Sunday, the Husband and I were invited to attend a sneak peek of Los Angeles’s newest food truck, Dim Sum Truck! I had tried a couple of their items at the Food Fest and liked them, so I was looking forward to tasting more of their menu.
Founded by Alex Chu, a young entrepreneur and graduate of USC, the Dim Sum Truck seeks to bring this classic Chinese cuisine to the streets of Los Angeles. Those familiar with the food scene in this city know in order to get the “good stuff” when it comes to dim sum, one has to trek all the way to the San Gabriel Valley. Not an easy thing for those who live on the west side, like me.
When we got to the truck, there was already a small crowd. Not a problem as Alex and his crew already had food ready to go.
First up were dumplings – har gow, shu mai and shrimp n’ chive. Right off the bat, I noticed that these pieces were a little bigger than what I was used to getting at the restaurants. The taste of each was on par with what you get at the restaurants, too, though. Not a surprise given that Mr. Chu started his food career at a dim sum restaurant….
The sauce served with the trio of dumplings was salty and garlicky but lacking in the heat for me. I didn’t mind because it complimented the flavors very well.
Next up was a duo of buns – a steamed bao filled with ginger and chicken and a baked bbq pork bun. I tried the bbq pork first. Stuffed with familiar sweet porkiness, this bun was quite good, though personally, I prefer the steamed version better because I like the texture and flavor of the steamed bread more. I thought the bao was going to also be filled with bbq pork since char siu bao is a classic dim sum dish, so I was surprised when I tasted chicken and ginger. The flavors were really good; I loved the ginger. But it was a little skinny in terms of the filling as you can see.
Dim Sum Truck was also serving up zongzi, a dish consisting of sticky rice with various fillings steamed in lotus leaves. This version had pork, chinese sausage and mushrooms. There was a nice earthy flavor infused into each bite from the leaves. The pork was a little dry, though. I did love the one piece of chinese sausage, juicy and intense.
For dessert, there were egg custard tarts and lotus paste-filled sesame balls. To caramelize the top of the tart, Alex broke out the kitchen torch. The filling was smooth and perfect but the crust was not as flaky as I would like; it was a little soggy.
I’m used to the sesame balls being filled with a red bean paste. The lotus version was a little less sweet but it was still good. The shell was not oil-saturated and had just the right amount of chew to it.
Based on their website, Dim Sum Truck will also be offering up dim sum-Mexican fusion dishes like a roast duck taco, which I tried at the Food Fest (yum yum yum), and a spicy tofu mulita.
All in all, this was some good eats and I give them 4 NOMs!
Congratulations to Alex Chu for starting up a great truck! I’m looking forward to encountering Dim Sum Truck often on the streets…
Filed under: 4 NOMs, chinese, dim sum, food trucks, Los Angeles | Tagged: 4 NOMs, appetizer, asian, bao, bbq pork, char siu bao, chinese, dessert, dim sum, dim sum truck, dinner, dumplings, egg tart, har gow, late night, Los Angeles, lunch, roast duck, sesame ball, shu mai, steamed pork bun, sticky rice, turnip cake, zongzi |