More often than not, first time travellers to Montreal arrive in the city packing mental notes of tips and directions of where to go, what to see and reservations to make. Profiling a “real” visit to Montreal by locals will probably run a list of insider things to do and NOT to do while dispelling general ball-busting fears that are conditioned unto the traveler such as Montrealers only speak French, unruly riots that still parade the city supporting various causes, drinking milk from bags while running from Jesuits trying to convert you. Besides the typical taking in the sights and sounds of Montreal, ask any local and they’ll be sure to mention a handful of things that not only are we proud to call our own, but will fight anyone to the death that oppose our claim of having the best of… one of those things are bagels.
Picture it… you’re sitting at your favourite Chinese restaurant and your order arrives at your table. An order that’s wafting with steam that tantalizes senses of tables that line the walkway from the moment the waiter kicks open the dual swinging doors from the kitchen where if you looked at the right moments, you can catch a quick glimpse of fiery woks masterfully manipulated by deft hands, and random men in white short sleeve shirts and paper hats counting lotto tickets and calculating sports odds. Placed in front of you are the collection of the most colourful menu items listed; various deep fried meats in fluorescent coloured Kool-aid reduction sauces; General Tao chicken, lemon chicken, sweet and sour pork and honey spareribs. You look over to the next table and see some guy ordering without even looking at the menu and in 15 mins is presented with an array of dishes that you don’t recall seeing on the menu. Could it be? The mysterious “Chinese” menu? The menu by which all Chinese people order from that most non-asians will never see? YES…! And I was that dude.
As you may or may not know, I’m a big fan of dim sum. Not just the small little dumplings stacked high in billowing steamers and other savoury delights, but it’s the dim sum experience as a whole. Getting to the restaurant at prime time when the lady on a loud speaker is calling out table numbers in more than the Quebec standard languages as people clammer to the front to try and sneak their way in is just part of the weekend brunch routine. If you’re new to the dim sum scene and aren’t sure of what to order, I have a section of the blog dedicated to the meal – Dim Sum for Dummies, where I profile some of the less common dishes. It’s a work in progress, as I’m always adding to it – there are hundreds of different items! We are not always fortunate enough to head down to Chinatown or get to a restaurant that serves dim sum and will ultimately have to rely on the frozen counterparts. I realize this I took it upon myself to take on the responsibility to test different kinds of FROZEN dim sum.