Gail Simmons

Gail Simmons describes what it felt like to be a diner during the dim sum disaster.

on Jan 5, 2011

Thankfully, there were a few bright moments in the otherwise dreary meal that day. Fabio amazed us with sticky, tender Soy-Honey Glazed Spicy Pork Ribs, a much needed departure from the gnocchi streak he had been on. Dale and Angelo together made outstanding Cheung Fun with Shrimp, a traditional loose rice noodle roll that has always been my favorite on the dim sum menu. Individually, Angelo also made a Spring Roll that was packed with flavor, crunchy vegetables and large, juicy pieces of shrimp and pork. Dale’s rendition of Sweet Rice with Chinese Bacon Wrapped in a Banana Leaf was by far the most exciting, tasty and innovative dish we tasted. Of course, that is somewhat expected, as he makes a great deal of dim sum in his kitchen at Buddakan every day. Nevertheless, he proved not only is he a whiz at it but that, in all the mayhem and chaos of the Grand Harmony kitchen, at least a few bites of balance and pleasure could be found. For that we were all truly grateful.