It had been a rocky start for lucky bamboo, the first few months were tough because the food was not up to par for months, but I believe things have made a turn for the better for the dim sum. Dim sum is served on Saturday and Sunday only, and the Lucky Bamboo folks have some carts, tray and you can special order as well. I am guessing that Dim Sum is only a morning and brunch thing on Saturday and Sunday, and dim sum is usually not served during the dinner hours in most anywhere.
The last time couple of times we were there for dim sum, we got chive and shrimp dumplings, chestnut and sweet potato dumplings, red roasted duck, green beans in fermented black bean and chili sauce, lo bak go taro cakes, har gau shrimp dumplings, soup dumplings, char siu bao red pork buns, and winter melon with shrimp and scallop to name a few, and I am missing a few. The owner claimed that all the dim sum besides the char siu bao red pork buns were made in house. It is unlikely they are making the duck, rather I am guessing they are importing from somewhere else, and they have figured out how to re-heat the duck to serve it. The last time we were there, everything tasted good, except for the industrial made frozen char siu bao red pork buns. Don't get those red pork buns at Lucky Bamboo because the frozen ones they are buying are not good. You and I could get better frozen pork buns from Wang's Market on 3rd Ave N in Germantown, and steam them myself..
I was told that the husband and wife owners are Asian, but neither of them are from the Hong Kong or South China which is the origin of dim sum. He is from Shanghai and she is from Korea. Shanghainese and Korean food are completely different than Hong Kong dim sum. It is akin to me trying to make Mexican food. Mexico and the USA are neighbors, and both are a part of the Americas, so I must know how to make Mexican food... NOT. It is like saying Korea and China are neighbors and on the same land mass, so Koreans should know how to make Chinese food or Chinese should know how to make Korean food... NOT. It was apparent that the dim sum they originally offered a month after they opened were all frozen pre-made food that they microwaved to heat up (not good at all) because they had no idea how to prepare and serve dim sum. Now, I believe they have gotten some help by someone in the know about Hong Kong dim sum, they have some form of steamers now. The roasted duck now is nice and roasty red with crispy skin and a nice glistening fat layer on top of smooth duck meat. Most of the dumplings are made with rice flour noodle covering which I like because of the sticky and stretchy dough quality. There are dishes that are not traditional dim sum dishes, but are house made and are delicious. The winter melon with shrimp and scallop was served on a small plate, tapas or dim sum quantity, and was tasty. I love the savory winter melon which melts away in my mouth. The shrimp meatball is always good, and the slice of sea scallop is a treat.
For the only dim sum place in Nashville, Lucky Bamboo has come a long way in a short amount of time. I appreciate that Lucky Bamboo is trying hard to keep improving the dim sum. I believe they have hit a stride that is appropriate for Nashville, and accessible to most.
Labels: Nashville Eats