Originally Posted by
YVR Cockroach
An article about dim sum in Toronto. I didn't know it was a loss-leader for restaurants (at least in Toronto but most likely as applicable to Vancouver and possibly even HongKong) and that may explain why quality can be so inconsistent: I've been to the same restaurants - once even on consecutive days - where there apparently is the A team one day and the D (or C-) team the next......
I go infrequently enough that I prefer to stick to what I'm familiar with instead of trying new things.
The Star only reports on Toronto. Many of the newer ideas are copied from HK.
Look at the cost of ingredients, Labour cost and overhead of the premises and it is not hard to do the math.
As another traditionalist I question the real dim sum knowledge of some of these Jok Sing journalist and bloggers.
The inconsistencies stems from who on the team has the day off or a bad time the night before.
