Disappointing Dim Sum at China City Restaurant

Part of the job of a food blogger is to sift through the mediocre restaurants to find the hidden gems. Unfortunately there are occasions when a mediocre spot is truly mediocre and deserving of any and all criticisms they may receive. Such is the case with China City Restaurant, an disappointingly below average dim sum spot in Winnipeg.

China City is located towards the St. James area of Portage Avenue. The owners, realizing the amount of car and foot traffic in the area, smartly created a large and attractive sign beckoning would be diners forward. Alarm bells should already be ringing when I see the wealth of "options" including lunch buffets, dim sum and VLTs ... clearly a sign of an establishment lacking confidence in any specific area. The interiors are dated but clean and comfortable while the service staff attentive, albeit I was the lone diner this particular weekend day (second alarm bell).

Coming here for Dim Sum during the afternoon affords me the opportunity to participate in "happy hour" where all items are discounted down to $3/item. To its credit, China City does a nice job with its menu showcasing each item in a colourful array that acts to not only introduce novel diners to dim sum items but also whet ones appetite (ala Pavlov) for the upcoming meal. If dim sum is not in the cards today there is a modest ala carte dining menu that one can order featuring the usual suspects one can will find in a Westernized Chinese establishment.

These Pan Fried Shrimp Cake were an utter disaster with nary a shrimp flavour to be found. Rather you are stuck with a doughy greasy cake that is completely devoid of anything edible.

These Steamed Shrimp Dumplings were nicely presented and of a average quality. The large dumplings were steamed well and housed a nice smattering of chopped shrimp meat. The exterior skin, however, was too dense and doughy and altogether weighed the entire dish down.

Shark Fin Dumplings are aptly named for the fancy array adorning the top of the dumpling. Unfortunately what should have been tender egg wrapper with smooth rich meat turned out to be tough and chewy interiors housed in a thick and tough egg wrapper. Disappointing indeed.

There is nothing special about these Deluxe Pork Dumplings which are reminiscent of the frozen variety found at many local supermarkets. Tough, fatty and greasy meat makes this dish entirely devoid of flavour or finesse.

Sticky Rice is always a favourite of mine when ordering from Dim Sum restaurants and these were, thankfully, better than the other offerings. Two large portions of sticky rice adorn the interiors of this dish.

When unwrapped one finds tender juicy sticky rice housing a small handful of ground pork. Seasoned well; the dish is accentuated nicely by the aroma of all the ingredients wafting forward as you open each sticky rice package.

Wanting something more substantial I ordered the Curry Fried Vermicelli. Reminiscent of the version one can find at food courts, the Vermicelli at least had a nice fried aroma and was chalk full of tender vegetables. Using the curry sauce adds even more aroma to the dish, but I found it definitively one sided and lacking any further development of flavour or depth.

There are much better dim sum spots in Winnipeg than China City. While I commend the owners for portraying their restaurant nicely and creating a functional and attractive menu; the food is ultimately lacking, at worst inedible, at best average. You can find better at a food court.

Winnipeg Flying Noodle House - Incredible Homemade Noodles

I am amazed at the diversity and range of cuisines available here in Winnipeg on a daily basis. Not only are there the upscale Western style restaurants, but the litany of International options is dizzying. Exemplifying it even more so is Winnipeg Flying Noodle House, a mom and pop restaurant featuring handmade noodles and dishes from Mainland Northern China.

Located on Isabel Street just north of William, the restaurant is in an auspicious location flanked by take out pizza joints. Definitely not the location one would look for authentic Chinese. It also does not help that the exterior is decidedly dated and unwelcoming, nor do the tacky decor inside the restaurant. Nevertheless as with most of these family run places, the service and attitude of the owners positive and always keen to please.

The menu is exactly what I was looking for! Featuring only fourty items, it is clear that the owners were specifically looking to offer Northern Chinese specialties. Their main is always the handmade noodles which come in a dazzling array of protein options. Add on top of that specialty fried dishes and featured dishes like sliced fish fillet in chili oil makes this exciting menu soar. You can imagine my excitement off the charts for the food!

