Dim Sum lunch at Victor’s Kitchen this morning. This choice was spot on!!
@sck had asked about restaurant research sites for Japan, and I’d asked my wife. Her research methodology is finding trustworthy bloggers that are honest and sincere posting about places and eating experiences. I’ve learned to trust her judgement.
I’ve been ready for a good Yum Cha meal for some time. San Francisco’s dim sum sit down prices are not palatable to me, yet. Hong Kong travel is still in the near future.
Victor’s Kitchen was a treat. High quality Dim Sum that compares well with HK and Canton. Service was very un-Hong Kong like. No slamming of dishes and cutlery on your table, the servers actually talked to the paying customers! Gasp!
Instead of automatically insisting on your hot tea preference, a drink menu was presented.
A cold drink option much appreciated. H.K. Summer Iced Milk Tea for she. H.K. Iced Lemon Tea for me. Loved the presentation. Touché.
Simple menu.
We ordered off menu special (only available Saturday) Pig Trotter with Braised Egg. Manager kindly advised the Bo Lo Bao and Dan Tat had just emerged from the oven. Soooo tempting, but too filling for our eating agenda.
Crisp piping HOT and delicious Seafood Golden Roll.
Tofu Skin Wrap. More Seafood.
King Prawn Cheong Fun. H.K. Style Fried Cheong Fu with a great char. The Spicy XO sauce worked well with this, Hoisin not as well.
It ain’t Dim Sum w/o Ha Gow. A new to us Deep Fried Salt n’ Pepper Fu Jook (Yuba). Quite tasty and different. GaiLan Oyster Sauce.
Not the booming boisterous mirrored Yum Cha halls found in Hong Kong. A worthy tasty alternative, will gladly and likely return.
