(BRUNCH) Thank god they aren't doing the rolling cart thing at
Monsoon's new dim sum brunch, because service here already seems perpetually stretched. But who knew how good dim sum standards like
shrimp dumplings and humbao could taste when made with impeccable ingredients? Unreconstructed colonialists will love the French-y offerings like baked
oeufs with herbs, but what rocks my world, Vietnamese-style, is
Monsoon's congee, or rice porridge, made with duck stock instead of water. (
Monsoon, 615 19th Ave E, 325-2111. Brunch served Sat–Sun, 9 am–2:30 pm.)
SARA DICKERMAN