You know what's funny?
Dim Sum reminds me of Australia. Of Sydney! Strange?
Well, I suppose because I spent most of my Sunday mornings every week at my favourite Chinese restaurants having brunch with my housemates and friends. It was sorta like a weekly routine we tried to keep. It was nice. We would occasionally be joined by different friends who would want to catch up too. It was expensive. *blush* Our guilty weekend pleasure if you must.
Was it the best dim sum I've ever had? No..Haha the good stuff is in Hong Kong! no doubt..Hands down the tastiest yum cha session I've ever had.
Well; let me add that what I speak about is 'classic' dim sum originating from the Chinese region. This includes most steamed items, porridge, dumplings, egg tarts and such.But when it comes to delicious deep fried goodies, savoury glutinous rice dishes and barbeque pork buns... AHHhhh nothing beats Dim Sum in Ipoh. My hometown of course! Where some of the greatest chefs keep a low profile. *grin*
Us Chinese here in Malaysia have slightly included our personal touches to the original "Dim sum" our ancestors brought from China. Of course the classics stay...but to those; we've added interesting twists to suit our local flavours and likes.Dim sum in Ipoh reminds me of Grandpa and Grandma. The freshly baked and steamed delicacies are ready by 5 in the morning. Before they came to usher sis and I to school; they always made time to fetch us a couple of our favourite items along the way. I'm surprised I remember how those breakfast's tasted considering how I had them at 6 in the morning with my head resting on the counter top asleep. Haha ... a good barbeque pork bun always seemed to cheer me up on my lazy mornings in highschool.
I remember prodding through the centers, making a teeny crevice just to watch the steam burst out from the center! The fluffy white bun was always warm, soft and comforting... melts in your mouth like delicate cotton floss. TAsty...~ You can tell; char siew pau's are my favourite. There really is none I find comparable to those from my childhood. It's something about the filling! it's never too sweet, never red in colour or suspicious and always filled perfectly for a good pau to filling ratio.I want one now!!
Must return to Ipoh this weekend after my deliveries. hehe... must return and get Dim SUM!
I've been so busy lately with Christmas scrambles and work that I've not seen grandpa in almost 3 weeks!
I'm bringing my work back to Ipoh this week. ...Or I might decide to leave my work; have a weekend off and torture myself on Monday when I get back! Hehe; either way... it sounds like a plan.
I'm going to be eating THIS!!!..*drool*.... when I get people telling me that Penang has Malaysia's best Char Koay Teow; I politely disagree and tell them about Ipoh's little secret... we call him the "King of fried noodles". Hehe I must blog about him one day... hmm.. this weekend?!