Dim sum. Who doesn't love it? Jarv and I used to go for Dim Sunday with a bunch of friends once a month, usually in China town. We'd order endless dishes (all arriving at once in a frenzy) and stuff our faces until our stomachs ached.
Although, sadly, this ritual has faded a little, we still like to get up and go for Dim Sunday every now and then, or to our local - Royal China.
It was a little windy and chilly on this particular weekend, but on a beautiful day, you can sit outside and dine al fresco with a view of the Thames.
Once seated, we ordered about ten dishes to share (preceded by, "let's not go overboard, shall we?"). Obviously, crispy seafood noodles (delicious. Delicious, delicious, delicious):
Jarv had the chicken feet to himself (I've never been a fan):
The honey roast pork puffs were gorgeous; flaky pastry encapsulating hot, sweet and saucy pork.
Steamed prawn and chive dumplings:
These were new on the menu. They sounded weirdly enticing, so we went for it, and man am I glad we did! Almond, apricot and prawn spring rolls just oozing with this incredible sweet, thick sauce.
The usual suspects: pork jiao zi, xiao long bao and some crispy fried spring rolls.
Char siu pork cheung fun:
A common perception of Chinese servers is that they can be short and abrupt - being half Chinese and having grown up in the country during my pre to late teenage years, I understand that this is, in part, simply the way of our culture. Most often, this is not intended to be rude or offensive in any way. In any case, it's certainly not anything personal. Different countries have different ways, and sometimes the Chinese can be a little stoic and unsmiling. There are, after all, over a billion people in the country.
When you live in one of the most populated countries in the world, people in a service position often don't have the luxury of taking their time, and it is hard to make personal connections. I grew up learning to find shortcuts, get from A to B as quickly as possible and elbow my way through a crowd, and honestly when I first moved back to the UK 7 years ago, I probably did have to re-learn a few of my manners, such as letting someone go first instead of jumping forward to go next!
Anyway - I digress (massively). The point I was going to make is that at Royal China, the staff may be rushing around in a hurry (after all, you do tend to wait 45 minutes to an hour on a weekend walk-in, it's that busy), but in general are quite friendly, welcoming and serve with a smile. At least, most of them did!