Full Kee (revisited)
Today we had dim sum, that venerable ceremony of tea and small foods. At Full Kee, we dip about every last one into a mixture of soy sauce and hot chili oil. My favorite was available today, the fried turnip cake, although it was a bit mushy for my taste.
It is, after all, difficult to make, involving many steps to arrive at the final wedge. But it’s been better before. Especially lackluster were the fried shrimp spring roll; it was so cold and soft that I suspect it hadn’t been cooked since a day before.
The other items, however, held promise, and reminded us of why we return…
I should like to point out what some of the items pictured, are:
Top photo:
- shrimp and crab meat dumpling
- tripe
- shrimp dumpling
- shrimp with pea shoot leaf dumpling
Bottom photo:
- turnip cake
- shrimp-stuffed tofu
- pork-stuffed spring roll (this was new to us at Full Kee)
I should like to return in a few weeks with some folks who are new, yet adventurous to dim sum. It would be fun to experience these flavors together.