge fan of bitter melon. On the flip side, I needed to try it for the purposes of this blog post. Turns out it was a lot better than I expected. They prepared it so masterfully that the bitter melon was subtle and the black bean sauce was impactful enough to balance the bitterness. Moreover, the beef was super tender and the crispy vermicelli provided a nice crunch.
From here, we moved onto the sweets. The first one I tried was the Steamed Egg Yolk Bun. Maggi wanted me to do an action shot and as I pulled the soft bun apart, the sweetened salted egg yolk centre proceeded to run out quickly. Yes, I would've liked it to be a thicker viscosity, but this was also due to the amount of filling. It kept coming! Um... Anyways, it was purposefully sweet and slightly nutty. Very tasty. Next, I sampled both the Peach Resin Cake (the white one) and the Lychee & Sweet Olive Jello. Shaped like a typical mango pudding, the resin cake was somewhat like a pannacotta except not as creamy. It was lightly sweet with bits of white fungus posing as "bird's nest". I found the lychee jello to be light and just sweet enough with the unmistakable aroma of lychee. Texturally, it wasn't too firm which made it very easy to eat.
Our last 2 desserts were somewhat similar in the Baked Egg Tart with Milk Puff Pastry and the Baked Durian Tart. Resembling a Portuguese tart, these were aromatic, creamy and purposefully sweet. Loved the nuttiness from the buttery puff pastry. It was nicely browned where it crispy and light. As for the Durian Tarts, they were merely the same egg tarts topped with durian paste. As such, the same qualities existed except with the addition of the pungency of the sweet durian. These were a great finish to an expectedly solid Dim Sum service. Once again, Yue didn't disappoint and there were some new dishes I'd never tried before. I guess I need to do a dinner service post soon too as it appears that that would be good as well!
*Food was complimentary*
The Good:
- Consistent food quality
- Nice dining space
- Solid service (as observed in previous visits)
The Bad:
- Like any other Richmond restaurant, parking can be limited
One last meal before we left Seattle for our brief one-night stay. Hey, we had to dip our toes into uncharted territory - go out-of-town with fellow foodies. We didn't end up killing each other despite sharing one room amongst the 5 of us! So on our way out, we drove out to Super Six for some Hawaiian food. For those unfamiliar, Hawaiian food is a mish-mash of cuisines that include Japanese, Chinese, Korean, Filipino, Portuguese and Puerto Rican mixed in with indigenous, European and American foods. Yes, if you wanted fusion, then this is the mother of all fusion foods. However, it doesn't mean complete fusion as Hawaii is also famous for their "Mixed Plate" which puts all the different cuisines onto one plate (like at a pot luck dinner).
So with that in mind, let's start with the one of the most famous food items from Hawaii - The musubi. We ended up with the classic Spam Musubi as well as the Pork Belly Musubi. Now this isn't a particularly complex concoction as it is merely sushi rice topped with something while sealed with nori. So this means only one thing - one must nail the individual ingredients. For these, the rice was pretty good being chewy yet not dry. I would've liked to see a more aggressive sear on the Spam as it was not as caramelized and smoky as it should've been. That wasn't a problem with the pork belly as it was seared beautifully (and it was tender too). Next, we tried their Fried Chicken Wings glazed with a Korean gochujang sauce. This was pretty tasty with crispy wings sporting rendered skin and super juicy meat on the inside. There was a good balance between spicy and sweet, but I would've liked it even spicier. Loved the grilled pineapple on the side too.
One dish that I was rather indifferent about was the Sichuan Pork Noodles. Although the mix of Portuguese sausage ragu, bak choy, shimeji mushrooms, serrano and daikon sounded great, the dish itself ultimately fell flat. Sure, there was some background spice, but I found that there wasn't enough seasoning in general. Worst of all, the noodles were way overdone. This didn't elicit good mouth-feel. I hope this was a one-off because it wasn't good. On the other hand, the Shoyu Ahi Poke was excellent. It was well-portioned with plenty of fresh and buttery ahi tuna, kimchi, wakame, slaw, tobiko, macadamia nuts, ogo and taro chips. Considering the amount of toppings, this ate very well with each scoop consisting of ingredients including the chewy sushi rice. I particularly liked the kimchi as it added a tangy spice to the dish.
