I love dim sum.

Although I play a StickMonkey online, in real life I’m a Caucasian guy. But, even though I’m as non-Asian as you can get, I would actually rather eat any kind of Asian food. Japanese, Chinese, Thai, Korean…it doesn’t matter. I’m going to enjoy it more than, say, meatloaf or pot roast or a hamburger – any of that “American Cuisine” kind of food.

When it comes to Chinese food, you just can’t get any better than dim sum – if you want to grab a bunch of friends and feed them well without spending a fortune. Here in Texas, I head to Fung’s Kitchen, where on Saturday and Sunday from 10 a.m. to 3 p.m., you and several hundred of your fellow Houstonians will feast on dishes from a seemingly never ending caravan of dim sum carts featuring the predictable to the unexpectedly sublime.

From delicate steamed chive dumplings, to the obligatory gai lan drizzled with oyster sauce, or the stuffed tofu, the sticky rice wrapped in lotus leaf, or even the unassuming steamed xiu mai – it’s all nearly culinary sensory overload.

But this is the age of multimedia – I’m going to turn it over to Andrew and David Fung, so you can get a better taste of what I’m washing down with my rè chá on a Saturday afternoon.

As far as I know, the Fung Brothers are not related to Fung’s Kitchen. It’s just one of those serendipitous coincidences that make for good blog posts….

Join me some time. And come hungry! Maybe if you’re nice to me I’ll let you have just a little taste of the ong choi.

So sayeth the StickMonkey.

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