Fair assessment. Definitely better than the Arcadia location so it’s not like you’re getting NBC Seafood or Ocean Star quality. Place was pretty empty at lunch time today, though.
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Let’s break the curse, folks! For once I want a decent dim summery on the Westside to stick around!
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Went here for a quick lunch today. Really solid option for the Westside. Had the occasional temptation to go to Bao Dim Sum House for curiosity’s sake, but glad I won’t have to scratch that itch now.
The Taiwanese Shrimp Egg Roll was tasty, nicely fried.
They stop serving dim sum at 3:00 pm.
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I’ve never gone to an SGV dim sum place on a weekday. Are they normally quite busy?
Longo is typically full before 11:30am
Agree!
There are some dim sum that reheat best, steamed (I’m talking about you, har gow!) but some you can carefully microwave with steam (aka the damp paper bowl or, a few drops of water on the plate and then covered.)
Shu mai (sp?) and sticky rice in lotus leaves microwave beautifully.
Hooray leftovers!
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And chicken feet MW perfectly.
I’ll take your word for it 
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we aaalways get double leaf wrapped rice for this reason. then we still have to fight the kid for it at home.
The stick rice zongzi (tamales) takeout from Din Tai Fung work well also.
Do you eat chicken feet? Have you ever eaten chicken feet?
Can you blame the kid for having good taste?!
Cath -
I do not eat chicken feet mostly cuz - I don’t eat chicken skin overall. Just don’t like the texture. (Unless it’s been deep fried so much that it’s like a very special potato chip. And then? Oooooo.)
Anyway, I figured that if I don’t like dark meat or chicken skin, odds are I will not like chicken feet, and have stayed away. (However my grandmother always included them in her chicken soup, I think for the extra gelatin they gave.)
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Well, THAT makes sense. I see so many non-Chinese who just blindly won’t try them.
As an aside, my WF sells both feet and necks.
Thanks for appreciating my logic : )
As for feet and necks, so far I’ve been doing okay with just throwing the neck from the whole chicken (included in the pack) into the stock pot.
I’m just grateful I don’t have to burn the pinfeathers off, like my grandmothers had to do, in days gone by!
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BTW, unless boneless/skinless, I hate dark meat chicken. There’s so little meat on a foot that I don’t think I was aware of its ‘color.’
My ‘country’ grandmother used to ‘ring’ their necks. No, no, not me.
Cath -
Again mostly? It’s the skin/texture thing, not the meat.
As for what your grandmother had to do? Oh no. No. Vegetarian I would be!
But I do know folks, of my age who grew up in farms and that’s just how that was, I get and respect that. Hugely. But I did not and am a wimp and so? No.
Night!
Ditto!
If you don’t already have a steamer, you can get a wire steamer rack that can convert a pot into a steamer. I think steaming results in a better taste, but I usually use a microwave out of convenience.
Thanks. I do have bamboo steamers and agree that the results would be better. Also agree that I opt for convenience 