17 October 2008

Shangri-La in West Bloomfield, MI

A couple of our friends took us to Shangri-La last weekend for the best dim sum in Michigan. It was very good--still not as good as Hawai'i--but definitely better than our Ann Arbor/Ypsilanti favorite, Great Lakes. We had har gau, custard tarts, gin dui, jook (congee), a fried chive thing, taro puff, look fun, turnip cake, sticky rice, shu mai, and our friends ordered some squid and intestines, but I don't eat those. Compared to Great Lakes, it was definitely better. The sticky rice had more "goodies" (lup cheong, etc.) inside. The seafood tasted fresher. It is about forty minutes from Ann Arbor though so I think we will probably still stick with Great Lakes most of the time.

We also saw a family there that Kea is convinced is from Hawai'i. There was a little girl, a teenager, and an adult woman. The woman looked Local and Kea says he was further convinced by the way she was wearing her hair clip.


At 6:50 PM , Blogger Julie said...

That's what I want to eat--dim sum! Do you know if the steamed manapuas are made with wheat flour? Oh well, what I really want are those yummy dumplings with the garlic shrimp and the greens...

At 2:33 PM , Blogger Robyn said...

I think when my mom makes manapua, she uses wheat flour... not sure if they all do. But yeah, those are my favorite too--the ones with seafood and veggies inside!


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