Dim Sum at Great Lake Chinese Seafood: Article in Current, Photo Tour here

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.

Baked BBQ pork things.  (From the specials cart.)

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.

Yet another specials cart!  They're different every time they come around; this one has (front to back) sesame balls, some pan-fried shrimp and green onion cakes that are really good, and custard tarts.

Chicken turnovers.  (From the specials cart.)

Shrimp balls.

Deep-fried taro turnovers.

BBQ pork in rice roll.

Chinese cruller in rice roll.

Sticky rice in lotus leaf, with Chinese sausage and chicken.

Fried tofu stuffed with shrimp.

 Bean curd skin roll, stuffed with pork and black mushrooms.

Pan-fried turnip cake.  Best with hoisin sauce.

Pan-fried water chestnut cake.  Dessert!

Comments

[Tricia]

baked hot dog buns (better than it sounds!) - how funny! I forget how this conversation started, but just yesterday my 6 year old was asking me if I'd ever had toasted hot dog buns. "They're really good!" he said. I just had to laugh (internally) at his enthusiasm. Maybe I should take him to Great Lake for dim sum...

[Joe, Kitchen Chick's husband]

Hey, I eat them! (And my lovely wife teases me about it...)

[Joe, Kitchen Chick's husband]

(I guess I should clarify that what we're talking about here is Chinese bun dough baked around half a hot dog, not an actual hot dog bun that's been run through an oven.)

[Julie Saul]

Great Lakes Dim Sum!!!!! Drool.......

[babs]

shrimp balls...that's funny!

[Constance Crump]

Sadly, Great Lakes' curried squid is often over-cooked. good flavor and easily remedied with closer attention in the kitchen.

[Joe, Kitchen Chick's husband]

Great to see you!

Agreed on the overcooking of the curried squid. That's rarely done correctly anywhere we've had it. I suspect the timing is tricky.

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