Another dish that I enjoyed was the Aloha Fries with hand-cut fries, kalua pork, kimchi mayo, scallions and sunny-side eggs. Call this a "Hawaiian Poutine" or "Dirty Fries", but one thing is for sure, it was tasty! It started with the crispy fresh-cut fries that formed a good base to begin with. Add in the spicy mayo and the runny egg yolk and there was just enough moisture that didn't make things soggy. The pork was a touch dry, but tender enough. We couldn't forget about an iconic Hawaiian side in the Mac Salad, so we had to get an order. As you can see in the picture, it was a touch overdressed. That didn't affect the al dente macaroni itself though and that texture was necessary given the amount of dressing. It was well-seasoned and didn't eat as heavy as it appeared.
I thought the Palehu Spare Ribs were well-executed sporting a smoky caramelized bark. The glaze was sweet, but the char on the outside helped create layers of flavor. The meat itself was tender despite the dry-looking exterior. On the side, this was not ordinary mac n' cheese. Rather it was a kimchi mac n' cheese. As such, there was much more impact and kick from the tangy and spicy kimchi. Since this was cooked, the macaroni wasn't as al dente as the mac salad, but it wasn't mushy either. Taking a page from Filipino cuisine influences, we got the Lumpia stuffed with pork. These were crispy and none-too-greasy. I thought the filling was a bit on the mealy side and lacking in flavor, but hey, that is what the dipping sauce is for! Sweet and vinegary, it was the punch of impact that these rolls needed.
We couldn't forget about the other famous Hawaiian/Portuguese item that everyone strives to try when they are in Waikiki - Malasadas. We got one each with coconut cream and Nutella cream. Drizzled on top was a Liliko'i caramel sauce. I would say that Leonard's is better since they are fluffier and have more flavor options, yet that is like saying Thai food is better in Thailand. Duh. So back to these ones, they were decent with a firmer texture, but not overly sweet, even with the caramel. I liked the coconut cream more as it was aromatic and light. After we had finished, we pretty much agreed this was the most solid meal of the 3 we had on our mini-trip. Reasonably-priced and tasty.
The Good:
- Reasonably-priced
- Generally well-executed
- Nice people
The Bad:
- The noodles could've been better
Our original plan was to make our reservation at Flint Creek Cattle Co. at around 7:00pm. However, we were doing a wine tasting at Percipio Wines in Bellevue. We were enjoying ourselves so much (possibly due to the wine?), we didn't rush and ended up changing the rez to a later time. We were rather famished by the time we got there at around 8:30pm. Luckily, it wasn't too busy for a Sunday night. Last time I was in Greenwood, I had a great tasting menu at Opus Co and since the area is known for many great restaurants, I was excited to try Flint Creek.
We started with the Anderson Ranch Lamb Tartare with cured lemon, rose petal harissa, radish, herbs, flat bread and dukkah spice. Normally, I find lamb tartare to be rather gamy (and I don't mind this), but this was seasoned so beautifully, the lamb was there, but not the only star. There was a good balance of acidity, zestiness and spice. As for the texture, the lamb was fairly tender with an appealing meatiness. Surrounded by a bevy of Prosciutto San Daniel, we found nectarines, pistachio oil, saba, arugula and salt complimenting the buffalo milk burrata. Even without the other ingredients, it was enjoyable to eat the prosciutto and fresh burrata on their own. With that being said, the nuttiness of the pistachios and sweetness of the nectarines were good too.
