For February, we took Current readers to Great Lake Chinese Seafood (corner of Packard and Carpenter, entrance on Carpenter) for dim sum. It's an old favorite of ours, though we've never written up the dim sum before. Read about it at ecurrent.com (and vote for us if you like the article) and check out the rather large array of photos below!
Remember that you can click on any of the photos to see a larger version -- and you'll want to with some of these!
Great Lake has both a dim sum menu (check off the dishes you want them to bring to your table) and -- on weekends only -- a series of carts that come around with things that aren't on the menu. In the captions below, assume everything's available from the menu unless it specifically says it's only on the carts.
Our table, maybe 2/3 through the meal. In foreground: deep-fried custard buns, curried baby squid. Just behind them, left to right: Chinese cruller in rice roll, pan-fried sticky rice, shrimp dumplings. Behind that: crispy taro turnover, shrimp and garlic chive dumplings (I think)... and it's getting too blurry to tell.
The specials cart! Front to back, then left to right: stir-fried Chinese broccoli, baked hot dog buns (better than it sounds!), sesame balls, baked BBQ pork things, chicken turnovers, and fried squid tentacles in the back.
Fried squid tentacles! Cart only; get them when they're fresh and they're amazing.
Rolled rice noodles with XO Sauce (a Hong Kong thing, this is a prepared sauce made from dried seafood). (From the specials cart.)
Steamed BBQ pork buns. A dim sum staple, and Great Lake does a good job with them.