Jade Garden

The dim sum scene in Hong Kong is vastly different from that of the US. While there are probably less than a dozen decent dim sum restaurants in the entire West Coast of North America (including Vancouver), there are literally numerous top-​notch players in HK.
So one might ask — what’s the difference?
– Quality instead of quantity. Refinedness over size. That means that the tiny bite-​size siu mai’s are of supreme quality — perfect texture and very rich in flavor.
– Creativity. I’m quite sure that most dim sum lovers would have had a version of stuffed peppers somewhere. But how about a dish (or pan) of freshly pan-​fried stuffed peppers and eggplants served — you guessed it — in the pan! Absolute yumminess can somehow indeed be found. (See picture)
– More Creativity. How about some fried bean curb rolls with baked lobster broth? (See picture). Bean curb rolls are a very common dim sum dish. But wait! Deep fry these super yummy rolls and serve them with a bowl of baked lobster broth with a flaky crust?
Just in case you don’t know how you’re supposed to eat these (LOL) — Take a piece of the roll and dip it into the lobster broth, let it soak for a few second, then put it in your mouth and at the same time contemplate how far you are away from dim sum heaven.
– A rare gem perfectly made. Trying to find a quail’s egg in the US in not that hard. But trying to find a quail’s egg siu mai in the US is close to impossible Especially a really good one. (See picture) For a brief moment I thought I was in heaven. But of course, I quickly realized that I’m just in Hong Kong.
AKA Dim Sum Heaven.
6 stars by US standard, 4.5 stars by Hong Kong standard. But until Unilocal has a half-​star rating system, I’ll just be nice and call it 5 stars!