Seattle’s Chinatown is a little small, but there certainly is no shortage of places to eat. We had previously found a small place to have some nice Char Siew Bao, but wondered what the dim sum was like. So one day, we decided to eat at Duk Li for dim sum.
It’s a smaller place, and the menu is a little limited. But the prices are low and the food is not bad at all.
The dim sum staple – Har Gow. I always say that you have to be able to see the filling in order for the Har Gow to be nice. A lot of places make the skin too thick and that’s a no-no for me. This is what it should look like. That’s 75% of the way to tasting good. At Duk Li, they have the other 25% also. Nice Har Gow!
Siew Mai is another one of those that need to have a consistent look to the filling. This does, and the taste is also right there!
The Lean Pork and Century Egg Congee leaves a little to be desired though. Not enough ingredients and a little bland.
Egg Tarts. These are nice on the filling, the crust, a little too mushy for me.
Oven Baked Char Siew Bao. I really prefer these over the steamed ones. And this one is nice!
Shrimp Chee Cheong Fun. The flour is thin, as it should be. But a little too broken up. But the taste is good.
A really deep fried Spring Roll! It’s not bad at all.