Ambassador Chinese Cuisine is practically a landmark in Richmond Hill. Every weekend, dozens of Chinese families flock to Ambassador for an age-old Chinese tradition: dim sum.
A group of friends and I joined the frenzy one rainy Sunday noon. Given my preference for northern Chinese food, I hadn’t been to a Cantonese-style dim sum place in a long time. I let my friends do most of the ordering since they had been here before, I just sat back and prepared to eat.
Crispy shrimp cigars were spring rolls shaped like straws, with a single shrimp in each. They were so cute! The spring rolls were crispy and golden. Perfection.
Pan-fried pork and shrimp dumplings were a little burnt, but the wrapper held strong. The filling was average, mostly pork and chives with some little dried shrimps.
Pan-friend bean curd rolls had a vegetarian filling in a bean curd wrapper. The bean curd tasted surprisingly fresh.
Dessert in the form of steamed egg custard rolls arrived too early in the meal, but were light, fluffy, and not too sweet.
Steamed shrimp dumplings in a translucent wrapper sprinkled with roe, stuffed with plump pieces of shrimp. So tender, so delicious.
Steamed shrimp and roe shao mai, in a surprisingly tough egg wrapper. Not as tender as the steamed shrimp dumplings.
Jellyfish and mango salad was cold and refreshing. The biggest surprise? The jellyfish did not taste like canned jellyfish.
Steamed pork rice noodle roll. It was soft and delicious, especially with the light house sauce. If I knew how to make rice noodle rolls, I’d make them every day.
Another dessert that arrived in the middle of the meal, tapioca jelly cups, each with a different ingredient in the centre. One had red bean, one had egg custard (?), and one had a cream-coloured filling that I didn’t get to taste.
Coconut tapioca dessert, with chunks of real coconut, honeydew, canteloupe, and of course, tapioca jelly. Anything with coconut tastes good to me, and honeydew is only my favourite melon, so of course, I loved this.
Another bean curd roll, this time with a savoury ground pork filling that included wood ear (mu er).
This was also a steamed pork dumpling, but the wrapper is made of tapioca as opposed to flour. The filling did not hold together very well though.
The last to come was also the one we were dreading the most: curry octopus. One of my friends had ordered this on a whim/dare. It was a bad decision. The octopus was hard to chew and the curry was more messy than it was flavourful.
Desserts came at the same time as entrees, service was mediocre, but what do you expect from such a large banquet hall? At least the bathrooms were clean. The prices are reasonable, and (I am told) the quality of food is consistent, which is the biggest draw for its loyal customers.
Rating: 
Inspiring. Fantastic photos as well. Bravo!
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