I finally found a decent dimsum place, King Hua in Alhambra, although that doesn't mean I don't crave the razor thin-skinned dimsum had back in Hong Kong. I liked that the skin in these dimsum was thin enough and also liked the shrimp variations it offered. I like the standard har gow (shrimp only dumpling) as much as the next person, but I love when combined with all sorts of greens, at times nuts and cilantro. The additions give the dumpling a whole new dimension.
Then I had my usual suspects, including sticky rice wrapped in lotus leaf, which was nothing special but ok, barbecued pork buns, which were soft and fluffy but whose pork was a tad smelly and some steamed greens, which were a bit over-steamed but fine.
We also got a few unusual suspects like croquette-like taro dumplings stuffed with pork, mushroom and veggies, which were crunchy and tasted very comforting. Guess croquettes will do that to you.
Still, the pork-lovers at the table couldn't resist getting Shanghai soup dumplings, which of course, were no Din Tai Fung xiao long baos but they were decent. Then again, we hadn't come here for the xlbs...
The best way to end a dimsum meal is with those ethereal lovelies -- warm and crispy custard cakes. Oh yes. I had one and then another. They went fairly quickly.
The only thing I noticed was that the congee was very much smooth rather than grainy. It was like mieum in Korean food that you're supposed to have when you're sick and can't digest solids.
Also, the place fills up quickly so arriving before 11:30 is probably best if you want to avoid a wait.
Overall, thumbs up!