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.
If it tastes good, it's here - Est. 2007