Friday, December 23, 2011

Bing Sheng Restaurant

It's kind of interesting all the places your parents can introduce you to.  Makes me wonder if they should be blogging instead of me, haha!  A while ago, my parents introduced me to this place - Bing Sheng Restaurant.

There were 6 of us and we were pretty hungry when we were seated. I notcied a few things.  The mustard and chili weren't a day old like at Kirin (downtown), and they actually labeled the tea, (although the label looked like it was about 100 years old).  We also got X.O. Sauce, which seemed to be the standard at Kirin, but I think it would be the norm that most dim sum places would not have this as an optional sauce?

Anyway, our first order came pretty quickly - steamed rice noodles. This came with an assortment of sauces, and was pretty run-of-the-mill. Nothing spectacular to write home about.

Next was the stir fried rice noodles with beef (and onions, green onions and been sprouts....etc...). This dish was just okay, the green onions were cut rather small, and the noodles looked a little pale (could have used a bit more color) but the beef turned out good. At least it wasn't swimming in a pool of oil.

The hagow were pretty big, as were the siumai. There was no way you could eat one in a single bite. They were large and looked pretty, and the siumai had some pretty fresh tobiko on top because they still popped, as opposed to some soggy, over-steamed examples I've had.

Lomaigai was a winner. The sticky rice was steamed perfectly, and the meat ingredients inside were plenty. They even managed to squeeze in a bit of Chinese sausage.

The steamed spare ribs were a bit of a fail for me. Lots of bones and cartilage, not much flavour. It looked colorful and had squash for filler, but in the end, I wasn't happy with them. Plus they were slightly on the lean side.

The beef short ribs were out of this world on the other hand. Loads of sauce, pepper and seasoning, and tons of flavour. The fat to lean ration was perfect as well. This dish was probably my favourite of the morning.

The Siu Mai were tasty, pretty run of the mill, but still tasty. 

My dad ordered a bao that was supposed to be a desert bun, but the filling was made with salty duck eggs, something you'd normally find in a moon cake or something.  I haven't any other places that serves it this way, and it turned out different but tasty.  The salty-sweet filling was savoury, and it was kind of a nice way to top off an overall decent meal.  My dad said the filling looked like baby poo though and he joked that it was made from left-over moon cake duck eggs.

The food here overall was pretty good and the prices were reasonable.  The service wasn't terrible either.  They managed to keep our teapots full of hot water, which was amazing and unexpected.  6 of us got full with abiyt $75 and we had tons of leftovers.  I'd say that's not too bad. 

Bing Sheng on Urbanspoon

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