Restaurant: The Palace
Location: 11701 Wilshire Blvd, Second Floor, Los Angeles, CA. 310-979-3377.
Date: Dec 25, 2010
Cuisine: Chinese Dimsum
As we don’t celebrate Christmas, and very few restaurants are open, Chinese is a long standing tradition. These days we go to Dim Sum. For those of you who have lived in a culinary hole for the last couple decades, Dim Sum is a Cantonese brunch tradition in which tasty little delectables are served on carts. Dim Sum is hard to find on the westside, and this particular place recently changed owners and names. It’s actually slightly better in its current incarnation, although they may offer less items at current. This is a pretty traditional or classic implementation of the cuisine. Last month I reviewed Ping Pong in Washington DC which offered a more expensive but updated variant.
This, for example, is the “fried stuff” cart.
And this young lady is organizing some of the “steamed stuff” carts.
There are condiments too. Vinegar, Chinese mustard, hot sauce, soy sauce, and tea — which isn’t really a condiment but is certainly present at every Chinese meal I’ve ever had.
We don’t go in so much for the fried, but these are shrimp and scallop rolls with sesame seeds.
Shrimp and scallop dumplings (pounded rice batter) with cilantro.
Vegetarian dumplings shaped like Hamantash.
One of my favorites — and readily available. Pork shumai.
Another classic, Har Gow. These are shrimp pockets. They are very light. Dim Sum is also often VERY hot in a physical sense. Seared oral tissue is a significant hazard.
Shrimp, scallop, and some other green.
Shrimp and scallop. You may notice a trend.
Curried shrimp balls. This is shrimp chopped up, reconstituted, and covered in curry sauce.
Tofo stuffed with vegetables. Surprisingly tasty.
Another classic, sticky rice wrapped in lotus leaf.
Inside is a blob of rice filled with various bits of meat, vegetable, and egg.
These are pork “crepes” (ripe noodles). As I’ve been eating Dim Sum for over 30 years, as kids we used to call this “slime” (we meant it as a compliment). It has a jiggly consistency. I still love it. They come in various “flavors,” this one being “pork slime.” “Shrimp slime” is also ver popular. The sauce is a somewhat sweet soy.
Steamed pork buns. These fluffy rice flower buns are stuffed with a red tinted BBQ pork. Essentially they are BBQ pork sandwiches.
For desert pineapple bun. These buttery pastries are stuffed with a very yolky egg custard.
Same place, new sign. This is solid Dim Sum. I’ve certainly had better, but in LA you have to travel pretty far east for amazing Dim Sum. The current chef also makes some really really good “soup dumplings,” but they ran out on Christmas eve and none were available. We were crushed. Four of us also pigged out (or maybe shrimped out) for $67.sharethis_button(); ?>