Dim Sum and Baby Ginger

September 2, 2011

In what has become a very welcome bi-weekly event on our calendar, we went for dim sum at Western Lake this morning. It was just as busy and just as tasty as always.  We got there about 10:30 and the line was out of the door as it tends to be.  So I worked my way to the front desk and put us down on the list for two. Luckily for us, all the other people in line ahead of us were in parties of 3 or 4 or more, and we got to sit instantly as a two-seater in the corner was just itching to be used.  That’s a pleasant first, and a great way to start!

We had the basics:  ha gow, shui muy, salted squid, steamed chive dumplings and gai-lan. Lots of hot sauce and mustard, and hoisin for the greens. Hot tea, iced water, big portions, fast service: Hard to beat at twice the price.

Then we crossed 34th Avenue to the wonderful Chinese food market right there on the corner. I just love walking those aisles, smelling the aromas, feeling the produce. Today we just needed a few things for the Goan fish curry I’m cooking tonight.  Baby ginger is one of them, and they had it in spades.  A huge basketful of the freshest young ginger I’m sure you could find anywhere in the city.  It is almost translucent, with purple blushings. With the fresh moist lemongrass I found at Patel’s yesterday, the baby ginger is going to be perfect.

I got off the bus at First and walked the 14 blocks home, stretching my legs in the sun.  Just another lucky day.

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