Behold. The piece de resistance was no doubt the 48 oz. Prime-Niman Ranch Porterhouse for $125.00 We asked for it to be prepared medium-rare and it was fairly inconsistently cooked. Now, to be fair, this cut is difficult to nail due to the combination of both striploin and tenderloin steaks. With that being said, you will notice that the tip of the steak was woefully overdone. That part was not enjoyable to eat. If we overlook that, the rest of the steak was superb being tender and full-flavored. We decided to get one vegetarian side in the McEwen & Sons Heirloom Grits with maitake mushrooms, sherry jus and shaved grana padano. This was super tasty featuring creamy grits that were privy to the saltiness of the cheese and umaminess of the caramelized mushrooms. Let's not forget about the sherry jus as it added some body.
We also got a pasta in the Wild Mushroom Bolognese with fresh radiatori, garlic, sage, nutmeg, liaison, parsley, pine nuts and parmesan. This was surprisingly meaty despite the lack of meat. The way they prepared the "bolognese" gave the dish body and umaminess. I found the radiatori to be al dente and great for retaining the creamy sauce in its little crevices. The next dish was not a pasta per se, but it did have a gnocchi component. The Fennel Braised Wild Boar Shoulder was accompanied by garlic, sage, fennel sugo and the aforementioned parmesan potato gnocchi. This was really good due to the appetizing richness of the boar as well as the gnocchi. Normally, it is difficult to eat more than a few bites of a heavy dish, but this was not the case here as the umaminess was intoxicating.
For sweets, we didn't do much other than order the Molten Chocolate Cake with warm ganache, peanut ice cream and candied pecans. Not a whole lot to say about the cake itself as it was pretty typical being moist with a creamy chocolaty center. However, the peanut ice cream was so aromatic and purposefully sweet that it was good on its own. Now that wasn't really true as the crunch from the pecans on top added both the necessary texture and extra sweetness. Overall, I thought there were some real highlights including the boar and mushroom pasta. However, the porterhouse was not prepared properly enough which was a downer.
The Good:
- Excellent service
- Some good dishes
- Nice vibe
The Bad:
- Porterhouse was very inconsistently prepared
If you have been perceptive about this blog, you will realize I'm not a big wine drinker. Now that doesn't mean I don't enjoy a glass or two, but I'm no expert. Therefore, I will never pass myself off as one. I will comment occasionally with the best knowledge that I have and to my preferences. I'm a food blogger not a wine blogger although I'm acutely aware that wine and food go together like peas and carrots (Forrest Gump reference...). So when David suggested we hit up the Great Wine Tasting Room for a session, I was intrigued. Why not taste some wine and learn something in the process? He set up a complimentary tasting before our dinner at Flint Creek Cattle Co.
We weren't there only to sample 4 wines as we were also given the opportunity to find more about our own personal preferences. This was achieved using the app myVinotype. There are 4 vinotypes including sweet, hyper-sensitive, sensitive and tolerant. Those who are sweet prefer sweet whites and reds. On the other side of the spectrum, those who are tolerant like full-bodied wines such as cabernet sauvignon. We then find the 2 middle vinotypes where hypersensitive trends towards, but not exclusively to sweet while sensitive trends towards bolder wines. I already knew my vinotype because I generally like Rieslings and Gewürztraminers. So yes, I'm sweet (yes, in more ways than one...).
Our first wine was the only white for the tasting being the Percipio Chardonnay consisting of 65% Chardonnay, 25% Pinot Gris and 10% Viognier. This was crisp with notes of pear and banana, hence the wine was fruity and floral. It was slightly sweet with a smooth finish. For me personally, I would love to have a glass with a white fish. This wine appeals to sensitive and hypersensitive vinotypes, so I generally enjoyed it. Up next, we sampled the first of three reds with the Percipio Stellar 8. It was blended with 65% Petite Sirah and 35% Zinfandel. For a red, this was fairly light and smooth. This may have been due to the mild amount of tannins which meant the wine wasn't very oaky. I found it fruity with hints of pomegranate, cherry and chocolate. Interestingly, this wine appeals to tolerant and sensitive vinotypes which is the polar-opposite of what I would prefer.