Homemade Noodles with Slow Cooked Spicy Beef in Broth is a long name but expertly crafted. The key here is in the extremely tender knife shaved noodles that are thick enough to soak up the soup but thin enough to not overwhelm the dish. Their slight chewiness is a welcome textural element especially when contrasted to the rich thick chunks of beef. The broth is also excellent with rich and deep flavours of the beef based broth.

Going with something new on the menu I ordered the Stir-Fry Preserved Yardlong Bean with Ground Pork. This dish was decidedly less appealing than the noodles as it featured small cut up bits of yardlong bean (similar to green bean) and ground pork. The chili sauce everything is fried in adds a nice heat to the dish but otherwise it is but one note in an otherwise bland ensemble.

I am a sucker for hot pots so you can imagine my excitement when this Slow Cooked Beef with Onion, Pepper, Leek and Potatoes Served in Iron Pot showed up for my eating delight. The beef was lightly dusted with a satay based sauce which went perfectly with the wok fried vegetables giving each bite a nice combination of sweet, salty, bitter and sour. The vegetables were nicely cooked: tender but not soft which challenged the brazen flavours of the well.

Winnipeg Flying Noodle House is an incredible treat to find in the heart of Winnipeg. While the decor and restaurant are nothing to write home about, the food is, at its heart, traditional Northern Chinese fare and anyone wanting a change from the usual dull Westernized Chinese in the area should come for a bite (make sure to order the noodles)!

Victoria Seafood, Cheap and Average Dim Sum

And here I thought I had completed the sweep of Winnipeg's dim sum core ... comes Victoria Seafood to the fore. Dim sum is the exemplification for me of family, food and culture; all wrapped up in delectable little bites of steamed goodness. I discovered Victoria Seafood upon patrolling the new Zomato Winnipeg site realizing that I had indeed missed it on my initial go around the dim sum spots in town. Needing to quickly correct that I made the long trek down to Victoria Seafood Restaurant on a shockingly cold summer day for a quick bite of dim sum.

Victoria Seafood lies on the corner of St. Mary's road and Dunkirk Street. A busy intersection close to St. Vital mall, its owners did a great job with the large block lettering inviting hungry traveler's forward. The interiors are simplistic but functional with comfortable wooden tables, extremely efficient wait staff. My initial excitement came to a fever pitch upon seeing the entire restaurant filled to the brim, a rarity for a weekday lunch.

Dim sum here works on the pen and paper ordering system. An initially seemingly skeletal number of wait staff work efficiently and effectively bussing the busy restaurant. My target was dim sum, although Victoria Seafood does offer a sit down ala carte dining option. Part of the draw I realized was the "happy hour" special running through the day with the majority of dim sum items coming down to ~$3/item. Thankfully along with the seemingly positive price point, the variety of items available do not disappoint. A large laundry list of the classic dim sum items adorn the menu and while nothing seems extraordinary, there is enough here to keep the novice and the adventurous dim sum diner happy.

The classic Shrimp Dumplings (Har Gow) here were simply average with a nice soft exterior and tender shrimp filling. My biggest complaint is in the portion size with each dumpling significantly smaller than the majority of Winnipeg dim sum spots.

A somewhat rarer item, Scallop with Shrimp Dumplings, takes the delicate filling of shrimp dumplings, marries it with bits of scallop and is steamed to perfection. I liked the dichotomy of the slightly chewy egg wrapper with the tender filling and the slight crunch of the egg roe on top.

A usual for me, the Sticky Rice Wrapped in Lotus Leaf is a block of sticky rice housing a collection of meats and mushrooms and steamed with a lotus leaf wrapper.

I was slightly disappointed at the version here as the rice was tough and not as moist as expected. While the filling generous, the taste did not permeate the entirety of the sticky rice and left the dish with two distinct dichotomous flavours as opposed to an unified one that the dish is supposed to convey.

Victoria Pork Dumpling is in actuality the "shark's fin" dumpling with a pork, mushroom and vegetable filling wrapped in an egg wrapper. Although nice in concept and presentation, the filling was altogether bland, greasy and tough. Missing was a sense of crispness or tenderness which would have helped these dumplings climb out of mediocrity.

