Yang's Dim Sum - A Latest Update
Fellow chowhounder uhockey was passing through Toronto from the States. During his lay over, an 'early bird' Dim Sum gathering was arranged for him to savour some of Toronto's better dim sum offerings. A group of 6 foodies converged at Richmond Hill's Yang's this morning. A variety of both traditional and modern fusion dishes were ordered. These included:
- Har Gow shrimp dumplings
- Vegetarian dumplings with pea shoot, shitaki mushrooms and bamboo shoot fillings
- Taro croquettes
- Chewy, fried ' Harm Shui Gok '
- Steamed chicken feet
- Rice roll Cheung Fun with prawns and yellowing chives
- Northern style dumplings with chive and pork fillings
- Pineapple B-B-Q pork puffs
- Deep fried calamari tentacles with spicy salt and pepper
- Rice Congee with pea shoot, prawns and thousand year eggs
- Egg custard tarts with birds nest toppings
- Pumpkin custard cake
- Fried Mango and Foie Gras puffs
- Durian Chinese Macaroons
Standard of the Dim Sum was very high by Toronto's standard. Stand out dishes worthy of mentioning included the Pineapple and B-B-Q pork puffs, the Squid tentacles, the lovely textured rice congee and the funky mango and foie puffs. (The crunchy texture of the unripened mango somehow worked well with the mushy foie gras and mayo combo?!).To me, a big surprise was to hear uhockey ( a caucasian ), requesting a bowl of rice congee with thousand year eggs! A truly adventurous eater and request! However, that was later trumped by the two ladies who ordered the Psychedelic green coloured Durian puffs dessert. With the right wind direction, I am sure one can smell the aroma emitting from the morsels all the way from Markham!!
Good food and Great company!! Definitely worth getting up early for, even though it was a Saturday morning!!!
Experienced another good dim sum at Yang's.
Thought the char siu bao was even better than my last visit, certainly my current favourite char siu bao in the GTA. Taro puffs were still good, as were the crispy lo bak go. Veg dumplings with mushroom were a different shape today, still nicely flavoured, maybe a little more ginger than last time. Nor mai gai was fine, but roughly equivalent to the nor mai gai at Dynasty or Grand. Har Gow were still massive, golf ball type, with thicker than ideal wrappers, but gristle-free, fresh-tasting shrimp. Enjoyed the steamed Japanese eggplant with XO sauce, which I hadn't ordered before.
Not sure if the fried Japanese pearl oysters were on the special menu on my last visit- but they were a treat today. 8 fried oysters for $7.98.
Once again, friendly service. Yang's is still my favourite place for dim sum in the GTA.
Thank you Charles and all the CHers. Mr. Vuitton and I tried Yang's today for dim sum and thought it was excellent. Very plump har gow, chow chow dumpling (I know I am spelling that incorrectly). pan fried parsnip (or turnip - I cannot recall right now), steamed pork buns, mushroom dumpling and a steamed white fish wrapped around asparagus.
The srimp were very large and plump, the vegetables in all the dishes were crisp and fresh. Definitely going back.
WOw, CocoaChanel, I probably just missed you. I was there at 9:00 am opening Sunday morning, first time. We walked in on the staff meal, but waved to them to go right ahead, we were in no hurry and had brought all the morning papers with us. The hostess brought us tea, and absolutely nothing happened until 9:30, when the six guys got up and shuffled into the kitchen, and when a second couple walked in. All fine with us. When we left at 10:30, you could still walk in and be seated immediately.
AND THE FOOD! Absolutely THE BEST overall dim sum I have ever had in my long and well-traveled life. Not kidding. INteresting selection, too, although for a first visit, we ordered conservatively. Still, the shrimp/scallop dumpling with black truffle (actually a chopped duxelles drizzled with black truffle oil) was sublime for flavor and texture, and although I personally prefer the steamed cake WITHOUT filling, the mango custard steamed cake was incredibly smooth , like melt in your mouth. TWO flavors of chicken feet, so hard to choose. steamed rice roll, sticky rice in lotus leaf , pork ribs in black bean.... we ordered safely , and are EAGER to go back (in two weeks, with four people) to go crazy on the congee, durian, and generally more challenging items.
Only criticism is that the "yellow chives" promised in one dish clearly had not come in, or the cook forgot to add them.....but the quality of the shrimp and wrapper was still superb.
