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Stir-fried noodles ($14) were cooked to crunchy perfection and paired well with a medley of top-quality vegetables. I relished the sautéed string beans ($13), which were sprinkled with tasty bits of garlic and bursting with freshness and flavor. I had mixed results when veering from the dim sum core of the menu. This memorable dish was composed of silky, slightly chewy rice noodles wrapped around thin layers of tender beef. I was tempted to polish off the entire order, but wisely moved on to the luscious beef and cilantro noodle rolls ($5.95). Each bite yielded a satisfying serving of juicy, lightly seasoned pork. The soft, snow-white buns were light and doughy. The steamed barbecue pork buns ($4.95), a dim sum staple, were superb. The piquant housemade hot sauce enhanced the flavor of both. Shrimp dumplings ($5.95) showcased plump, juicy crustaceans while the mixed mushroom dumplings ($4.95) were an earthy treat.
Foo lam seattle dim sum skin#
The stretchy, translucent skin of each dumpling I sampled was delicately pleated, revealing the chef's prowess and creating a pleasing presentation. During prime weekend brunch and lunch hours, carts containing freshly made dim sum are wheeled from table to table.Ī dim sum restaurant's reputation rests on the quality of its dumplings. The restaurant augments the menu with traditional Chinese specialties, which tend to be most popular with dinner guests. Dim sum is customarily paired with tea, and I savored the floral, slightly sweet chrysanthemum flavor ($1.95) during one visit. Nine large fish tanks containing live seafood selections form a striking, illuminated rectangle inside the far back wall.įu Lam Mum specializes in traditional Cantonese dim sum, serving shareable, bite-sized portions of food in small steamer baskets or plates.
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Decorative cutouts in the screening create a feeling of openness while preserving an intimate ambiance for guests seated in the alcoves. Screens sporting a bamboo leaf motif near the entry and on both sides of the restaurant provide discrete spaces for large parties.
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The clean, contemporary design features a large central dining room with comfortable furnishings and oversized circular light fixtures. (One clear benefit of the slimmed-down, 155-seat floor plan: The noise level is no longer ear-splittingly loud.) Quan converted the new upstairs to office space after concluding that the former restaurant layout, which contained a staggering 360 seats, was no longer viable in an era of rising costs. "It was like building a house within a house," he said. He took the long view of the ambitious project, which entailed a flashy facelift of the main dining room and the addition of a second floor to replace the mezzanine-level banquet area. Proprietor Ben Quan, who owns the building at 153 Castro St., was unfazed by the lengthy delay. In the restaurant business, an industry marked by high turnover and fast-changing fortunes, "closed for remodeling" can often signal "closed for good." As the early 2017 shutdown of popular Mountain View Chinese restaurant Fu Lam Mum neared the two-year mark, locals began to wonder if the dim sum darling, a Castro Street stalwart for nearly two decades, would ever reopen.įu Lam Mum finally reemerged last November.
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Mountain View's Fu Lam Mum reopened in December after a major renovation.