Our next red was the Percipio Cabernet Sauvignon consisting of 85% Cabernet Sauvignon, 12% Merlot and 3% Petite Sirah. This was stronger and full-bodied with a noticeable oaky aftertaste. In addition to pepperiness, there were the rich tones of blackberry and clove. Suffice to say, this appeals to the tolerant vinotype and not something that I would necessary order for myself. Surprisingly and unsurprisingly, I was drawn to the last wine in the Cupid which consisted of 55% Zinfandel, 40% Merlot and 5% Petite Sirah. Surprising since I much prefer whites than red and unsurprising because this appeals to sweet and hypersensitive vinotypes. I enjoyed the complex and fruity taste that was bold but not harsh. I could taste the tannins but it was just strong enough. I ended up buying a bottle of this! I truly enjoyed my experience at Great Wine and it helped reinforce my preferences steering me towards a wine that I may have not purchased on my own.
*Tasting was complimentary
The Good:
- Informative and helps people find their preferences (if not already known)
- Found a wine that I really enjoyed (Cupid)
- Gorgeous space
The Bad:
- The space doesn't allow for it, but some actual appies would've made the experience even more enjoyable
There it was, splattered all over IG - the mochi donut. Colorful, unique and claimed to be delicious by many. Sigh... "Another fad", I thought to myself. But then again, I was curious. Also, Deanna posted some really nice IG pics on Dochi in Seattle. Fine, we added this to our itinerary while we were in Seattle for the a few days. Fortunately, the lineup wasn't so bad and neither was the weather. We ended up getting every flavor that was available that day. Mind you, there are only 6 to choose from. My cousin visited it recently (which was a good 3 months after I went and there was only one change in donut selection).
If you are curious how the texture of a mochi donut would be like, it isn't as dense as you might imagine. Rather, it is very similar to a regular cake donut except with the classic chewiness of mochi. In some ways, it is lighter than a classic cake donut. I took a sample of the featured donut during Thanksgiving being the Pumpkin Spice and yes it had all the fall flavors with a pleasant cinnamon and nutmeg kick. I liked how it wasn't too sweet either. I tend to like fruity desserts, so it wasn't a surprise that I was drawn to the Strawberry Shortcake. I guess it had a somewhat "Pocky"' taste to it, but I didn't mind. The crunchy bits on top added texture and pop of tang. One of the sweeter creations was the Cookies & Cream with cookie butter. For me, this was too much sugar but I'm sure it would satisfy someone with a sweeter tooth. Once again, the cookie on top added more texture to the donut.
I also very much enjoyed the Ube Glazed as it was simple and again, was only sweet enough. I wouldn't say the ube was really all that strong, but it was definitely there. I guess I just like simple donuts. Although the Taro Pebbles was also a relatively sweeter donut, I didn't mind it as the crunch from the cereal was nice and I do love taro (although it wasn't very strong either). Another relatively simple donut was the Matcha Oreos. This featured a glaze like the strawberry and taro, but with the matcha, it did add some bitterness. However, much like the other donuts, it was muted in flavour. I really didn't get much Oreo either but I could see it. Okay, I'll admit it, I enjoyed Dochi. I would come back. I would also eat other mochi donuts. Fine, it isn't a fad.
The Good:
- Appealing chewy texture
- Not as sweet as it looks
- Good line control and plenty of product available
The Bad:
- Flavors could be even stronger
Posts
Awhile back when I was still involved with the Chinese Restaurant Awards, I was introduced to a relatively low-key (yet classy) restaurant called Yue. I was so impressed with the food, I went back several times and it never disappointed. They had won for the best Ha Gau (Steamed Shrimp Dumplings) in 2015, so there was definitely some pedigree. They have since moved from that location further up Alexandra to where Vivacity used to set up shop. I've had their Dim Sum service again at the new location and it was still just as good. Therefore, I didn't need much convincing for an invite to try it again recently.
