We decided to try the Richmond branch of the Vancouver mini-chain Kirin, a large restaurant filled with Chinese families on the second floor of a nondescript mall (as most good Chinese restaurants seem to be!). Though Kirin didn’t offer the dim sum wheeled around on carts that we love, we were impressed with the huge menu featuring some unusual choices. (And we ended up totally over-ordering.)
Jay and I have never been that happy with Manhattan Chinatown dim sum. In our experience, it tends to be greasy, heavy on the fried items and not as fresh tasting as meals we’ve had in San Francisco, Vancouver and Hong Kong.
We weren’t sure what to expect when Jay reserved this (one-star Michelin) London restaurant as the first meal after our trans-Atlantic flight from New York. We talked about getting traditional British tea, but the menu here – creative takes on the old-fashioned tea service with dim sum with or without sandwiches, green tea scones, and Asian-influenced French desserts – sounded intriguing, and the atmosphere looked like it would be hipper than a stodgy old tearoom.
” I just don’t see big wine allowing labels on wine reading something like this: This wine was dealcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite and Velcorin.”
-Alice Feiring, The Battle for Wine and Love or How I saved the World from Parkerization
