Have you ever been to dim sum? It’s a fun experience and great for diners with different appetite sizes. Chinese dishes are served in small portions, similar to the tapas or small plates concept, purchases are made by pointing at a cart rolling by, and a card stamped with letters indicate the price range of what was served. At the end of the meal, the waiter will tally up the stamps and give you the final bill.
We recently went to Seafood Cove in Westminster, on the famous Bolsa Avenue of Little Saigon. The line was out the door and the wait was over half an hour for a table. Once inside, it’s a bustling and loud atmosphere, with servers pushing the carts, stopping at the tables to show off their dishes, and customers gesturing for a specific cart to come over to their table. As soon as you finish off a steamer container or plate, the bus boys are immediately there whisking them away so you can make room for more food. It’s not a good idea to come here on a diet or with just one or two people. It’s more fun to have a large party and get a large variety of dishes and just pig out because you’ve waited all that time to get in.
These are barbecue pork buns and they have a slightly salty/sweet flavor and the bun is a very light sweet flavor, as well. They’re a popular dish.
I’m not sure what all these are, one of the dishes look like egg plant, another looks like calamari (but I did not like the color of it), and I think there is fried tofu in the corner, shaped like cubes. On the second shelf is a popular type of Vietnamese cake called banh bo, it’s sweet and feels spongy.
The drinks cart had Thai iced tea, boba milk tea, pennywort (the green drink), watermelon juice, and the famous Vietnamese iced coffee. Remember, we’re in Little Saigon, not Chinatown.
This is the spread we ended up with. We love soup dumplings and got a few orders. The rest of the dishes consisted mostly of shrimp or pork ingredients: har gow (contains shrimp), shumai (pork and shrimp), shrimp wrapped in a rice flour smothered in soy sauce, and fried shrimp with batter wrapped around a sugar cane.
Always end your meal with tea, as my Asian friends tell me, to wash away all that oil and grease from the food.