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EATING OUT: WESTERN LAKE CHINESE RESTAURANT
We’ve discovered our new go-to for dim sum just in time for Lunar New Year.
With the Lunar New Year of the Rooster right around the corner, our thoughts turned to dim sum and our new favourite spot for steamed buns and har gow, Western Lake.
We love it for a few reasons:
1) Chef Leon Leung’s incredible menu with over 100 menu items
2) Dim sum is served daily, 9am to 3pm — no “weekends only”
3) Authentic dim sum without trekking out to Richmond
At a recent seating, we tested only a fraction of the exhaustive (and exhausting menu) with some old favourites (perfectly hefty chive dumplings, deliciously oversized prawn dumplings, traditional New Year’s radish cake and sticky rice wrapped in lotus leaves with dried scallop), some more adventurous fare like chicken feet, and entirely new (to us) creations like Mongolian Shiu-Mai and a Goji berry and lychee jelly.
But the breakout star of the show was the deep fried yam balls (pictured), a sort of sweet potato beignet topped with a honey syrup and dusted with coconut. Lightly crunchy on the outside and soft and chewy on the inside, they were a most unexpected and welcome dessert surprise we’ve not seen anywhere else. (Bonus: you get to say “balls” and giggle. It’s truly a win/win.)
Lineups start early on weekends and late week and reservations are recommended.
Trust us, just like their dumplings, Western Lake is a great place to get stuffed.