Best Food In China

Location

The New Ritz Carlton Dim Sum Weekend Lunch takes Chinese dining to new and unreachable heights.

The Ritz-Carlton’s new Dim Sum weekend buffet lunch is the place to take guests if you want to impress them with amazing finest quality Chinese cuisine. Better than the local hideaway Chinese restaurants most would be biased to think as better and authentic, the Yu restaurants dim sum is the tastiest and most spectacular you will ever find, I guarantee it. Throw your smug prejudice to the wind and simply go. You need to while you are in China, and this is why:

First, they have their own Tea house and Tea Master who is not only character but has created the menu to contain samples of the each tea leaf along with descriptions of the tea taste and health properties. Once prepared, the tea is perfect served without pouring any residue into the cup and ensuring it is neither too strong nor too hot. This is not surprising though as the hotel’s Synography or theme is tea, with each room named after a tea. The Chrysanthemum Tea served with sugar and the Orange-liquor teas were particularly pleasant, and soothed the senses.

The Dim Sum menu is divided into cold appetizers, mains, chef recommended, and sides. Starting with Chilled Sliced Jelly Fish with Turnip Leaves, it resembled the structure and texture of a noodle and was spicy with the freshness exuded throughout. The Braised Gluten with Water Chestnut Black Fungus was the most magnificent tofu I have ever had the pleasure of experiencing. Sweet and plump, it watered the tongue, and when coupled with the savory meat like fungus, massaged the tongue.

The Sautéed Chinese Radish Cake was presented as big soft squares almost like Wedges but was softer and lighter with mushroom and XO sauce. A Chef Ku recommended dish, it was unique and innovatively delectable. The Stir Fried a French bean with Minced Pork and Olives was also like no dishes ever before and had a Mediterranean quality yet was still distinctively Chinese.

Yu is also in my opinion, the winner of best cabbage. Sautéed with Vinegar, the baby cabbage had a lingering smoky flavor as if it were taken out of a smoke house, and the best cabbage I have had in China. Whereas most cabbage dishes are doused in oil incautiously or covered with tongue numbing spices and peppercorns, this one turned a typical flippant vegetable side dish into one to appreciate on its own.

The Sautéed Shrimp with Egg and Yellow Leek was also impressive, and the shrimp were magnificent, plump and fresh with of definite quality, with a well fried egg. Other silky dishes include the Hot and Sour Soup with succulent pieces of shrimp and creamy tofu and the Chilled Asparagus and Mushroom, also not over oiled, but light and dare I say enjoyably slimy and spongy.

However, the piece de resistances were the dumplings, and the best versions to be found in China. The Pork bun was sweet and light and not over shadowed by excess dough and the Crystal Shrimp Dumpling were small but had a transparent dough skin which was gooey and piping hot, and contained a fresh juicy morsel of plump intense shrimp, which melted onto the tongue almost. The Crab Seed Siumai Dumping was topped with red caviar and was warm and so fresh as if directly plucked from the sea, that the crab and caviar were not over-masked by the perfectly made dumpling. It even evaporated too quickly in the mouth.

Decadent is the word to describe the Dim Sum Buffet Lunch. For 288 rmb (without alcohol) or 388 (with spirits, wine and champagne), the Ritz Carlton offers unlimited dim sum and drinks, and it is more than worth it. Before doubting this review, keep in mind that the majority of patrons are actually local Chinese, yes corporate domestic travelers, but local Chinese and Hong Kong travelers who know quality dim sum. Yu Restaurant turns Dim Sum into beautiful art, and leaves its creation on its own to impress without drenching it in fatty oils or peppers like most local restaurants and even those in Southern China. Light and fresh the quality and culinary preparation will make its impression on your tongue.

-- by Larissa Paschyn

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