Things came fast and furious since they knew it would make for a great flat lay (for IG). That also meant I had to act fast with my picture-taking (and hopefully get to eat!). The first thing I did try was the Fried Squab presented in a "bird cage" type of serving tray. Very cleaver if you ask me. As you can tell by the rich brownish red hue, the skin was crispy, nutty and fairly well-rendered. The meat itself was tender and moist while being well-seasoned I sampled the Baked BBQ Pork Bun next and they were warm and fluffy where there was still some elasticity to the dough. On top, the crisp sugar topping was sweet enough and stayed adhered to the bun even after cutting it in half. Inside, the lean BBQ pork filling was a nice balance between sweet and savoury.
Okay, let's get right to it before it got cold (I took a dumpling from the tray underneath, so it was still hot), I attacked the award-winning Steamed Prawn Dumpling (Ha Gau). Although there are many versions in town that are just as good, there is no denying that this one is indeed one of the best. Beyond the al dente exterior wrapper (that had a nice elasticity), the delicate prawn within was sweet with discernible sesame oil and white pepper notes. Texturally, there was a moist snap that was nearly perfect. Now the Steamed Pork Dumpling with Crab Roe (Siu Mai) (pork & shrimp dumpling) was no slouch either. Also served as set of 5, these consisted of nearly as much shrimp as pork. Hence, the texture was buttery with both the bounce from the shrimp as well as the properly tenderized and marinated pork. There was a lightness to the dumpling without feeling loose while the seasoning was spot on.
Onto the Rice Noodle Rolls, we had 3 versions including 3 kinds of mushroom, beef and BBQ pork & corn. Unlike the usual preparation of 3 separate rolls, they were presented as a continuous sheet of noodle with ingredients strewn throughout. I quite like this method as the texture of the noodle tends to be less dense even though it is scrunched up together. I enjoyed all 3 of them and really liked the addition of corn with the BBQ pork as it provided both texture and sweetness. The beef was tender and buttery while still retaining some meatiness. The same could be said about the Steamed Spare Ribs with Pumpkin as they were buttery and bouncy while still meaty at the same time. Perfect texture for this dish. There was a mix of rib portions and some cartilage, but there wasn't too much fat (which was a good thing). Overall, the flavour was on the milder side but there was definitely black bean (as we could see it too).
Next, I went back to the dumplings with the Steamed Prawn and Spinach. Normally, spinach dumplings feature a much darker green colour, yet the light translucent one they had here was very attractive. Seeing the filling inside just made it more appetizing. This also meant the dumpling skin was thin enough too being chewy and tender at the same time. The filling was delicate with sweet bouncy prawn and tender spinach (that was not soggy nor soaked with too much moisture). Evenly browned, the slices of Pan Fried Turnip Cake were on the firmer side, but still far from dense. I particularly liked the balanced amount of cured sausage, dried shrimp and dried scallop within the cake. This provided layers of brininess and aroma. There was also a good amount of shredded daikon that was tender and not overly wet.
We were served another award-winning dish (for 2017) in the Singing Beef Brisket and Rice Rolls Hot Pot. One might wonder why this version might be better than any other in the GVRD. There is no need to wonder since the star of the dish was the brisket itself. The meat was buttery and tender where each piece was similarly sized. Flavours were good without an over-reliance on salt (soy in this case). The rice noodles underneath were seared enough and weren't overly greasy either. One of the more interesting dishes had to the Pork Hock with Maggi Sauce. It might be assumed the dish would be heavy and really fatty. Well, yes, there was skin and fat since it is a pork hock, but it ate a lot lighter than one would expect. Buttery and tender, the skin was lightly crispy and completely seasoned by the umaminess of the Maggi.
