We are confessed dim sum addicts; those tiny
baskets of steamed Chinese morsels like dumplings, steamed buns and other
delights. At the drop of a hat, we will investigate any place serving good dim
sum. The best Lynne has ever had was in China Town in London, where it was a
regular Sunday treat with friends - at Lee Ho Fook behind the Swiss Centre or in
one of the great places in Wardour or Gerrard Street, where trolleys came to your table loaded with different choices, so you didn't have to wait
long; such a huge choice. John has been introduced to them by Lynne and loved
the places we went to in Hong Kong, like Tim Ho Wan. In Cape Town there is a
small choice of places and of dim sum. We really like the South China in upper
Long Street and this was the obvious place to go to after the Whisky and Gin
Festival before taking an Uber home
We were lucky to get a table at
9pm at this popular place; someone had reserved one and hadn’t turned up. The
tables are basic, no frills eating, the tiny plastic stools need cushions, but
it is the food you come for. There are more tables in the courtyard behind the kitchen
The menu and beverage list is
on chalk boards next to the (very small) open kitchen, ably controlled by chef
owner Edmund Hung
The menu. One thing you need to
know. All the portions of dumplings come in threes, so if there are two of you,
you might want to order two portions. Halving one dumpling is not easy and very
unsatisfying!
After tasting lots of fine aged
whiskies and good gins, what did we desire? Nice, refreshing cold beer. This is
a new one to us, and it is quite malty. We enjoyed it. We hadn't heard of
Striped Horse beer, who have a head office in Hudson Street in the Waterkant. Their
web site tells you nothing about who they are or who makes the beer, sadly. Such
a wasted marketing opportunity
First course was the lamb
pot-sticker dumplings topped with spring onions, with its good dipping sauce of
soy and rice wine vinegar and another of chilli oil and Shar sui sauce. A
steamed dumpling which is then fried in a pan to give it a crisp finish.
Then some Sui mai dumplings
filled with pork, water chestnuts and shiitake mushroom. John was able to pick
off the mushroom on the top
We also had some of Lynne's favourite, the slippery
prawn Har Gow
and finally the Braised Beef
with rice. It is a recipe Lynne uses - beef in soy, garlic and five
spice, slow cooked until it falls apart, served on sticky jasmine rice
Our bill. We will be back soon,
probably with friends
© John & Lynne Ford, Adamastor & Bacchus 2017
