Stellar Dim Sum at Dragon Boat Fusion Cuisine

Dragon Boat Fusion CuisineLocation: 160 East Beaver Creek Road, Markham
Websitehttp://www.dragonboatfusioncuisine.com/

Dragon Boat Fusion Cuisine is a dim sum joint that does well.  We showed up at around 10:40 on a Saturday, and the place was seriously crowded.  By the time we left, it was even more packed, with a crowd waiting for tables almost going out the door.

Dragon Boat Fusion Cuisine

Eating the food, it’s easy enough to see why.  Some highlights:

Dragon Boat Fusion Cuisine

The char siu was sweet and incredibly tender.

Dragon Boat Fusion Cuisine

These fried seafood-filled tubes were nice and crispy on the outside, with a fishy (but not overbearing) flavour.

Dragon Boat Fusion Cuisine

The fried dough noodle rolls were probably the best version of that dish that I’ve ever had, with a surprisingly complex flavour and a very satisfying contrast of textures between the chewy noodle, the crispy fried exterior, and the soft interior.

Dragon Boat Fusion Cuisine

I really should have taken a picture of the interior of these salted egg buns, because they were absolutely crammed with an oozy, sweet custardy filling.

Dragon Boat Fusion Cuisine

There were only a couple of weak dishes — surprisingly, they were the dim sum standbys that you’d think they’d work especially hard to get right.  The har gow featured an overly thick, almost gummy wrapper encasing overcooked shrimp.

Dragon Boat Fusion Cuisine

And the pork buns featured a filling that tasted a bit too leftovery.

Still, they were only two mild weak points in a meal that was otherwise quite stellar.

Climbing the Lobster Mountain at Fishman Lobster Clubhouse

Fishman Lobster ClubhouseLocation: 4020 Finch Avenue East, Toronto
Websitehttps://www.flctoronto.com/

Is it even possible to see the impressively enormous piles of lobster or crab at Fishman Lobster Clubhouse and not want to immediately go there?  I don’t think it is!

I’ve been drooling over those piles on Instagram for some time now, not to mention on David Chang’s amazing Netflix show, Ugly Delicious.  But you need a big group to really do the place justice, so I had to bide my time until a large enough group could be assembled.

I recently went with a group of ten, and yeah, we did the place justice.

Fishman Lobster Clubhouse

We started with a few different dishes — soup, braised beef, greens, fried rice, noodles — and they were all tasty enough, but that’s not the reason you’re there.

We ordered a twenty pound pile of lobster, which consisted of two enormous beasts that they actually brought to the table before the meal started (a lot of people like to pose for pre-dinner photographs with their lobsters or crabs, which felt like a bit much to me).

Fishman Lobster Clubhouse

Later, the mountain arrives.  And it’s an awe-inspiring sight: a seemingly endless amount of deep-fried lobster chunks, a whole bunch of fries, and enough crispy fried garlic bits to launch a vampire genocide.

It’s so good.  The lobster is cut up into easy-to-eat chunks; it’s still on the shell, but the meat is accessible without the need for any shell-crunching tools.  Which is good, because there’s a lot of lobster there — there’s no time to mess around with cracking shells.  There’s a whole bunch of lobster to eat.

Fishman Lobster Clubhouse

It’s more lobster than I’ve ever had in a single meal, and it’s so tasty; the meat is tender, garlicky, a little bit sweet, and has some nice fried crispy bits.  That’s not to mention the fried garlic, which is surprisingly addictive (you’re going to reek of garlic for about 24 hours after eating here; deal with it).

I ate an insane amount of lobster.  I was so full.  It was one of the most memorable meals I’ve had in a while.

Tasty Fried Dumplings at Sang-ji Fried Bao

Sang-ji Fried BaoLocation: 1 Byng Avenue, North York
Website: None

Sang-ji bao are basically like a traditional soup dumpling’s (a.k.a. xiao long bao) more rugged cousin.  They’re pan fried, with a slightly thicker skin and a dark brown crust on the bottom.  Soup dumplings are delicious, but if you want something a bit more hearty, sang-ji bao’s got your back.

And as you’d probably guess from the name, Sang-ji Fried Bao specializes in the stuff.  I was pretty excited to try it.

Sang-ji Fried Bao

We started with the scallion oil noodles, an absolutely delightful flavour-bomb of oily (but not overly greasy) noodles topped with peanuts and fried scallions.  The crunchy peanuts offer a nice crunchy contrast to the chewy noodles, and the imposingly dark fried scallions are packed with flavour and immensely satisfying.

I liked this dish even more than the fried dumplings.

Sang-ji Fried Bao

The sang-ji bao were certainly nothing to scoff at — they’re pleasingly porky and packed with scalding hot soup.  The wrapper is a bit too thick, however, and the whole thing is a touch on the bland side.

Sang-ji Fried Bao

Still, it’s got that satisfyingly crispy bottom, and the whole thing is tasty enough, even if it’s not the best version of these things that I’ve ever had.

Satisfying Eats at Running Pig

Running PigLocation: 3636 Steeles Avenue East, Markham
Website: None

Running Pig is a no-frills take-out joint that serves various meat options and veggies on top of rice.  It’s not the best thing you’ll ever eat, but it’s a hefty amount of meat and rice for $7.50; it’s hard to go wrong there.

Running Pig

I got the pork knuckle bento, which comes with a generous pile of pork knuckles (one is missing from my photo — I dug right in then realized I forgot to take a picture), a hard-boiled egg, tofu skin, and a variety of veggies on rice.

Pork knuckles can be mostly collagen without a whole lot of meat (particularly the way they’re cut here); if it’s not properly rendered, it’s going to be rubbery.  And while these were mostly okay, they definitely could have braised for a little bit longer.

Running Pig

The various veggies and tofu were all tasty enough, and combined with the rice, it makes for a solid meal.  Nothing here particularly stands out, but it’s cheap, quick, and satisfying.  Sometimes that’s enough.

Ultra-Chewy Noodles at Potato Noodle Soup of Bai

Potato Noodle Soup of BaiLocation: 4350 Steeles Avenue East, Markham
Website: None

I’ve had a lot of noodles over the course of my life, but — until now — I don’t think I’d ever tried potato noodles.

As the name implies, potato noodles are made with potato starch, which gives them a much, much chewier consistency than the norm.

Though I’ve heard good things about the cold noodles Potato Noodle Soup of Bai, I decided to go with the noodle soup — mostly because “noodle soup” is right there in the name.

Potato Noodle Soup of Bai

I got the plain potato noodle soup, which comes with noodles, meatballs, fish balls, half an egg, and various odds and ends in a fiery broth.

The noodles are really interesting.  There’s a Korean dish called jjolmyeon that features noodles that are so incredibly chewy you have to cut them with scissors before you start eating.  These kind of reminded me of a thicker, slightly less chewy version of those.

Potato Noodle Soup of Bai

The broth was a bit saltier than I’d like, but it was otherwise quite tasty, with a spicy kick and an almost creamy richness that you only get from a stock that’s been simmered for a long, long time.

The whole thing was fairly tasty, though with Sun’s Kitchen just a few steps away, I don’t know that I’d ever eat here again.