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Thursday, April 4, 2013

Dim sum at Canton House but yearning for Gu's Bistro

During the last two and a half years of dining out with the same group of friends, a few favorite Asian dishes have emerged as favorites and actually prompted repeat visits. Chief among those is Chef Liu's for dumplings, and any Korean barbecue spot. The boys have also discovered dim sum, and we made a repeat visit to Canton House last week.

The carts were rolling in greater number than our last visit. My favorite this time was the fried bacon-shrimp rolls. We also ordered a plate of snow-pea vines, new to my tablemates, but a longtime favorite of mine. Also: the usual uncountable crispy rolls, buns, and dumplings, none of them with chicken feet.

Snow pea vines -- perfect with bacon, yes?

The restaurant remains the city's favorite for Cantonese dim sum, but I've been yearning for the Sichuan version at Gu's Bistro for some time. It's been two years since I tried it.

It's offered only on Sundays, and only after someone has booked a party of at least 10. After that, the event is open to all. The owners put a notice on Facebook and their website when that happens. You need to hurry to make a reservation, because the meal, which doesn't involve carts but is an endless procession of dishes brought to the table, is booked solid in a day or two.

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