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Hungry4pickles's Profile

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sushi help

Thanks for the suggestion, I live close by Tataki and have walked by many times but have never stepped in. I think I'll opt for some takeout tonight!

sushi help

No question about the Mirror's best-of list, it's a joke. You'd be better off to AVOID the restaurants on that list! OK, maybe that's a bit harsh (Eduardo's is OK for the price I guess), but when Tim Horton's gets the 'best coffee' award, your conspiracy antennae had better be twitching.

hot sauce

A shelf is the most I've seen here in Montreal so far. Echoing other posters, JT market has a few stalls that stock a variety of sauces, though don't expect a wall of variety. Jean Talon market is usually where I pick up my supply of Habenero sauce and I've also had some fantastic Caribbean banana pepper sauce from there, but I cannot remember the brand name. There is also one store at the market that allows you to taste almost all the sauces if you so choose. I went through about 6 different ones last time before I made my decision and zipped off to find a bottle of water. I'm sorry I can't remember the name of the shop, but they have a little fridge stocked with all the sauces and you just have to ask for a taste test. Good luck!

sushi help

Azuma on St. Laurent is amazing. The fish is always fresh and tasty and their new sushi chef is doing a great job. Aside from the maki goodness, I'm particularly fond of their deep fried calamari and goma ae. Very underrated sushi place in my opinion. Whenever my mother comes to visit, she demands we go and stuff ourselves there and I happily oblige her (and myself).

Edit: Isakaya is also a good bet, not as consistent as Azuma IMO, but I've had quite a few good meals there.

Mini review of Ruby Rouge, a question about 'shark fin' dumplings and other MTL dim sum queries

Thanks for the input guys! OK, so Kam Fung is next up! I've not heard of Lotte Furama before, but I will definitely search things out and report back :)

Mr. F, I'm glad to hear a confirmation that I've not been wrong all these years about the 'shark fin' content. I did try to ask one of the servers about it at Ruby Rouge, but unfortunately my Chinese isn't so hot and neither was their English. I will ask around next time I'm there and attempt to do so in a way that doesn't betray my intentions.

You're quite right about the seating and proximity to the kitchen in those big dim sum houses. What I've been doing lately is allowing them to seat me wherever and then when I'm ready to eat, I just walk over to one of the roving carts, take a look, place my order and then carry it back to my table. Works great!

Although I've never rejected dumplings because they've become cold (I'm always much too hungry!), I have tried to place orders directly from the kitchen. Problem there is once again my inability to speak Chinese, as a result I didn't quite get what I was ordering (ex: even after a hefty explanation, instead of getting a pan of seared steamed dumplings, I'd get ones that were fully deep fried or whatever). Perhaps I will start a list with the names of my favorite dishes... either that or enroll in a Chinese language class. You've gotta do what you've gotta do to get those dumplings!

I'm a hot sauce fanatic, so your chili oil suggestion is a good one, I will definitely seek it out if the hot sauce is the same at the next place. I can guarantee that the stuff they've served me at Ruby Rouge is different from the store bought Rooster-branded sriracha I'm used to having, but perhaps the brand they stock is just not to my taste.

Anyhow, cheers to all those who are dizzy for dumplings and bananas for Chinese breakfast! Keep the suggestions coming!

Mini review of Ruby Rouge, a question about 'shark fin' dumplings and other MTL dim sum queries

Hi everyone, just have a few questions and if anyone has answers, I'd love to hear em! Ok, so I'm a huge Dim Sum fan, really, I can't get enough of the stuff. I'm originally from Winnipeg, I don't know if Winnipeg is known for its Dim Sum offerings or not, but I can tell you that I gorged myself on the stuff regularly and was very rarely left unsatisfied after a meal. I'm now living in Montreal and although I've been here a few years already, I've only in the last 6 months or so rediscovered my old obsession.

Anyhow, to make a long and pointless story short, I had read a posting here on Chowhound that recommended the Ruby Rouge Restaurant (1008 Clarke, in Chinatown) and I tried it out. How was it? Well... it was OK. Granted I had really high hopes that it would be as fresh and tasty as the meals I had back in Winnipeg, but when nearly all of the steamed dumplings I tried were cold (including the inside even though they were fully cooked) I can report with conviction that the meal wasn't much more than passable.

Not one to give up too quickly, I've went back again the following week and although the experience was better (for the most part, the food warm and tasted alright), I still found myself wondering if I should bother to come back again. Well I did go back, many times in fact, and I must admit that on occasion I've had some really amazing tasting dishes and dumplings... although some of the old standbys s/a pork dumplings and BBQ beef buns were consistently less than stellar.

Additionally (although some might consider the following trivial) I absolutely can't stand their soy sauce! It's atrocious! I don't mind the typical dark low-grade soy sauce found in most Chinese restaurants, but this stuff is so salty and dark a simple dab ruins the dumpling's flavor! Same story with their hot red chili sauce, it tastes like someone took a kilo of pure salt, added some Tabasco and a bit of water and voila! And believe me, I LOVE salt, just not in that concentration!! I was debating bringing my own soy sauce, but figured that there must be a better way...

So, does anyone have any suggestions for a new place to try? I found a post about Kam Fung (1071 & 1111 St-Urbain), I think I will try that one next but there must be more options. If you got em, post em!

Also, I am wondering about the 'Shark Fin' dumplings on offer in most restaurants: is there any chance that the dumplings contain even a TRACE of real shark fin? I was under the impression that there is NEVER any real shark fin to be found in the standard ~4$ plate of so-called shark fin dumplings, but after my mother recently refused to eat them because she feared there might be REAL shark-fin meat inside (she objects to sharks being 'finned'/slaughtered, nothing to do with taste), I began to wonder. I was told years and years ago by a waiter that genuine shark-fin is very expensive (and tasteless to boot), and as such is never found in your average dumpling that bears the name. That it is expensive and tasteless and that its harvesting is often cruel to sharks has been verified by some internet searching, but is it still true than NO shark fin is EVER used for cheapo shark-fin dumplings? Even if a very small amount was used in a much larger mix of meats and fish (to be used as dumpling stuffing), I would stop buying it. Any ideas?