I am taking a short break from the Seoul travel series for a few local restaurants review.
This is a group meeting that ended with dim sum lunch on the last Friday of the month.
This time, we had dim sum at Kalok Seafood Restaurant at Union Square.
Since there was 16 people in our group, we had a big table instead of 2 tables we initially booked. We were seated under the crystal lamp.
Table setting with white ceramic dishes and plastic chopsticks.
Here are the dishes that we shared. Home Style Fried Vernicelli with BBQ pork and shrimp.
Duck Meat Fried Rice.
Rice Roll with Dried Shrimp.
Eggplant with Shrimp Paste.
Deep Fried Tofu with Shrimp.
Shredded Pork Chow Mien. The chow mien was very crispy. The group liked it so much that we had a second order but the second order’s noodle was not as crispy.
Steamed Cantons Dumpling.
Steamed BBQ Pork Buns.
Steamed Chicken Bun with Ginger.
Deep Fried Shrimp Bean Curd Roll.
Chive and Shrimp Dimpling.
Steamed Duck Feet with Taro.
Steamed Sticky Rice.
The sticky rice is wrapped in a wonton like wrapper. The sticky rice has Chinese sausage and dried prawns.
Pickled Ginger and Century Egg Pastry.
This pastry is not a common dim sum item. I like the pickled ginger in it which contrasts with the sweet lotus paste.
Steamed Cod Filet with Enoki Mushroom. This is very peppery.
The last item was a Chicken dish which was on special that day.
The meal came to CAD10 per person, including tax and tips. It’s great to have a large group to enjoy dim sum where we can sample more variety of dim sum.
You can click on the menu to have a larger view.