One of my favorite treats is Dim Sum.

For those of you who have never enjoyed this decadence, the traditional Dim Sum operation goes something like this:

1. You are seated at a table and a card is placed on the table with various prices on it.
2. Workers pass by your table with carts containing small plates of goodies.
3. If you see something you like, you simply ask for a plate of the item and it is taken off the cart and given to you.
4. The workers stamp or mark your card with the appropriate price for the plate you selected.

After that, you simply continue the practice until you are satisfied and then you pay your bill.

But as of late, I have found that I am regularly attracted to China Chan, a little Chinese restaurant on the outer ring of MetroCenter. It is housed in an older building in what looks to have been a diner. The place only has about 20 tables or so. What brings me here is the Dim Sum that always seems to come out piping hot, which it preferable to the often cold Dim Sum I have had at other places that use the carts.

Recently, I convinced Dad, Katerina, and J. to take a jaunt out to MetroCenter to try the Dim Sum at China Chan. The place wasn’t busy as we pulled into the lot and parked. We were immediately seated at a large booth near the front door and were asked if we wanted the regular menu or the Dim Sum menu. When I indicated our preference, we were handed a laminated menu showing the Dim Sum options (including photos) and a checklist where we could indicate what we wanted.

Since I knew the tastes of everyone at the table, I asked them to trust me and they did. While I make the selections, we ordered four ice teas ($1.50 each) and when the server returned with our drinks, I handed him the checklist with our selections: Shrimp Dumplings [Har Gow] ($1.85), Shrimp Egg Rolls ($2.85), Baked BBQ Pork Buns ($1.80), Steamed BBQ Pork Buns ($1.80), Shark Fin Dumplings ($1.80), Daikon Cake ($1.80), BBQ Pork Pastries ($1.80), Sesame Seed Balls ($1.80), Pineapple Buns ($2.85), Roasted Pork ($5.99), Beef Noodle ($2.85), and Shu Mai ($1.80). It was going to be a feast.

We noticed right away that unlike most places serving Dim Sum and due to the size of the restaurant, they were not using the carts, but were bringing things out of the kitchen as their preparation was completed. (Although at one point China Chan did use the carts, so they may bring them out when it gets really busy.)

We had only waited about 10 minutes before our first dishes arrive. Right off the bat, the Har Gow was placed before us. Four beautiful pink dumplings composed of plump shrimp encased in a translucent wonton wrapper. We each pluck one from the metal tin and munched away. The shrimp were hot, tender and had a nice taste of the sea. These were a big hit.

The next treat was the Baked BBQ Pork Buns. The buns were egg dough surrounding a lovely dollop of Chinese BBQ Pork. Atop the buns was a slightly sweet and very sticky glaze that was a sharp contrast to the savory pork and the salty bun. The buns were searing hot and we had to wait to let them cool. When we did get to feast, the glaze stuck to our teeth, but we had a great time enjoying each bite.

The Shrimp Egg Rolls arrived and the golden egg roll wrappers were super crisp and perfectly fried. We loved the fact that these egg rolls were not traditional in that there was only shrimp as the filling. Like the Har Gow, the shrimp were sizable and delicious. Topping them with the Sweet and Sour sauce was a pleasant addition that only enhanced the taste. These were probably one of the top three favorites at the table.

Next up were the Steamed BBQ Pork Buns. Like their baked cousins, these were spoonfuls of Chinese BBQ Pork surrounded by a fluffy white dough and steamed until done. The fun was grabbing one, splitting it open and popping it into our mouths. Dad said these really weren’t his favorites and noted the texture was odd for him. The rest of us loved them.

The Shark Fin Dumplings were reminiscent of the shape of a shark’s fin, but there is always a question as to whether or not they actually contain real shark fin (some restaurants do and some don’t). Regardless, these dumplings contained pork and vegetables and were steamed and had a great taste and texture. It was an excellent contrast of chewy, crunchy and smooth. Again, these didn’t stand a chance against our hunger.

The Daikon Cake is one of my favorites and was a hit here. Well, with me at least. I loved the chopped and formed flat cakes that are fried and then topped with a dab of soy sauce. It reminds me a lot of cooked turnips or parsnips, but this dish didn’t seem to be anyone else’s favorite at the table (although J. swears he liked it but was too focused on the other goodies… such a good husband).

The big winner at the table was the BBQ Pork in Pastry. Oh, these were just heaven on a plate. Yes, it was the same Chinese BBQ pork used in the other offerings, but these were in a light and flaky pastry that rocked our worlds. Sweet and salty paired so well with the pork and BBQ sauce. It was a grand dish.

The plate of Crackling Pork had Katerina in ecstasy. The large plate of cooked pork with a very crispy and crunchy skin was fantastic. The pork was rich and moist and the skin was an absolute treat because it was roasted and caused a noisy crunch with each bite. We all picked at the plate with our chopsticks until every last microbe of pork has been devoured.

J. wanted to try the Beef Noodle, so we ordered that, but this dish is not one of my favorites. For me, it is a textural thing centering around the noodle, which is sleek, flat and a bit to chewy for my taste. Everyone else at the table seemed to enjoy them. J. liked the contrast between the noodle itself and the stringy beef filling.

The Shu Mai were a Dim Sum standard. These were three small, bite-sized dumplings filled with ground pork, ground shrimp, black mushroom and a spot of carrot for color. This was a successful dish for us because it was operating on all cylinders. The meat was perfectly seasoned and the dumpling wrapper was properly steamed. It was a delicious nugget and we were all very happy with this selection.

