![]() ![]() ![]() I miss with every finger point the scrawl marks made on the green order slip - illegible to the common eye - and the miracle that, no matter how many people sit around your dim sum table nor how much is ordered, the bill always comes to about $15 per person. Sure, there are pictures of each dim sum item, but nothing beats looking at the real thing in its little round steamer and simply pointing to it. So while the food may be great, the romance is sadly missing from the dim sum experience. Often touted as one of Seattle’s favorite joints for these little hearts, it’s hard today to fully realize the excitement that so many speak of, since COVID has halted the pushcart process in Seattle, forcing customers to instead order from the online menu on their smartphones. But the main draw at Harbor City is dim sum. There is an impressive array of items on the menu which fall into the category of typical and not-so-typical Cantonese, Sichuan and Hunan dishes. Though I didn’t check my own tableware for chips and cracks, I pictured the dishwasher - having just learned that tips didn’t reach the slop sink workers - deciding to dump the dishes in a protest pile on the floor in front of the pass. This is supplemented by the occasional chaotic crashing of dishes coming from the back of the house. Unlike the white noise of a well-honed cleaver thudding softly on a century-old butcher block, the noise of the chopping here is more reminiscent of a construction crew building walls inside your house. ![]() In the window by the front door hangs ducks, chickens, roasted and BBQ’d pork, and next to it the cutting counter where a guy chops the meat with vigor. ![]()
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