By Grace Cheung,
Special to The Post
Sherman Chan and I tackled eight dim sum dishes at New Starlet Seafood Restaurant.
The Shrimp Dumpling (Har Gow 蝦餃) were quite large, and had lots of shrimp chunks.
Chicken Feet (Fung Zaau 鳳爪) had a good balance of skin, cartilage and bones.
The Shrimp Noodle Rolls (Har Cheong Fun 蝦腸) has a great blend of flavours with the sweetness of the shrimp and the saltiness of the soy.
The New Startlet added some wild rice to the Sticky Rice (Lo Mai Gai 糯米雞) dish.
Siu Mai (燒賣) had fatty pork which gave these nuggets lots of moisture.
Beancurd Skin Rolls (Fu Pei Guen 腐皮卷) is similar to Siu Mai bu also has bamboo shoots and veggies. The filling for this steamed roll was just a touch bland.
The Black Bean Pork Spare Ribs (Pai Gwut) was the most disappointing dish of the day. The black bean flavour was imperceptible. The pieces of the pork were too fatty.
Our last dish was the BBQ and Cured Meats with Rice in a Claypot. The meats include Chinese sausage, cured duck and pork. The meats had a good flavor, but it was missing crusty bottom expected of claypot rice.
Grace Cheung is a leading food blogger on Urban Spoon.
Read more of her reviews at www.xmasbb.blogspot.ca.
New Starlet Seafood Restaurant
5665 Kingsway Street, Burnaby, BC
Rating 3.8 stars
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