Growing up in a family of voracious dim sum eaters, I knew that this trip to Houston would feature our two standby dim sum eateries, Kim Son & Fung’s Kitchen. That Saturday, Kim Son was at the plate for a second at bat.
Comparing the menu from this time and the first, I was surprised to see that we ordered almost the exact same thing.
The always slightly greasy, but still wonderful chinese broccoli.
Chinese roast duck which was actually brought to the table covered with saran wrap and cold. I don’t know why they served it that way, but I was not a fan.
Always thick and doughy, the shrimp and chive dumplings are always a stellar combination.
Fresh, extremely hot, and slightly charred, the pepper shrimp are always a crowd pleaser. However, I was again dissapointed; where is the sauce? I appreciate fresh and hot, but if you can’t serve the complete item, don’t serve it at all.
Again someone picked up the soy sauce stir fried noodles, and again they were gone in a flash. I really do underestimate how good they taste with some chili sauce on them.
The ever ubiquitous chicken feet. I really have become a fan of these, and I was dissapointed that these didn’t have any kick. Usually they’re served with a little jalapeno pepper in the bowl, but not in this instance.
To the outsider, these pork suimai look greasy and unappeitizing. While they may be greasy, they are excellent.
These har gao were pleasant but I was expecting more shrimp in them like last time.
It’s crab claw wrapped with minced shrimp and fried, what’s not to like?
The eggplant with shrimp is always an interesting item. In this instance especially, the eggplant is really just a vehicle for the shrimp flavor, and that is what makes it one of the better choices at Kim Son.
Always prone to falling apart, the fried tofu and shrimp is really about the dichotomy of textures. The silkiness of the tofu provides a beautiful contrast to the crispness and bite of the shrimp.
The shrimp birds nest are a little crude, leaving a huge mess where ever they’re put. Unfortunately for Kim Son, these particular shrimp birds nest are too bland to put up with the mess.
Hot off the steamer, the ribs are arguably the best item at Kim Son’s dim sum.
These pan fried pork dumplings are much like their counterparts at Oriental Pearl in Atlanta. The pork is roughly choppped instead of ground and there is a healthy dose of scallions. While Kim Son might have the better example of the dish, I’m still not a fan.
Overall, Kim Son is an above average dim sum experience. One of the real positives about Kim Son is how involved the owner is with the every day affairs of the restaurant. Everytime I’m there he comes to the table to ask how things are. Dapperly dressed in the best of 70’s attire, he is more than ready to help us find our missing favorite dishes, in this case the spare ribs. Even though it might be run by Vietnamese, Kim Son does a proper version of the Chinese tradition.
For Kim Son - Dim Sum - part 1, please click here