There is not enough dim sum in Cincinnati. Dim sum, for the unfamiliar, is basically Chinese tapas– small plates, perfect for sharing. In many places, there’s a cart and you pick and choose what you’d like. At King Wok, you look at the menu and hope for the best. When Jeff and I headed to King Wok on Sunday, we had plenty of wins– and a couple of misses. We ordered:
- Incredible crispy duck– purely duck in flavor with good, crispy skin.
- salt and pepper short ribs that, while difficult to eat with chopsticks, were one big ball of umami.
- scallop dumplings, also delicious
- char siu bao– steamed buns filled with barbecued pork. These could have been really good, but were instead pretty dry. Disappointing.
- beef and shrimp fun rolls– not fun. The rice flour wrappers were gummy and gelatinous, but the beef filling was very good.
- baby squid– so good! just little, slightly chewy-tender bites you pop in your mouth. Visually appealing? Maybe not. But surprisingly delicious.
- spring rolls– standard, but good.
- Hong Kong dumplings– filled with pork and perfectly pan-fried. Loved these.