Stuffed eggplants! This is another must-order on the dim sum list. Soft, japanese eggplants filled with shrimp. Fried. And covered in black bean sauce. This might be the trifecta of perfect ingredients for me.
They called this a dried mustard green dish, but I couldn’t really taste any mustard greens. Maybe they’re really subtle when they’re dried? There was pork belly underneath the brown stuff (I’m guessing the dried mustard greens) and the green stuff is fresh spinach. Also a good dish. I loved the spinach. The belly was so soft, too!
OH NO YOU DID NOT JUST BRING OUT LOBSTER!! Oh yes they did! It was so perfect – tender and cooked juuuuust enough, it was bursting with briny goodness. And not too salty either. When Albany John makes Cantonese-style lobster at home like this, it always ends up super salty. But this… oh, this just hits the spot.
And then Chef Peter himself came out with a special surprise dessert – sesame balls! Freshly made! It was so incredibly good having them fresh.
I ate two – they were filled with a peanutty paste in the center, too. And goodness, I cannot resist anything with toasty sesame seeds in it.