Posts Tagged ‘custard cream’
A delicious yum cha (飲茶) lunch at Vivacity (名都) whetted our Dim-sum-couver (點心哥華) appetite. On the next block was Kam Do Bakery (金都餐廳餅店). A delectable selection of pastries and buns were displayed in glass cabinets. There were golden pastries filled with red bean, green bean, lotus seed, taro and date pastes. We each bought a paper tray to take home. Mine had their speciality, wife cake (老婆餅), and my favourite, pineapple bun with custard cream (菠蘿奶黃包).
Flat and round, wife cake is a traditional Chinese pastry filled with winter melon and almond paste. The disc was flaky and the glutinous winter melon and almond blend was mellow. Pineapple in appearance and not in flavour, the crumbly crust was the highlight of the pineapple bun with custard cream.
Sadly the third place on our schedule was closed on Wednesdays. The photo menu at HK BBQ Master (明家燒臘專家) enticed us to return at the next Dim-sum-couver for their Chinese barbecued meats.
We were at No. 1 Shanghai Cuisine for their bao (包). We shared a serving each of xiao long bao (小籠包) and sheng jian bao (生煎包).
Steamed in a bamboo basket were six pleated xiao long bao or ’soup dumplings’. Dipped in black rice vinegar, I nibbled the top off the delicate parcel to release steam and carefully slurped the broth. The wrapping was a little thick but the pork mince was well seasoned in a pool of intense liquid. We ate these in silent appreciation.
Five large sheng jian bao or pan fried buns were sprinkled with black sesame and shallots. The seared bottom was crispy and these were doughy versions of the xiao long bao. The juicy bun squirted with each bite!
The Shanghai (上海) dumplings were warming and soothing on a wintry day.