|Steamed BBQ Pork Bun|
Summer salads are fading, but it isn't time yet to fire up the winter comfort foods like stews, lasagna and House of India's chicken kashmiri (white meat only please). This is a season to start heading inside, but not overstuff ourselves.
That's why dim sum seemed like a perfect October brunch -- and why steamed BBQ pork buns continue to be a favorite. Asian Court in Ellicott City sets the standard with buns the size of a lacrosse ball and squeezed three into a mental tin.
Pork buns are light. The outside is dry, but still spongy. That contrasts with the dallop of sweet shredded pork inside. That steamed texture is absolutely unique, and it balances out a table where heavy dumplings and sticky rice are irresistable and where even the vegetables come cooked in a flavorful oil.
Asian Court has been the established spot for dim sum. They have rolling carts on the weekends, and you can order any dim sum from the menu for a weekday lunch. However, Red Pearl in Columbia started offering dim sum in August 2010 with a view of the lake. Early reports are favorable, although I haven't been yet. Click here for all the Red Pearl posts.