The Dish

Vancouver Magazine - - News -

Why we’re crav­ing this dumpling for dessert.

is there a dumpling that isn’t adorably de­li­cious? No, there is not. But most fall into the savoury har gow camp. These steamed choco­late-an­dred-bean-paste dumplings from Dinesty fall into the rarer dessert side of the game. With melt­ing choco­late chips buried in­side acreamy red-bean paste, the flavour pair­ing is sur­pris­ing, yet the perfect après on a stillchilly spring night. On a re­cent trip to the restau­rant’s Rob­son lo­ca­tion, when our table de­bated if we had just a lit­tle more room for one or three of these, our server cau­tioned, “Just so you know, it’s go­ing to take 15 to 20 min­utes,”—then added, af­ter a pause for ef­fect—“but it’s re­ally worth it.” 1719 Rob­son St.,

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