You can probably judge from the picture of these Deluxe Seafood Dumplings (Sui Mai) that they were average. While Victoria Seafood offers large portions for these sui mai, I cannot help but wonder if they are of the frozen variety with tough filling that was unfortunately represented a congealed glob of fat.

These Chinese White Turnip Cake were a nice surprise from the overly greasy dumpling options. Lightly pan fried, the cakes had a delicate tenderness to the interior while maintaining a crisp exterior. Diving headfirst into a wash of the accompanied Hoison Sauce adds in well needed saltiness and a sense of umami. Well done!

These steamed Beef Balls were also surprisingly nice. The balls were infused with a hint of cilantro which added a nice aromatic indulgence that cuts through the fattiness of the underlying meat. Missing was the crunch of taro root that is usually accompanying said dish, but nevertheless the overall flavour was positive and spot on.

Victoria Seafood offers solid dim sum at a extremely affordable and reasonable rate. While there were clearly some misses on the dishes, there is enough here to satisfy most dim sum diners - a perfect spot for those wanting to delve into it for the first time as one can order a large variety without breaking the wallet. Definitely a consideration for those in the area.

Lan May = Overpiced and Undervalued Taiwainese

I write this post in disappointed retrospect as I reminisce about the poor meal I had at Lan May. Taiwanese cuisine comes from a mixture of different cultures, representative of the extreme variances of political rule its people had to endure over the past few decades. Not wanting to bore you with a history lesson, Taiwan and its people have become an amalgamation of Chinese, Dutch, Spanish and Western culture over its many years and this diversity is shown in its varied and experimental style of cuisine. Therefore I was ecstatic upon learning of Lan May, a supposedly traditional Taiwanese restaurant in town, a moniker that unfortunately its owners have failed to live up to.

Located on Portage Avenue, Lan May boasts an excellent location to attract both foot and car traffic. Realizing this, the owners created an attractive and sprawling signage that beckons would be diners forward. Initial impressions of the interior are also positive with a sprawling back dining area and smaller booth style rooms for groups wanting a more private affair. The attentive husband and wife combination greet you warmly as you enter the restaurant.

The menu, in truth, is impressive both in regards to the authenticity as well as the variety of dishes available. The menu is easy to follow with beautiful pictoral depictions of the more popular dishes, an always helpful addition! What the menu lacks though is focus. While I appreciate the sprawling number of dishes available, I found a few of the choices puzzling (i.e. Korean Kimchi) and others lacking proper descriptions of depictions. Nevertheless there is enough here to make anyone happy.

Wanting to order from the "Specialty" section of the menu, I started with a Taiwanese Fried Chicken. Akin to popcorn chicken, these little nuggets of dark meat are lightly dusted and shallow fried to form a nice tender interior while having a crisp exterior. Although nice fried, the dish lacked seasoning and finesse with the only unique flavour coming from crisp fried basil.

Boiled Pork Dumplings are a specialty of all Chinese people and these were rightfully tasty. Large tender dumplings are filled to the brim with a lean pork and cabbage mixture and boiled to perfection. The addition of light soy gives the dish a much needed saltiness that acts to coat the purposefully bland dumpling. Only negative is the overall value with eight of these dumplings going for $8.

My final dish is supposedly the most unique of Taiwanese dishes, Simmered Pig Feet, but was in actuality extremely disappointing. Albeit, the large portion of pigs feet had a nice aromatic presence that sings of anise and soy. However the meat was sinewy and the skin (a delicacy in China) chewy and tough; all coaslescing in a dish that was downright inedible. In fact it was tough to get through a portion of the dish before resorting back to my other orders.

It is difficult for me to recommend Lan May to anyone but those extremely intent on trying Taiwanese cuisine in Winnipeg. Despite the best efforts of the owners, the restaurant is overpriced and undervalued, especially when in comparison to the other Chinese spots in town. While its uniqueness is a definite positive, the quality of food needs to improve before it can become a staple in Winnipeg's Chinese food scene.

