It Just Has To Be Delicious

I have only ever been to Xintiandi for lunch time dim sum. It serves consistently good dim sum, and I have tried some others in the area, but tend to come back here. It used to be called Jade, but had a bit of a makeover about a year ago.

The interior of the restaurant is quite nice, with purple wall fabrics and glass balls floating from the ceiling. The queue on Sunday lunchtimes can get quite long, it all seems to depend when you turn up – the business peaks around 1pm, but I have never had to wait for more than 20 minutes for a table.

Xintiandi on Urbanspoon

If you are lucky, you will be there when they serve soft shell chilli crab as a special.

If you have not had dim sum before (or yum cha as Australians tend to call it), dim sum means ‘touch the heart’, and they are little morsels of food to do just that. There are a lot of dumplings – I try to have plenty of steamed dumplings to counteract the amount of fried dim sum which is also available. Traditionally some dumplings go together – siu mai go with har gao. I also like to have steamed glutinous rice in a lotus leaf which is rice mixed with chinese sausage, meats, egg and mushroom. Another favourite is cheung fun or rice flour rolls which contain bbq pork, prawns or chicken, and come with an oyster sauce dressing. You can also order off the menu if you like.

Here is a selection of some of my favourite dishes:

 

Prawn and Seaweed rolls

Prawn and Seaweed rolls

Steamed scallop dumplings

Steamed scallop dumplings

Siu Mai pork and prawn dumplings

Siu Mai pork and prawn dumplings

Crispy seafood dumplings with salad cream

Crispy seafood dumplings with salad cream

Prawn and mushroom dumplings

Prawn and mushroom dumplings

Sticky rice in lotus leaf

Sticky rice in lotus leaf

Sticky rice outside of the lotus leaf with mixed meats

Sticky rice outside of the lotus leaf with mixed meats

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