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Dragon Boat Fusion: My Favourites at This Popular Dim Sum Restaurant

November 26, 2015 by

Dragon Boat Fusion Cuisine

With plenty of great spots to choose from and some of the best in the GTA, York Region has really got it good when it comes to dim sum. Here’s a look at some of the features and my favourite dishes from one of these gems.  Arguably one of the most popular dim sum joints in the region and for good reason, Dragon Boat Fusion serves up fairly consistent, good quality dim sum along with crazy daily lineups as any good dim sum joint should.

Early birding is encouraged.

Early bird pricing is in effect on weekdays (not including holidays) when you order before 11am when all small, medium, and large dishes are $2.99.  Otherwise, the regular prices are:  S $2.99, M $3.99, L $4.99,  XL $5.99, and SP $6.99.

As for tea, there are the standard teas available at dim sum to choose from and it goes for $1.30 per person. They serve the nicer quality stuff here than typical dim sum joints. For tea, I usually prefer Iron Goddess.

Some Dim Sum Faves

Dragon Boat Fusion - Har GowDragon Boat Fusion - Siu Mai

(1) Har Gow and (2) Siu Mai

These are the classic duo. If they make har gow and siu mai well, then you know the dim sum is good.

(1) Big and plump, chock full of fresh shrimp. Well made skin as it’s thin and translucent yet firm enough to not break when picked up. Garnished with a whole shrimp in the shell.

(2) Also quite big and plump with a balanced ratio of pork to shrimp and topped with roe. Fresh, flavourful, and moist.

Dragon Boat Fusion - Rice noodle rolls with dough fritter

Rice noodle rolls with dough fritter

The dough fritter is actually crispy; a key feature of quality for this dish. Nice and thin rice noodles. Topped with bonito flakes giving these an added deep savoury flavour which definitely levels this up. Warm, sweet soy sauce served on the side to use as you please. Also served with the standard peanut and hoisin sauce for dipping.

Dragon Boat Fusion - Foie Gras Almond Shrimp Balls

Foie Gras Almond Shrimp Balls

A fine example of their fusion dim sum. Love the textural contrast with the crispy almond slivers and shell to the smooth foie gras filling. Very tasty deep, savoury flavours

Dragon Boat Fusion - Thousand Layer Custard Cake

Thousand Layer Custard Cake

A somewhat rare find at dim sum these days. Piping hot, steamed multi-layer, rich yet mildly sweet egg yolk paste.

Dragon Boat Fusion - Dragon Boat Specialty DIm Sum Platter

Dragon Boat Specialty Dim Sum Platter

Served on an afternoon tea style 2-tiered tray with assorted sweets and fruits on top and savoury gems on the bottom. Quite a nice treat to enjoy alongside regular dim sum dishes. Having had this twice, I’ve found that they change up some of the items.

Dragon Boat Fusion - Platter 1

Top Tier (of the platter)

Assorted sweets including birds nest milk tart, coconut pudding on papaya, red bean paste dumplings, assorted jello, fruits, and cherry tomatoes.

Dragon Boat Fusion - Platter 2

Bottom Tier (of the platter)

White cloud chicken feet, eel/meat pastries, seaweed salad, and beans.

Service

The service here is generally quick and efficient  Though it’s the kind of service you’d expect from typical Chinese restaurants. When it gets crazy busy, you’ll have a harder time waving down wait staff.

Décor and setting

Overall, this joint is well lit with a pleasing modern decor in a gold and white theme.  Modern style tableware with many dim sum presented in branded square steamers. Both tables and chairs are adorned in cloth. And of course, as the focal point, a somewhat blinged out double happiness raised platform area for all those dope wedding banquets or dope dim sum sessions in this case. (It does seem a bit quieter up there.)

Crazy line ups

When I have some time off at non-peak times during a weekday, I love whisking away to dim sum hoping to enjoy small lines and very short wait times.  Not so at this joint. If you want to avoid the crazy lineups, be ready to get there before the doors open at 9am, even on a weekday.  Tables fill up minutes after the doors fling open and then the crazy wait begins.  Also, as is the case with many Chinese restaurants, even if you make a reservation you will most likely end up still having to wait a while when you get there.

