Saturday, May 29, 2010
Beijing Beijing -Dim Sum
Beijing Beijing there is also the cart system and you choose food you want as they go by. Because it was a very similar group of us that had gone to Urban China, we couldn't help but compare. Within the first few dishes, we all immediately agreed that everything was unnecessarily salty! What the siumai (a signature dimsum dish) lacked in flavour it bore it's weight in salt content. The chicken feet was certainly hot (temperature) enough, but was chewy instead of soft - where at Urban China the meat seemed to fall off the bone. There was also the pervasive use of salt which took away from its true flavour. Another dish we had enjoyed was the Loa Wong Bao (Special Egg yolk bun), where a bun filled with egg custard is steamed and upon opening the egg custard flows out like lava. This also needs to be eaten hot. The one at Beijing Beijing seemed to carry more flour and was more dense. No custard flowed out either. All the other dishes seemed pretty typical, and unfortunately more salty then needed.
Price wise - there were the same number of ppl (8) at both dimsum places, but we felt that we were able to order twice the number of dishes for the same price ($15/ person)! This is rather significant considering that all dishes were overly salty! Beijing Beijing may have the decent service and modern atmosphere, but the price you pay, the potential wait time ( especially during peak hours), extra salt and quality may have you wanting to try something else .
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