Solid service rather than inspired. Nice to have service chopsticks at each setting, the tea replenished without asking, and the check added and settled with just the raise of an eyebrow towards the host (yes, OF COURSE I used cash and having enjoyed the 4-top table for 90 minutes, happily tipped). The only service "flaw" was that I would have liked a clean plate brought with the final cake course. I didn't bother asking, but .... Maybe next time.
ALso noteworhty is the bathroom set-up. Unisex individual washrooms each with its own sink, PLUS a fulltime attendant zipping in and out after each use. As a woman, I dislike unisex for the sanitation issues (men, the floor and seat at any place that serves alcohol are invariably NOT clean, ahem!) and resent it as a way for restaurants to put in fewer loos, but no complaints here.
Lovely, plenty of them, and spotless. And yes, I tipped a loonie to the poor woman scrubbing away. Horrible job. She was hugely thankful, so I gather the regulars do not tip. People, if you're paying $40.00 for breakfast and this poor slave who cannot speak ENglish (tends to limit opportunities in Ontario) is working for minimum or less , please, give her a break, and a coin.
I thank all of you awesome hounds who made this possible - it was one of the highlights on a trip filled with MANY culinary experiences. I'm glad my white-boy status was reigned in by the congee request (what can I say, I love "pudding" textures and both sweet and salty items) and while I'm no dim-sum guru I loved almost every thing I ate (including the chicken feet - new to me, and those squid tentacles which were quite different from any version I'd tried prior.) I also really liked the pumpkin cakes, fried mango/foie gras puffs, taro croquettes, and fried Harm Shui Gok. The group of folks who came out for the meet up were also quite awesome, as well.
All told, for a region that doesn't get a lot of respect from "Foodies" I had some amazing food in Toronto with Yangs, Splendido, Black Hoof, Buca, Grand Chinese, Bobette and Belle, Pizzeria Libretto, and Borreal Gelato all making strong showings. I'll definitely be back.
I tried chicken feet just to say I had done it. I found it something like rope but the sauce was very nice. My Chinese girlfriend laughs at my reaction to the chickens feet but thinks eating a raw potato dangerous and disgusting. Ethic differences formed in the cradle I guess.
Just for the record the durian puffs were delightful. Yes they were fragrant, but to a durian lover the fragrance is good sign. The outside shell although luridly coloured was flaky and crisp. The inside was creamy.
It was a great meal, I thought everything was great.
Kept enjoying the durian even later, with every burp! Hee hee!
Won't go on too much since everyone else has covered it, but did think that dim sum was great. Great "skin"; thin with a nice chew, congee was really lovely, and pastry on the flaky dishes was excellent. Would go back.
http://www.foodpr0n.com -- food. is. love.
I was really pleased with the dim sum, as well. I thought the quality of the pastries and all the wrappings were particularly nice. The pastry on the pork puffs and the egg tarts was gorgeous -- flaky and tender and the shell of the harm shui guk was perfectly chewy and crispy (and it didn't ooze grease like many fried glutinous rice pastries that I've tried). The wrapping of the veggie dumplings was so thin, it made the dumplings look incredibly beautiful with the green of the pea shoots showing through (though man oh man, that wrapper was sticky!). The cheung fun was excellent, with a thin noodle and really generous amount of shrimp. And the congee was so good, with excellent texture and a really delicate flavour.
Lots of food and good company. I will make the personal note that cold har gow that has been sitting on the table for an hour is not so good. :)
I wonder if being there at 9am and being the ONLY table in the entire place helped? Perhaps the kitchen had time to be focused and take extra care? Or maybe they are just on a good streak. Regardless, it was an enjoyable meal, and fun to meet a visiting hound. Cheers, Charles and uhockey!
Second what Charles and TorontoJo have written. :-)
Nice pairing with tie guan yin, and I'm glad I had a chance to try bo lei (sp?). Best ham su gok, best chicken feet (taking into account it's a dim sum dish I don't order often), and best pea shoot dumpling I've tasted. Take note that I've only eaten dim sum in Canada and the US so I haven't ordered dim sum in Hong Kong.
Friendly, attentive service, too.
I'd love to hear about any other favourite dim sum dishes at Yang's that haven't already been mentioned in this thread. I didn't order nor mai gai, lo bak go or jin deui yesterday, but I've enjoyed those dishes at Yang's on prior visits.