posted on October 30, 2011 at 2:55 pm
In the six plus years I have been doing the blog thing, one of the top three questions I get – aside from is that really your mouth in the picture (yes, it is) – is: where can I find good dim-sum in Atlanta. My answer has always been: nowhere. You see, my 4 years in San Francisco ruined me for life. When I moved back to dim-sum, all I could do was compare the usual spots people love (Royal China, East Pearl, etc.) to my favorite Daly City spot, Koi Palace. Today, if someone asks me where to get the best dim-sum, I have a different answer. Go to Golden House in Duluth.
Golden House is the newest spot from chef Danny Ting, a Cantonese chef you may recognize from places such as Wan Lai and Bo Bo Garden. Now, Ting resides in this palatial restaurant on Pleasant Hill. I waited to write about this until the restaurant had found its footing and I am glad I did. The menu is immense and we have to explore more of it, but today we went for dim-sum. My litmus dim-sum dish of har gow did not disappoint. The way you can judge the freshness aside from the sweetness of the shrimp and the suppleness of the wrapper is how much the dumplings taste like the metal cart. If there is the slightest trace of metal, the dumpling – and most of the dim-sum – has proven to be a waste of time. At Golden House, the shrimp tasted like it was alive moments before it was served to us. The dumpling skin was silky smooth with just enough stickiness to cling to the shrimp.
Shrimp stuffed eggplant.
Shrimp stuffed peppers.
Shrimp rice noodle (yes, more shrimp).
Shrimp and chive dumplings.
The restaurant had posters everywhere advertising dungeness crab everywhere and Moon just can’t resist it. So, we got ginger and scallion forgetting what a pain this dish is to eat.
The flavor and freshness, however, was spot on.
The only other dish we ordered off the menu: Chinese broccoli with garlic.
Verdict: Bliss approved dim-sum served every day (if memory serves me correctly – call ahead because I am deep in pregnancy stupidity). Get there now and go often because Chinese chefs are notoriously wayward.