2012-02-11 Dim Sum @ Spring Garden Chinese Seafood Restaurant 綠茵閣海鮮酒家

832 - 12th Street, New Westminster, BC

604-525-6000

We were invited to tag along for dim sum with AuntieF, UncleP, CW and WW.  Everyone wanted dim sum, but just not sure where.  Luckily, Buddha Girl recalls Anton of Fraser Park Restaurant previously suggested to try his favorite dim sum spot located in New Westminster.

The Mini Sticky Rice Wraps 珍珠糯米雞 was pretty standard.  It's not bad in taste, but nothing extraordinary.  Unless you're having a craving, no need to order it.

The Green Onion Pancakes 蔥油餅 failed.  It had too little green onions and the dough was too thick.  Not recommended.

We all enjoyed the Deep Fried Meat w/Dried Shrimp Dumplings 安蝦咸水角.  With ample fillings and thin layers of dough, these were gobbled quickly as they arrived hot and crispy at the table.

The standard har-gow, or Crystal Prawn Dumplings 水晶蝦餃 were pretty decent in size, not the largest, but were not small either.  While not thin, but the skin was not thick.  Ample amount of shrimp but lacked crunch.  These were acceptable and simply comforting.

The Prawn with Scallop Dumplings 鳳眼鮮蝦帶子餃 mirrored the har-gow except with added scallops and wrapped with open tops.

While the shrimp quality was weak, but I enjoyed the Deep Fried Prawn Spring Roll 蝦春卷.  These rolls were fresh and deep-fried nicely, hot and crispy.

Every deep-fried item here was served fresh, so the Deep Fried Squids with Peppery Salt 椒鹽鮮魷 was no different.  The squid pieces were seasoned well with a bit of a kick in flavor.  The flour coating was a bit heavy, but not thick.

The Deep Fried Chicken Joints w/Peppery Salt 椒鹽雞膝 was basically the cartilages between chicken drums and thighs.  The version here had more meat attached to the cartilages than other restaurants we've been to.  These were well marinated, well coated, well fried.  Another decent dish that we'd order again.

Another dish we all enjoyed was the Deep Fried Halibut Belly in Premium Soy Sauce 頭抽哈利拔腩.  Served bone-in, these went quickly.  The sauce was a simply soy mix with onions.

The Singapore Style Curry Fried Vermicelli 星洲炒米 was a bit weak in curry and lacked wok-hei 鑊氣 (or 火候 in Mandarin), but it was tasty with a good amount of pork and shrimp.

The Rice Flour Rolls with BBQ Pork 蜜汁叉燒腸粉 had both hits and misses.  Each roll had ample amount of meat and green onions, but the dough itself was thick.  The roll tasted bland, with or without soy.  Credits given because these rolls were made in house, not out-sourced.  Note that the rice rolls are only available till 3pm.

On top of the Deep Fried Sweet Milk Custard 炸脆奶 (which Buddha Girl forgot to take a picture because she was busy chatting), AuntieF also ordered Steamed Sponge Cake 飛碟馬拉糕.  The cake was not overly sweet and it was very moist and fluffy.

The six of us enjoyed our visit.  The food was overall decent and there's a great value to be had.  On top of that, we don't have to wake up early just to go for dim sum since this place offers dim sum till 5pm.