I've noticed the trend that spring rolls are getting smaller and smaller. I guess they didn't get the memo here as the Deep Fried Shrimp and Cheese Spring Rolls were absolutely massive. Easily a half size bigger than most, the crispy rolls were stuffed with plenty of whole shrimp and shrimp paste. Since the filling was substantial, the roll ate more robust and heavy. I didn't notice the cheese as much though. Wrapped in pan fried bean curd skin, the Pan Fried Sticky Rice with Dried Seafood was deceptive in its appearance. We all guessed there would be meat in the middle, so it was a total surprise when we found sticky rice instead. I really enjoyed this as the rice was dry enough without being hard. The aromatics and umami saltiness of the dried seafood (shrimp and scallop), provided the necessary seasoning. 
We ended up trying some of the Chinese New Year dinner specialties as well including Yue's Appetizer Platter consisting of hokkigai, smoked salmon, sliced beef shank, baby octopus and jellyfish. The most interesting part of the platter had to be the diced jellyfish. That's right. Rather than in strands, the jellyfish was in quasi-cubes. Therefore, it was a bit easier to chew, yet more buttery soft with a light rebound. Majestically plated, the Braised Dried Oysters and Dried Black Moss is something you'd find at many CNY dinners. This one featured large dried oysters that were rehydrated and braised to the point where they were super tender. They were the proverbial umami bomb with plenty of brininess as well. I wasn't so sure about the lettuce as it bled too mush moisture onto the plate.
Another bonus item was the Pork Rib in Special Spicy Sauce. This gigantic bone was dressed in enough chili oil and spices to scare most people off. In reality, it wasn't spicy at all. Rather, there was a pronounced nuttiness to go with only a touch of heat. Moreover, since the rib was not spicy itself (possibly not braised in the spices and oil), I could taste the meat. It was tender and practically fell-off-the-bone without being mushy. Personally, I could've taken it a whole lot spicier, but I can see how the way the dish was prepared could appeal to a wider audience. When I first laid eyes on the Pan Fried Vermicelli with Beef and Bitter Melon with black bean sauce, I was not wanting to eat it. You see, I'm not a huge fan of bitter melon. On the flip side, I needed to try it for the purposes of this blog post. Turns out it was a lot better than I expected. They prepared it so masterfully that the bitter melon was subtle and the black bean sauce was impactful enough to balance the bitterness. Moreover, the beef was super tender and the crispy vermicelli provided a nice crunch.
From here, we moved onto the sweets. The first one I tried was the Steamed Egg Yolk Bun. Maggi wanted me to do an action shot and as I pulled the soft bun apart, the sweetened salted egg yolk centre proceeded to run out quickly. Yes, I would've liked it to be a thicker viscosity, but this was also due to the amount of filling. It kept coming! Um... Anyways, it was purposefully sweet and slightly nutty. Very tasty. Next, I sampled both the Peach Resin Cake (the white one) and the Lychee & Sweet Olive Jello. Shaped like a typical mango pudding, the resin cake was somewhat like a pannacotta except not as creamy. It was lightly sweet with bits of white fungus posing as "bird's nest". I found the lychee jello to be light and just sweet enough with the unmistakable aroma of lychee. Texturally, it wasn't too firm which made it very easy to eat.
Our last 2 desserts were somewhat similar in the Baked Egg Tart with Milk Puff Pastry and the Baked Durian Tart. Resembling a Portuguese tart, these were aromatic, creamy and purposefully sweet. Loved the nuttiness from the buttery puff pastry. It was nicely browned where it crispy and light. As for the Durian Tarts, they were merely the same egg tarts topped with durian paste. As such, the same qualities existed except with the addition of the pungency of the sweet durian. These were a great finish to an expectedly solid Dim Sum service. Once again, Yue didn't disappoint and there were some new dishes I'd never tried before. I guess I need to do a dinner service post soon too as it appears that that would be good as well!
