Squid Steamed with Ginger and Scallion at the Chu Shing Restaurant in Ottawa
The Chu Shing Restaurant is one of the oldest, and largest Dim Sum establishments in Ottawa’s Chinatown, and I have enjoyed some very nice meals in their spacious dining room. Occasionally, some of their dishes have been less than top-notch but I can’t say I have been served anything inedible, or truly awful there before. The Steamed Squid dish pictured above very much fell in to the category of less than top-notch, but, for all that, I still enjoyed it well enough.
Steamed Squid is a favorite Dim Sum dish for me. I am not to keen on the ones featuring curry sauce all that much, but the simple sort, steamed with just a little ginger and scallion suits me just fine. This Chu Shing version of the classic was a little bit sloppy (more from the service rather than anything done in the kitchen, to be fair), but the seasoning was done with a light hand and the ginger just remained a subtle note in the background rather than dominating the experience.
The squid itself was interesting in that it consisted of the mantle of baby squid sliced in half. There were a few tentacle sections too, although not as many as I would have liked. Unfortunately, on this occasion, I would have to say the squid were not at their peak freshness and were just slightly over-steamed. Not enough to make them lose their taste and texture, by any means, but just enough to ‘take the edge off’, as it were. That being said, though, I still enjoyed the dish quite a bit and I know, from past experience, that Chu Shing can do a very good job with this Dim Sum classic most of the time. It was still better than I have had in other establishments.