Days without smell: old school dim sum

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Sheets pinged me bright and early this morning, reminding me of our lunch date.  I had the privilege of lunching with him and Uncle Six at the family's famed Lin Heung Tea House (蓮香樓) last year, but I've been waiting for another opportunity to have dim sum with them.  I finally got my chance today, and I roped in another friend to join us.

We walked through to the very back of the restaurant to the usual table.  The placard announcing that the table is occupied for "employee lunch" was prominently displayed, in the vain hopes that customers fighting for a table would have the good sense to leave us alone.  To no one's surprise, not everyone got that message...

The elders have already started, so we quickly took our seats and dug into the food...

Steamed rice flour rolls with minced beef (牛肉腸粉)

Siu mai (燒賣)

Steamed dumplings with shark's fin (魚翅餃) - Sheets guaranteed that there was absolutely no shark's fin here...

Beef siu mai (牛肉燒賣)

Fish cake rolls (魚崧扎)

Steamed glutinous rice with chicken (古法糯米雞)

Stir-fried beef noodles (乾炒牛河) - even with my slightly dulled sense of taste, I could taste the wok hei (鑊氣).

Choy sum (菜心)

Steamed brown sugar sponge cake (馬拉糕) - very nice.

Deep-fried egg crullers (蛋散) - I saw these on a pushcart and I just had to flag the server down and get some.  These are just about the biggest crullers I have seen in this town.  While they may not have been the best, they were still very, very satisfying...

It was good to finally scratch this long-awaited lunch off my list.  Very grateful to Sheets for the opportunity and the treat.