It was time for the sweet items and we were not let down with the Sesame Seed Balls. The perfectly round dough balls had been coated in toasted sesame seeds and the interior was a red bean paste. It was not overly sweet and had a great balance of flavors and was warm throughout. These were perfect.

The final dessert was the Pineapple Buns which resembled hot dog buns in a way, but the interior had a pineapple puree with pineapple chunks that Dad, J. and Katerina were raving about. Sadly, I was too stuffed to even try. But they were very attractive with their glossy appearance and a sprinkling of sesame seeds. J. particularly liked the fact that they were not overly sweet and the bread was yeasty.

When we had finished our salute to gluttony, we asked for a To Go box to take home the food we couldn’t finish. As I put everything way, we were presented with our bill. This Chinese spread was a mere $55.38 which included tax. What a steal! The fact that you could get a plate of Baked BBQ Pork Buns for $1.80 was telling that our meal was an outstanding value. Service was attentive and friendly. We made our way back to the car and made the trip back to Arcadia.

There was little to dislike about our meal except for personal preferences. I have grown quite fond of China Chan because it is insanely affordable, the food is hot and fresh, and you can get a variety of items.

It isn’t the best Dim Sum I have ever had, but it sure is near the top.

China Chan
10227 North Metro Parkway East
Phoenix, AZ 85051
Dress: Casual
Hours: 11 AM to 9 PM – Thursday through Tuesday; Closed Wednesdays.
Notes: Dim Sum served every day until 3 PM.
Alcohol: Full bar.

feastgagglechadwick

Graham Watson:

BYU offensive line: The Cougars will have to fill four of the five starting spots on the offensive line, but do have some depth there since several players received playing time due to injuries and some shuffling last year.

Boise State wide receivers: Boise State lost its three starting receivers, including Jeremy Childs, who left early for the NFL. Childs led the team in receiving yards and receptions last year and now quarterback Kellen Moore is going to have to break in some new playmakers.

Brian Bennett:

Louisville: The biggest bunch of newbies are at quarterback, where there are four candidates for the job but not one who’s seen any significant playing time at this level.

South Florida: Look no farther than the offensive line, where four of five starters need to be replaced.

Tim Griffin:

Oklahoma offensive line: The departure of starting center Jon Cooper, tackle Phil Loadholt and guards Duke Robinson and Brandon Walker means that Sam Bradford will have an inexperienced group protecting him next season. Trent Williams moves to left tackle and Bob Stoops likes his incoming talent, if not its early work habits.

Texas defensive line: The major question dogging the Longhorns’ national title hopes will be rebuilding a defensive front that loses All-American defensive end Brian Orakpo, defensive tackle Roy Miller, defensive tackleAaron Lewis and defensive end Henry Melton from last season.

Texas Tech offensive line: New quarterback Taylor Potts will be relying on a retooled offensive line protecting his blind side after left tackle Rylan Reed, left guard Louis Vasquez and center Stephen Hamby all departed from last year.

Chris Low:

Alabama: The Crimson Tide are replacing three-year starter John Parker Wilson at quarterback, but losing the threesome of Andre Smith, Marlon Davis and Antoine Caldwell on the offensive line leaves the biggest void. They were at the crux of just about everything Alabama did on offense last season.

Georgia: Much of the focus this spring will be on Joe Cox and the quarterback position, but the Bulldogs’ most glaring weakness is the lack of a dominant pass-rusher from the defensive end position. They’ve got to find somebody who can consistently get to the quarterback.

LSU: Jordan Jefferson started the final two games at quarterback last season as a true freshman and enters 2009 as the favorite to win the job. His main competition will come from another true freshman, Russell Shepard, who graduated early and is going through spring practice.

Heather Dinich:

GEORGIA TECH — Having lost three of four starters on the defensive line, it’s easily one of the greenest groups in the whole conference.

MIAMI – The Canes are still young everywhere, but remember quarterback Jacory Harris has only started two games and his backups have no collegiate experience.

NORTH CAROLINA — The Tar Heels lost their top three receivers and will be counting heavily on inexperienced players to replace Hakeem Nicks, Brandon Tate and Brooks Foster.

Ted Miller

Arizona State — QB: Combined starts of the five candidates to replace Rudy Carpenter at quarterback? Zero.

Oregon – DT: Both starting defensive tackles are gone and this unofficial depth chart shows 14 combine tackles for seven potential replacements.

Oregon State — DE: Sackmasters Victor Butler and Slade Norris and their 41.5 combined sacks over the past two seasons are gone. Sophomore Kevin Frahm and senior Ben Terry, who split two sacks between themselves in 2008, are in.

Adam Rittenberg

Ohio State’s offensive line — Don’t be shocked if Ohio State enters 2009 with three sophomores (Mike Brewster, Mike Adams, J.B. Shugarts) and a transfer (Justin Boren) on its starting line.

Penn State’s defensive ends — Jerome Hayes should be back from another knee injury, but Penn State will be on the lookout for a proven pass rusher after losing Aaron Maybin, Maurice Evans and Josh Gaines.

Purdue’s wide receivers — New coach Danny Hope made wide receiver a peak priority in his first recruiting class after losing Greg Orton and Desmond Tardy, who combined for 136 receptions and 1,596 yards last year.

Wisconsin’s defensive line — The Badgers lose three multiyear starters (Matt Shaughnessy, Mike Newkirk and Jason Chapman) and don’t return many proven players aside from ends O’Brien Schofield and Dan Moore.

And — of course — everyone’s favorite green unit:

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