Overall, the Dim Sum at Winsor was servi ceable with all things considered.
Winsor dim sum skin#
Like the bean curd skin rolls, the shrimp mousse was on point. The eggplant was nicely textured though being soft without disintegrating. We were also not sure of what type of sauce was on the plate. We found that the oil was not drained properly from the deep-fry and made the dish really greasy.
Our last dish was the Shrimp Mousse Stuffed Eggplant which were served piping hot.
As for the shrimp, there was nice bounce to it as well as being sweet. The piece of celery inside was rather strange as it didn't seem to go. Nope, there was too much cilantro for him and really, for me too. We decided to try the Fried Shrimp Bean Curd Skin Rolls in an attempt to see if my son would eat it. They were well-seasoned with noticeable garlic and black bean hits. I found the ribs to be tender with a nice rebound. Not sure if the flavors actually penetrated the noodles, but they were soft while still having an elasticity. Yes, this was a hit with them as they dusted it off. We got the Steamed Black Bean Spareribs atop rice noodles because we knew the kiddies love rice noodles. Other than that, I enjoyed the overall texture of the chicken feet as well as the balanced seasoning (could've used more garlic though). Seemingly not fried enough, the plump Phoenix Talons (chicken feet) featured soft skin and tender cartilage and fat. Therefore, the dish ate on the spicier side of things.
There was a slight gaminess, but the ample Szechuan-type seasoning helped masked it. This was a very modest portion sporting strips of bounce textured tripe that rode the fine line between chewy and soft. However, flavours were okay though being balanced with the taste of shiitake.įor my offal fix, I ordered the Honeycomb Tripe sitting atop fried tofu. There was also very little shrimp to be found. The chunks of pork were soft and missing the desired rebound texture. As for the S i u Mai (pork & shrimp dumpling), the textures were a little off. However, the flavor was a bit too shrimpy for my tastes. I found the filling to be texturally okay with a meaty snap while being buttery. Looking legit, yet ultimately being rather average, the Ha Gau (shrimp dumplings) featured thick dumpling skin that was doughy and slightly chewy. The meat was pretty loose and lacking in texture. Inside, there was a decent amount of soup which was mostly one-note being sweet. The dumpling skin was relatively thin except for the top which was not dense either. Next up was the Xiao Long Bao which were serviceable with all things considered. I've never seen preserved egg sliced so thin in my life! As for the pork, it was lean while tender at the same time. However, there was barely any ingredients to be found. I found the broth to be decently thick and cooked down while lightly salted. On the topic of comfort food, we got the Preserved Egg and Salted Pork Congee to begin. We were actually surprised by the selection considering we were having Dim Sum for dinner.
How about Dim Sum for dinner at Winsor? Yes, being from Vancouver, there was a good chance that we wouldn't be impressed, but we had reasonable expectations. Being located next to Chinatown, it seemed like a good idea to go for some comfort food (because we are Chinese!) nearby. Since we had a steady diet of lobster rolls, clam chowder and burgers for the past few days, it was imperative we changed things up as well. Anyways, being late, we weren't in the mood for traveling far for food. I wonder why we don't call it dunch or linner? I digress. After a late lunch at Neptune Oyster (or was it an early dinner?), we weren't exactly hungry until later that evening.
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