katch4246 posted: "Cycle 14 - Item 194 18 (Tue) July 2023 Cucumber in Spicy Sauce 2.5 at TimHoWan -Samseong, Gangnam, Seoul, Republic of Korea- with the Family, Mom & Dad For his 78th birthday, my father wanted to eat dimsum for dinner. "Doesn't need to be fancy" GIVE ME THIS DAY
For his 78th birthday, my father wanted to eat dimsum for dinner. "Doesn't need to be fancy," he said - in stark contrast to my mother (see most recently 14.047 Dimsum Hahaha) - so we were happy to take him to TimHoWan, where the dimsum is arguably the best in the city - maybe second best (see for comparison 14.160 Roast Duck Noodle Soup) - regardless of fanciness; indeed, dimsum is inherently not fancy.
Happy Birthday, Dad!
HK Wonton Noodle Soup (3.0)
Whereas most eateries in Korea (with the sole exception of burger joints) serve some sort of complimentary tangy/spicy side dish (pizza places provide sweet pickles, even when delivered) - the genesis of this practice is, of course, kimchi, which is served with every Korean meal, whether at home or in restaurants - Chinese restaurants have traditionally served one or more of the following: i) chopped raw onions with black bean paste, ii) kimchi, iii) pickled daikon radish, and/or iv) pickled zhacai (see for example 6.350 Nanja Wans). However, I've noticed these days that certain Chinese restaurants provide no freebies but sell sides at a price: like TimHoWan's Cucumber in Spicy Sauce (6,000 won), which is also available at Je Je (3,000 won) (see for example 12.352 Deep-Fried King Prawns, Crispy Garlic, Chili). Wondering whether the trend was initiated by Din Tai Fung (see for example 8.307 Spicy Pickled Cucumbers) - in fact, I noticed that restaurants in Taiwan (Din Tai Fung being Taiwan-based) sell many side dishes, including kimchi (see for example 5.112 Niu Rou Mian). What a windfall for restaurants if they could expand the selection beyond cucumbers - a win-win for everyone.
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