Restaurant Review: Sun Kong

By Ling-Mei Wong

 

Dim sum is all about tea, good conversation and succulent bites of piping-hot delicacies. Sun Kong delivers an authentic dim sum experience right in Malden. Despite being surrounded by strip malls, Sun Kong’s legitimate Chinese flavors will have you dreaming about fluffy buns and satisfying dumplings.

Sun Kong dim sum is served on carts by enthusiastic ladies eager to fill your table. Most of the carts are heated, keeping the steamed treats hot and appetizing. Dim sum plates are marked as small ($2.75 each), medium ($4.25 each) and special ($3.75 each), stamped by the friendly servers. I shared eight plates with a friend, which came to just $28.89.

Chive and bamboo shoot dumplings. (Image courtesy of Ling-Mei Wong.) 潮州粉果。(圖片來自黃靈美。)

Chive and bamboo shoot dumplings. (Image courtesy of Ling-Mei Wong.)

The chive and bamboo shoot dumpling was steamed perfectly: hot without being overdone to the point of mushiness. Bamboo shoots were tender and crisp, offering a sweet crunch.

Fried yam stuffed with pork. (Image courtesy of Ling-Mei Wong.) 芋角。(圖片來自黃靈美。)

Fried yam stuffed with pork. (Image courtesy of Ling-Mei Wong.)

The fried yam stuffed with pork was crispy on the outside, complementing the juicy pork within. It was remarkably airy and did not have a greasy film.

The dim sum must-haves of har gow and siu mai came fresh from the steamer.

Siu mai or pork dumplings. (Image courtesy of Ling-Mei Wong.) 燒賣。(圖片來自黃靈美。)

Siu mai or pork dumplings. (Image courtesy of Ling-Mei Wong.)

While the siu mai was standard, the har gow was possibly the best in greater Boston.

Har gow, or shrimp dumplings. (Image courtesy of Ling-Mei Wong.) 蝦餃。(圖片來自黃靈美。)

Har gow, or shrimp dumplings. (Image courtesy of Ling-Mei Wong.)

Fresh sweet shrimp had some crunch from the asparagus, with the wrapper perfectly formed and just the right thickness. Too often, har gow is overwhelmed by a doughy wrapper, but Sun Kong’s dim sum chefs have mastered the perfect ratio of shrimp to wrapper.

Steamed beef rice rolls. (Image courtesy of Ling-Mei Wong.) 牛肉腸粉。(圖片來自黃靈美。)

Steamed beef rice rolls. (Image courtesy of Ling-Mei Wong.)

The steamed beef rice rolls had a hint of orange peel for a refreshing taste.

 Beef meatballs. (Image courtesy of Ling-Mei Wong.) 牛肉丸。(圖片來自黃靈美。)

Beef meatballs. (Image courtesy of Ling-Mei Wong.)

 

Sun Kong’s steamed beef balls were enormous and wonderfully tender, without being too heavy.

Beancurd rolls filled with pork. (Image courtesy of Ling-Mei Wong.) 鮮竹卷。(圖片來自黃靈美。)

Beancurd rolls filled with pork. (Image courtesy of Ling-Mei Wong.)

 

Another steamed treat were the bamboo rolls filled with pork, each one large and wrapped with chewy beancurd.

Egg tarts. (Image courtesy of Ling-Mei Wong.) 蛋塔。(圖片來自黃靈美。)

Egg tarts. (Image courtesy of Ling-Mei Wong.)

Dessert at Sun Kong includes baked egg tarts. Each bite of flaky pastry and creamy egg custard is a delight, even after the warm tarts have cooled down.

Sun Kong has two parking lots on each side of its building, although the lots get full on the weekends. Be prepared to wait up to an hour on weekends for dim sum, unless you go early. Make sure you go hungry, as the food does not disappoint.

 

Sun Kong Restaurant

275 Eastern Avenue

Malden, MA 02148

(781) 388-9900

www.sunkongrestaurant.com/home.htm

This post is also available in: Chinese

About Ling-Mei Wong 黃靈美

Editor of the Sampan, the only bilingual Chinese-English newspaper in New England 舢舨報紙總編輯。舢舨是全紐英倫唯一的中英雙語雙週報。
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