WESTERN LAKE

4989 Victoria Drive, Vancouver

Tel: 604-321-6862

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Advice: Make a reservation on weekends for dim sum.

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Dim Sum is one of those amazing experiences that many partake in during weekends throughout the year, it’s the other version of brunch where Chinese restaurants are often packed with eager folk mingling with friends or family over ideally inexpensive tasty dishes. Going with a group of friends is the way to enjoy this multi dish experience and that is just what I did recently. Websturr was the ringleader of this Dim Sum group, I joined along with Anita, Daniel, Louis, Stephanie, Tim and Anita.

Baked Egg Custard Tarts

Baked Egg Custard Tarts

Spicy String Beans with minced pork

Spicy String Beans with minced pork

Chefs specialty Shredded Chicken

Chefs specialty Shredded Chicken

Deep fried Tofu with peppery salt

Deep fried Tofu with peppery salt

Steamed Prawn Dumplings

Steamed Meat Rissoles

Steamed Rice Flour Rolls

Steamed Rice Flour Rolls

Steamed Prawn Dumplings

Steamed Prawn Dumplings

Pan Fried Eggplant with shrimp paste

Pan Fried Eggplant with shrimp paste

Steamed Shiu-Mai Dumplings

Steamed Shiu-Mai Dumplings

Stir fried Radish Cake in spicy xo sauce

Stir fried Radish Cake in spicy xo sauce

Steamed Rice Flour Wrap with chinese donut

Steamed Rice Flour Wrap with chinese donut

As dish after dish arrive to our large round table, each of us indulged in tasting the deliciousness, my favourites were the Baked Egg Custard Tarts, Spicy String Beans with minced pork, Chefs specialty Shredded Chicken, Deep fried Tofu with peppery salt, Steamed Meat Rissoles, Steamed Rice Flour Rolls, Steamed Prawn Dumplings, Pan Fried Eggplant with shrimp paste, Steamed Shiu-Mai Dumplings, Stir fried Radish Cake in spicy xo sauce and Steamed Rice Flour Wrap with Chinese donut.

The restaurant serves dinner nightly as well, but has a separate Dim Sum chef on weekends. You will find an extensive selection of traditional favourites on the Dim Sum menu all well priced, making this dining experience inexpensive and delicious.

Review by: Richard Wolak

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