After a week of mostly liquid meals, Julian is slowly adding soft foods to his diet. We’ve had baked salmon and Thai curry with cod. Yesterday we went to Bellevue. Julian suggested having dim sum for lunch. “Some of those dumplings should work with my teeth,” he said. For the uninitiated, dim sum are little nibbles of dumplings, buns, and other items. The classic dim sum restaurant has wait staff rolling carts around the dining room with different offerings. Customers point to what they want. The bill is calculated based on the number and type of items ordered. As I mentioned in this post last year, dim sum is the equivalent of Sunday brunch in areas with large Asian populations.
Our destination was Din Tai Fung, part of a Taiwan-based chain. The Seattle area has four of these restaurants. Bellevue’s was the first one to open. Din Tai Fung’s specialty is xiao long bao, or soup buns. Cubes of gelatinized broth are wrapped in dumpling dough and steamed. There’s always a long line at Din Tai Fung restaurants because they don’t take reservations. Luckily, we were seated in the bar area immediately upon arrival. We ordered hot and sour soup for two, steamed cod dumplings, and shrimp fried rice. I also ordered a cucumber salad so I’d have some vegetable to chew on. Julian could handle most of the items except for bamboo shoots in the soup and the shrimp. Soon he’ll be able to eat items that he can cut with the side of a fork, which will liberalize our diet significantly – until the next round of surgery.
Recent Comments