Day 3: Dim Sum in Hong Kong's Western Alter Ego
 

Hong Kong Skyline 

Hong Kong was a British Colony up until 1997 when control reverted back to China.  It is of comparable size and population to the greater Houston metro area.  The major difference between Houston and Hong Kong is that the latter has a mountain range running right through the middle making usable land scarce.  With its natural deep harbor and iconic skyline, Hong Kong is a prize.    I call Houston Hong Kong's alter ego because in spite of having comparable acreage and population, Hong Kong is among the most densely populated places in the world while Houston, for a city of its size, is the opposite.  The sparsity of land means that flats are small, expensive, and are not organized for hospitality.  In response to this, hospitality has transformed into a restaurant culture with elaborate meals served to guests.


Steamed Shrimp Dumplings "Har Gow"

Perhaps the most unique thing about Hong Kong--so far as a food blog is concerned--is the Cantonese style of food called dim sum.  Dim sum is an assortment of small plate dishes which are often placed on carts and walked through the restaurants for the patrons to make their selections.

A significant part of Dim Sum is the dumpling selection which are filled with a variety of meats or veggies and can be steamed (pictured left) or pan fried.  Choose the latter if you wish to try but have a hold up with textures.

 

 

"Lo mai gai" This meat stuffed rice is wrapped in lotus leaves and steamed.

Braised chicken feet.  Quite delicious

Cantonese style fried rice is one of this rice-loving Cajun's all time favorites.  It has a "dry" texture to it that is delicious.

Chinese Broccoli 

Dim Sum King (9160 Bellaire) is priced nicely, has speedy service, a helpful staff, and is among the better end of Dim Sum in Houston.

Tucked down a hallway in the back of a strip center, Dim Sum King is the quintessential "hole-in-the-wall" joint.