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Wonder Seafood

? Since Edison has become my go-to suburban enclave, I've been looking for dining options beyond Quiznos and Cheesecake Factory (lovely as they are). After a little research, Wonder Seafood emerged as a dim sum contender.  But it was only recently that I was able to cross it off my to-try list.

The interesting thing about non-NYC dim sum is that while there are still crowds and a wait, the chaos level is lower, more English is spoken and forks are given (and used by many Asian-American youngsters).

Most of the classics were available, nothing struck me as out of the ordinary or terribly creative. It was a cart parade of greatest hits.

Wu gok. One of my favorites, maybe because I love the lavender shade of mashed taro. You have to be careful because these will you up.  Perhaps I shouldn't have started with them.

Spare ribs

Shrimp dumplings

Salt and pepper shrimp. I ate a few heads, eyes and all, which might've been a mistake (as you'll soon see).

I didn't know what these were. I thought they would be sweet and hollow, but they have a glutinous mochi-like exterior with a rich chopped shrimp and pork filling.

Pork buns

I grabbed these after we were done eating. I thought it was thick pieces of white bread, like a twist on '60s style fried shrimp toast. But it turned out to be bean curd (which James won't eat). We got them wrapped up to go and then I forgot them in the car overnight.

Ok, I really don't want to blame the dim sum, but I can't give an assessment of this meal without an unappetizing epilogue. About seven hours after dining at Wonder Seafood I became violently ill, the sickest I think I've ever been recent history. It is baffling because James and I ate the same items and I hadn't eaten anything else all day except for this meal. He was fine. I did eat a couple of prawn heads. I've always been a shell-eater despite the disgust it gives others. Could the crispy exoskeletons be the culprit? Who knows, but I'll probably steer clear of dim sum for a while.

Wonder Seafood * 1984 Route 22, Edison, NJ

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  1. If you want to “get back on the horse” again for Dim Sum in Edison, King’s Chef is usually worth the trip.

    April 15, 2008
  2. John: I’ve always wondered what goes on at King’s Chef–it’s hard to miss from the highway. Didn’t know they served dim sum.

    April 17, 2008
  3. Chris #

    Those dumplings are called “haam shui gok”, the shell is made out of glutinous rice and water (possibly some other kind of flour as well, sugar, salt), minced pork & shrimp, dried mushrooms, green onions.

    December 11, 2008
  4. Chris: Thanks for the haam shui gok explanation. I do like dumplings made from glutinous rice.

    December 12, 2008

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