Dim sum has to fall into the same category as sushi, for it’s lack of varying descriptors. Also, while all sushi looks the same, all dim sum looks the same as well. As a result, dim sum isn’t all that exciting to blog about, but I still do it because good dim sum deserves some attention. King Hua isn’t the best, but it’s pretty good. Maybe I don’t know what the best is anymore, since my favorite place Sea Harbour Seafood has faltered in quality just a tad. LoMa-Linda recommended some new places for me to try since the prices and wait times are high at Sea Harbour. I agreed to try King Hua mostly because they serve milk buns, and I refuse to eat dim sum unless I can have my milk buns! This meal was a special occasion since The Gunner (who needs a new name) and Perpetually Underwhelmed were visiting me from Portland. I wanted to show them what was good about SoCal, and ain’t nothing better here than the Asian food.
Porky, juicy, plump.
Shrimpy, plumpy. I liked that the skins weren’t too thick.
Nothing too memorable here.
I’m not sure why I continue to order this at dim sum, because it’s not nearly as good as it should be when compared to a xiao long bao place like Din Tai Fung. The skin is always too thick, meat inside is lacking dimensional flavor, and sometimes it’s not very juicy.
Pretty darn good, as good as Sea Harbour. I just wish I knew how to makes these!