Enjoying great BBT at Global Bubble Tea

I make this post with tremendously disappointed in myself at having been so behind with my blogging. While I recognize at the beginning of July that I wanted to have 15 posts per month, this did not come into fruition. Needless to say, a combination of being on the wards and having increasing responsibilities caught up to me.

After going to Summer Palace (re: last post) I could not help but stare at the bubble tea shop next door. For those uninitiated, bubble tea is a Taiwanese specialty drink that takes milk tea and pairs with chewy tasty tapioca balls. From there, different flavours of slushies, milk teas and combinations arose and the mayhem spread from across Asia to become an international sensation. Watching a few fellow Chinese brethren make the short trek from Summer Palace after their meal I had no choice but to follow in their footsteps to Global Bubble Tea.

The cavernous and large bubble tea shop is truly one of the nicer and well kept ones I have visited. Brightly lit, "cutely" decorated with lots of booth style and table style seating, the owners were going for the always popular "kawaii" effect for their restaurant. And oh does it work! With lots of fellow customers hanging out and chugging away at their bubble teas.

The menu is akin to most modern bubble tea parlours by adding on top of the classic milk teas with slushes, iced teas and other specialty treats. After picking your favourite type of tea, one must then choose from a bevy of fruit types to add as a flavour base. As if that is not enough, one then finishes it off with either the classic tapioca balls or chewy gelly sticks.

My classic order is always the Lychee Slush with Lychee Jelly and while perhaps not the most traditional, it offers the perfect amount of sweetness to the bubble tea. The version here is excellent with real fruit lychee juice going into the slush. I thoroughly enjoyed the dichotomy of the chewy jelly pieces with the luxuriously smooth slush. Not to mention the healthy portion size to boot too!

Overall Global Bubble Tea should satisfy anybody's hunger and craving for bubble tea. They have to be commended for using real fruit in their concoctions, something that many other bubble tea spots (in Winnipeg) lack. Take the time to drive down because it is worth it.

Summer Palace Chinese - Authentic Chinese

There is nothing that excites me more than a morning off and a new place to try. When that restaurant promises authentic Chinese cuisine, my excitement level takes off over the stratosphere. In reality, despite having an appreciation for global cuisine and all types of food, I will never be able to replace classic Chinese fare and it will remain my go to for any occasion. Thus after a peaceful slumber, I made the long but fruitful trek to Summer Palace Chinese Restaurant.

Summer Palace is located on a nondescript strip mall off of Pembina Highway close to the Bishop Brandin Overpass. The pleasant signage beckons you inside to the spacious and modern dining room. Clearly taking over smaller lots, there are two distinctive dining rooms in Summer Palace, one catering to the Westernized diners wanting the lunch buffets and one catering to those wanting more authentic Chinese fare.

The menu can only be described as sprawling. Over 200 items adorn the pages of the modern menu with the most popular dishes having a pictoral depiction alongside the wording. The fare is classic and authentic Chinese banquet style menu with the bevy of chicken, beef, pork, hot pot and rice dishes. The only thing missing is the presence of live seafood, a small negative for an otherwise impressive menu.

Called Casseroles on the menu, the Eggplant with Seafood (Hot Pot) had a nice amalgamation of Japanese eggplant slivers with a concoction of seafood (scallops, squid and shrimps) all tossed in a delightfully rich and creamy soy based sauce. Slightly overseasoned and heavy handed with the salt, the sauce goes well with a bowl of white rice. Only other qualm is the large pieces of eggplant which, due to its size, did not completely soak up all the sauce during the cooking process.

Crispy Spring Chicken with Green Onion an Spicy Ginger Sauce is another standard dish I use to judge Chinese restaurants. The version here was nicely done with a perfectly fried chicken that preserved the delicate balance of crispy skin and tender meat. The topping of spring onions and spicy ginger sauce was a nice accompaniment and contrast to the tender meat. The addition of soy on top of the already salty sauce made the dish a tad overseasoned again.

