Glamorous

Sunday, March 07, 2010 - Char sui buns, while hardly exemplary, were soft and light, and the sticky, sweet, porky filling did the job. Strands of squid, though showing that rubberiness that comes with a pause in the deep freeze, had at least been greaselessly deep-fried. I loved the seafood in a scallop and prawn dumpling, which had a pleasing bite, but the sticky rice-flour casing was far too thick and gelatinous...It might well be possible to get a glamorous meal here. Ours just hadn't been it.