We’ve been to a number of places for dim sum in Toronto but none in as opulent a location as today.  The Crown Princess  is a potpourri of crushed purple velvet, marble and chandeliers.  Not my taste in decor, but no matter, the food is fabulous.  We left the ordering to our beloved Chinaman and he did a splendid job. 

D and I were trying to describe one of our favourite selections from home.  This Crispy Taro and Mushroom dumpling came in an attempt.  

We were successful with guessing that it was fried Sticky Dumpling with Meat.  Not as good as Dim Sum Garden in Winnipeg though, I must say.

Sticky rice, normally served wrapped in a lotus leaf was double wrapped in a piece of leaf and pure white paper.  A slightly lighter portion than we are used to and we predict that is the reason for the alternate preparation.

We enjoyed a variety of steamed seafood dumplings:  Har Gow (Shrimp dumpling), Chicken with Vegetable Dumplings, Goose Liver & Caviar Sui Mai  and this new dish, which turned out to be my favourite, Steamed Scallop and Shrimp Dumplings.

 

Gorgeous presentation and taste.  

I also got brave and tasted Chicken Feet with Chef’s Sauce and

D got psyched up to try Beef Tripe with Spicy Sauce.

The steamed baby squid in Curry Sauce was also new for us-yummy.

Familiar Barbecue Pork Buns filled us up before we ended with Mango Pudding with a stream of evaporated milk drizzled over top.

 Kath’s quote:  “Gourmets! serve the bird roasted, with pink feet, a strip of bacon to cover its modesty, the breast sprinkled with lemon drops.”– Charles Monselet

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