Beef Tenderloin, Mixed Mushroom and Green Beans in Summer Palace Special Sauce is a mouthful to order but quick to devour. The incredibly tender tenderloin is carefully fried with baby mushrooms and green beans in a pungently sweet and salty soy based sauce. The delicate flavours all come together to form a taste of umami for the diner. One just has to overlook the smaller portion size.

Overall Summer Palace Chinese Restaurant offers authentic high quality Chinese cuisine. The wealth of menu options will mean that everyone will find something they enjoy. Despite being on the saltier and greasier side, the flavours were well thought out and strong enough to overcome the heavy handed seasoning. Definitely worth a visit.

Spicy Noodle House - Aveage Northern Chinese

Going through a relatively busier time of residency affords me less time to dine out and even less time to update this blog. Seeing the lack of posts over the last month is troubling and something I want to change as soon as possible. Given the undulating ups and downs of residency, I do want to maintain an even keel with respects to the blog as it is one of my major non-medical releases. Therefore I vow to maintain a standard of 15 new blog posts per month going on forward.

When stressed or busy with work I always go back to the classics, the tried and true cuisines that I know will offer me a solid meal at affordable prices and are reasonably authentic tasting. Spicy Noodle House fits that bill perfectly. It caught my eye on one of my first trips down Osborne Village when I first arrived here and even with the large number of underwhelming reviews and mediocre pictures on Urbanspoon/Zomato, it nevertheless piqued enough of an interest.

The bright flourescent green sign stands out in the clout of busy Osborne Village. Importantly so because the restaurant itself is in the basement of a three story building with little to no exterior window spacing. The drab exterior though is contrasted nicely with the spacious, albeit minimalistic, interiors. One does wish the lighting improved especially with the ambient sort at short supply.

The helpful waitresses immediately provided the spacious and sprawling menu. Akin to their namesake, Spicy Noodle House offers a nice collection of traditional Northern Chinese noodle soups ... and all at less than $10 a bowl. On top of the soups are a bevy dim sum items and main dishes categorized by the main protein of choice. This area of the menu more resembles a westernized Chinese restaurant with every permutation of meat with vegetable available. More exciting are the Chefs Suggestions which approximate authentic Chinese again with various Hot Pot and fried noodle dishes.
 

Ground Pork with Peanut Noodle Soup is a Northern Chinese classic featuring a creamy peanut soup stir fried in a nice mix of crunchy vegetables and ground pork all served on top of chewy flour noodles. This large bowl had a nice contrast between the silken noodles and the creamy soup with the crunch of celery.

Ordering a hot pot dish is a standard measuring stick for Chinese restaurants and so I went with the Chicken with Chinese Sausage Hot Pot this time. Chock full of fatty Chinese Sausage, the initial impressions impressed more than the actual taste and flavour. While I liked the dichotomy of sausage and Chinese mushroom, the aroma and sharpness of the large pieces of mostly raw onion took away from the dish.

Comfort food always comes to reign when I am stressed or tired and so I gravitated towards the Dim Sum Combo. I found it curious that a Northern Chinese restaurant would offer dim sum, something known more in the Cantonese regions. And while this should have set off alarm bells, I unfortunately had to sit through this mess of a dish.

Clearly originating from a frozen variety, the Sticky Rice with Meat had a laughingly tiny amount of tasteless ground pork enveloped around a mound of also tasteless sticky rice. And to top it off, the portion size is one that leaves much to be desired.

These Yu Tee Gow Dumplings are a close approximation of Shark's Fin Dumplings in most dim sum restaurants. Unfortunately these dense dumplings were filled with fatty and bland meat that was tough and sinewy to chew through and were covered with a thin and friable wrapper that was prone to ripping open.

And to end up the trifecta of poor dim sum showing, these Haa Gow Dumplings take the tiniest shrimp and covers them with the seemingly thickest wrapper available. Needless to say the overall taste was an outcry to proper shrimp dumplings.

Spicy Noodle House offers average Northern Chinese cuisine and below average dim sum fare. For those wanting an affordable meal on Osborne should look to their noodle soups and ignore everything else on their sprawling but overall disappointing menu.