What’s the one thing that we’ve been seeing popping up all over the city faster than you can say foraged bitters? Hipster bars? No, not that. Random unfounded Montreal “Best of” lists researched via Yelp? No, but yes, that too. What I’m talking about is one of the marquee dishes that put Montreal’s gastronomy scene on the map, no, not terroir or market cuisine inspired by locally sourced produce and seasonal ingredients; guess again. If you said dumplings, you’re absolutely correct! The heart, soul and epicentre of traditional Chinese cuisine is rivalling the timely casse-croute and bidding to redefine the term “steam-mei“.
Tag:
Chinese
I don’t know about you, but when I think of spicy szechuan food, the first thing I think about is the Monkland village in NDG. I mean, fiery dishes that are capable of shutting your body down, pulling every ounce of moisture to bead sweat out of the top of your head to your face off, I mean, duh, come on, that spot next to the Pharmaprix at the bottom of that apartment building. I got word that the chef from one of Montreal’s premier Szechuan restaurants Cuisine Szechuan on Guy opened up a new spot in NDG and decided to check it out.
Dim sum is one of my most favourite meals. Piling into a crowded dim sum house on a Sunday morning with aunties pushing metal carts singing in melodic condescension the contents of the steamers they pimp is the best way to start the day. These carts are filled with delicious dumpling delights made with pork and shrimp, seafood wrapped in bean curd, various braised meats in deep rich aromatic sauces, as other carts display fried dumplings, golden and crunchy fried calamari or octopus and other battered fried goodies. One of my favourite dishes is the steamed black bean spareribs, and it will be yours too!