There’s nothing more comforting on a Sunday morning than a nice dim sum extravaganza, especially after a late Saturday night.
At Happy Valley in Norcross, located in the same shopping center as the impressive Hong Kong Supermarket, one is spoiled for choice. There are the usual, though not-to-be-missed suspects like shu mai, sticky rice wrapped in banana leaves, and Chinese broccoli with oyster sauce, but it’s the out-of-the-ordinary dishes that take Happy Valley to another level.
Amidst whirling waiters and dashing carts, I spotted this:
I’ve frequented dim sum joints from Montebello, California to Chinatown in New York City, and this was my first time encountering lobag gow, or turnip cake. Despite it’s name, the dish is actually made from Chinese daikon, a large radish:
The daikon is ground up and mixed with rice flour, steamed, then fried. They have the appearance of fried tofu and have a similar crunch when you first bite into it… but the inside is much smoother. It’s mixed with the simple but time-tested combo of garlic, scallion, chili, and jalepeno. Buttery yet spicy, soothing yet exciting, these are pillows of delight.
This dish is often served during Chinese New Year festivals, which is around the time I had it. Happy Year of the Tiger indeed!
Happy Valley Restaurant
5495 Jimmy Carter Boulevard