Inadequate Parking

In terms of parking, there are only a handful of spots outside the restaurant reserved for it.  Around the corner, are a handful of unreserved spots available.  But when those are all filled up, take a detour to park over at the adjacent parking lot where The Keg is and then cross over the small hill.

Regardless of these cons the quality, variety and unique fusion takes on dim sum as well-made standard dishes makes this joint a worthwhile visit.

Address: 160 E Beaver Creek Road, Suite 4-6, Richmond Hill, ON L4B 3L4
Phone Number: (905) 731-3718

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Brunch Chinese Dim Sum Lunch

10 Dim Sum Dishes You Should Try

November 2, 2015 by

One of the best perks of Markham is the plentiful supply of high quality dim sum. On weekends, popular restaurants will have a queue outside, long before they open. For me, dim sum is one of the only reasons to wake up before 10am on a Saturday. There are two types of dim sum restaurants, ones with carts loaded with dishes and wheeled around the restaurant for diners to order tableside, or those with ordering sheets. Most dim sum restaurants today favour the ordering sheet. If you’re new to the morning tradition of “yum cha”, the bevy of steamed dishes and Asian-centric ingredients may be daunting. Add in the fact that many restaurants lean towards exclusively speaking Cantonese or Mandarin and an order sheet with minimal descriptions, it gets even harder to figure out what to order. To help, here are 10 dishes, savoury and sweet, that would be a good start to any dim sum journey. Each dish is listed with their English name followed by Cantonese and Mandarin pinyin.

(1) Shrimp Dumplings – Har Gow, Xia Jiao
A staple, plump shrimp wrapped in a transparent wrapper and steamed to perfection. The wrapper should be thin and the dumplings shouldn’t stick to the paper or other each. I like mine with a dab of hot sauce.

(2) Shumai – Siu Mai, Shao Mai

Another classic steamed dish, generally with ground pork, shrimp and mushrooms wrapped as an open dumpling.

(3) Chicken Feet – Fung Zau, Feng Zhua

Yes they’re the feet of chicken and look odd, but when prepared well, the perfectly rendered skin and cartilage melt off the bone. Start with trying just one knuckle.

(4) BBQ Pork Bun – Char Siu Bao, Cha Shao Bao

Steamed and soft or crispy and baked, BBQ pork buns are a must.

(5) Lotus Leaf wrapped Sticky Rice – Lo Mai Gai, Nuo Mi Ji

A sticky rice ball filled with chicken, shiitake mushrooms and Chinese sausage all wrapped in a lotus leaf and steamed. This dish is filling and full of umami flavours.

(6) Rice Noodle Roll – Coeng Fan, Chang Fen

In general, this dish consists of a long sheet of rice noodle rolled with a filling and steam. Typical fillings are fried dough fritters (my favourite), ground pork or shrimp. The fish is served with a seasoned soy sauce that’s poured on top of the roll.

(7) Steamed Tripe – Ngau Pak Yip, Niu Bai Ye

This was the dish that made tripe one of my favourite proteins. Thin slices of the white offal is steamed to a perfect tenderness with fragrant ginger and green onion.

(8) Beef Offal – Ngau Jaap, Niu Za

Honeycomb tripe is featured in this dish along with lung, spleen, daikon and various other goodies. It’s like a treasure chest of textures and taste.

(9) Sesame Ball – Jin Deui, Ma Tuan

Made with glutinous rice flour, often filled with a red bean paste and rolled in sesame seeds, half a ma tuan is my favourite way to end a dim sum meal. Half, because that’s usually all there’s room left for.

(10) Egg Tart – Daan Taat, Dan Ta

Puff pastry filled with an eggy custard, egg tarts are a one bite wonder. The pastry should be flakey and the custard silky smooth, creamy and not too sweet. When I find a good plate of egg tarts, I will happily take a plate to go.

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